Name: Sakura special
Start: 2023-03-25
End: 2023-04-11
Location: Japan

If you have decided to travel to Japan with us this year, you will know that you have a few free days in Tokyo. Make the most of them by sampling the cuisine, a fundamental part of Japanese life. Noodles are a staple of Japanese cooking and the basis of many of its most iconic dishes. Here is a brief introduction to 7 different types of noodle. And if you make a noise while slurping them, don't worry: it is positively encouraged.

Ramen.

It is the most popular noodle dish: thin, golden Chinese wheat noodles, usually served in a tasty chicken broth with mushrooms, a soy-marinated boiled egg, spring onions and meat such as chicken or roast pork belly.

Udon

A thick flour noodle popular in Japanese cuisine, imported from China in the 6th century. It is usually served in a broth made with dashi, soy sauce and mirin, then topped with one or more ingredients, sometimes in tempura batter.

Soba

Soba is the Japanese word for buckwheat. These versatile noodles are served cold or hot according to the season. The most typical dish is mori soba: boiled noodles served cold with soy sauce. Different preparations are eaten throughout the year, while on New Year’s Eve, toshikoshi soba symbolise longevity.

Shirataki

Shirataki are transparent and gelatinous noodles made from a tuber called Konjac and are used to give texture to dishes such as suriyaki and oden.

Harusame

Harusame, sometimes called cellophane noodles, glass noodles or mung bean threads, are dried, translucent starch noodles originally made from mung beans. Mild in flavour, they add texture to soups, salads and stir-fries.