When it comes to Japanese noodles, we’ve all enjoyed a satisfyingly salty bowl of instant ramen before, and in recent years more authentic fresh ramen has found its way onto restaurant tables around the world. But a pile of ramen noodles in a bowl of savory soup is just one of many noodle-based options in Japan, including noodles that are similar in size and shape, and other varieties that don’t even seem like they fit in the same category! From internationally popular dishes to rare Japanese delicacies, here are just a portion of the noodles you can get in Japan, from steaming bowls of hot broth to refreshing dishes perfect for Japan’s steamy summer months (find even more Japanese summer food here)! Dig in!

🍜 Ramen Noodles & Variations on a Theme

Ramen (ラーメン)

Are you a tonkotsu (豚骨) fanatic who loves the pork-bone broth of Hakata ramen, or more interested in the rare flavors of pufferfish (fugu/ふぐ) ramen? Whatever your preference, if you’re interested in Japanese food, you’re definitely familiar with ramen! Smooth, medium-thick, bouncy noodles made from wheat flour – ramen noodles can vary a little in size, and come in wavy or straight varieties, but they share a distinctly satisfying texture that the world can’t resist. However, despite the fact that ramen shops are found in every corner of Japan, the very earliest roots of ramen aren’t actually found in Japan. Despite the pride felt for all the regional varieties of ramen, there are many people in Japan who refer to ramen as Chinese food to this day! They’ve certainly made it their own, though, going so far as to cook up and sell bright blue ramen (and pink ramen too). The ramen in this picture uses slightly thick-cut handmade noodles, available in a popular shop in Tochigi.

Tsukemen (つけ麺)

A common complaint among Japanese foodies is that ramen noodles will “stretch” when they sit too long in the broth, overcooking and losing their firm bite. Perhaps that’s one reason why tsukemen, ramen noodles served in a separate dish and then dipped in broth directly before eating, are such a popular option! Usually the noodles themselves are the same or similar to ramen noodles, so this dish is all about the presentation. During the hottest months of summer, they can be served with a chilled dipping sauce, too! (Try this particular dish of pork and fish broth tsukemen at the popular chain Ramen Kagetsu Arashi.)

Aburasoba (油そば)

If you’re thinking “oh I’ve heard of soba,” then this dish might confuse you a little. The truth is, aburasoba is not made with soba noodles! Although the standard word for noodles in Japanese is “men” (麺), “soba” is sometimes used instead, referring to all kinds of noodles – not just the buckwheat soba we sometimes see overseas. On menus in Japan, standard ramen is sometimes called “chuka soba” (中華そば), which literally means “Chinese noodles.” Aburasoba, on the other hand, is a bit like ramen without the soup! The noodles are often a little bit thicker than standard ramen noodles, and they’re served in a bowl with a richly flavorful sauce and plenty of toppings, like green onions, normal onions, and hunks of pork. Most people top the noodles with a healthy splash of vinegar and chili oil, and then thoroughly mix things up to distribute all the intense flavors. (This tasty bowl was from Darumanome.)

Yakisoba (焼きそば)

Technically, ramen noodles and yakisoba noodles aren’t the same, but they’re both “Chinese noodles” in Japan, making them fairly similar. The noodles in yakisoba aren’t boiled, though – they’re stir-fried with vegetables and often some thin cuts of pork. The sauce most commonly used on yakisoba gives it a distinct flavor, with hints of savory dashi broth and sweet date juice (yes really!), and the simplicity of the dish (with its addictive flavor) makes it a popular dish for the masses. You’ll often see food stalls selling yakisoba at Japanese summer festivals and fireworks displays, or find it at casual get-togethers like this Japankuru team camping trip at Mt. Fuji. 

🍜 Soba & Udon

Soba (蕎麦)

I can only hope that I wasn’t the only one out there who spent years of my life believing that buckwheat was like durum wheat or spelt – the same basic plant as normal wheat, but perhaps a different variety. It turns out, though, that buckwheat is a completely different kind of plant from normal wheat, and not a grain at all! (It’s actually closely related to rhubarb!)

This is all important because buckwheat is what gives soba noodles their distinctive greyish color, uniquely nutty flavor, and stiff, slightly brittle texture. Soba noodles have been popular in Japan for hundreds of years, which is why the word “soba” (which traditionally refers to the buckwheat plant) has been borrowed to refer to all kinds of other noodles over the years. They’re healthy and delicious, and a bowl of soba will leave you feeling refreshed and light on your feet, ready to enjoy the rest of your time in Japan! People love the distinct flavor, whether the noodles are served chilled with a dipping sauce (tsuyu/つゆ) like this soba in Nagano…

…Or hot, in a simple dashi broth. (Usually you eat soba with chopsticks, but in Ouchi-juku you eat it with a big old green onion!)

Udon (うどん)

Udon is nothing like soba, so why is it in the same category? Well, udon is standardly found in soba shops, generally served in all the same ways! There are some udon specialty restaurants, but they’re most often found in the same place, despite being the polar opposites of the Japanese noodle world.

While udon is clearly worlds apart from soba because of ingredients, it’s also a totally different experience from ramen, despite being made with the same wheat flour. The noodles are thick and chewy, cut into a square profile and often served simply in clear broth, like this classic kitsune udon and its lightly sweet fried tofu. If you’re craving a little more flavor, curry udon is also wildly popular in Japan – or you could always try monster ippon udon, frighteningly thick udon unlike any other.

🍜 Shirataki

Shirataki (白滝)

Many Japanese people would be a bit surprised at the inclusion of shirataki on this list of Japanese noodles, but thanks to their burgeoning popularity overseas, shirataki seems like an important inclusion! Because, while international packaging often suggests cooking these noodles like Italian pasta, that’s a wholly new concept in Japan. Shirataki noodles are made of Japanese “konnyaku” or “konjac root” (糸蒟蒻) (also found in the Mos Burger Green Burger), and this noodle shape is just one way this ingredient is prepared for use in traditional Japanese dishes. Konnyaku is most often found as one of many stewed ingredients in oden (おでん), or cooked up in a flavorful Japanese hot pot.

🍜 Somen Noodles & Similar

Somen (そうめん)

Now we’re starting to leave known territory, starting with somen, a favorite summer treat throughout Japan. It’s no surprise that somen (thin, fragile little wheat noodles) haven’t made it overseas, since they’re often eaten at home – boiled, chilled in plenty of cold water, and then served with a tsuyu dipping sauce. Sometimes, however, this simple dish is taken to the next level with “nagashi somen” (流しそうめん). Instead of just serving the chilled noodles in a normal dish, nagashi somen uses flowing water and bamboo pipes (or sometimes specially built machines) to keep the noodles swirling through cold water before being eaten.

So refreshing!

Hiyamugi (冷麦)

Hiyamugi are like a slightly thicker version of somen, and they’re even less well-known, especially outside of Japan!

🍜 Regional Specialties

Mostly found in their places of origin, these regional noodle varieties are inherently harder to find – but definitely worth the trouble!

Okinawa Soba (沖縄そば)

It sounds like buckwheat soba, looks like hearty udon, but has its own unique flavor profile: it’s Okinawa soba, from Japan’s chain of beachy southern islands. Another dish that uses the word “soba” just to mean noodles (and not buckwheat), Okinawa soba noodles taste a little like udon, but they’re generally a little slimmer, with a slightly more ramen-like texture and accompanying broth. The soup is generally made with a base of Japanese bonito dashi and pork broth, and toppings continue to go heavy on the pork, whether it be belly, trotters, or even snouts!

Hoto (ほうとう)

For our final noodle adventure, we’re going from Okinawa soba, found on warm southern islands, to hoto noodles, a hearty option perfect for warming you up during a cold-weather visit to Yamanashi Prefecture. Unless you’ve been to Yamanashi, there’s a good chance you’ve never even heard of these! Texturally, hoto noodles aren’t actually such a huge step away from the wheat-based chew of Okinawa soba, but their broad shape and rich broth make for a totally different eating experience.

▶︎ If you happen to be visiting Oita Prefecture instead, check out their dangojiru to try a soup with similar wide noodles!

Which noodles are you craving now?

Have we whet your appetite? Let the Japankuru team know if we taught you about any new Japanese noodle dishes, and tell us which noodles you wish you were eating right now, on Twitter, Instagram, and Facebook!