We can surely say that noodle is the second main dish after rice in the Japanese cuisine. Noodles came to Japan in Nara's epoch in 7th century AD. It was the first farinaceous dish which only aristocratic class could permit it. However, noodles became the national dish, served mainly for dinner. In winter it was served hot. And during summer months it was served cold.

The main kinds of noodle are ramen, udon and soba. Udon is made from wheat, soba - from buckwheat or wheat and buckwheat mix. Ramen is an egg noodle; it has historical Chinese roots.

Noodles have become so-called national fast food in modern Japan. There are hundreds of cafes and small restaurants among thoroughfares, where clients can satisfy their hunger for a moderate pay during the lunchtime.

You should boil noodles in any broth like meat, mushroom or fish broth and add seasoning and vegetables to taste. The broth itself plays a special role because the taste of the cooked noodles depends on its quality. The cooked noodles are served with chicken, meat, various vegetables and sauces. Everything depends on culinary passions.

List of dishes made from noodles:

• Zaru soba
• Zaru udon
• Kamo (tori) namban soba (soba noodles with duck (chicken) meat )
• Kare udon (noodles with karri sauce)
• Soba sarada shoyu dresingu (salad with noodles under dressing with soy sauce)
• Tanuki udon (noodle with flakes)
• Tempura soba (noodle with tempura)
• Hiyasi somen (cold noodle somen)
• Yakiudon (fried noodles)

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