Udon: Japan's Thick Wheat Noodle
Udon noodles are thick, chewy, and made from wheat flour, salt, and water. They range from 2-4mm thick and have a satisfying bounce (called 'koshi'). Sanuki udon from Kagawa Prefecture is considered the gold standard — firm yet elastic. Udon is served hot in dashi broth (kake udon), cold with dipping sauce (zaru udon), or stir-fried (yaki udon). Toppings include tempura flakes (tenkasu), raw egg, sliced green onion, grated ginger, and various tempura pieces. A bowl typically costs ¥350-800 at casual shops.
Tip: In Kagawa Prefecture (Takamatsu), udon shops open as early as 6 AM and many close by 2 PM when the noodles run out. Go early.
Soba: Buckwheat Noodles with Centuries of Tradition
Soba noodles are made from buckwheat flour, giving them a nutty flavor and grayish-brown color. The finest soba is 'juwari' — 100% buckwheat with no wheat flour binder. Soba culture is strongest in Tokyo (Edo-style) and Nagano Prefecture (shinshu soba). Cold soba dipped in tsuyu sauce (zaru soba) is the purist's choice, allowing you to taste the buckwheat. Hot soba in broth with toppings like tempura (tempura soba, ¥1,000-1,500) or duck (kamo nanban, ¥1,200-1,800) is hearty winter fare.
Tip: At traditional soba shops, drink the soba-yu (starchy cooking water) mixed with leftover dipping sauce at the end — it is rich in nutrients and considered the proper way to finish.
Regional Noodle Variations
Beyond standard udon and soba, Japan has remarkable regional noodles. Inaniwa udon (Akita) is thin, flat, and silky — almost translucent. Kishimen (Nagoya) are flat, wide wheat noodles in a red miso-based broth. Ise udon (Mie) features ultra-thick soft noodles in dark soy sauce. Wanko soba (Iwate) is a competitive-eating style where servers continuously add small portions to your bowl. Togakushi soba (Nagano) is served in small bundles called 'bocchi-mori' on round bamboo trays.
Best Noodle Shops to Visit
Kanda Matsuya (Kanda, Tokyo, since 1884) — hand-cut soba in a traditional wooden building, zaru soba ¥750. Maruka (Takamatsu, Kagawa) — locals queue from 8 AM for their firm Sanuki udon from ¥250. Honke Owariya (Kyoto, since 1465) — Japan's oldest soba shop, hourai soba course ¥2,970. Shin (Shibuya, Tokyo) — modern hand-made soba with seasonal ingredients, lunch sets ¥1,200. Standing soba at train stations (tachigui soba) offers hot noodles in 60 seconds for ¥350-500.
How to Eat Noodles in Japan
Slurping is not just acceptable — it is expected. Slurping aerates the noodles and cools them, enhancing flavor. For cold soba/udon with dipping sauce, dip only the bottom third of the noodle bundle into the tsuyu. Avoid pouring sauce over the noodles. Add wasabi directly to the noodles, not the sauce — dissolving it in sauce mutes its sharpness. Many shops offer free toppings like tempura flakes, green onion, and sesame at the counter. Lunch is the busiest time; visit at 11 AM or after 2 PM for shorter waits.
