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Yes! You Can SLURP Noodles!Japanese Noodles, such as UDON, SOBA, and RAMEN are already known as typical Japanese noodles.
These are generally served chilled with sauces, in soups and/or in hot dishes.
Many Japanese Noodles are named and classified by the region where it is developed.
*SOBA -- is a thin noodle made primarily from buckwheat and wheat flour, which is served in various hot and cold dishes.
Soba made from 100% buckwheat flour tends to be brittle, therefore wheat flour is added to most Soba and the texture varies depending on the ratio between buckwheat and wheat flour.
There are many types of Soba named by the region (e.g. Shinshu soba) and by ingredients (e.g. Cha soba).
*UDON -- is a thick, white and chewy textured noodle made from wheat flour, water, and salt, which is served in various hot and cold dishes.
The flavor of soup stock and toppings vary from region to region.
Generally, using dark soy sauce for soup is eastern Japan style and using light-colored soy sauce is western Japan style.
*RAMEN -- Ingredients of most Ramen noodles are wheat flour, salt, water and Kansui (alkaline salt water).
Ramen noodles come in various shapes, from thin and straight to thick and wrinkled.
The different types of Ramen are often classified by the region where it is developed in Japan.
The most popular flavors of Ramen are Shoyu (Soy Sauce), Miso (Soybean paste), Shio (Salt) and Tonkotsu (Pork Bone Broth).
*SOMEN -- is a very thin and white noodle made from wheat flour, about 1mm in diameter, and is usually served cold.
Usually, Somen noodle has added vegetable oil so it can be stretched allowing for very thin strips to be dried by air.
Somen served in hot soup is usually called 'Nyumen'.
*YAKISOBA -- 'Soba' means 'buckwheat', but this is not made from buckwheat, it is actually made from wheat flour.
Yakisoba is a classic Japanese stir-fried noodle dish with pork and vegetables.
When Udon is used as a replacement for the Yakisoba noodle, called Yakiudon.