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Traditional Japanese noodles in soup are served in a hot soy-dashi broth and garnished with chopped scallions. Popular toppings include tempura, tempura batter or aburaage (deep fried tofu).
Soba (そば) – thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below).
Udon (うどん) – thick wheat noodle served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup.
Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the past 100 years or so.
Ramen (ラーメン) – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma (pickled bamboo shoots), seaweed, or boiled egg. Also known as Shina-soba or Chuka-soba (both mean "Chinese soba")
Champon – yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
Okinawa soba (沖縄そば) – a thick wheat-flour noodle served in Okinawa, often served in a hot broth with sōki (steamed pork), kamaboko (fish cake slice), beni shōga (pickled ginger) and kōrēgusu (chilli-infused awamori). Akin to a cross between udon and ramen.
Hōtō – a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.