Types of Japanese noodles

The Japanese noodles is a fascinating world. The Japanese are very proud of longstanding cultural traditions and tastes of every “hard” in the world. The Japanese cuisine is famous for the diversity, abundance, just delicious newly decorated sophisticatedly. Can speak Japanese cuisine contains in it the soul of the country remains sunrise.

Besides indispensable dish daily menu is rice, Japanese people also love eating noodles. The Japanese noodles processing extremely diverse and distinctive flavor of each type. A delicious bowl of noodles in her latest passion and essence of Japanese cuisine.


Types of Japanese noodles

Somen, Hiyamugi, hiyashi Udon noodles are made from wheat flour mixed with salt kneading chopped. The special thing that is very similar Hiyamugi Somen and type pasta but we still ate there! Somen and Hiyamugi noodles are very thin, only 1mm wide, but somen noodles are even thinner than hiyamugi (less than 1mm). Often these are knead noodle dough into round or square. In all three this is the type of udon noodles thickest. After boiling the noodles up and cool them, diners will eat it by dipping into a sauce made from soy and yeast-tsuyu called in Japanese. You can buy a bottle enamel-tsuyu very easily in Japanese stores or you can make them by mixing soy and sake, mirin, water and salt in a bowl. Eating pasta is not quite as simple to chefs here add some additives (called yakumi in Japan) for mixing with soups. These additives on (collectively, yakumi) include ginger, seaweed, wasabi, green onions and many other things. Unlike hiyamugi, somen and can only eat cold, udon can eat even when hot or cold, but cold udon noodles more common in summer.


A noodles too familiar, it is pasta Soba (buckwheat noodles), Soba is made from buckwheat flour, so the color of this pretty black noodles. Like wheat udon, soba noodles can eat while hot or cold time, and of course in the summer, no one wants to eat a bowl of noodles smoke spiraling up the majority selected both so cold soba with soba noodles two common cold in Japan is mori-soba and Zaru-soba. Cold soba noodle is also eaten by dipping into a bowl of soy sauce and called soba-tsuyu. In addition, there is eaten seaweed, green onion and wasabi. If you eat noodles with wasabi, is the most effective way for a little wasabi on the side of the bowl of noodles, noodles dipped in soy sauce and then drag through the wheat from the wasabi sauce in a bowl. In Japan, they said that you make sounds while eating pasta sauce collapse is entirely possible because here we all do, even if they think that the sound generated when eating noodles would have felt eat better sense.


Ramen Noodles with bright yellow, tiny fibers altogether with Udon noodles. Wheat is common across the country and each local Japanese flavored ramen noodles again itself. Ramen noodles have both “Park noodles” (Odaiba ramen park) for it there. Coming to noodles Odaiba Park, Tokyo, you will enjoy different Ramen noodles of each region in the country of Japan.

Noodle soup cooked from salt water (shio ramen), stewed pork bones – cloudy water grease (tonkotsu ramen), Japanese soy – in dark brown water (shouyu ramen) and by miso – cloudy water (miso ramen ). Miso is a popular type of soy bean made from used cooking food with rice soup and many other dishes daily). In addition, it also has water cook pasta with shrimp in seafood noodles, Japanese curry water or egg noodles with …