Travelling Japan: Udon and Soba Noodles

As I’ve mentioned, noodles were pretty much a staple for me throughout my stay in Japan. Not only are they often vegan, or at the very least vegetarian, but they are also cheap, delicious, and available pretty much anywhere. My favorite types of noodles were what they called te uchi,or in other words, handmade. Everything is done by hand — kneading the dough, rolling it out, and then slicing each noodle with a knife. This process gives the udon or soba a thicker, heartier texture than usual.

At the first udon restaurant we went to, the noodles were served in this huge wooden tub! We split this between the three of us (we each had our own individual bowls of soup stock). We also ordered some side dishes of tempura.

udon res1

udon res2

Another time, I visited a te uchi soba place for lunch. It was a traditional style tatami mat (straw mat) restaurant where we got to sit on cushions on the floor. I ordered a box of soba noodles with buckwheat and sweet potato tempura.

soba res1soba ressoba res3soba res2

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3 thoughts on “Travelling Japan: Udon and Soba Noodles

    1. Thank you! I was glad to discover your blog. Indian religious philosophy often crosses over into my research area, and I have just recently decided to spend some of the winter holiday revising the Bhagavad Gita. 🙂

      1. You’re welcome. Wow, great winter meditation 🙂 Mind you, there are different variations of the Gita, but the original one spoken by Sri Krsna, is kept in tact by His eternal associates. Anyway, wishing you all the best. 🙂

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