It’s no secret that Japan is home to delicious food. If you’re visiting Japan for the first time you may be unsure when it comes to navigating the delicacies and table , especially if you’d describe yourself as a fussy eater! Thankfully, Japan is renowned for its noodles, which are a safe choice if you prefer to start with something familiar and comforting. Our guide to types of Japanese noodles unpacks how noodles are traditionally served and enjoyed.
Ramen
Ramen is so popular it has a museums dedicated to it and, if that wasn’t enough to spark your curiosity, there is approx. one ramen shop to every 5,000 people in Japan!
Almost every region in Japan has put its own stamp on ramen. For example, Hokkaido’s variation of ramen includes miso while Kyushu prefers tonkotsu (pork bone broth).
Ramen is a thin, wheat noodle, served in a meat or fish broth alongside other ingredients such as sliced meat, a boiled egg, vegetables. The dish is then flavoured with soy or miso. Chopsticks are used to pick out noodles and toppings, while a special soup spoon can be used to scoop up the broth. While fresh ramen is recommended, you can also purchase instant ramen for a quick and easy Japanese snack. But, don’t hold back when it comes to slurping – it’s a sign you are enjoying your noodles!
Ramen
Ramen is so popular it has a museum’s dedicated to it and, if that wasn’t enough to spark your curiosity, there is approx. one ramen shop to every 5,000 people in Japan!
Almost every region in Japan has put its own stamp on ramen. For example, Hokkaido’s variation of ramen includes miso while Kyushu prefers tonkotsu (pork bone broth).
Ramen is a thin, wheat noodle, served in a meat or fish broth alongside other ingredients such as sliced meat, a boiled egg, vegetables. The dish is then flavoured with soy or miso. Chopsticks are used to pick out noodles and toppings, while a special soup spoom can be used to scoop up the broth. While fresh ramen is recommended, you can also purchase instant ramen for a quick and easy Japanese snack. But, don’t hold back when it comes to slurping – it’s a sign you are enjoying your noodles!
Udon
Udon noodles are thicker and doughier than ramen and are also made from wheat. You might find them served in the simple Kake Udon dish with a warm Kakejiru broth (dashi, soy sauce, mirin) and topped with spring onions. You can add extra flavour to Kake Udon with tempura, meat, egg, and vegetables. Udon can also be eaten cold in the form of a salad, typically mixed with slices of omelette, chicken, and vegetables. The shape and size of the noodles themselves vary across different areas of Japan – with flat, thin, or stiffer noodles favoured in some regions.