"when Australian people talk about “noodle wheat”, they...

"when Australian people talk about “noodle wheat”, they generally mean the Australian Noodle Wheat class, which includes wheat varieties that have been bred specifically for Japanese udon noodles.Udon noodles are consumed mainly in Japan and Korea. They are much thicker than most other types of noodles and have a white creamy colour (no alkaline salt). Udon noodles are premium noodles and have strict quality requirements.The perfect udon noodles should have a mouthfeel known as ‘mochi mochi’ – a unique balance of softness and chewy firmness, combined with good elasticity and a slight stickiness. Udon noodles have a bright and creamy white/slightly yellow colour. Good colour stability is a must for fresh noodles.Japan buys all of its wheat for udon noodles from Western Australia, because they know our wheat meets all their exacting quality requirements. A similar udon market exists in Korea."

I was bit confused why the did udon noodles but now it makes perfect sense. 100% of all udon noodles come from WA in Japan!!!