Udon (饂飩?, usually written as うどん) is a type of thick wheat-flour noodle of Japanese cuisine. Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
It is called Narutomaki it's a type of fish cake Narutomaki (鳴門巻き/なると巻き?) or naruto (ナルト/なると?) is a type of kamaboko, or cured fish surimi produced in Japan. Each slice of naruto has a pink or red spiral pattern, which resembles the Naruto whirlpools in the Naruto Strait between Awaji Island and Shikoku in Japan.
Naruto is a common topping on Japanese noodles such as Tokyo-style ramen. In some regions of Japan, it is also used as an ingredient of oden and nimono.