Recipe – Cold Buckwheat Noodles (Zaru-soba)
Recipe – Buckwheat Noodles with Soy Sauce Soup (Kake-soba)
Recipe – Buckwheat Noodles with Shrimp Tempura
Recipe – Buckwheat Noodles with Curry Soup
Recipe – Fried Buckwheat Noodles
Recipe – Buckwheat Noodles with Mixture of Onions & Carrots Tempura;
Recipe – Buckwheat Noodles with Mushroom
Recipe – Buckwheat Noodles with Egg Soup
Udon Table
| Udon | Originated in | Characteristics |
|---|---|---|
Sanuki Udon  |
Kagawa Pref. | Very firm noodles. Most widely used type in Japan. |
Goto Udon  |
Nagasaki Pref. | Includes camellia oil. Because these are handmade, they are more expensive and harder to find. |
Himi Udon  |
Toyama Pref. | Firm noodles. Because these are handmade, they are more expensive and harder to find. |
Mizusawa Udon  |
Gunma Pref. | Firm noodles. Width is round and a little wider than other types. |
Inaniwa Udon  |
Akita Pref. | Width is flat and narrow. |
Kishimen  |
Aichi Pref. | Width is very flat and thin. |
Instant noodles (insutanto-rāmen) were first made by Japanese. The most common in Japan is ramen. Other types include buckwheat noodles and thick white noodles. Instant noodles are very easy recipes.
foodstuffs
Foodstuffs for Japanese dishes appear in this category and are divided into the following sections.