The Many Types of Japanese Noodles: Udon, Soba, and Others - Henderson Edition

Soba: The Buckwheat Noodle

Soba is thin noodles made from buckwheat flour and comes from the mountainous areas of Japan where the plant grows. It’s history is long as Udon’s, and Soba has been a traditional food since the Edo period in Japanese cuisine.

Soba has an earthy flavor and a smooth texture makes it a favorite both in Japanese and foreign diners. Similar to Udon, the style Soba can be either hot or cold. Zaru Soba, which literally means ‘chilled noodles served with a dipping sauce,’ is a popular summer dish. In winter, hot Soba in a tasty broth nourishes and warms the system.

Ramen: The Chinese Inspired Noodle

While Ramen represents thin wheat noodles served in a meat or fish based broth, it is rather a recent addition to Japanese cuisine, introduced from China in the late 19th century. Foreign by origin, it has been adopted and adapted by the Japanese to become a dish essentially Japanese.

Ramen is known for its rich umami packed broth and various toppings like sliced pork, green onions, and boiled eggs. From the North, there is Sapporo Ramen with miso based broth; then to the South, it is characterized by Hakata Ramen with a pork bone broth.

Other Notable Noodles:

Beyond Udon, Soba, and Ramen are other key noodles which comprise Japanese cuisine. There is Somen, the thin wheat noodles normally served cold and great for hot summer months. Shirataki is translucent noodles made from konjac yam and preferred for their very low calorie count. Last on the list is Yakisoba, although literally translated not really Ramen, more stir fried with meat and vegetables like Ramen, the mainstay at festivals and street food stalls.

Noodles have an extremely important place in Japanese culture and are linked with various customs and traditions. For instance, Toshikoshi Soba, literally ‘year crossing noodles’, eaten on the eve of New Year’s Day, is a pointer to longevity and cutting off of old year’s hardships. Similarly, eating of Somen during summer festivals is like a communal exercise which brings families and communities together.

Japanese noodles are the reflection of geographical diversities and the history Japanese cuisine was subjected to. Several textures, tastes, and ways of cooking them imply, so for each kind of noodle, it will be another culinary experience, tasting the rich style which Japanese food culture is.

As we continue to eat our way across the globe, it is a useful reminder there is a story behind each dish. The story of Japanese noodles speaks of adaptation and innovation, tradition, and regional pride. Next time you slurp down a steaming bowl of Udon, Soba, or Ramen, spare a thought for the humble noodle’s journey to your table from its very origins.