Udon is a thick, chewy, round, traditional Japanese-style pasta resembling linguine, favored in Kyoto and southern Japan. Perfect served hot in winter or cold in summer. Traditional Whole Wheat Udon noodles are the smoothest, quickest cooking organic Asian-style whole wheat pasta ever to be sold in the natural foods market. While both Udon and Soba can be stir-fried, Udon more readily absorbs the flavor of broths, sauces, and seasonings because of its less assertive flavor. By the same token, when serving Udon with dipping broth, the most popular use of noodles in Japan, the broth is usually less intensely flavored with shoyu and mirin than when using Soba. Also, whereas broth for Soba is traditionally flavored with wasabi, Japanese seven-spice is more commonly used with Udon.