(some) Types of Japanese Noodles

Japanese noodles have evolved from Chinese-style hand-pulled noodles into unique dishes with regional flavors. Here's a quick breakdown of the main types:

Ramen
Originally based on Chinese lamian noodles, ramen became a Japanese staple with its chewy texture from kansui, a mineral water. It's served in rich broths, often with pork, bamboo shoots, and eggs.

Udon
Udon noodles are thick, chewy, and slightly sweet. They're versatile, served hot or cold, in soups like Kakejiru or stir-fries like Yakiudon.

Somen
Thin and delicate (akin to the angel hair pasta), somen noodles are served cold with dipping sauce in hot weather. They're light and refreshing, perfect for summer.

Soba
Made with buckwheat, soba noodles have a nutty, earthy flavor and are served cold with dipping sauces or in salads. Buckwheat adds a nutritious boost.

Shirataki
Low-calorie shirataki noodles, made from konjac yam, have a gelatinous texture and absorb the flavors of the dish. They're gluten-free and often used in health-conscious diets.