Japanese Noodles
There are several varieties of Japanese noodles enjoyed in Japan and they are so different in taste, texture and their cooking techniques and unique presentations in each dish.
The most popular known globally are the Ramen, the Udon , and the Soba noodle : all uniquely Japanese.
The most popular known globally are the Ramen, the Udon , and the Soba noodle : all uniquely Japanese.
Ramen Noodles
First the most popular of Japanese noodles is the Ramen a wheat noodle served in a light broth of which the broth is highly regarded by the Japanese.. having the subtle flavours of miso, beef and vegetable stocks
There are now many variations and Japanese ramen noodle stalls cater for all tastes and extend from the quick street stall to the finer ramen dishes prepared by traditionalists and masters of these Japanese noodles. Slivers of vegetables and beef, chicken or seafood are added depending on your choice and you are presented with condiments.. usually pickled daikon, ginger and soy sauce… you do not want to add too much to mask the flavour of the broth itself . It would be considered impolite to adulterate a fine broth by masking it with other strong sauces.
There are now many variations and Japanese ramen noodle stalls cater for all tastes and extend from the quick street stall to the finer ramen dishes prepared by traditionalists and masters of these Japanese noodles. Slivers of vegetables and beef, chicken or seafood are added depending on your choice and you are presented with condiments.. usually pickled daikon, ginger and soy sauce… you do not want to add too much to mask the flavour of the broth itself . It would be considered impolite to adulterate a fine broth by masking it with other strong sauces.
Udon Noodles
The thick white udon noodle also a wheat noodle. This is a very dense noodle and usually sold in a fresh or soft form though it can be bought dried.. The udon noodle is so versatile it can be used as a soup noodle, a stir fry, but traditionally udon will be served in a broth garnished with carefully chopped veetables , shrimp and beancurd. There are many specialized Japanese noodle dishes with udon and each will have its own distinctive name according to the ingredients used.
Kake udon is the most basic udon dish made from a simple broth of soy, mirin and dashi very simple but the beautiful subtle flavours of a good broth is the key to this dish with the texture of a clean udon noodle.Then there is kitsune udon, with deep fried pieces of tofu, or yakiudon, stir fried udon in a dark sauce
Kake udon is the most basic udon dish made from a simple broth of soy, mirin and dashi very simple but the beautiful subtle flavours of a good broth is the key to this dish with the texture of a clean udon noodle.Then there is kitsune udon, with deep fried pieces of tofu, or yakiudon, stir fried udon in a dark sauce
Soba Noodles
The Soba noodle is a buckwheat noodle [ but will contain wheat flour] and is a nutty and fragrant noodle making it unique out of the Japanese noodles, for this reason. It is traditionally served cold known as “zara soba” which is a surprise to visitors but hot soba dishes are also prepared.
The cold soba noodles are always freshly made cooked fresh then served very simply with side dipping sauce , mixing soy sauce, mirin, and Japanese dashi stock. fresh ginger, nori (dried seaweed), chopped green onion, wasabi, a raw egg, pickled vegetables on the side and these are used to complement and not overpower the flavour of the fresh Japanese noodles.
As a hot dish the soba noodle is often served in a light broth with a light vegetable garnish or may serve as the base for hot beef slices or prawns where it serves as an excellent carrier for the sauces and juices but does not interfere with the delicate flavours of these meats. These Japanese noodles are more popular in the winter time and with Westerners.
The cold soba noodles are always freshly made cooked fresh then served very simply with side dipping sauce , mixing soy sauce, mirin, and Japanese dashi stock. fresh ginger, nori (dried seaweed), chopped green onion, wasabi, a raw egg, pickled vegetables on the side and these are used to complement and not overpower the flavour of the fresh Japanese noodles.
As a hot dish the soba noodle is often served in a light broth with a light vegetable garnish or may serve as the base for hot beef slices or prawns where it serves as an excellent carrier for the sauces and juices but does not interfere with the delicate flavours of these meats. These Japanese noodles are more popular in the winter time and with Westerners.
