At every tourist attraction, people will get hungry, so there is always a restaurant somewhere, usually something quick and cheap, so families can get on with sightseeing and save their money for the gifts they need to take back to friends, family and workmates back home. Here at Yoshimi Hyakettsu (Yoshimi "100 caves"), there was a small family run restaurant which had run out of everything on this chilly spring day except hiyashi udon - cold udon noodles. Udon are a thick white noodle made from wheat flour. They are normally served in a hot soup, but in summer they can also be eaten cold with a soy based dipping sauce on the side. Here you see the noodles, sauce and wasabi, chilli and ginger to be optionally added to the sauce.
Udon are not the only noodles eaten cold. Zaru soba (buckwheat noodles on a bamboo mat) is another popular dish, as is hiyashi chuka (cold ramen noodles). Harusame (rice or bean vermicelli) is another noodle that is commonly eaten cold in Japan and elsewhere.