Whether warm in soup, fried in a pan or cooled down as a bowl dish: noodles are very popular in Japanese cuisine. If you're wondering what the differences are between all the Japanese noodle varieties in our range, here's some background info for you.
The wavy yellowish ramen noodles made of wheat and kansui powder are classically used for soups. For quick instant dishes, this pasta form is an absolute highlight. However, some ramen soups are really elaborate: The broth is sometimes cooked for several days and meat is prepared elaborately. The numerous toppings also ensure that the special ramen dishes are full of flavor. The noodles are clearly the reason for the great popularity of ramen soups. You can buy fresh ramen or prepare it yourself, otherwise the noodles are available pre-cooked, dried or as an instant version. If you want to treat yourself to something especially delicious, we recommend the premium ramen noodles from our range. Really delicious!
The simple somen are classic wheat noodles. This pasta is characterized by its fine diameter and versatile use. Whether salads, cold dishes or warm soups - somen actually always fit. Classically, the thin and slightly sweet pasta is eaten in cooled form and dipped in various dips. Due to the very short cooking time, - usually only two minutes, you have a very quick dish with the somen noodles. We recommend Akagi Shokuhin somen noodles to get you started.
The delicious udon noodles are also made from wheat, but unlike the other pasta varieties, they tend to be cream-colored, thick and firm to the bite. These noodles are also usually made without eggs. Nevertheless, udon dishes are very filling. The noodles are especially suitable for quick soup dishes with a strong broth or as a supplement in a stew. Otherwise, you can also fry the noodles well and eat them as a stir-fry dish. We recommend Kubota's premium udon noodles. Sip a hearty broth with them and we're in culinary heaven!
By the way, flat thin noodles that are very similar to udon but less firm in consistency are called kishimen noodles. You can also find them in our assortment.
MYCONBINI tip: If you don't feel like eating wheat, check out the soba noodles made from buckwheat in the MYCONBINI blogpost!