Granted, ‘Udon, Soba & Ramen’ sounds like a law firm based in Yokohama.
Actually, these are the three most common forms of noodles here in Japan, and are among the staples of the healthy diet of this country.
My history with ‘noodles’ is pretty sketchy. My mom used to serve me chicken noodle soup, typically Campbell’s Chicken Noodle Soup. I tried to smile and show my gratitude but I’ve never forgiven her for serving me this slop in a can.
I’m now recalling the name of the character Robert De Niro played in one of my favorite gangland movies, Once Upon a Time in America. Yes, It was ‘Noodles’.
Hmm . . . let’s see. I used to eat buttered egg noodles for lunch sometimes.
There you have it. A lifetime noodling around. Until I arrived here.
Like everything here in Japan, the science and art of noodle-making has been perfected to the highest possible level.
There is, for example, a whole prefecture — a prefecture is the equivalent of a state in the U.S. or a province in Canada — devoted to creating the finest udon in the Universe. It’s called Kagawa Prefecture. I’ve been there! There are hundreds of udon restaurants, and you can watch them make noodles from scratch as you sit there waiting for your meal. They make dough, roll it, cut it, then toss it into boiling water. You can’t get udon any fresher than that!
Udon (うどん) is a thick wheat-flour noodle, served in a very basic broth. The slippery texture makes it enormously fun to eat. The toppings are a real bonus. They include varieties of tempura, soft- or hard-boiled eggs, fish paste, fish cakes, shrimp, with the whole affair then sprinkled to taste with chopped scallions. We eat udon at least once a week. A real treat is to serve a basic udon generously blended with Japanese curry.
Soba (蕎麦) is made from buckwheat flour and despite the name, buckwheat bears no relation to wheat. It’s made from grinding the seeds of Fagopyrum esculentum, a plant which is not a grass like wheat is. It took me a while to develop a taste for buckwheat. I had tried buckwheat pancakes in the U.S. and thought they were odd, certainly not at all an improvement on regular pancakes. Slowly here in Japan I’ve grown to enjoy the unique flavor of buckwheat and soba itself.
Most soba restaurants seem to be more traditional institutions, so the dining experience embraces atmospherics as well tongue tantalizing. My wife really loves soba, so at least once a month we go to her favorite restaurant tucked away on a country road in the middle of nowhere.
If you happen to go to this place, I’m sure you’ll be as amazed as I always am that anyone can find it. But there’s always a line at the door of expectant soba-aficionados eager to get their fix.
Ramen (ラーメン) is the least healthy of the three. Lots and lots of grease. Which means it tastes great! It’s based on Chinese wheat noodles, a meat or fish broth — usually it’s pork — and like udon is garnished with all sorts of yummy ingredients. Slices of butaniku (pork) are very common. Some people dump in tons of garlic or green onions, or peppery spices. Many regions of Japan have their own distinctive version of ramen. For example, tonkotsu is the ramen unique to Kyushu and miso ramen that of Hokkaido.
Ramen and people’s devotion to it sometimes have religious or cult overtones. This was beautifully captured in a very funny comedic film called The Ramen Girl, about an American lass who is stranded in Tokyo after breaking up with her boyfriend, and apprentices to a ramen master to get her life back together. I highly recommend it!
(Disclaimer: This movie has no transgender CIA assassins who side-by-side with comic book superheroes attempt to defeat an invading swarm of 6-dimensional extraterrestrial nano-spiders. But it’s still outstanding!)
There you have it. Come to Japan. Join in on the fun.
Or if you’re already here, you know . . . the Japanese take noodles very seriously!
Life In Japan: Udon, Soba & Ramen
Granted, ‘Udon, Soba & Ramen’ sounds like a law firm based in Yokohama.
Actually, these are the three most common forms of noodles here in Japan, and are among the staples of the healthy diet of this country.
My history with ‘noodles’ is pretty sketchy. My mom used to serve me chicken noodle soup, typically Campbell’s Chicken Noodle Soup. I tried to smile and show my gratitude but I’ve never forgiven her for serving me this slop in a can.
I’m now recalling the name of the character Robert De Niro played in one of my favorite gangland movies, Once Upon a Time in America. Yes, It was ‘Noodles’.
Hmm . . . let’s see. I used to eat buttered egg noodles for lunch sometimes.
There you have it. A lifetime noodling around. Until I arrived here.
Like everything here in Japan, the science and art of noodle-making has been perfected to the highest possible level.
There is, for example, a whole prefecture — a prefecture is the equivalent of a state in the U.S. or a province in Canada — devoted to creating the finest udon in the Universe. It’s called Kagawa Prefecture. I’ve been there! There are hundreds of udon restaurants, and you can watch them make noodles from scratch as you sit there waiting for your meal. They make dough, roll it, cut it, then toss it into boiling water. You can’t get udon any fresher than that!
Udon (うどん) is a thick wheat-flour noodle, served in a very basic broth. The slippery texture makes it enormously fun to eat. The toppings are a real bonus. They include varieties of tempura, soft- or hard-boiled eggs, fish paste, fish cakes, shrimp, with the whole affair then sprinkled to taste with chopped scallions. We eat udon at least once a week. A real treat is to serve a basic udon generously blended with Japanese curry.
Soba (蕎麦) is made from buckwheat flour and despite the name, buckwheat bears no relation to wheat. It’s made from grinding the seeds of Fagopyrum esculentum, a plant which is not a grass like wheat is. It took me a while to develop a taste for buckwheat. I had tried buckwheat pancakes in the U.S. and thought they were odd, certainly not at all an improvement on regular pancakes. Slowly here in Japan I’ve grown to enjoy the unique flavor of buckwheat and soba itself.
Most soba restaurants seem to be more traditional institutions, so the dining experience embraces atmospherics as well tongue tantalizing. My wife really loves soba, so at least once a month we go to her favorite restaurant tucked away on a country road in the middle of nowhere.
If you happen to go to this place, I’m sure you’ll be as amazed as I always am that anyone can find it. But there’s always a line at the door of expectant soba-aficionados eager to get their fix.
Ramen (ラーメン) is the least healthy of the three. Lots and lots of grease. Which means it tastes great! It’s based on Chinese wheat noodles, a meat or fish broth — usually it’s pork — and like udon is garnished with all sorts of yummy ingredients. Slices of butaniku (pork) are very common. Some people dump in tons of garlic or green onions, or peppery spices. Many regions of Japan have their own distinctive version of ramen. For example, tonkotsu is the ramen unique to Kyushu and miso ramen that of Hokkaido.
Ramen and people’s devotion to it sometimes have religious or cult overtones. This was beautifully captured in a very funny comedic film called The Ramen Girl, about an American lass who is stranded in Tokyo after breaking up with her boyfriend, and apprentices to a ramen master to get her life back together. I highly recommend it!
(Disclaimer: This movie has no transgender CIA assassins who side-by-side with comic book superheroes attempt to defeat an invading swarm of 6-dimensional extraterrestrial nano-spiders. But it’s still outstanding!)
There you have it. Come to Japan. Join in on the fun.
Or if you’re already here, you know . . . the Japanese take noodles very seriously!