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Although rice-based sushi has become an international staple food, in Japan you won't have too many meals without encountering one of the country's other culinary basics: noodles.
Whether in the form of uson, soba, yakisoba, the universally-popular ramen or others,Japan's love affair with noodles is rich and varied. Given the many uses of the form, in a broth as soup, in hot dishes, or in cold salads with a variety of dipping sauces, the Japanese prove every day that they can do nearly anything with noodles.
Udon: udon noodles arae the most substantial of Japanese noodles, thick and chewy. Made from wheat flour, udon is served hot in the winter and cold in the summer, varying as much as ramen and soba dishes. Because of their nature flavor, udon noodles go with everything from curried broths to toppings that include deep fried fish, various vegetables, pork.... the possibilities are endless.
Yakisoba: Despite its name, yakisoba isn't a kind of buckwheat noodle, but is made with wheat flour. Like ramen, it is a relatively recent creation, having first appeared in Japan (from China) in the early 20th century. It is most often served as a fried noodle, but there's also Yakisoba-pan, in which the noodles are laid lengthwise on a hot dog bun and garnished with mayonnaise and shreds of pickled ginger.