Besides the most popular Japanese noodle ramen, there are so many other noodle types to explore. From the textures, methods of serving, and broths, Japan has mastered the way to craft the perfect noodle dish no matter the occasion.
Soba
Soba is "buckwheat" in Japanese and is made with buckwheat flour and water. They are thin, straight, brown, and have a slight nutty-like taste. They are versatile and can be served hot with a soy sauce based soup or cold with a dipping sauce.
As buckwheat does not contain any wheat, contrary to its name, they are a nutritious and gluten-free noodle. Although, it is common to see soba made with a combination of wheat-flour as well.
Somen
Somen is the thinnest noodle type, and usually served cold especially in the summer as a light and refreshing dish. They have a white, round appearance and is a wheat-flour based noodle. They are popular to eat with a dipping sauce mixed with garnishes such as spring onion, ginger, and wasabi.
Udon
Udon is the thickest noodle type, with a chewy and gummy texture that many love. They are commonly served in a hot, dashi-based broth. They can also be enjoyed cold with a dipping sauce, or even stir-fried to make yakiudon.
Kishimen
Kishimen are just flat and wide udon noodles, popular in Nagoya and Gifu, Japan. They provide a unique texture than the other noodle dishes and can be made with various widths. Just like udon, they can be served in a hot, dashi-based broth or cold with a dipping sauce.
Now that you have learned the various types of Japanese noodles, try your favorites or all with their different methods. Experiment with different flavors and garnishes! We recommend the Akagi Joshu Noodle Series, made from high-quality Hokkaido wheat flour and natural spring water sourced from Akagi Mountain.
