Udon- Chewy, soft, thick wheat noodles.Udon noodles are traditionally 2-3 cm in diameter and resemble a flat pancake-shaped noodle, but is made 1/2 - 1 cm in present day times. Udon was first introduced to the Japanese by the Buddhist monk, Kukai in the 9th century A.D. This noodle contains low fat and is high in protein, similar to pasta; it is a great addition to a healthy diet plan.
Ramen- Thin, long, Chinese-style noodles.Ramen is a Japanese noodle dish using Chinese-style wheat noodles. It is unclear of how ramen was introduced to the Japanese but there is a theory that "ramen" was the Japanese's way of saying "lamien" which means "hand-pulled noodles" in Chinese. Its chewy texture and wavy shape makes for a great combination with our miso or shoyu based soups.
Miso Soup Base- Tangy, yet sweet, hearty soupbase. Made from miso paste, also known as "bean paste" was first developed in Hokkaido, Japan; it is produced by fermenting rice and soybeans, having a heavier, earthier aroma, consisting of a robust, tangy flavor and matching it with a variety of flavorful toppings means for a delicious noodle dish. Miso is very commonly eaten in Japanese cuisine.
Shoyu Soup Base- Salty, tangy, savory soup base.Shoyu, also known as soy sauce, was introduced to the Japanese in the 7th century by Buddhist monks from China. Shoyu soups have salty, tangy, and savory tastes, yet it is not strong on the palate.