If you come to Japan, it is an excellent experience to eat various kinds of noodles such as Soba, Udon and Ramen while slurping. Soba is buckwheat noodle, and from region to region, by a different portion of mixture between buckwheat and wheat flour or depending on other producing process, there are so many types of buckwheat noodles: one example is Sarashina-type that is according to a region and a producing process. other one is Nihachi-type that is accoding to a portion of mixture between 80% buckwheat and 20% wheat flour.   

That(the photo above) is a combination of Tendon(a bowl of rice topped with tempura) and soba noodles on a wickerwork plate. That soba is Nihachi-type.
Udon noodles are made from wheat flour. In the case of udon, there are various types of udon all over Japan. Three major udons in Japan, by putting each place before udon, are called Sanuki(Kagawa Prefecture)-udon, Inaniwa(Akita Prefecture)-udon, Mizusawa(Gunma Prefecture)-udon. The photo in the title is Sanuki-udon with tempura which is the most popular one. 

Recently, ramen has gained much more popularity among Japanese dishes all over the world. Ramen is basically categolized into 4 types according to different flavours: soy sauce, miso(fermented soybean paste), salt and tonkotsu(pork bones). 

Ramen flavoured with soy sauce and a small bowl of rice topped with lean tuna and minced fatty tuna was served at a restaurant in the market other than in Tsukiji.

I recommend you eat and drink at a traditional Japanese soba restaurant. We can enjoy various kinds of light meal along with beer, sake and shochu. Especially, almost all soba restaurants serve good tempura and other dishes. Of course, at the end of the dinner, we are concluding it with nice soba while slurping. Shall we go to a soba restaurant in or around Tokyo ?                                                  On September 22, 2024