Japanese Noodle Types
Yes!, believe it or not, Japan has a love for Italian pasta especially noodles such as spaghetti, vermicelli & fusili. Tomato sauce is really popular along with flavors of Japan such as Sea Urchin and Spicy Cod. You probably thinking is there any difference between Traditional Italian Pasta and Japan's version? Well there is and you can read all about it in our Japanese Italian Pasta article.
Udon are the thickest Japanese noodles served in Japanese cuisine. These are white and wheat-based noodles, served cold with dipping sauce during summer months and used in hot dishes when the temperature is cold. The toppings are chosen according to the seasons. Most of the toppings are added without rigorous cooking, although some of them are deep-fried. Udon noodles is widely used as a Shabu Shabu ingredient.
Shirataki are translucent and thin. Available in both dry and wet form, Shirataki noodles feel rubbery and chewy on consumption. Thus, these are primarily used to add texture to the dishes. Traditional Shirataki noodles do not have carbohydrates, gluten, and they are useful for people following low-carbohydrate diets. They are considered the miracle noodles for many health reasons. Read more on Shirataki and its Health Benefits
|Root of a Konjac Plant|
A thin noodle, slightly thicker than somen, Soba is eaten in a similar manner as Somen. These are as thick as standard spaghetti and used in the preparation of a wide range of hot and cold Japanese dishes. Soba noodles are popular in Tokyo and are made of buckwheat flour and wheat flour. Soba noodles has over 30 different styles in cold and hot format dishes depending on the region of Japan. Even though soba noodles are available in dried form, these taste best when freshly made from flour and water. (see this here)
|Buckwheat flour, Wheat flour|
Sōmen noodles are extremely thin, white and wheat-based noodle. These are traditionally served cold with soya sauce. They may be used in the preparation of soups and dishes in winter months. Sōmen noodles look and feel similar to udon and hiyamugi noodles, the only difference is that somen noodles are a bit thinner. Somen noodles are extremely popular during summer months, especially during an event called the 'Golden Week' where families catch their somen from a Somen Slide.
Ramen are thin and wheat-based noodles used in soups. These noodles are made with wheat flour, water, salt and kansui. Kansui is a form of alkaline water used as an ingredient to help the dough rise. According to Yokohama's Ramen Museum, 26 unique varieties of Ramen dishes exist. Three popular dishes; Tokyo ramen that give off a soy sauce taste, Hokkaido ramen consists of a miso or shioaji taste and Kyūshu ramen consists of hosomen and tonkoto soup with benisyoga. Read more on Ramen Noodles
|Wheat flour, Water, Salt and Kansui|