Collection: Japanese noodles

THE Japanese noodles are available in several types, each with unique characteristics. THE ramen are fine wheat noodles, often served in a rich and tasty broth. THE udon are thick and soft noodles, also based on wheat, and are often served in a light broth. THE soba are finer noodles based on buckwheat, known for their slightly grainy texture and earthy flavor. In addition to these varieties, there are also noodles somen (fine and white, generally served cold) and noodles shirataki (based on Konjac, very low in calories).

THE ramen, udon, And soba Differ mainly by their ingredients, their texture and their mode of preparation. THE ramen are made of wheat, often served in a rich broth made from meat or fish, and have a firm texture. THE udon, also based on wheat, are much thicker and soft, with a softer texture, ideal for clear or slightly spicy soups. THE soba are made of buckwheat, which gives them a brown color and a more earthy flavor. They are often served cold with a dip sauce (tsuyu) or hot in a broth.

The choice of Japanese noodles Depends on the dish you want to prepare. For a Ramen bowl comforting, opt for Ramen noodles which absorb the flavors of the broth well. If you want a lighter dish, the udon With their thick texture are perfect for clear soups or sautéed dishes. For a more nutritious and light option, soba are ideal, especially for cold salads or hot soups. For a hypocaloric dish, the Shirataki noodles based on Konjac are an excellent alternative.

For Japanese noodles Without sticking, be sure to immerse them in a large amount of unically boiling water. Stir immediately after adding them to the water to prevent them from aggluting. Once cooked, drain them and rinse them immediately under cold water to eliminate excess starch, especially for Soba noodles. Adding a little oil after rinsing can also help prevent them from sticking, especially if they should be left out before being served.