Japanese Cooking - Contemporary & Traditional - Plot & Excerpts
They are even considered to be symbolic of longevity and are eaten on New Year’s Eve to ensure a long life. Soba (buckwheat noodles) and udon (fat, white, wheat flour noodles) are the two basic forms of pasta in Japanese cuisine. Within these two broad categories are many variations, such as cha-soba, buckwheat noodles with green tea added, somen, a type of white angel hair pasta always served icy cold with a dipping sauce, or kishimen, a broad, flat wheat noodle. Both soba and udon can be served hot or cold, depending on the season. By emulating the cholesterol- and fat-laden foods served by fast food restaurants in America, the Japanese have developed a concept that surpasses these in both speed and nutrition: tachi-gui soba stands (literally “stand-and-eat” soba stands). These are prevalent in and near every train station or wherever people may be in a hurry to down a bowl of something light yet healthful. In contrast, there are soba or udon restaurants that take the art of noodle making to its zenith.
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