Everyone’s Favorite Japanese Noodles
Udon and soba are so very typical Japanese noodles that they have been integral to the Japanese diet and culture. Both can be added to other ingredients, blending well and giving texture and flavor to the whole dish. They can be served hot or cold even if they are cooked similarly- in a large container of boiling, salted water and considered done when they reach the right consistency.
There are many different varieties of udon and soba in different regions of Japan, though both originate from China. Udon came to imperial Japan during the Nara period (710-784 AD) while soba came much earlier, during the Jomon period (13000 BC to 300 BC)
The noodles also differ in their composition. Udon noodles are made out of wheat flour – they are thick and white in color. They are best eaten as fresh as they are soft and chewy. Neutral in flavor, they are able to absorb strong-flavored ingredients or dishes from curried broths to toppings that include deep fried fish, various vegetables, pork, etc. The texture of dried udon is, however, more dense.
Soba noodles are made out of buckwheat, with a strong nutty flavor. If they have wheat in them, and many do, it means they are not gluten-free. Pure buckwheat soba is gluten-free and stronger in flavor. The noodles are thin and soft, a lot chewier and nuttier than udon. Dried soba looks like flat spaghetti and is usually light beige to dark brown-gray in color.
Both udon and soba are extremely popular, filling noodles to be eaten at any time of the day. While there are other Japanese noodle types, like yakisoba, ramen and somen, the udon and soba are the much loved, traditional and versatile favorites in any honest-to-goodness Japanese restaurant.
Enjoying Udon and Soba in Bellevue
Here at Flo, we serve your favorite noodles together with other great classics. They are our lunchtime specials. We’ve got Tempura Udon or Tempura Soba or our Nabeyaki Udon. Enjoy our noodles like nowhere else, only here at your Japanese restaurant in Bellevue.