Shirataki noodles ramen to navigation Jump to search Noodles in Japanese cuisine, e. Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.
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. 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 shōyu ramen, shio ramen, miso ramen, tonkotsu ramen, and curry ramen. 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. Sōmen 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. Sōmen requires oil in its manufacture. Hiyamugi are wheat flour noodles similar to sōmen and udon noodles and somewhere in between the two in size. These noodles are often served in the same manner as sōmen and udon noodles.