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Consumed for more than 1300 years in Japan, noodles are a staple of Japanese cuisine and there are plenty of varieties in Japan :ramen, thin wheat noodles called somen, udon, which are thicker noodles soba , buckwheat noodles as well as konjac ! It is up to your taste !
Description : The chasobas are buckwheat noodles (soba), one of the most popular varieties in Japan, flavored with matcha green tea.
Description : The somens are thin, white wheat Japanese noodles usually consumed in a cold soup in summer. This somens are made in a traditional and artisinal manner.
Description : The somens are thin, white wheat Japanese noodles usually consumed in a cold soup in summer. This somens are made in a traditional and artisinal manner....
Description : Udons are among the most consumed noodles in Japan. They are large Japanese noodles made from soft wheat.
Description : Kishimen is a variety of udon noodles that are flat and larger than traditional udon. Toa Foods makes kishimen following a traditional method from Hyogo and more...
Description : Somen are thin Japanese noodles that are traditionally made from wheat flour. Made from rice flour, these somen are a gluten free alternative. Toa Foods uses...
Description : The soba is buckwheat noodles, which are among the most consumed noodles in Japan.
Description: In Japan there is a lot of different types of udon and sanuki udon are the most eaten ones. Created in the Kagawa prefecture (before Sanuki) more than 300 years ago...
Description : Konjac noodles are made from konjac powder. This powder is obtained from the konjac tuber. The konjac tuber is really rich in fibers and very low in calories...
Description : Udon are initially wheat noodles that can be enjoyed in various ways, both hot and cold. These gluten free udon are an alternative as they are only made of rice...