Japanese noodles

Noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.^[1]

Ramen first appeared in Japan in 1910, when Chinese cooks at Tokyo's Rairaiken restaurant created a signature dish comprising broth and Chinese noodles, which were yellower and more elastic than Japanese noodles because their dough is kneaded with kansui, a sodium-carbonate-infused alkaline mineral water. This wildly popular dish was not called ramen but shina soba: Shina is a phonetic rendering of the word "China." Soba are buckwheat noodles, although the Chinese noodles used in shina soba were wheat-based. Over the next few years, restaurants all over Japan started serving regional versions of shina soba, using local ingredients. As Japan's most popular Chinese dish, shina soba symbolized the expanding Japanese empire. By physically interacting with China through the ingestion of Chinese food and drink, the Japanese masses were brought closer to the idea of empire. In other words, to eat shina soba in those years was to symbolically gobble up China itself. As China represented the empire's biggest prize, a bowl of shina soba represented nothing less than world domination. After Japan lost its empire in World War II, the word shina came under fire. Deplored by many as a symbol of imperialist aggression and Japanese wartime extremely wicked or cruel acts in China and beyond, shina was now seen as racist. Shina soba was briefly renamed chuka soba; chuka is a less politically incorrect Japanese term for "Chinese-style." But in 1958, Nissin Foods introduced the first-ever packaged instant version of the dish. As its broth was chicken-flavored, the product was called Chikin Ramen. Then Japanese word ramen is derived from the Chinese words for "pull" (la) and "noodle" (mian) because Chinese noodles are traditionally "pulled" by hand.^[2]

Shirataki are a type of Asian noodle made from the root of the konjac plant. The noodles are very high in fiber, but have low carbohydrate content, making them very popular with certain dieters. Like other foods high in fiber, Shirataki noodles may have other health benefits as well, including a reduction in the risk of heart disease and certain cancers. Shirataki noodles are available at most Asian specialty stores, as well as major grocery stores in areas with a large Asian population.The name shirataki means white waterfall in Japanese, a reference to how the noodles look when removed from their packaging. They are usually packed wet in plastic, meaning that they are ready to use immediately and can be stored for up to one year at room temperature. Texturally, the noodles are a little bit rubbery and springy, and the noodles do not have a strong flavor. In appearance, shirataki noodles resemble rice noodles, with a white and somewhat translucent color. You should be aware that shirataki noodles tend to expand in the stomach as digestive enzymes act upon theglucomannan, the primary ingredient extracted from the konjac root. If you are experimenting with shirataki noodles for the first time, it is recommended that you try a small serving first, to avoid feelings of bloat and discomfort. If the texture of shirataki noodles is not to your taste, you may want to try tofu shirataki noodles, which are blended to create a more familiar noodle texture.^[3]

Soba first originated in Yunnan, China, though some say it was first discovered in Siberia (on the outskirts of the Himalayas) and Lake Baikal (in East Asia). Because of its long, slender shape, many believe Soba symbolize stability and longevity. Soba flour is actually highly nutritious. It contains eight amino acids and a rich source of vitamins minerals such as potassium, calcium, magnesium, andphosphorus. They also contain vitamin B1 as well as flavonoids, in particular rutin, which is known best for benefiting the cardiovascular system. In fact, a combination of just half Soba and half wheat flour could give you more protein than lean beef alone! Cultivating qualitySoba begins with the right climate. The tastiest Soba grows best when there is a large difference in morning and evening temperatures. However, extreme conditions, such as searing temperatures and frost, are very deadly to the delicate Soba plant. In Tasmania, temperatures almost never exceed 25°C, nor do they fall low enough for frost to occur. This is just the climate needed for healthy Soba storage throughout the year. Soba is the Japanese word for buckwheat, the plant from which the wholesome and delicious noodle is made. The buckwheat plant is a hardy plant related to sorrel and rhubarb which grows well in cool climates, making it popular especially in the north of Japan. While the soba noodle now brings Japan to mind, buckwheat is cultivated far and wide, and has been for centuries. Koreans use the starch to make memilmuk, a brown jelly usually eaten as a side dish mixed with kimchi and ground sesame. The buckwheat's grain is used to make porridge and groat as well as buckwheat pancakes popular in Eastern Europe. Japan came by soba in the same manner that it absorbed Buddhism, through travelers from China. Although called a 'whole grain', buckwheat is actually a fruit seed which contains no gluten, making it perfect for gluten-conscious diners. No additives or preservatives complicate the makeup of the noodle itself. Only a small amount of wheat flour must be added into the dough because a batch made with pure buckwheat flour would quickly crumble and fall apart. Soba can be enjoyed both as a quick, cheap snack, and as the highlight of a meal experience in a sobaya which specializes in a variety of soba dishes.^{[4] [5] [6]}

Sōmen which is made from wheat has been an integral part of Banshu (a region in Hyougo) people’s diet for over 600 years. The first mention of this noodle appears in a manuscript found at Ikaruga Temple (dated September 15, 1418), in Ibogun, Hyogo. The production of the noodles grew during the reign of Edo Period (1603-1868) because more and more farming families started getting into the trade. Somen noodles are made by continually working and rolling out wheat flour with salt and water into ever-longer ropes that are about the thickness of an index finger. These ropes of dough are lightly coated with oil to prevent drying, and set aside. Left to stand, the dough ripens and becomes elastic. Using two hand-held sticks, it is then stretched into threads and dried. Somen is the slenderest of dried Japanese noodles measuring less than 1.3mm in diameter and has a cool and refreshing texture that makes it essential fare during Japan's hot and humid summer. Somen can be either hand-stretched or machine-stretched, but hand-stretched noodles are prized as a luxury item for their superior taste and texture. Hand-stretched somen is produced in a two-day process during the cold months from November to March. It is stored carefully through the warm and humid rainy season (June and July) before being shipped to markets. For every year or two that the noodles are aged, their body and flavor increases, with two- to three-year-old somen bringing the highest value on the market. Somen is served with a dipping sauce tsuyu and condiments such as chopped green onion,myoga, ground ginger root and sesame seeds. Somen tsuyu is made of konbu (kelp) and katsuobushi (dried bonito)-based stock flavored with soy sauce, mirin and sugar. These noodles may also be eaten in a hot broth during the winter. Somen noodle soups with ice are enjoyed in summer to beat the heat and in winter they are eaten hot. The hot somennoodle variant is known as nyumen. In Haiku, the word somen is used to depict summer.^[7] [8]

Hiyamugi noodles are a variety of Japanese noodles made from wheat flour. Very thin, these noodles are also very fragile. They are usually sold in long strands that have been gathered into bundles. Hiyamugi noodles are often served cold with a soup or sauce for dipping. The typical bundle of dried hiyamugi noodles will include strands of white noodles that are easily broken. There are often a few strands slightly pink noodles mixed into the bundle, as well as a few that may have a brown hue. While the taste is the same for all thehiyamugi noodles, the slight color variance can add a touch of visual interest. This is especially true when the hiyamugi noodles are prepared as a simple noodle dish that is served with no garnish other than a dipping sauce. While hiyamugi noodles are very delicate before cooking, they are similar to other forms of pasta in texture once they are cooked.Hiyamugi noodles are more often used in cold dishes, but it is possible to serve them hot, accompanied by a meat or vegetable sauce. Recipes for baked dishes that make good use of hiyamugi noodles can be found in a number of Asian and Japanese cookbooks. While these noodles may not be carried in most US supermarkets, specialty grocery stores and many natural food shops with will carry a selection. Substituting hiyamugi noodles for other thin pasta can be a way to add interest to longtime favorite dishes. ^[9]

Udon was Introduced to China in the 8th century, in the beginning udon was only consumed by the nobility before spreading among the population in Muromachi period. The origin of Udon in Japan is usually credited to Kūkai. Kūkai, traveled to China around the beginning of the 9th century to study Buddhism. When he returned, he brought back a technique for milling flour, and the knowledge of Udon soup to his farmer neighbors in the Sanuki region of Japan. In China, similar thick wheat flour noodles are called cū miàn. This originaludon was 2 to 3 cm in diameter, a flat pancake-shaped "noodle" added to miso-based soup. Udon became popular among Japanese people even surpassing the soba during the Edo period, and ever since the noodle makers have continued to develop new recipes. Most Udon dishes are low in calories and are considered healthy food. Through time, different kinds of Udon noodles and recipes have been invented in different regions of Japan. One of the most popular types is Sanuki udon, which comes from Kagawa Prefecture on Shikoku Island. Kagawa has good water and salt, both important ingredients of Udon noodles. Udon is made from flour, water and salt. All three ingredients are equally important, but choosing the right flour is a must. Wheat flour is basically categorized into three types: hard wheat flour, all-purpose flour and soft wheat flour. Usually Udon noodles are made from all-purpose flour, containing 8 to 9% protein. Udon soups are also different from one region to another. Kanto (East Japan) soup uses more soy sauce and has a darker color, while Kansai (West Japan) soup is clear and weaker in taste.^[10]

Harusame are transparent noodles made from potato starch or mung bean starch. They are known as bean threads or cellophane noodles. Harusame noodles are Japanese noodles made from potatoes, sweet potatoes, rice, or mung bean starch. They are closely related to cellophane noodles, and they may be used as a replacement in recipes. Sinceharusame noodles do not typically contain gluten, they are a good choice of food for people with gluten intolerance, although the label should always be carefully read, just in case. Many Asian markets carry harusame noodles, and they can also be ordered through importers who specialize in Japanese ingredients. Some companies produce harusame noodles under the name “Japanese vermicelli” or “harusame sai fun.” A package of harusame noodles will typically contain several bundles of the noodles, which take the form of long flat or rounded rods. When the noodles are uncooked, they are slightly whitish with a hint of translucence. After cooking, harusame noodles will turn totally clear. There are a number of ways to use harusame noodles. Some cooks break the raw noodles up, using the chunks for texture in a salad. This usage leads some people to call the Japanese noodles “salad noodles.” The noodles can also be fried until crispy, used in soups, or served as part of a stir fry. Soaking the noodles before cooking will make them more tender and slightly chewy, and the noodles can also be used directly for things like filling fresh spring rolls after they have been soaked. Unlike cellophane noodles, harusame noodles are not dried in nests. This makes it easier to control portions, since cooks can simply measure out the amount of noodles they need, rather than having to try and pull apart a stubborn nest of noodles. Harusame can, of course, be soaked and coiled into nests. These nests can be deep fried and used as bowls or nests for food. If you are having trouble findingharusame noodles, try looking for bean threads, bai fun, fen si, powdered silk noodles, sohoon, tung boon, bun tau, sai fun, glass noodles, slippery noodles, or mung bean threads. Despite the exotic array of names, all of these noodles are essentially the same, made with a base of pulped starch which may be derived from an assortment of sources. Although these noodles are generally flavorless, they absorb flavor readily, making them a great choice for a wide range of dishes since they will sop up sauces and spices quite effectively.^[11]

Tokoroten is made from strips of Agar, a gelatin like substance made from algae from the sea such as tengusa (gelidiaceae) and ogonori (gracilaria) by boiling. Unlike gelatin, agar contains no animal protein, so is completely vegetarian. Tokoroten has a firmer texture than gelatin, and it is not as soft as jelly. Tokoroten is mainly a summer dish in Japanese cuisine. Tokoroten is a jelly-like long and narrow shaped cold snack. Flavorings vary from region to region, and can include variations of vinegar, soy sauce, hot pepper, or sesame. In eastern part of Japan, it is covered with vinegar-based sauce called Ponzu. In western part of Japan, it is covered with sweet syrup called Kuromitsu. Tokoroten is rich in fiber, plus it is a calorie free noodle, making it good for diet. Tokoroten is virtually calorie-free yet surprisingly filling, this high-fiber food works to make you feel fuller and thus eat less.^[12]