15 types of Japanese noodles (2023)

Noodles are a staple food in Japan. There are thousands of noodles that differ from the West, both in the composition of the dough and in the ingredients of the dish. In this article, we look at different types of Japanese noodles.

Although different types of noodles are mentioned, Japan is known for making its own noodles in restaurants, so tastes and styles vary from region to restaurant, offering original and indescribable types.

Throughout the article, we will highlight one of the keywords for each type of pasta. Clicking on it will take you to an article that talks more about that particular type of pasta.

Ramen or ramen - noodle soup

Ramenis a simple dish consisting of a noodle soup with different ingredients and flavors. Restaurants often make their own noodles used in the dish, which are very similar (only in appearance) to ramen noodles.

There are hundreds of different types of ramen, some cooks take a lifetime to perfect their original recipe,Complainit can take up to 12 hours. There are thousands of ramen restaurants across Japan.

beyond the traditionalShoyu Lamen, Shio Lamen and Misso Lamen, we also have different preparations like tsukemen and tantanmen. Some chefs go even further and create ramen with black broth, grilled or stuffed with meat, the only limit is your imagination!

Soba – buckwheat noodles

Underis a traditional Japanese noodle made from buckwheat, which is usually served cold or hot. Easily found throughout Japan, it is a very common dish that replaces standard meals of rice and meat.

There are different types of soba, from the more durable industrialized ones to homemade ones made from pure buckwheat, which have a super-fragile texture. Pasta usually mixes with the dish's sauce, causing a delightful flavor.

Some of the characteristics of soba are its crunchiness, the way the pasta and sauce mix and meet on the tongue, and its smell. The most traditional areAre you coming,tenpurasoba,Zarusoba(cold noodles),Sansaissobaand many others.

Udon - thick noodles

udonIt is a thick noodle made from wheat flour. These noodles are usually thicker and whiter than soba and also have a broth consistencyDashi, Mirin and Shoyu. Usually, a soba restaurant serves the same dishes with udon noodles.

That means there areZaru Udon, Kake Udon, Kamaage Udon, Chikara Udon, Kare Udon, Kitsune Udonand many others like soba exist. Udon has a lighter flavor that usually depends on the sauce and accompanying ingredients.

While soba noodles are brown, smooth, and thin, udon noodles are bright white, round, and thick. The flavor and density of udon noodles can vary depending on the region of Japan where you eat them.

Harusame - transparent noodles

Harussame, also known as glass noodles, is a type of transparent noodle made from starch and water. They are usually sold in dried form and are often used in soups, stir-fries or spring rolls.

ÖharusamIt is usually made from soybean sprout starch, potato starch, sweet potato starch, cassava flour, or sugar cane starch. In the case of the Japanese version, it is usually made with potato starch. Her name literally means spring rain (春雨).

Translucent noodles are often used to make salads or as an ingredient in hot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. Another similar alternative is Shirataki.

Shirataki - Zero calorie noodles

Shiratakialso known asKonnyakubecame popular as a weight loss food outside of Japan due to its lack of calories. Thin, translucent noodles are made from itCognac with Yamswurzand is high in fiber, low in carbohydrates and calories.

Pasta is very popular inSukiyaki,I wantedand other cooked dishes. Noodles can also be drained, dried, and roasted, which reduces bitterness and adds texture to noodles, which are often used in soups or sauces.

the pastaShiratakican be bought dry or wet. When bought wet, they are packed in liquid. They usually have a shelf life of up to a year. It is recommended to wash the pasta to remove the smell of the liquid version.

(Video) We Tried 15 Types Of Noodles | Ok Tested

Together- Cold noodles

ÖOnly[素麺] is a very fine white wheat flour noodle, usually served chilled and chilled, popular in Japanese summer. The same pasta can be served hot in winter under the namenyumen.

The somen is cooled shortly after cooking and served simply to be dipped in what is known as a saucetsuyu, which is often the basis ofkatsuobushiwith onion, ginger ormyoga. Surprisingly, this chilled dough is actually delicious.

Some restaurants providenagashi-somen. On this occasion the noodles are placed in long bamboo slides that float through it, at this point you have to be quick, picking up the noodles and adding them to the sauce. A kind of pasta mat.

Yakisoba - fried noodles

The wordyakisobaliterally means "fried noodles". This dish is consumed and appreciated in many parts of the world, mainly in Brazil. It is a street food present at festivals and fairs.

Yakisoba is a simple dish made essentially from noodles sautéed with vegetables and meat. Always well seasoned and with a specific sauce. Chinese noodles used inRamen SoupcalledChuukamenapproaching theComplain.

There are variations likeYakudonprepared with thick noodles. Yakisoba is so famous and juicy that it's often sold in a bun in so-called convenience storesYakissoba pot.

Tokoroten – Algennudeln

TokorotenIt is a noodle made from agarophyte algae and has been consumed by the Japanese for over a thousand years. It is believed that tokoroten was introduced to Japan from China during the Nara period and was widespread in the Edo region.

Originally, macaroni was made simply by boilingTengusaand served for dinner on site. The appearance of edges, jelly or agar-agar was detected by freezing. His firm resistance led to macaroni.Tokoroten.

Tokorotencan be consumed hot or cold. Like pasta, it is best eaten with a mixture of vinegar andI am willow, sometimes with nori, pepper and sesame. In the Kansai region, tokoroten is eaten as a dessertKuromitsu.

Hiyamugi - Frozen Wheat

Hiyamugi[冷麦] means cold wheat, it is a kind of dry Japanese noodles, very thin and made of wheat. It is thicker than somen, similar to vermicelli, and is considered the second thinnest noodle after thatOnly.

Hiyamugi are between 1.3mm and 1.7mm in diameter. Anything thicker is udon and anything thinner is somen. They are usually white but can be mixed with pink or green pasta.

Hiyamugithe cold during the summer months is appreciated. It is usually served over ice or served floating on water in a clear glass bowl. Chilled noodles are served with a sauce called tsukejiru, which is made with dashi, soy sauce, and mirin.

Chanpon - Noodles cooked in soup

Shampoois a regional noodle dish from Nagasaki. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. It is made by frying pork, seafood, and vegetables with lard in a bone broth.

The dough is specially made for thatShampoo. Unlike other ramen dishes, only one pot is required as the noodles are cooked along with the soup. The ingredients differ, as does the taste, depending on the season, region and location.

There are other variations in Japan.Ankake no Chanponis a soy sauce-based variant found in Tottori, Shimane Prefecture, as well as Amagasaki City, Hyōgo Prefecture.

Instant Noodles - Cup Noodles

Instant noodles and the famouscup of noodleswas invented in Japan in 1958 by Momofuku Ando, ​​founder of Nissin. As one of the most consumed noodles in the world, there are thousands of flavors and different types of instant noodles in Japan.

Instant noodles are consumed by a large part of the Japanese and world population due to the low price and short preparation time. Called ramen, its taste is nowhere near that of an original ramen.

Although tasty, it is high in fat, sodium, and various chemical compounds that can be harmful to health if consumed too frequently. Nowadays all countries produce their instant noodles.

Other types of Japanese noodles

Sanuki Udon– Popular in Kagawa, it has its unique characteristics, the noodles are square in shape and have flat edges with a very chewy texture. This type of udon is found in restaurants with [さぬき] written on it.

Wanko Soba– A style from Iwate Prefecture, specifically in Morioka and Hanamaki. It consists of a small portion of soba noodles in small bowls. Where you quickly eat your soba noodles and instantly fill your bowl.

Sara udon– Literally translated “dish noodles” is a dish from Nagasaki Prefecture. Despite the name udon, there are variations with thin noodles that are very popular. Noodles are served with fried cabbage,moyashi, vegetables, pork and others.

Soba from Okinawa– A type of noodle made in Okinawa, the dough of which is not like the original soba, but more like itudonand your soup reminds me a lot of thatRamen, the dough may come out a bit flat depending on the region of Okinawa.

Toshikoshi-Soba– Traditional Japanese noodle dish eaten on New Year’s Eve. This custom puts the troubles of the year behind, as buckwheat soba noodles are easy to cut when eating.

Tsusukemen– A very strong type of thick broth ramen where you actually dip the noodles in the broth to eat them. Soba and udon are some types of noodles used in the dish.

Wafu Pasta - Italian pasta in Japan

In Japan, as in the rest of the world, you can find traditional pasta from Italy and other regions of Europe. western recipes likecarbonaraIt is very popular in Japan. I have personally experienced this pasta thanks to Japan.

There are restaurant franchises likesaizeriyaSpecializing in pasta that is similar to Italian dishes but adapted to the Japanese palate. Pizza and other types of pasta are common in Japan.

It is called a fusion of Italian pasta with Japanese pastaMassa WafuMore. Just as you can find authentic Italian recipes in Japan, you can also find traditional pasta like spaghetti in Japanese recipes.

The origin of wafu pasta dates back to 1953 in a small restaurant in Tokyo called Kabenoana (hole in the wall). Back then, there were only three restaurants in Tokyo that served pasta, one of which was in the Imperial Hotel.”

Italian-style pasta is often referred to as pasta, which literally refers to dough. It is also commonly used to refer to the variety of pasta dishes. Noodles are called noodles in JapaneseMen[Noodle].

Typically, the dough is made from an unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes. It can be made with flour from other grains or grains, and eggs can be used in place of water.

Vocabulary for Japanese noodles

In addition to the types of Japanese pasta that we've seen in this article, you may want to try other Italian pastas and noodle dishes. Below we leave a list of words related to Japanese noodle types.

Appealing table:Scroll the table sideways with your finger >>

Where can you buy Japanese noodles?

After seeing these delicious treats, you may be wondering where to buy and eat these noodles. When in Japan, just go to any street to find a market or a restaurant, as those living in Brazil have some difficulty finding them.

In Brazil, it's common to find yakisoba, udon, and ramen, but even a simple and traditional buckwheat soba is hard to find. Some manage to buy these masses in markets with a section dedicated to oriental products.

Unfortunately, these so-called industrialized oriental noodles sold in the market are not the same as those in Japan. Many are made in Brazil and only mimic the real pasta found in Braziljapanese restaurants.

There are shops that like to sell oriental productskonbini. We will also leave below some products from Amazon Brazil where you can buy safely and easily:

Chinese noodle list

Japan and China have a great connection, so it's quite common to find Chinese pasta in Japan, both in Japanese versions and in their original Chinese version. To complement the article, let's leave a list of Chinese noodles:

Sometimes the name below just refers to the Chinese noodle ingredient. It's a popular and common dish. I hope you liked the article, if you liked it, share it and leave your comments.

• Ants climb a tree
• Banmiano
• fun beef chow
• Map
• Chongqing
• chow my
• crossing the bridge
• kuan fen
• dan zai
• Dance
• drunk
• hokken together
• hot and sour
• hot dry noodles
• Lamian de Carne aus Lanzhou
• Liangpi
• she mean
• smashed
• Huoguo dun Fen
• Luosifen
• Mee Pok
• turn around
• satay biene hoon
• fried Shanghai
• Style yours
• ulmyeon
• Wan-Tan
• Yuntunmian
• Zhajiangmian
• Biangbiang
• Cellophane
• tampa tun pote chinkiang
• Cumian
• daoxiao
• dragon bear
• Henan pan
• hot dry
• fun singing
• Kaomianjin
• have fun
• yummy
• Liangpi
• Migrant
• Mass
• Mixian
• mung bean leaves
• oil
• Paomo
• Ramen
• Fadennudeln rice
• saang mein
• Shahe Fen
• Shrimp Eggs
• Speak
• Yi mein
• youmian
• Gong Zai Mian
• Wantan noodles
• Cheonsachen
• dotori guksu
• Garak Guksu
• Jjolmyeon