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The Noodles of Japan

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Explains the the five primary kinds of noodles in Japan (udon, ramen, somen, shirataki, soba) and two derived noodles (yakisoba and instant noodles)

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The Noodles of Japan

  1. 1. The Noodles of Japan Japanese Culture Presentation 2013.07.25 Chawanat Nakasan M1 #1351117 Nara Institute of Science andTechnology 1
  2. 2. Ramen? Soba? Somen? Udon? Shirataki? http://www.mediterrasian.com/graphics/cuisine_of_month/chinese_noodles.jpg 2
  3. 3. Soba (そば) • Soba is considered to be originated in Japan. • Made from buckwheat flour and wheat flour. 3
  4. 4. Zaru Soba (ざるそば) 4
  5. 5. Kitsune Soba (きつねそば) 5
  6. 6. Also served withTempura 6
  7. 7. Ramen (ラーメン) Originated from China. Instant in Japan. • Originally called “Shina Soba” 支那そば in 1910s • Later called “Chuka Soba” 中華そば • The name finally became Ramen in 1950s. We’ll talk about this in a bit. http://1tess.wordpress.com/2008/09/24/crisp-chuka-soba-with-vegetables-and-seafood/ 7
  8. 8. Ingredients for Ramen • Wheat and salt are main ingredients, add kansui. • Kansui gives ramen the yellow color. • This might also be the case if we use eggs. “Kansui” Image: Kitchen Musings 8
  9. 9. La Mian (拉面 / 拉麵) • Looks and sounds like Ramen. Maybe this is why Japanese calls it Ramen. 9
  10. 10. Udon (うどん) • We talked about it last time so I’ll skip • Just kidding. It is said that Japanese monks brought it back from China in the 800s. 10
  11. 11. … a likely story ? • However, there are also other stories such as introduction of flour milling in 1200s, or that it was called “konton” which had sweet fillings! • By the way,  is the Kitsune Udon. 11
  12. 12. Similar to Udon: • Chinese has similar dish: Cumian (粗面 / 粗麵) 12
  13. 13. Soumen (そうめん) 13
  14. 14. Nagashi Soumen (流し素麺) • Probably the most enjoyable way to eat Soumen in summer • Enjoy cold soumen to relieve the heat. 14
  15. 15. Enjoy Soumen in your home! • I’d probably feel a little sad if I do this alone… AssistoneviaRakuten 15
  16. 16. Shirataki (白滝) • Literal meaning:White Waterfall • Uniqueness: It’s based on konjac, not flour like other noodles. AustinChronicle 16
  17. 17. Donabe with Shirataki 17
  18. 18. Notes regarding Shirataki • It’s sometimes considered a “healthy food” • There’s alsoTofu version?! Teczcape 18
  19. 19. Yakisoba (焼きそば) 19
  20. 20. 炒麵 焼きそば • Yakisoba was evolved from Chinese Chow Mein (below) 20
  21. 21. Enjoyable with bread! • It’s also used as bread filling as well.You can find it in convenience stores. 21
  22. 22. You can also fry Udon as well. 22
  23. 23. Notes regardingYakisoba • The name may suggest thatYakisoba is made from soba noodles, but it’s not. • The word soba in here likely just means noodles, not the particular soba buckwheat noodles. • In fact, I think it should be closer to ramen, given its Chinese origin. 23
  24. 24. *Instant* Noodles • Invented by MomofukuAndo in 1958, after founding Nissin 24
  25. 25. World Consumption of Instant Noodles 44,030 14,100 5,410 5,060 4,360 4,340 3,520 2,960 2,720 2,320 12,600 Consumption by Country (Million Servings) China & HK Indonesia Japan Vietnam India USA Republic of Korea Thailand Philippines Brazil Other Global Consumption*: 101,420 Million Servings Avg. consumption 14.37 per person per year Consumption Data: World Instant Noodles Association Population Data: Population Reference Bureau *(rounded number) 25
  26. 26. And yeah, we have a museum for this. • The MomofukuAndo Instant Ramen Museum in Osaka Michael Booth JapaneseCoolWorld348337899@126.com 26
  27. 27. Discussion & Conclusion • Noodle makes up one of the most iconic foods of Japan • Some noodles were adapted fromChinese, some evolved separately in Japan • Sauce and preparation of each noodle recipe seems to be different, so there are many unique menus in Japan. • Thanks to our ancestors, we get to enjoy a great variety of noodles in many menus today. 27
  28. 28. Teacher’s Comments • The story that Udon was brought fromChina by monks was most likely • Yaki Udon did come from Fukuoka 28

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