Cooking Technique: Noodles

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Noodles
There are 2 basic types of Japanese noodles: those made from buckwheat, and others made from wheat. When cooking Japanese noodles, it’s not necessary to salt the water; what is important is to drain and rinse them under running water to remove excess starch.
Some Chinese noodles are popular as well: harusami mung bean noodles, gyoza, and ramen. Gyoza and ramen will have their own links soon.
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Buckwheat Noodles: Soba
Buckwheat Noodles are thin and brownish grey. In summer, boiled and chilled soba is arranged on a bamboo frame and served plain with a dipping sauce. In winter they are served in a hot broth or dashi, shoyu, and mirin. Soba noodles are historically older than wheat noodles.
Toshikoshi Soba with Duck Soba Sushi Tsukejiru Cold Noodle Dipping Sauce
Hot Soba with Duck and Long Onions
Kama-namban soba
Soba Zushi Tsukejiro
Cold Noodle Dipping Sauce
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soba failure Pizzoccheri Italian Soba Successful Soba Noodles
Soba Noodle MakingFailure Pizzoccheri Italian Soba Successful HomemadeSoba Noodles
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Wheat Noodles: Udon and Kishimen
Udon noodles can be round or flat and narrow. Kishimen are thick, wide and flat.
Tsukimi Udon Sesame Dipping Sauce with Udon Instant Udon Noodles
Hot Udon Noodles with
Chicken and Egg
Oyako Udon
Sesame Dipping Sauce
for Noodles
Gomadare
Make a nice meal
with instant
udon noodles.
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walking on udon dough Nabeyaki Udon ingredients udon on chopsticks
Hand-made
Udon Noodles
Udon in a Hot Pot
Nabeyaki Udon
Hearty Hot Udon
in Mamemiso Broth
Miso Nikomi Udon
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Japanese Dango Dumpling  Oita Japan Dango aaa
Dango Jiro
with Spam and Vegetables
Oita, Japan Dango bbb
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Wheat Noodles: Somen and Hiyamugi
Somen are very thin white noodles made with hard wheat flour; the dough is slightly moistened with sesame oil. Hiyamugi are very similar, but very thin. These noodles are most popularly served on ice with a strong dipping sauce which becomes diluted as the ice melts.
Somen Noodles with summer vegetables
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Somen with
Seseame Dipping Sauce
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Harusame and Ryokuto Harusame Noodles

These are thin clear starch noodles. Ryokuto harusame is made from mug-bean starch, and harusame is made from potato starch. The mung-bean noodles originated in China, and the harusame noodles were developed in Japan. The potato starch noodles are thin and straight like “spring rain.” The mung bean noodles are like wrinkle wires.
Pay attention to the package directions. In general you soak potato starch noodles in boiling hot water for about 10 minutes, drain, and rinse in cold water. Cook them only a few minutes in soup or they will become mushy.
Mung bean noodles should soak for 5 minutes in lukewarm water, tnen boiled for 2 to 3 minutes. Drain, rinse in cold water, and cut into desired lengths. Use in salads, soups or simmered in a recipe. They keep a pleasant “bite” after cooking.
These two kinds of noodles can be interchangable but the mung-bean noodles are firmer and can withstand longer cookin.

Hiyashi Chuka Soba Summer Ramen Crispy Mung Bean Noodle Chicken Hakusai to Abura-age no Nimono
Summertime
Chilled Chuka Soba
Hiyashi Chuka Soba
Chicken Breast Fillets in a Crust of Mung-Bean Noodles
Tori Sasami Harusame-age
Simmered Chinese Cabbage, Fried Thin Tofu,
and Mung-Bean Noodles
Hakusai to Abura-age no Nimono
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Pork Dumplings and Mung-Bean-Noodle Hot Pot
Nikudango to Ryokuto Harusame no Supu
Five-Color Mung-Bean Noodle Salad
Ryokuto Harusame Sarada
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