Noodles is certainly a very popular product in Japan, one of the oldest and most widespread in the whole of South-East Asia, if not the world.
Somen
This wheat noodle dough that is stretched with sunflower oil in a very thin strips, and then air dried.
SOBA
This noodle is made ""from a mixture of rye and ordinary wheat flour. Color events varies from brownish-gray to light beige, depending on the milling rye grains. Besides, there are still green soba or cha soba, the manufacture of which is added to the dough powdered tea.
Cold soba is often eaten in summer, it is served on a bamboo tray, and to her in a separate bowl on the table, put the sauce. Japanese like the natural taste of noodles and sauce emphasizes its flavor.
Storage
Dried soba in unopened original packaging, or in sealed containers can be stored for many months.
Udon
This thick wheat noodles, popular around the world. She kneaded the dough for wheat flour and salt water, then rolled and sliced ""thinly. In Japan, this noodle can buy fresh, but in the West is only sold dried or cooked and frozen udon, packaged in bags.
HIYYAMUGI
This thin white noodles prepared in the same manner as the udon but cut very thinly. To boil it, it takes about 5 minutes. Eat this noodles in hot soup or dipped in sauce.
Ramen
This name literally means "pull the noodles." Originally ramen from China, and make it out of the wheat flour with eggs and what the Japanese call kansui - alkaline water. By a chemical reaction between the components of the test is uniform and sufficiently elastic to out it could draw a very thin noodles. Net present kansui today was not easy, so it is often replaced by soda. Ramen eaten with other foods cooked with soup or without him.
The use in cooking noodles
Any Japanese noodles can be cooked in the hot soup based dashi broth with the addition of some other ingredients, or have a cold, dip in the sauce. Somen noodles are often used in clear soups or to process food. Ramen is almost always cooked in a hot meat broth, usually pork, with the addition of spices, served cold and in the summer, laying on top of a few slices of fresh produce.
General rules and culinary subtlety to make noodles
To check whether the noodles, cut in half Lapshinka. If noodle soup is hot, it should be removed from the heat, when it was still a little hard, but if you are going to eat cold noodles, then cook it until it is ready. Cooked noodles, rinse under cold running water.
Almost every Japanese noodles can be eaten in its natural form or with a few additional ingredients, rare - meat. The exception is the ramen, which is often prepared with different meat flavors.
Storage
Fresh noodles were refrigerated for a few days. Dried noodles in unopened package can be stored in a cool place for several months.
