@多分ヨセツ

1 week ago

Correct me if I'm wrong, and sorey if my english is weird.

If you want to categorize Japanese noodle, there's three: udon, soba, soumen, and ramen. The first two are originated from Japan, while the last is adapted from China.
Udon is made with wheat, usually has thicker diameter. Some are flat too like Kishimen or Houtou. Historically there's word like "Udon in westside, Soba in Eastside" means most of noodle consumed in west is Udon while east is soba.
Soba is made with buckwheat, it has kinda peculiar aroma. Soba has different ratio and grind level. The one you can find in supermarket has to be at least 30% and maximum 100% ratio of soba, which the other ratio is wheat. There's grind level of 1 to 3, the more higher the level the "flavorful" the soba is. Though it's consumed a lot, there's people with buckwheat allergy. There's also soba maker that got buckwheat allergy (though it's mainly because they handle buckwheat with dry hand that's vulnerable to sickness.)
Soumen is similar to udon, made with wheat. But what makes it different from udon and kishimen, is that it has very thin diameter. It has to be less than 1.3mm to be categorizes to soumen.
Lastly Ramen, it's originated from China. It's also made with wheat, but it needs brine water to make it chewy. There's many kind of ramen you can see in Japan. Reimen or Hiyashi Chuuka (served cold), yakisoba (pan grill and yes it usually uses ramen), tsukemen (with dipping broth), mazesoba (mix and eat, yes it's not soba), and of course instant ramen.

There's also shirataki, made with konjac root. It's famous for having zero calorie.

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