 Fresh ramen | |
| Type | Noodles |
|---|---|
| Place of origin | Japan |
| Main ingredients | Flour, water |
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. [1] Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period.
Noodles were first discovered in Japan around 800 A.D. during the Heian period (794–1185). [2] This dish was adopted from China and was highly idolized in daily dieting due to the dishes flexibility and multiple different forms of serving options. Later on during the Kamakura period (1185–1333), noodles began to be viewed as a standard dish for most Samurai. This was because the dish met the dietary needs as it was not greasy and was a relatively healthy food.
During the Edo period, specifically between the 1661 to 1672, Soba noodles became popular in restaurants in the capital city of Edo (now Tokyo). It is rumored that it became extremely popular because soba noodles can be served cold, and with all of the fires occurring, the government limited the use of fuel. [3]
Ramen are thin, wheat-based noodles made from wheat flour, salt, water, and kansui, a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji period. How it made the jump from China to Japan is still under debate, but it's generally accepted that in 1910 a Chinese restaurant in Yokohama started serving a dish known as lamian. [4]
Ramen noodles have a firm texture and are usually pale yellow in color. The noodles may vary in shape, width, and length. They are served in a broth. Examples of ramen dishes are shōyu ramen, shio ramen, miso ramen, tonkotsu ramen , and curry ramen . [5]
Shirataki are clear noodles made from konnyaku . These noodles are chewy or rubbery. Shirataki are used to add texture to dishes such as sukiyaki and oden .
Soba is a noodle made from buckwheat and wheat flour. Soba noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce (tsuyu). Examples of soba dishes are zaru 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). [6]
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 hiyamugi and udon noodles, only they are thinner (about 1.3mm in width). Sōmen requires oil in its manufacture. During the summer months Japanese consume chilled sōmen to stay cool. [1]
Hiyamugi are wheat flour noodles 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 are 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 a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler. Udon dishes include kitsune udon, Nabeyaki udon, curry udon, and yaki udon. However, sara udon is made using a different kind of noodle which is crispy.
There are three nationally recognized regions in Japan known for their Udon noodles: Kagawa (Sanuki udon), Gunma (Mizusawa udon), and Akita (Inaniwa udon). These three regions contributed unique recipes of Udon, as well as different historical and cultural backgrounds of udon production and consumption. In the Kagawa region, it is considered the "kingdom of Sanuki udon" noodle, and has been deemed a symbol of regional identity to revitalize the regional food industry and to promote regional tourism. In the Gunma region, due to the high amount of noodle shops serving udon in the surrounding cities (Mizusawa, Kiryu, and Tatebayashi), Gunma was deemed the best place where visitors can experience the best locally produced udon noodle in Japan. [7]
Harusame are glass noodles made from potato starch. These type of noodles are commonly used in hotpot dishes and salads, and used to create Japanese adaptations of Korean and Chinese noodle dishes. [8] Harusame dishes include harusame salad, which is a cold noodle salad that features three main ingredients of julienned cucumbers, ham, and carrots. Other ingredients can include wakame seaweed, shredded egg omelet, tomatoes, bean sprouts, and more. [9]
Tokoroten are jelly-like slices made of Kanten which comes from the gelatin of the tengusa a native seaweed. This dish was usually a summer time dish as it was composed of about 98% water. Tokoroten dates back to 1658 when an innkeeper discarded some Tokoroten which dried out into strips of Kanten which could be stored and preserved. The dish is typically garnished with soy sauce as well as rice vinegar. [10]
Foodportal 
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes.
Soba are thin Japanese noodles made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety Nagano soba includes wheat flour.
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage, abura-age, kamaboko, and shichimi spice added to taste.
Sōmen, somyeon, or sùmiàn is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut.
Yakisoba, "fried noodle", is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese-style noodles made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Korean Chinese cuisine, also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.
Japanese Chinese cuisine, also known as Chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the Shippoku cooking style.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
Hiyamugi are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen. The Western style noodle that most closely resembles hiyamugi is probably vermicelli. They are the second thinnest type of Japanese noodle after sōmen, while the well-known udon is a thicker style of wheat noodle.
Tsukemen is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
Cold noodles are dishes typically made out of noodles, soy sauce, cucumber, and various other ingredients. They are commonly served at room temperature with a dipping sauce on the side. The methods and ingredients used to make cold noodles vary from country to country.
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