Many foreigners may be familiar with various Japanese noodles such as ramen and udon since they enjoy a strong reputation worldwide. However, noodle culture is so integral to the daily lives of Japanese people that many other kinds of noodles are heartily eaten across the country. Even though there exists a wide range of Japanese noodles, especially when delving into the regional variety, this article will cover seven of the most famous noodles. Hence, when foreigners travel to Japan, they should try out these delicacies. Let’s find out what they are!

1. Ramen

Originally imported from the Chinese, ramen made its debut in Japan when a chef opened a restaurant called “Rairaiken” in Tokyo in 1910. Its signature dish was “Shina noodle”, which was believed to be the first kind of ramen in Japan. This is why ramen is also referred to as “chuka soba”, which translates to “Chinese soba”. Incidentally, Rairaiken Shina noodles are available at a specialty ramen museum known as the Shin Yokohama Ramen Museum, so interested epicures should check it out.

Since then, ramen has endeared itself to Japanese people and is considered one of their favorite foods. What is fascinating about ramen is that each region in Japan boasts its distinctive flavor - and no two favors are ever the same! If you visit Sapporo in Hokkaido, be sure to tuck into its “miso ramen”, which comprises an umami-rich miso broth and generous amounts of “chashu” (barbecued pork slices). It is also famous for toppings like bean sprouts, bamboo shoots, corn, and even butter. Pop over to its neighboring city, Hakodate and you will find “shio ramen”, which is a light salt-based ramen that is filled with chicken, pork, seafood and kelp, and delights your taste buds. 

If the above descriptions whet your appetite, wait, there’s more. Travel to Tokyo and tuck into shoyu ramen. It consists of a clear soy sauce-based broth that looks rich but is surprisingly light and refreshing. And who can forget Fukuoka’s tonkotsu ramen that boasts a milky pork-based broth, melt-in-your-mouth “aijtama” (onsen egg), and mesmerizing “chashu”? Bound to tantalize your taste buds like no other.

Other than these four conventional flavors, more adventurous gourmet seekers can try out unusual ramen flavors in Japan. From matcha ramen and coffee ramen to pineapple ramen and lemon ramen, you not only satisfy your stomach but also gain an interesting experience to regale your family and friends back home.

1. Japanese Udon Noodles

If you prefer your noodles to pack a greater punch, you will enjoy eating Japanese udon noodles, which are the thickest in Japanese cuisine. These wheat-based white noodles are typically kneaded and stretched countless times during the manufacturing process, so they come with a deliciously chewy texture that makes for a sensational eating experience. 

Japanese udon can be broadly divided into two types. In eastern Japan, people usually eat their udon noodles with a dark brown broth made from “koikuchi” (dark soy sauce). Their counterparts in western Japan, however, tuck into udon noodles with a light brown broth made from light soy sauce known as “usukuchi”. Regardless of the thickness of the broth, Japanese udon noodles are best enjoyed with “kamaboko” (fish cake shaped like a half-moon), “tempura” (deep-fried vegetables and seafood), and generously sprinkled scallions.

As with ramen, there exists a broad array of udon noodles, but one of the best places to enjoy Japanese udon is Kagawa, which is so well-known for its more than 700 udon restaurants that it is nicknamed “the Udon Prefecture”. Hence, you may just want to visit  Kagawa to tuck into its sanuki udon noodles which are extra firm and chewy. This type of Japanese udon noodles is called sanuki noodles because Sanuki used to be the previous name of Kagawa. These noodles showcase a smooth texture and strong flavor that gives them an extra edge over other udon types. Another unique kind of Japanese udon is Okinawa soba. Although named Okinawa soba, this quintessential Okinawan dish is made from 100% white wheat flour and served in a bowl of juicy pork broth with seaweed and bonito fish flakes, topped with thick slices of “soki” (spare ribs). Yummy!

1. Soba

Another popular kind of Japanese noodles is soba or buckwheat noodles. It has a lovely nutty flavor that makes people fall in love with it. What’s more, it is replete with Vitamin B and low in fat, which makes it an ideal choice for a healthy diet. Additionally, soba noodles play an indispensable role in the rituals of Japanese people. On New Year’s Eve, mothers and grandmothers all over Japan pour their love into making “toshikoshi-soba” (New Year’s Eve noodles). Soba noodles are slightly brittle, so they easily break off when bitten. This symbolizes a clean break with the misfortunes of the current year and an auspicious transition to the next year.

Soba is highly versatile as a dish as it complements well with many flavors. For instance, various choices exist, including “cha soba” (flavored with green tea), “hegi soba” (flavored with seaweed), and “jinenjo soba” (flavored with yam flour). Shinshu soba from Nagano is one of the best-loved types of soba. Even within Nagano itself, several types of Shinshu soba vie for your attention. In the Takato area, the soba noodles are served with the broth and grilled miso paste as a side dish while the soba noodles are dipped in the broth and heated up together with seasonal vegetables as a hot pot dish in places like Matsumoto and Nagawa. 

While often enjoyed hot, chilled soba is also a refreshing dish. What better example to illustrate the awesomeness of cold soba noodles than Wanko soba that comes from Iwate? When you visit a Wanko soba restaurant, you will be presented with a tray that contains many tiny bowls of cold soba. The challenge is then to finish as many bowls of Wanko soba as you can. It’s a fun and adrenaline-pumping experience as you compete with your travel companions to see who can finish the most bowls! Women can typically finish about 40 bowls while men can go all the way up to 70. 

1. Hiyashi Chuka
   

If you visit Japan during summer, you will notice that it is rather hot and humid.

Thank goodness for this dish called hiyashi chuka, which translates to chilled Chinese noodles soaked in a savory sesame miso sauce. Despite its name, it does not seem that this dish originated from China. There are several versions behind its origin, depending on who you talk to. Some people believe that hiyashi chuka was the brainchild of the owner of a Chinese restaurant called “Yosuko Saikan” in Tokyo. The owner had wanted to create a cold ramen dish that resembled Mount Fuji. However, other gourmet fans believe that hiyashi chuka was first created by a ramen shop called “Ryu-tei” in Sendai as a way to attract customers since hot ramen noodles did not sell well in summer.

Regardless of which version you choose to believe, there is no doubt that hiyashi chuka is a pleasant feast on the eyes. It comes with various colorful ingredients, including strips of “tamagoyaki” (egg omelet), thin slices of cucumber, red ginger, tomatoes, chicken tenders, and ham. You may choose to season your noodles with either a sour soy sauce-cum-vinegar sauce or a nutty sesame sauce, depending on your preference. You can even add an extra dose of oomph by adding mayonnaise to the mix, just like how people in the Tokai region do it.

Do take note that hiyashi chuka is known by different names in different parts of Japan. In Hokkaido, it is called “hiayshi ramen” whereas it is referred to as “reimen” in the Kansai region. One thing’s for sure, though. Come summertime, ordering hiyashi chuka is a must-do on your itinerary. Toss the cold noodles and colorful ingredients heartily and relish in the coolness soothing your throat, a much-welcomed respite from the sweltering summer heat!

1. Somen

Besides hiyashi chuka, another tasty Japanese noodle dish to savor in summer is

somen. Made of wheat and characterized by fine, thin strands that are similar to angel hair pasta, somen noodles have a prestigious past. It was initially a dish available only to the wealthy during special occasions during the Kamakura Period (1185 - 1333). Buddhist temples then started to serve it as a light meal during the Muromachi Period (1336 - 1573). This helped to popularize it, so somen noodles eventually became the delightful must-have summer dish we enjoy today.

Somen noodles are typically served in a bowl of cold water with ice cubes. In order to maintain their smooth and silky texture, they are lightly coated with oil, so you will have the time of your life dipping them into a refreshing soy sauce-based sauce and slurping them appreciatively. Comprising leeks, ginger, and sesame seeds, this sauce tastes super wholesome.

To enhance the fun factor, many people consume nagashi somen (flowing noodles). This means that the somen noodles are placed in long bamboo flumes with fast running cold water so that they flow as fast as eels. In order to eat these noodles, you must have deft chopsticks skills as you need to catch them first with a pair of chopsticks. Many people feel that nagashi somen tastes like paradise, probably because they have to work so hard to put them into their mouths!

Okinawa differs from the rest of Japan because somen is served warm there. So if you have the chance to visit Okinawa, be sure to order somen champuru, which is stir-fried noodles topped with scrumptious bite-sized tofu and vegetables.

1. Yakisoba

Many of the noodles introduced above come with broths, but you may crave 

something that is stir-fried. If so, you must not give yakisoba a miss. Yakisoba is a classic Japanese stir-fried noodle dish that oozes with the savory goodness of ingredients like pork, cabbage, leeks, ginger, and seaweed. Rounding things off is an addictively sweet and salty sauce that combines the flavors of Worcestershire sauce and oyster sauce.

Yakisoba burst into the Japanese culinary scene after the second world war. Japan was facing a shortage of food then, so enterprising yakisoba sellers prepared this dish on large steel griddles called a “teppan” at makeshift outdoor markets. This not only helped to satisfy the Japanese’s hunger but also boost their morale.

This may be the reason why yakisoba remains one of the country’s best-loved street foods. Although outdoor markets are not commonly found nowadays, yakisoba can still be readily found when communities in cities and towns congregate together to celebrate traditional summer festivals. Japanese couples and families will patronize these events in their fashionable “yukata” (Japanese casual kimonos) and partake in carnival games and dance events. Yakisoba is thus the perfect choice for them to bond over a meal and nourishes their bodies and minds!

1. Sara Udon

If yakisoba piques your curiosity, you will surely be intrigued by sara udon, which

is another kind of fried noodles. A specialty dish of Nagasaki, sara udon is actually not udon noodles, but instead is a plate of deep-fried noodles. Nagasaki was one of the few prefectures that welcomed Chinese traders with open arms when Japan shut itself off from outside influences. Sara udon is thus a dish that features the Japanese’s forte for innovation as they got inspired by the Chinese to come up with this Japanese version of Chinese-style fried noodles. 

In fact, passionate chefs in Nagasaki have taken it a step further and come up with two different types of sara udon. Some restaurants use thin egg noodles, which are fried until they become crispy. Other restaurants, on the other hand, whip up this dish with thicker pan-fried Chinese noodles. Surely, you will wish to try both versions to see which one appeals to your palate better.

In any case, your sara udon will likely be filled to the brim with a wide range of ingredients like kamaboko, prawns, pork, cabbage, bean sprouts, thus containing a good mix of vegetables and meat. It truly delights food-lovers with a melange of rich and harmonious flavors. Doused with a flavorful broth, it is a lip-smackingly nutritious meal.

Let’s Eat Japanese Noodles

Japanese noodles are one of the Japanese’s favorite foods as they come in varied forms and cater to the needs of diverse people. Savor the essence of piping hot ramen, Japanese udon, and yakisoba. Revel in the icy coolness of soba, higashi chuka and somen Indulge yourself in both crispy sara udon and pan-fried sara udon. These Japanese noodles use simple ingredients to bring out a sublime combination of flavors. Hence, remember to bookmark this article and try out as many of these seven types as you can during your trip in Japan!