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Introduced from China in 8th century, udon had been first consumed only by the nobility before spreading among the population in Muromachi period. Its popularity surpassed that of soba during Edo period, thanks to a progress of shoyu production. Udon is composed of flour noodles, dipped into a bowl of shoyu based soup, and consumed with other Japanese ingredients such as tempura, kamaboko (paste of fish flesh), or aburaage (fried tofu), seasoned with red peppers. Today, it is also consumed with curry soup.
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none
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