Japanese noodles
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Type
| Noodles
|
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Place of origin
| Japan
|
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Main ingredients
| Flour, water
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Noodles
are a staple of
Japanese cuisine
. They are often served chilled with dipping sauces, or in soups or hot dishes.
[1]
Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period.
History
[
edit
]
Noodles
were first discovered in Japan around 800 A.D. during the
Heian period
(794?1185).
[2]
This dish was adopted from China and was highly idolized in daily dieting due to the dishes flexibility and multiple different forms of serving options. Later on during the
Kamakura period
(1185?1333), noodles began to be viewed as a standard dish for most Samurai. This was because the dish met the dietary needs as it was not greasy and was a relatively healthy food.
During the
Edo period
, specifically between the 1661 to 1672, Soba noodles became popular in restaurants in the capital city of Edo (now
Tokyo
). It is rumored that it became extremely popular because soba noodles can be served cold, and with all of the fires occurring, the government limited the use of fuel.
[3]
Types of Japanese noodles
[
edit
]
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
. How it made the jump from China to Japan is still under debate, but it's generally accepted that in 1910 a Chinese restaurant in Yokohama started serving a dish known as lamian.
[4]
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
sh?yu ramen
,
shio ramen
,
miso
ramen
,
tonkotsu ramen
, and
curry ramen
.
[5]
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 (
tsuyu
). 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 (
ch?kamen
).
[6]
S?men
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.
S?men
noodles are very similar to
hiyamugi
and
udon
noodles, only they are thinner (about 1.3mm in width).
S?men
requires oil in its manufacture. During the summer months Japanese consume chilled
s?men
to stay cool.
[1]
Hiyamugi
are
wheat flour
noodles similar to
s?men
and
udon
noodles and somewhere in between the two in size. These noodles are often served in the same manner as
s?men
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.
There are three nationally recognized regions in Japan known for their
Udon noodles
: Kagawa (
Sanuki udon
), Gunma (Mizusawa udon), and Akita (Inaniwa udon). These three regions contributed unique recipes of
Udon
, as well as different historical and cultural backgrounds of udon production and consumption. In the Kagawa region, it is considered the "kingdom of Sanuki udon" noodle, and has been deemed a symbol of regional identity to revitalize the regional food industry and to promote regional tourism. In the Gunma region, due to the high amount of noodle shops serving udon in the surrounding cities (Mizusawa, Kiryu, and Tatebayashi), Gunma was deemed the best place where visitors can experience the best locally produced udon noodle in Japan.
[7]
Harusame
are glass noodles made from potato starch. These type of noodles are commonly used in hotpot dishes and salads, and used to create Japanese adaptations of Korean and Chinese noodle dishes.
[8]
Harusame
dishes include
harusame salad
, which is a cold noodle salad that features three main ingredients of julienned cucumbers, ham, and carrots. Other ingredients can include
wakame seaweed
, shredded egg omelet, tomatoes, bean sprouts, and more.
[9]
Tokoroten
are jelly-like slices made of
Kanten
which comes from the gelatin of the tengusa a native seaweed. This dish was usually a summer time dish as it was composed of about 98% water.
Tokoroten
dates back to 1658 when an innkeeper discarded some
Tokoroten
which dried out into strips of
Kanten
which could be stored and preserved. The dish is typically garnished with soy sauce as well as rice vinegar.
[10]
See also
[
edit
]
References
[
edit
]
- ^
a
b
Sakui, S. (2009, July 1st).
Somen: Chilled, the Japanese Noodles are a Summer Delight
.
Los Angeles Times.
Retrieved January 9th, 2010
- ^
"A Brief History of Noodles | LOJEL Journal"
.
LOJEL
. 2020-08-21
. Retrieved
2023-03-06
.
- ^
Seligman, Lucy (April 1994).
"The History of Japanese Cuisine"
.
Japan Quarterly
.
41
(2): 165
. Retrieved
3 March
2023
.
- ^
Organization, Japan National Tourism.
"Ramen | Eating in Japan | Japan Travel | JNTO |"
.
Japan Travel
. Retrieved
2019-06-25
.
- ^
Organization, Japan National Tourism.
"Ramen 101 | Eat Ramen in Japan | Japan Travel | JNTO |"
.
Japan Travel
. Retrieved
2019-06-25
.
- ^
Soba Noodles (2003, January 27th)
Soba Noodles
. Japan-guide.com Retrieved January 9th, 2010
- ^
Hall, C. Michael; Gossling, Stefan, eds. (2016-05-26).
Food Tourism and Regional Development
. Routledge.
ISBN
978-1-317-43089-6
.
- ^
"Every type of Japanese noodle explained - all are delicious"
.
Go! Go! Nihon
. 2018-06-20
. Retrieved
2023-03-06
.
- ^
Nami (2018-01-26).
"Harusame Salad (Japanese Glass Noodle Salad) 春雨サラダ"
.
Just One Cookbook
. Retrieved
2023-03-06
.
- ^
"Why to Eat Tokoroten (Japanese Jelly Noodles)"
.
gurunavi.com
. Retrieved
2023-03-06
.
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