Japanese Noodles

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 ... READ MORE

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... READ MORE

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 disti... READ MORE

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 di... READ MORE

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 fee... READ MORE

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, d... READ MORE

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 traditiona... READ MORE

Juwari soba are traditional Japanese noodles prepared exclusively with buckwheat flour and water. With their light dark color, slightly grainy texture, and nutty taste, they are considered to be the most traditional soba variety. Whether ... READ MORE

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 the... READ MORE

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 e... READ MORE

Himokawa udon are traditional Japanese noodles. They're a specialty from the Kiryu area in Gunma Prefecture. These noodles are instantly recognizable because they're very wide – most of them are over 10cm in width (pretty wide when ... READ MORE

Niiza ninjin udon is a unique variety of Japanese udon noodles, originating from Niiza, Saitama. Produced since 2002, the noodles are made with wheat flour and carrots. They are characterized by a vivid orange color. The texture is smooth and elas... READ MORE