Ramen are traditional Japanese noodles used in dishes such as tonkotsu ramen, curry ramen, shio ramen, and miso ramen, among others. The noodles are based on wheat flour, water, salt, and alkaline water known as kansui, which gives ramen its distinctive slippery and glossy quality.

Prior to rolling, the dough for ramen noodles should slightly rise. The texture of ramen noodles is firm, and they're pale yellow in color. Once prepared, they are traditionally served in a broth, whether clear or milky, thick or light. These noodles were imported from China during the Meiji period, and it is believed that in 1910 a Chinese restaurant in Yokohama first started serving the noodles in a dish called lamian. 

Sanuki udon are one of the most popular types of thick and chewy udon noodles. They are made with wheat flour during the time-consuming process in which the noodles are kneaded by hand, left to rise, and are then pressed with hand and feet in order to create the firm dough which is rolled and sliced into udon strips.

Quickly boiled, they should always be cooked al dente, to retain their legendary dense structure. Udon noodles can be served in a myriad of ways and complemented with many ingredients. They are commonly doused in hot broths or served alongside flavorful cold dipping sauces during warmer seasons. 

These thick and chewy Japanese noodles are made with wheat flour, and along with soba, they are one of the most popular and most common Japanese noodle varieties. The traditional and most common form of udon is characterized by its round shape, firm texture, and substantial size.

However, there are also many regional varieties that differ in size and thickness. A staple of Japanese cuisine, they are used in numerous traditional dishes and local specialties. In their simplest form, udon noodles are served in kake udon, a refreshing noodle soup with a flavorful broth made with soy sauce, dashi, and mirin. 

Although soba is the Japanese term for buckwheat, the word typically refers to thin buckwheat noodles. The noodles are usually prepared for numerous hot and cold dishes, and can be consumed at both fast food stands on railway stations and in expensive restaurants.

Soba is commonly eaten with chopsticks, and it is recommended to slurp the noodles while making loud noises, as it's a part of common culture in Japan. Eating soba dates back to the Edo period, when every part of town had a few soba establishments, which were used as today's bars. 

Sōmen are the thinnest Japanese dried noodles made from wheat flour. They are usually served cold, especially during summer, when they are consumed as comfort food, with a dipping sauce called men-tsuyu on the side. Other side dishes include ground ginger, chopped scallions, seaweed, wasabi, or sesame seeds.

The noodles can also be stir-fried with vegetables and tofu. Sōmen dates back to the 8th century, when the Chinese brought them over to Japan. Originally, rice flour was used in its preparation, but over time, as its popularity spread, sōmen started to be made with wheat flour, especially in the western and southern regions of Japan, where wheat was abundant. 

Shinano soba comes from the mountainous Nagano prefecture in Japan. It is considered to be one of the best noodle types in the country. These noodles are made with buckwheat flour, wheat flour, and water. They are usually consumed cold, dipped in tsuyu (soy and dashi-based sauce), and combined with numerous spicy condiments.

It is recommended to pair the noodles with freshly grated wasabi, nori seaweed, quail eggs, and finely chopped green onions.

Shirataki is a variety of Japanese noodles made from a yam-like tuber known as Devil's Tongue. The starch is combined with water and limewater to turn the combination into konnyaku, which is then shredded to make these traditional noodles.

Interestingly, shirataki noodles have zero calories because the starch used in the preparation process is indigestible fiber. The noodles are characterized by their thin structure, translucent visual appearance, and gelatinous texture, and are often incorporated into salads or various broths and soups.

Inaniwa udon is a Japanese variety of udon noodles that are thinner and smoother than other types. The noodles are made by hand in the Inaniwa area of Akita prefecture. They're repeatedly kneaded and aged for a while. The aged udon noodles are then kneaded again so they can take in as many air bubbles as possible, and it's these tiny bubbles make the noodles chewy.

It takes about four days to produce the noodles, which are later slightly dried. Inaniwa udon dates back to the Edo era in the 17th century, and back then it was only served to the Imperial family. Nowadays, these smooth-textured noodles are served year round, hot in winter and cold in summer. 

Hiyamugi are thin Japanese wheat noodles . They are between 1.3 millimeter and 1.7 millimeter in diameter, and anything thinner is somen noodles, while anything thicker is udon. These delicate noodles are traditionally enjoyed cold during hot summer months.

Hiyamugi are often served over ice or floating in cold water. They're usually accompanied by tsukejiru dipping sauce on the side, consisting of soy sauce, mirin, and dashi. The noodles are sometimes garnished with spring onions, ginger, or sesame seeds.