Collection: Japanese noodles

Japanese noodles come in several types, each with its own unique characteristics. The ramen are thin wheat noodles, often served in a rich, flavorful broth. The udon are thick, chewy noodles, also made from wheat, and are often served in a light broth. The soba are thinner buckwheat-based noodles, known for their slightly grainy texture and earthy flavor. In addition to these varieties, there are also somen noodles (thin and white, usually served cold) and shirataki (konjac-based, very low-calorie).

Ramen, udon and soba differ mainly in their ingredients, texture and method of preparation. The ramen are made from wheat, often served in a rich meat or fish broth, and have a firm texture. The udonalso made from wheat, are much thicker and chewier, with a softer texture, ideal for light or slightly spicy soups. The soba are made from buckwheat, which gives them a brown color and earthier flavor. They are often served cold with a dipping sauce (tsuyu) or hot in a broth.

The choice of Japanese noodles depends on the dish you wish to prepare. For a comforting bowl of ramen, choose ramen noodles that absorb the flavors of the broth. If you want a lighter dish, udon noodles with their thick texture are perfect for light soups or stir-fried dishes. For a lighter, more nutritious option, soba are ideal, especially for cold salads or hot soups. For a low-calorie dish, konjac-based shirataki noodles are an excellent alternative.

To cook Japanese noodles without sticking, be sure to immerse them in plenty of unsalted boiling water. Stir immediately after adding them to the water to prevent them from sticking together. Once cooked, drain and rinse immediately under cold water to remove excess starch, especially for soba noodles. Adding a little oil after rinsing can also help prevent them from sticking, especially if they are to be set aside before serving.

The secret lies in the ratio of water to flour in the dough.

Machine-made noodles generally contain around 40% water, while hand-drawn noodles contain around 50%. It is very difficult to obtain a ratio higher than 50%, even when working with hand-drawn noodles.

Water enables the formation of gluten in the dough, which gives the noodles their elasticity and adherence.

What's more, the higher the water ratio, the faster the noodles will be rehydrated, significantly speeding up cooking time and reducing the risk of noodle damage.