Somen is often eaten cold in summer, and warm noodle cooked in miso soup or soup stock is also delicious.

It tastes even better if you add condiments such as green onions, wasabi, and ginger.

Soba is one of the most popular Japanese dishes, along with sushi and tempura.

Rich in vitamin B1 and protein, Soba is nutritionally balanced. It's delicious whether it's cold or hot.

Udon is characterized by its thickness and elasticity.

It has been eaten traditionally as a common dish. Udon is cooked variously, and tempura udon and curry udon are popular in Japan.

Ramen has its roots in Chinese noodles, and it has evolved originally in Japan.

The soup is also an important element of ramen. The typical soups are soy sauce, miso, salt, and pork bone. Ramen is more delicious with various toppings.

Hiyamugi is very similar to somen, but it is not so major in western Japan.

A common question is: What is the difference between somen and hiyamugi?

This is the difference in the thickness of the noodles. Hiyamugi noodles are thicker than somen noodles.

BACHI is the part of the noodle that is left over when it is cut.

In the Banshu region, it is a popular home-style dish called "bachi-jiru," in which bachi is added to miso soup or soup stock.