A sea of Japanese noodles
Japanese cuisine boasts a rich variety of noodles, and it can be confusing to know which one to choose. The three most common are udon, soba, and ramen, and each has its own character, texture, and uses.
Udon - thick and soft
Udon are thick wheat noodles with a pleasant, chewy texture. They have a mild flavor that absorbs broth and sauces well. Udon is served both hot in a light dashi broth and cold with a dipping sauce in the summer. They are also delicious in a quick stir-fry.
Soba - nutty and nutritious
Soba is made from buckwheat, often mixed with a little wheat, and has a characteristic nutty flavor and a grayish-green color. They are thinner than udon and can be eaten hot in broth or cold with a dipping sauce called tsuyu. Soba is also a good choice for those who want a more nutritious noodle, and pure buckwheat noodles are naturally gluten-free.
Ramen - springy and versatile
Ramen are thin wheat noodles with a characteristic springiness that comes from an alkaline salt called kansui. They are the heart of the popular ramen soup, where they are served in a rich broth with various toppings. Ramen is available both fresh and dried.
Which one should you choose?
- If you want comfort and richness: Choose udon in a warm broth.
- If you want something light and nutty: Choose soba, preferably cold in the summer.
- If you dream of a rich soup: Choose ramen and build your own bowl.
Cooking tips
Always cook the noodles in plenty of water and rinse them afterwards if they are to be eaten cold; this removes excess starch and gives a better texture. If they are going into a hot broth, cook them separately and add them to the bowl last so they don't become mushy.
Find your noodles at FUDI
At FUDI, you'll find udon, soba, and ramen in both fresh and dried varieties, along with dashi, soy sauce, and toppings. No matter what noodle dish you fancy, you have the foundation for an authentic Japanese meal.
