Japanese noodles

Noodles are one of the main staples in Japanese cuisine. Many types are served chilled with dipping sauces in the summer, and in soups or hot dishes during the winter.^[1] Varieties include:

• Ramen - Thin, wheat-based noodles made from wheat flour, salt, water, and Kansui (mineral water) or eggs. The dough is set to rise before being pulled. These Japanese noodles were imported from China as a noodle soup during the Meiji Period. It is integrated into Japanese dishes, thousands of Japanese restaurants specializing in ramen have opened, instant ramen was invented, and dishes containing the noodle are eaten worldwide. Instant ramen has become especially popular in the United States and Mexico.^[2] Ramen noodles have a firm texture and are usually yellowish color. Noodles vary in shape, width, and length. They are often served in a meat or fish based broth. Examples of ramen dishes are: Sapporo ramen, Miso ramen, Kitakara ramen, Shio ramen, Tonkotsu ramen, and Shoyu ramen.

• Shirataki - Known as the "white waterfall" these clear Japanese noodles are made from the root of Amorphophallus konjac (Devil's Tongue plant), or from a similar plant. The roots are processed into a gelatin, Konnyaku, from which the noodles are made. These noodles are chewy or rubbery. Shirataki noodles are highly nutritious. These noodles contain high amounts of the fiber Glucomannan and are low in carbohydrates and low in calories. These noodles are used by dieters in the West.^[3] However shirataki noodles have been used in traditional Japanese cooking to add texture to sukiyaki and oden, winter stews.

• Soba - A medium width native Japanese noodle made from buckwheat flour (soba-ko) and wheat flour. As with pasta, soba noodles are available dried, although they taste better when fresh. These noodles are served in a variety of Japanese dishes and they may be served hot or cold with dipping sauce. Examples of soba dishes are: Zaru and Mori soba (chilled), Kake soba, Tempura soba, Kitsune soba, and Tororo soba. Although the popular Japanese dish Yakisoba includes "soba" in its name, the dish is made with Chinese style noodles (chūkamen).^[4]

• Sōmen - Sōmen noodles are a very thin, white, wheat-based noodle. They are usually served chilled in the summertime with dipping sauces although they may be used in soups and other hot dishes. Sōmen noodles are very similar to hiymugi and udon noodles, only they are thinner (about 1.3mm in width). During the summer months Japanese consume chilled sōmen to stay cool.^[1]

• Hiyamugi - Hiyamugi noodles are wheat flour noodle similar to sōmen and udon noodles and somewhere in between the two in size. These noodles are often served in the same manner as sōmen and udon noodles. While they are mostly white, there are bundles mixed with noodles of pinkish or brown hues.

• Udon - The thickest of the noodles served in Japanese Cuisine. Udon are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with dipping sauce in the summer months or in hot dishes and soups when the temperature is cooler. Examples of udon dishes are: Kitsune udon, Nabeyaki udon, Curry udon, Bukkake udon, and Yaki udon. Sara udon is made using different crispy noodles.

See also

• Yakisoba, a popular noodle dish
• Champon, a noodle soup of Chinese origin
• Instant noodles
• Cup noodles
• Sapporo Ichiban
• Chinese noodles
• Korean noodles

References

1. ^ ^{a b} Sakui, S. (2009, July 1st). Somen: Chilled, the Japanese Noodles are a Summer Delight. Los Angeles Times. Retrieved January 9th, 2010
2. ^ Ramen (2008, May 31st) Ramen. Japan-guide.com. Retrieved Januaury 10th, 2010
3. ^ Ohnuma, K. (2007, April 25th) Shirataki Stirs Craving in West. Honolulu Star-Bulletin. Retrieved January 9th, 2010
4. ^ Soba Noodles (2003, January 27th) Soba Noodles. Japan-guide.com Retrieved January 9th, 2010