A type of Japanese noodle made from wheat flour, characterized by its thick and chewy texture, often served in a savory broth or stir-fried dishes.
A traditional Japanese food item created by mixing wheat flour with water and salt, rolled out and cut into long, flat strips before being cooked in boiling water.
A staple of Japanese cuisine that originated from a Chinese dish, consisting of flour-based noodles typically served hot in soups or cold with dipping sauces.
Example:
そばはそば粉から、うどんやきしめんは普通の小麦粉からできてるの。
A type of thick, chewy noodle made from wheat flour and saltwater, traditionally served in various soups or dishes in Japanese cuisine.
A food item derived from a historical preparation method that has roots in ancient Chinese cooking, enjoyed in a variety of styles, such as hot or in broth.
A culinary staple featuring elastic, slippery strands that are usually served in a hot broth or with sauce, often accompanied by vegetables or protein.