Different kinds of Japanese noodles
Ramen is made of wheat flour, sweet water and salt water. It is usually thin, light yellow, hard and elastic.
The production technology of ramen was imported from China in the Meiji Era (1868-1912). A significant feature of ramen is that it was first fermented by yeast before dough was crushed, stretched and stretched.
Noodles may vary in shape, width and length and are usually eaten in broth. Curry ramen, pork bone ramen, Wei o ramen, salt ramen and Zhao Yu Ramen are examples of ramen recipes.
This type of noodle is transparent and has a rubber texture. It's made of konnyaku and chews well when you eat it. Shirataki is very suitable for Japanese cuisine such as Guandong cooking and Shouxi cooking.
This kind of noodles is made of wheat flour and buckwheat, usually light yellow or beige. Soba noodles can be dry or fresh. They can be eaten in many ways. They can be hot (such as noodles with soup) or cold dip sauce.
If you have ever tried Tororo, kitsune, tempura, Kake and refrigerated Zaru soba noodles, you have just tasted some Japanese soba noodles recipes.
Soba noodle is not a kind of soba noodle that should belong to soba noodle recipe, because it is actually made of Chinese noodles, not a kind of soba noodle.
Somen is another kind of wheat based noodles, but it is not the usual thick light yellow, but thick white.
Although they can be used in soups and other hot dishes, they can usually be refrigerated or refrigerated, especially in summer, to help the Japanese stay cool in the summer heat.
Sōmen noodles are very similar to hiyamugi and udon noodles, but they are very thin, only 1.3 mm wide, while other noodles are slightly thick. When noodles are made into an important component of successful noodle making, it is oil.
Hiyamugi is also made from wheat, similar to Udon and plain noodles. It's about the thickness of the two kinds of noodles mentioned above, and it's also very similar to the black winter noodles and plain noodles.
You will usually see that hiyamugi's noodle line is white, but in some cases, they will be bundled with brown or pink tone lines.
Udon noodles are the thickest noodles in Japanese cuisine. Wudong noodles are white wheat based noodles with a width of 4-6mm.
In summer, these noodles can be cooled with dipping sauce, or eaten in hot dishes and soups when the temperature is low.
Udon noodles include kitsune udon noodles, nabeyaki udon noodles, curry udon noodles and Yaki udon noodles. But Sara udon noodles are made from another kind of crispy noodles.
Harusame is a glass surface made of potato starch.
The noodles are the strangest on the list because they are made of agar, a gelatinous substance from red algae. Even the way of cutting is strange, because its shape is rectangular jelly like slice.
The Difference Between Hibachi Noodles And Lo Mein
In fact, there is almost no difference between Hibachi and lo mein, but the latter is from China, while the former is made in Japan (spaghetti is not included in the comparison).
There are also eight different kinds of noodles in Japan. Their names are based on their raw materials, such as tokoroten noodles made of agar or white wheat based noodles (see the complete list above).
In China, they are more or less traditional, because they are made of wheat, or mixed with eggs, or just plain wheat flour. There is also a kind of noodles made of rice flour, called "rice noodles".
As mentioned above, in fact, there is no Hibachi noodle, because they are cooked on Hibachi, so they call it this way.
Therefore, in essence, lo mein are the same as Japanese noodles or any one of the eight kinds of Japanese noodles (if you like). They are usually made of flour and vary in elasticity or stiffness.