A sea of Japanese noodles
Japanese cuisine has 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 of them has its own character, texture and use.
Udon - thick and soft
Udon are thick wheat noodles with a pleasant, chewy texture. They have a mild flavor that soaks up broth and sauces well. Udon is served both hot in a light dashi broth and cold with a dipping sauce in summer. They are also lovely in a quick stir-fry.
Soba - nutty and nutritious
Soba is made from buckwheat, often blended with a little wheat, and has a characteristic nutty flavor and a gray-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 comes both fresh and dried.
Which one should you choose?
- Craving comfort and richness: Choose udon in a hot broth.
- Want something light and nutty: Choose soba, ideally cold in summer.
- Dreaming 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 — it 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 at the very end so they don't turn 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. Whatever noodle dish you're craving, you have the foundation for an authentic Japanese meal.
