Noodles (men-rui)
Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.
Soba with sliced duck breast, negi (scallions) and mitsuba
Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
Soba: thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below).
Udon: thick wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup.
Somen: thin wheat noodles served chilled with a dipping sauce. Hot Somen is called Nyumen.
Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so.
Ramen: thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as Shina-soba or Chuka-soba (both mean "Chinese-style soba")
Champon: yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
Okinawa soba: thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen.
Yaki soba: Fried Chinese noodles
Yaki udon: Fried udon noodles
Well come to Japanese food & cooking
There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (nihon ryōri, or washoku) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own.
Japanese cuisine is known for its emphasis on seasonality of food (, shun), quality of ingredients and presentation. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveler.
Japanese cuisine is known for its emphasis on seasonality of food (, shun), quality of ingredients and presentation. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveler.
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