Dishes that are more then a snack
Wheat noodles: The thick, dente Udon noodles are made from wheat flour, salt and water. Their texture can be varied through different cooking times. They are Served in hot broth together with ingredients such as Tempura shrimp, Abura-age, raw egg and vegetables. You can even eat them cold, along with a dipping sauce. From the Nagoya region comes a flat variant of Udon noodles, called Kishimen. Udon is sold dried, fresh or pre-cooked.
Buckwheat noodles: Soba noodles are made from buckwheat. Buckwheat contains no gluten, though there are also 100% buckwheat noodles, normally wheat flour is adds so that the noodles do not fall apart. Soba is available in fresh or dehydrated form and they can be serve either hot, in soup, or cold with a dip sauce called Mentsuyu, of a bamboo platter (Zaru). Chilled Soba are often garnished with Nori and eaten with Wasabi
Thin wheat noodles: Somen, made from wheat flour, salt and water are uncooked, with just 1.3 mm thickness, the thinnest Japanese noodles. If they are thicker then they are called Hiyamugi. It is claimed that somen get a better texture if they are dried and matured for up to three years. Somen and Hiyamugi are usually eaten cold, especially in summer, with a dipping sauce and garnished with ginger and spring onions. They can be served in hot broth (Nyumen) as well.
Chinese noodles: Chukamen noodles are made from wheat flour, eggs, salt and a special carbonated water. The noodles are produced in various variants. The long, rounded variant is the most common, there are also twisted and flat varieties. Chukamen are usually served in the famous ramen soup dish, that has three basic flavors, salty, soy sauce and miso. Ingredients such as pork, roasted vegetables or seaweed are often added. Chinese noodles are served even cold in the summer dish called Hiyashi Chuka.