Noodles

Rausu Kombu Ramen

Kombu ( edible kelp ) is essentially important to Japanese cuisine and Rausu Town, Shiretoko Peninsula, Hokkaido Region is one of the suppliers of the highest quality Kombu in Japan. In Rausu there are some restaurants which serve Rausu Kombu Ramen ( above ).

Its noodles are made from wheat flour mixed with Kombu powder and its soup is made from shoyu ( soy sauce ) and Kombu Dashi ( Kombu broth ). Also the ramen is topped with chopped Kombu, shredded Kombu and a few more ingredients. Rausu Kombu Ramen is so popular among tourists in the town.

Hoto

Tourists, visiting Kofu City, Yamanashi Pref., Koh-Shin-Etsu Region, would have opportunities to eat Hoto ( above ). There are many restaurants which serve Hoto in Yamanashi Pref.

Hoto may look like a variation of Udon, both of which are noodles made from wheat flour. However Hoto noodles are flatter, thicker and wider than Udon noodles. Hoto noodles are served in miso soup, in which lots of vegetables are boiled. It is said that pumpkin is the most important to make Hoto tasty.

Soba

Soba is thin noodles made from buckwheat flour. While there are many restaurants serving Soba throughout Japan, Nagano Prefecture, Koh-Shin-Estu Region, is famous for Soba. The above photo was taken in Nagano City, the capital city of Nagano Prefecture.

Soba noodles are served chilled with tsuyu ( dipping sauce ) and wasabi as well as served hot in a shoyu ( soy sauce ) based broth. In summer chilled soba is popular while hot soba is popular in winter. Needless to say, there are exceptions. Many people prefer soba served chilled even in winter.

Yaeyama Soba

Yaeyama Soba ( abobe ) is one of the specialties of Yaeyama Islands, Okinawa Pref., Kyushu Region. The above photo was taken in Taketomi-jima Islands, one of Yaeyama Islands. Though "Soba" is buckwheat noodles generally in Japan, "Yaeyama Soba" is thin noodles made from wheat flour. Yaeyama Soba is served in a clear broth topped with stewed pork.

Sanuki Udon

Sanuki Udon, one of the most popular noodles, is Japanese noodles served in Kagawa Prefecture ( used to be called "Sanuki Province"), Shikoku Region. The above photo shows Kake Udon topped with Abura-age ( deep-fried bean curd ) served in Gamo Udon Restaurant, Sakaide City, which is one of the most popular Sanuki Udon restaurants.

There are many Udon restaurants throughout Kagawa Prefecture, where many people visit to eat various Sanuki Udon such as Kake Udon, Bukkake Udon, Kamaage Udon and so on. Restaurants serve some kinds of toppings, one of which is Abura-age shown in the above photo.

Champon

Champon ( above ) is noodles served with seafood, meats and vegetables in a thick soup. Champon was first served in a Chinese restaurant "Shikairo" in A.D.1899 in Nagasaki City, Nagasaki Pref., Kyushu Region. Now Champon is the most famous and popular regional specialty of Nagasaki, where many restaurants serve Champon.

Tokushima Ramen

Tokushima Ramen, one of the most famous and popular ramen in Japan, is served in more than 100 ramen restaurants in Tokushima City, Tokushima Pref., Shikoku Region, among which Inotani is the most famous ramen restaurant in the city. The above photo shows Tokushima Ramen served in Inotani restaurant.

Many of Tokushima Ramen restaurants, including Inotani, serve wheat flour noodles in Tonkotsu Shoyu soup, which is Tonkotsu ( pork bone ) broth seasoned with Shoyu ( soy sauce ). Most of Tokushima Ramen is topped with sliced pork, a raw egg and green onions.

Taiwan Ramen

Taiwan Ramen ( above ) is a kind of ramen noodles popular in Nagoya City, Aichi Pref., Tokai Region. Notwithstanding its name, "Taiwan Ramen" is not served in Taiwan, but served in a certain number of restaurants in Nagoya. Taiwan Ramen was created in Nagoya by a Taiwanese. In Taiwan, Taiwan Ramen is called "Nagoya Ramen".

Taiwan Ramen is ramen noodles served in shoyu ( soy sauce ) soup topped with minced and fried spicy pork, spring onions and chives. some restaurants serve very spicy Taiwan Ramen, while some restaurants use lots of garlic.

Somen Chanpuru

Somen Chanpuru ( above ), one of Okinawan specialty dishes, is somen noodles stir-fried with vegetables, eggs and meats. Somen is thin flour noodles. "Chanpuru" is an Okinawan word meaning "mixture" and there are various kinds of "Chanpuru" dishes in Okinawa such as Goya Chanpuru, goya ( bitter melon ) stir-fried with tofu ( bean curd ), eggs, spam and so on.

Now both of Somen Chanpuru and Goya Chanpuru are popular not only in Okinawa but also in other areas of Japan. So there are many restaurants throughout Japan serving Okinawan dishes including various chanpuru.

Wakayama Ramen

Wakayama Ramen, served in Wakayama Prefecture, Kinki Region, is one of the most famous and popular ramen in Japan. Wakayama Ramen, usually referred to as "Chuka Soba" ( Chinese noodles ), is wheat flour noodles served in Tonkotsu Shoyu soup ( pork bone broth seasoned with soy sauce ). The above photo shows "Chuka Soba" ( Wakayama Ramen ) served in Ideshoten restaurant, which is one of the most famous and popular ramen restaurants located in Wakayama City, the capital city of the prefecture.

Nabeyaki Udon

Nabeyaki Udon ( above ) is one of the local specialties which local people love in Matsuyama City, Ehime Prefecture, Shikoku Region. Nabeyaki Udon is wheat flour noodles served in a pan. Nabeyaki Udon served in Matsuyama City is not so chewy nor dense as Sanuki Udon is.

Onomichi Ramen

Onomichi Ramen ( above ) is one of the most famous and popular ramen in Japan. Onomichi Ramen is served in Onomichi City and its surrounding areas, Hiroshima Prefecture, Chugoku Region.

Onomichi Ramen is wheat flour noodles served in shoyu ( soy sauce ) based soup, which is mixed with chicken broth and small fish stock. Some restaurants add pork broth. In addition, pork backfat makes it distinctive. Usually Onomichi Ramen is topped with Chashu ( roast pork ), Shinachiku ( bamboo shoots ) and spring onions.

Nabeyaki Ramen

Susaki City, Kochi Prefecture, Shikoku Region is famous for Nabeyaki Ramen ( above ), which is Ramen noodles served boilingly hot in a earthenware pot. Nabeyaki Ramen in Susaki City is served in soup made from chicken broth and shoyu ( soy sauce ), topped with green onion, raw egg and chikuwa ( a kind of fish cake ).

Most people order a bowl of rice together with Nabeyaki Ramen and put the rice in the remaining soup after eating noodles. The rice in the soup is so popular there in Susaki City.

Kawara Soba

Kawara Soba ( above ) is one of unique local specialties, popular in Shimonoseki City and its surrounding areas, Yamaguchi Prefecture, Chugoku Region. "Kawara" in Japanese means "roof tile" and "Kawara Soba" is cha-soba noodles cooked and served on hot Kawara.

Cha-soba is noodles made from buckwheat flour and matcha ( green tea powder ). They are cooked on Kawara with meat and vegetables and topped with shredded Japanese omelets, sliced lemon, shredded laver and momiji-oroshi ( grated Japanese radish and chili ). Then Kawara-Soba is served with hot tsuyu ( dipping sauce ) made from shoyu ( soy sauce ) and dried bonito.

Nagahama Ramen

Nagahama Ramen ( or Hakata Nagahama Ramen - above ) is unique local specialty served in Nagahama District in Fukuoka City, Fukuoka Prefecture, Kyushu Region. Though Nagahama Ramen had been served mainly for market workers, now many people visit the district to eat Nagahama Ramen, while there are many restaurants serving Nagahama Ramen throughout Japan.

Its noodles are very thin so they can be cooked and served without busy market workers waiting too long. Its noodles are served in Tonkotsu soup made from pork bone broth and shoyu ( soy sauce ). Most of Nagahama Ramen is served with toppings such as scallion, chashu ( roasted pork ) and benishoga ( pickled ginger ). Some more toppings would be provided in many restaurants.

There in Beppu City, famous for onsen hot spring resort, are several dozens of shops serving Beppu Reimen, which is noodles served in cold soup based on Japanese-style stock usually topped with roasted beef and kimchi. Many local people and tourists enjoy eating Beppu Reimen not only in summer but also after bathing in onsen hot springs.