Noodles are the workhorse of Japanese cuisine and the foundation of many iconic dishes.
Whether you've fallen in love with comforting bowls of ramen or are experimenting with icy bowls of somen, here's a quick guide to identifying seven commonly found types of Japanese noodles:
1. Ramen
Ramen noodles are made from wheat, are much thinner and longer than udon and have a nice chewy bite when cooked where you'll usually find them served in a tasty broth.
See: The ultimate ramen cheat sheet
2. Udon
Image: Hiroyuki Takeda/flickr
Chewy and soft, these thick wheat noodles are usually pale white by comparison to ramen. Udon has a neutral flavor, so they make a good choice for strongly-flavored dishes.
3. Somen
Image: Toshiyuki IMAI/flickr
Somen noodles are stretched thin wheat noodles, comparative to vermicelli and can be served both hot or cold and absorb other flavours well.
4. Hiyamugi
Thin light wheat flour noodles, hiyamugi are somwhere in between somen and udon noodles in terms of size although they are eaten in the same type of dishes.
5. Soba
Soba noodles are made from buckwheat flour or buckwheat flour and wheat four of equal parts. Try our delicious recipe for soup with soba noodles, spinach and poached egg.
6. Shirataki
Image: Sarah R/flickr
These chewy noodles are made from high fibre konjac flour and can be used to add texture to dishes like sukiyaki and oden.
7. Harusame
Harusame, sometimes called cellophane noodles, glass noodles or mung bean threads, are translucent dried starch noodles, originally made from mung beans.
Whilst they are flavourless they are perfect for adding extra texture to soups, salads and stir fys.
Try our refreshing recipe for glass noodle salad.
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