Soba, Udon & Noodles

Japanese soba is a noodle made from buckwheat seeds. It has been loved by Japanese people since ancient times, and is now one of Japan's most representative dishes.

Soba has a long history, and according to literature, it is said to have been introduced to Japan before the Nara period. In ancient times, the mainstream way of eating was soba gaki or soba yaki, but the current style of soba cutting was established around the Edo period.

Soba can be enjoyed in a variety of flavors depending on the combination of buckwheat flour and manufacturing method. Japanese soba is a mixture of buckwheat flour with a ratio of 30% or more buckwheat flour and 70% or less wheat flour. The higher the proportion of buckwheat flour, the richer the flavor and aroma. The texture and flavor also change depending on the manufacturing method, such as boiling time and amount of water.

In Japan, there are many different types of soba available all over the country. The following types of soba are typical.

• Shinshu Soba: A soba eaten in Nagano Prefecture, with a high proportion of buckwheat flour and a rich flavor and aroma.

• Izumo soba: A soba eaten in the Izumo region of Shimane Prefecture. It is characterized by its high proportion of buckwheat flour, dark color, and rich aroma.

• Wanko Soba: A soba dish eaten in Iwate Prefecture, served in a small bowl and eaten with as many servings as you like.

Also, in Japan, there is a custom of eating soba on New Year's Eve.

Udon is a noodle made from wheat flour. Along with soba, it is loved by Japanese people and is now one of Japan's most representative dishes.

You can enjoy various flavors of udon depending on the type of flour and manufacturing method. The texture and flavor will vary depending on the type of flour, local water, manufacturing method, boiling time, amount of water, etc.

In Japan, there are various types of udon all over the country.

Particularly famous Japan's three major udon include the following.

•  Sanuki Udon: A type of udon eaten in Kagawa Prefecture, it is characterized by its firmness and smooth texture.

•  Inaniwa Udon: Udon eaten in Akita Prefecture, characterized by its thin and smooth texture.

• Mizusawa udon: A type of udon eaten in Gunma Prefecture, it is characterized by its thick, chewy, and smooth texture.

In addition to soba, udon, and ramen, there are many other types of noodles in Japan, each with different characteristics depending on the region and season.

• Somen: Somen is a very thin noodle that is generally eaten cold to cool off in the summer. It is mainly made from wheat flour, and is finished by boiling it quickly and then soaking it in cold water.

• Hiyamugi: Like somen, it is generally eaten chilled to cool down in the summer. The noodles are thicker than somen. If anything, hiyamugi has a strong image of being a home-cooked dish, and you don't often see it on restaurant menus.

• Leh-men: Noodles introduced from Korea. It is characterized by its elastic and transparent surface and is eaten chilled.

• Yakisoba: Yakisoba is made with medium-thick noodles that are fried on a teppanyaki (frying pan) and seasoned with vegetables, meat, and sauce. You can easily enjoy it at food stalls and events.

---special noodles---

• Lotus root noodles: Noodles made from lotus root, which are attracting attention as a gluten-free and healthy option. I mainly use lotus root powder.

• Rice Flour Udon: Noodles made from rice, gluten-free and healthy.

• Shirataki: Although it is not widely recognized as a “noodle” in Japan, it is low in carbohydrates and calories, making it popular as a diet food.