WChampon , also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.
WHōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
WKamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles. in a hot dashi soup of duck (鴨) or chicken meat and leeks or Welsh onions. On its own, "nanban soba" (南蛮蕎麦) or simply "nanban" might be used, referring to the onions in the dish.
WOkinawa soba (沖縄そば) is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called soba, although this Japanese term typically refers to buckwheat noodles in mainland Japan.
WOtaru Ankake Yakisoba is a variety of "Ankake Yakisoba" sold at many restaurants in Otaru, Hokkaido. The dish became prevalent within Otaru from the third decade of the Showa Period (1955–1964) and by the Heisei Period (1989–) was beloved by the people of Otaru. From the 2010s, in order to promote Otaru and combat the city's population decrease, a citizen's group made efforts to popularize the dish and it became known as a local delicacy.
WRamen is a Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork , nori, menma, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu, and the miso ramen of Hokkaido. Mazemen is a ramen dish that is not served in a soup, but rather with a sauce.
WTaiwan mazesoba is a dry noodle dish that originated in Nagoya, Aichi Prefecture, and is now considered a Nagoya delicacy. The dish was invented by the ramen chain Menya Hanabi in 2008.
WTensoba, or Tempura Soba is a Japanese dish of soba noodles and tempura.
WToshikoshi soba (年越し蕎麦) is a traditional Japanese noodle bowl dish eaten on ōmisoka.
WTsukemen is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan, after which it has become a very popular dish in Tokyo and throughout Japan. In the United States, tsukemen has become popular in Los Angeles, while it remains relatively uncommon in other American cities.
WWanko Soba (わんこそば) is a style of Japanese soba noodles originating from Iwate Prefecture in Japan, particularly Morioka and Hanamaki. It consists of a small serving of soba noodles in small bowls. In this soba experience, you quickly eat your soba noodles and get your bowl immediately refilled in repetition.
WYaki udon is a Japanese stir fry dish consisting of thick, smooth, white udon noodles mixed with a soy based sauce, meat, and vegetables. It is similar to yakisoba, which involves a similar stir fry technique using ramen-style wheat noodles. Yaki udon is relatively simple to make, and popular as a staple of Japan's izakaya, or pubs, eaten frequently as a late night snack. It originated in Kokura, Fukuoka Prefecture in southern Japan after the Pacific War. The widely accepted story of how the dish was created dates back to just after World War II, when food was scarce. The owner of the noodle restaurant Darumado used udon noodles in popular yakisoba preparations because the proper noodles were not available.
WYakisoba, "fried noodle", is a Japanese noodle stir-fry dish. Usually soba means buckwheat, but soba in yakisoba means Chinese noodles made from wheat flour, and are typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan during the post World War II period.