| A bowl of udon noodles | | | | soba, and Tororo soba. Although the popular |
| Noodles are a popular item and one of the main | | | | Japanese dish Yakisoba includes "soba" in its name, |
| staples in Japanese cuisine. Many types are either | | | | the dish is actually made with Chinese style |
| served chilled with dipping sauces in the hot | | | | noodles (chkamen). |
| summer months and in soups ot hot dishes during | | | | Smen - Smen noodles are a very thin, white, |
| the cooler and winter months. Varieties include: | | | | wheat-based noodle. They are usually served |
| Ramen - thin, wheat-based noodles made from | | | | chilled in the summertime with dipping sauces |
| wheat flour, salt, water, and Kansui (a type of | | | | although they may be used in soups and other |
| mineral water) or eggs. The dough is set to rise | | | | hot dishes. Smen noodles are very similar to |
| before being pulled. These Japanese noodles were | | | | hiymugi and udon noodles, only they are much |
| originally imported from China, as a noodle soup, | | | | thinner (about 1.3mm in width). During the summer |
| during the Meiji Period. Since then it has been | | | | months many Japanese consume large amounts |
| integrated into several Japanese dishes, thousands | | | | of chilled smen to stay cool. |
| of Japanese restaurants specializing in ramen have | | | | Hiyamugi - Hiyamugi noodles are wheat flour |
| opened, instant ramen was invented, and dishes | | | | noodle similar to smen and udon noodles and |
| containing the noodle have grown in popularity | | | | somewhere in between the two in size. These |
| around the world. Instant ramen has become | | | | noodles are often served in the same manner as |
| especially popular in the United States and Mexico. | | | | smen and udon noodles. While they are mostly |
| Ramen noodles have a firm texture and are | | | | white it is not unusual to find bundles mixed with |
| usually yellowish color. These noodles vary in | | | | noodles of pinkish or brown hues. |
| shape, width, and length. They are often served in | | | | Udon - The thickest of the noodles served in |
| a meat or fish based broth although since they | | | | Japanese Cuisine. Udon are white, wheat-based |
| are widely popular, there are a great variety of | | | | noodles, that are 4-6mm in width. These noodles |
| dishes containing ramen noodles. Some examples | | | | are served chilled with dipping sauce in the |
| of ramen dishes are: Sapporo ramen, Miso ramen, | | | | summer months or in hot dishes and soups when |
| Kitakara ramen, Shio ramen, Tonkotsu ramen, | | | | the temperature is cooler. |
| and Shoyu ramen. | | | | Some examples of udon dishes are: Kitsune udon, |
| Shirataki - Known as the "white waterfall" these | | | | Nabeyaki udon, Curry udon, Bukkake udon, and |
| clear Japanese noodles are made from the root | | | | Yaki udon. |
| of Amorphophallus Konjac (aka Devil's Tongue | | | | See also |
| plant), or from a similar plant. The roots are | | | | Yakisoba, a popular noodle dish |
| processed into a gelatin, Konnyaku, from which | | | | Champon, a noodle soup of Chinese origin |
| the noodles are made. These noodles are often | | | | Instant noodles |
| described as chewy or rubbery. shirataki noodles | | | | Cup noodles |
| have a high nutritious value. These noodles contain | | | | Sapporo Ichiban |
| high amounts of the fiber Glucomannan and are | | | | Chinese noodles |
| low in carbohydrates and low in calories. As a | | | | Korean noodles |
| result of this, these noodles have recently | | | | References |
| becoming popular among dieters in the west. | | | | ^ a b Sakui, S. (2009, July 1st). Somen: Chilled, the |
| However shirataki noodles have been used in | | | | Japanese Noodles are a Summer Delight. Los |
| traditional Japanese cooking for many years to | | | | Angles Times. Retrieved January 9th, 2010 |
| add texture to sukiyaki and oden, winter stews. | | | | ^ Ramen (2008, May 31st) Ramen. Retrieved |
| Soba - A medium width native Japanese noodle | | | | Januaury 10th, 2010 |
| made from buckwheat flour (soba-ko) and wheat | | | | ^ Ohnuma, K. (2007, April 25th) Shirataki Stirs |
| flour. Like pastas, soba noodles are available in | | | | Craving in West. Honolulu Star-Bulletin. Retrieved |
| dried form although they taste better when made | | | | January 9th, 2010 |
| fresh from flour and water. These noodles are | | | | ^ Soba Noodles (2003, January 27th) Soba |
| served in a variety of Japanese dishes and they | | | | Noodles. Retrieved January 9th, 2010 |
| may be served hot or cold with dipping sauce. | | | | ^ Tatum (2003). What are Hiyamugi Noodles. |
| Some examples of soba dishes are: Zaru and Mori | | | | Conjecture Corporation. |
| soba (chilled), Kake soba, Tempura soba, Kitsune | | | | |