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With pared-back flavours and unique textures, Japanese cuisine is delicate and refined. Using rice or noodles as the staple and a perfect balance of fresh seasonal ingredients, Japanese food is like a work of art… not to mention delicious!
While Japanese chefs hone their cooking techniques for years, there is no need to be daunted by the prospect of trying your favourite Japanese dishes at home. It is surprisingly easy!
To start you off, we’ve broken it down noodle-by-noodle.
Udon
A favourite in Japanese cuisine, these thick wheat noodles have a springy bite and are eaten in stir-fries and soups or served cold with a dressing. Supermarkets sell the dried variety, also common in Asian grocery stores – the thickness varies from brand to brand so follow the cooking instructions on the packet and use a large saucepan as they stick together easily. Try Hakubaku Udon from their organic noodle range.
Try this pork udon noodle stir-fry recipe to please the entire family
Soba
Made from both ground buckwheat flour and wheat flour, these Japanese noodles have a nutty taste and are mainly sold dried. Cook by boiling for 4 minutes, then rinse in cold water. Traditionally, they are served cold for dipping in sauces or mixed with a dressing, and many clear broth soups also feature them. Look out for verdant-hued cha soba, made with matcha green tea powder.
This chicken, miso and soba noodle soup is the perfect crowd pleaser.
Somen
These thin Japanese noodles are made from organic wheat that gives a unique texture and bite. Somen are super quick to cook – boil for 2-3 minutes, then rinse in cold water to stop the cooking process. Typically they are served in a soup or cold salad with sesame dressing, or try adding them to stir-fries.
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