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Noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.〔Sakui, S. (2009, July 1st). (Somen: Chilled, the Japanese Noodles are a Summer Delight ). ''Los Angeles Times.'' Retrieved January 9th, 2010〕 Remarkably, none of the following are rice-based. ''Ramen'' are thin, wheat-based noodles made from wheat flour, salt, water, and ''kansui'', a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji Period. ''Ramen'' noodles have a firm texture and are usually pale yellow in color. The noodles may vary in shape, width, and length. They are served in a broth. Examples of ''ramen'' dishes are ''miso ramen'', ''shio ramen'', ''tonkotsu ramen'', and ''shoyu ramen''. ''Shirataki'' are clear noodles made from ''konnyaku''. These noodles are chewy or rubbery. ''Shirataki'' are used to add texture to dishes such as ''sukiyaki'' and ''oden''. ''Soba'' is a noodle made from buckwheat and wheat flour. ''Soba'' noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce. Examples of ''soba'' dishes are ''zaru soba'' (chilled), ''kake soba'', ''tempura soba'', ''kitsune soba'', and ''tororo soba''. Although the popular Japanese dish ''Yakisoba'' includes "''soba''" in its name, the dish is made with Chinese-style noodles (''chūkamen'').〔Soba Noodles (2003, January 27th) (Soba Noodles ). Japan-guide.com Retrieved January 9th, 2010〕 ''Sōmen'' noodles are a very thin, white, wheat-based noodle. They are usually served chilled in the summertime with dipping sauces although they may be used in soups and other hot dishes. ''Sōmen'' noodles are very similar to ''hiyamugi'' and ''udon'' noodles, only they are thinner (about 1.3mm in width). ''Sōmen'' requires oil in its manufacture. During the summer months Japanese consume chilled ''sōmen'' to stay cool.〔 ''Hiyamugi'' are wheat flour noodles similar to ''sōmen'' and ''udon'' noodles and somewhere in between the two in size. These noodles are often served in the same manner as ''sōmen'' and ''udon'' noodles. While they are mostly white, there are bundles mixed with noodles of pinkish or brown hues. ''Udon'' are the thickest of the noodles served in Japanese Cuisine. ''Udon'' are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler. ''Udon'' dishes include ''kitsune udon'', ''Nabeyaki udon'', ''curry udon'', and ''yaki udon''. However, ''sara udon'' is made using a different kind of noodle which is crispy. ==See also== * Champon, a noodle soup of Japanese-Chinese origin * Chinese noodles * Instant noodles * Korean noodles * List of noodle dishes * List of noodles * Sapporo Ichiban * Yakisoba, a popular noodle dish * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Japanese noodles」の詳細全文を読む スポンサード リンク
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