Noodles

There is no substitute for light brown soba noodles, made from a mix of buckwheat and wheat flours, especially when making cold soba. They have a nutty flavor and a firm texture and taste best when cooked al dente, drained, and rinsed in cold water immediately after cooking.

Popular at Japanese restaurants outside of Japan, thick, white udon noodles, made from wheat flour, are used in soups; added to hearty one-pot dishes such as nabeyaki udon, a rich, hot soup-stew with chicken, shrimp tempura, and vegetables; and sometimes eaten cold with a dipping sauce.