In order:
Somen: very thin wheat noodles, usually eaten cold in the summer
Okinawa soba: made out of wheat, not buckwheat like in mainland Japan
Tokoroten: made from agarophyte seaweed
Okkirikomi: simmered fat wheat noodles, from Gunma and Saitama prefectures
Kuzukiri: made from Kudzu/Japanese arrowroot and traditionally eaten as a dessert
Shirataki: made from the corm of the konjac plant
Kakke: triangular buckwheat noodles simmered in kelp and sardine broth, from Aomori prefecture
Yaseuma: thick wheat noodles covered in kinako flour and and ground roasted soya beans, from Oita prefecture
Harusame: cellphone/glass noodles made from various starches like mung bean, sweet potato, potato, or cassava. Usually made into a salad
by granteaute
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I’m seriously thinking about making a similar post about sushi types around Japan (there are many lol)
Somen is fantastic. I love cold somen in the summer.
I’ll share what my Japanese professor once told me about size difference of several wheat noodles.
Nowadays, noodle manufacturing has become more mechanized, and the Japanese Agricultural Standards (JAS) classifies noodles by thickness as follows in the dried noodle quality labeling standard.
Dried somen: Less than 1.3 mm in diameter
Dried hiyamugi: 1.3 mm to 1.7 mm in diameter
Dried udon: 1.7 mm or more in diameter
When classified by the manufacturing method, somen is made by kneading wheat flour with salt water to make dough, then coating it with oil and rolling it out thinly by hand, while hiyamugi or udon is made by rolling out the dough thinly using a flat board and rolling pin, then cutting it into thin strips with a knife.
now I’m drooling.
Aren’t ramen, soba or udon yet the second image is soki *soba* lmao