Kake udon is simply boiled udon topped with hot broth.
It is also called “udon kake” or “kake.
Su-udon is udon with broth poured over it, meaning udon as-is without any ingredients.
In other words, both “kake udon” and “su-udon” refer to the same thing, but “kake udon” is a term mainly used in the Kanto region. Kake udon” is a term mainly used in the Kanto region, while “su-udon” is a term mainly used in the Kansai region.
In the Kanto region, the broth is made of dark soy sauce made from bonito, while in the Kansai region, the broth is made of light soy sauce made from kombu (kelp).
Both kake udon and su-udon contain only udon noodles and broth, and nothing else.
Kake udon and sou udon do not contain any other ingredients, which means that they do not contain the ingredients that are on separate menus, such as kitsune udon, tempura udon, tsukimi udon, and so on.
Translated with www.DeepL.com/Translator (free version)
