Different Noodles, Different Taste
Have you ever wondered about Japanese noodles having different types and tasting differently? That’s because they differ in source and cooked with differing ingredients to bring out their particular taste and flavor. Let’s look at udon, soba, and ramen
Udon noodles are made from wheat flour. They are thick, round noodles, generally pale white. Udon is boiled and served in hot broth; sometimes udon is served cold or chilled especially in the summer months. You can also have fried udon. Depending on added ingredients, they come in a variety of names: raw egg to make tsukimi udon, and deep-fried tofu aburaage to make kitsune udon.
Soba is buckwheat noodles, thinner and a darker color than udon. I has a gluten component which makes the noodles more manageable. Soba is usually served cold (zaru soba) with a dipping sauce, sliced green onions and wasabi. When served in a hot broth, it’s called kake soba. Served with toppings, you get tsukimi soba, kitsune soba and tempura soba.
Ramen is thin egg noodles which are almost always served in a hot broth flavored with shoyu or miso. The most popular toppings for ramen are slices of roast pork, bean sprouts, sweet corn and butter. There are restaurants dedicated wholly to this satisfying dish and variations can be endless.
Noodles can do Everything at Seattle
Which noodle is healthier? Tastier? Well that depends on you. Visit I Love Sushi in Seattle and have a feast on noodles and find out. We guarantee all our noodles are healthy and delicious, crafted by expert chefs, combined only with fresh, seasonal ingredients. It’s one of the things we do best at our Seattle Japanese restaurant.