Several varieties of Japanese noodles can be found in various Asian markets, each used for different popular Japanese dishes. The most popular are ramen, soba, udon, and somen noodles, unique both in their ingredients and visual appearance.
Ramen Noodles
Wheat based noodles, ingredients include wheat flour, water, salt, and typically eggs. Ramen noodles are the equivalent of Japanese comfort food. Surprisingly, they originated in China, but eventually found their way to Japan with the first modern ramen shop opening its doors in 1910.
Good ramen noodles differ from those typically found in the instant noodle packages in grocery stores. The noodles are obviously fresher and used in a wider variety of dishes, many of which usually contain a hearty soup broth.
Soba Noodles
Soba noodles are made from buckwheat (soba-ko) flour and wheat (komugi-ko) flour. They tend to be wider than other noodle varieties and served either hot or cold, usually with accompanying dipping sauces. Buckwheat is grown in Japan, primarily in the Hokkaido region. Crops are harvested quarterly as buckwheat takes three months to grow.
Also regarded as Japanese comfort food, soba noodles are also a bit more refined than typical ramen. Many good restaurants will note their soba noodles are handmade fresh on a daily basis. These cold fresh soba noodles, served with dipping sauce, are definitely not to be missed. Just a light dip in the sauce gives that extra touch of flavor, still allowing the delicate flavor of these noodles to shine through.
Aside from regular meals, Japanese typically serve soba noodles for several special occasions. They are traditionally eaten on New Year's Eve as a symbol of a long life. Japanese also honor a tradition of preparing soba noodles for new neighbors when moving, as a symbol of a long and happy relationship.
Udon Noodles
The udon noodle is made from wheat flour and is typically the largest and thickest noodle found in Japan. Like soba, udon noodles are often served both chilled and hot.
Osaka and southern Japan are the home of udon noodles, especially in a small town called Takamatsu located on the island of Shikoku. Legend states a Buddhist monk brought the udon noodles back from his travels in China sometime during the ninth century. This region is so devoted to udon noodles, the city is known for the hundreds of udon restaurants and even "udon taxis" to shuttle visitors on a noodle crawl to the most famous of places, where traditional methods such as chefs kneading the dough by stomping the noodles with his or her stocking feet, can still be observed.
Somen Noodles
Somen are very thin, white noodles made of wheat flour. Somen noodles are usually served cold with a dipping sauce. In the stores, somen noodles are typically sold dried and resemble angel hair pasta or vermicelli. During the summer, somen noodles are often even served with chilled ice to help them stay cool.
Other Noodle Types - Rice Noodles and Bean Thread Noodles
Other noodles seen occasionally in Japanese cooking are rice noodles and bean thread noodles. Rice noodles are the current rage in Japanese cuisine and are typically seen in Vietnamese cuisine. They are made with rice, flour, and a small amount of starch. Called Banh Hoi in Vietnamese, these noodles also have an interesting taste as a small amount of the the older and fermented batter is then added to the new. Vietnamese rice noodles tend to be more expensive, when compared to other noodle types, and typically reserved for special events in Vietnam.
Bean thread noodles, also known as mung bean noodles, are another type of noodle seen in some Japanese recipes. They are also known as cellophane noodles, Chinese vermicelli, bean threads, crystal noodles, or even glass noodles. Bean thread noodles are transparent and made from starch and water. Typically sold in dry form, they are round and come in a variety of thicknesses.
Noodles are one of the simplest and most versatile foods available. They can be fast and easy to make, and able to be served with almost any paired ingredients. This is what helps to make noodles one of the most important staples in Japanese food, and Asian cuisine in general.
Erin De Santiago - Erin is a freelance travel, food/wine, & Disney writer in Taipei, Taiwan, who has traveled within 40+ different countries to date.
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