8 Types Of Japanese Noodles: Our Go To List

What Are Japanese Noodles?

Noodles are the workhorse of Japanese cuisine — the foundation of some of the country's most iconic dishes and one of the clearest expressions of regional identity. Unlike pasta in Italy, Japanese noodles vary significantly in ingredient, texture, and how they are served: some are eaten hot in broth, some cold with a dipping sauce, some stir-fried without any liquid at all.

There are eight main types of Japanese noodles, each with its own character and tradition. Here is what distinguishes them.

What Are Japanese Noodles Called?

The main types of Japanese noodles are ramen, udon, soba, sōmen, hiyamugi, yakisoba, shirataki, and harusame. Each has a distinct name in Japanese, a different base ingredient, and a different set of traditional dishes it appears in.

Ramen (ラーメン)

The most internationally recognised of all Japanese noodles, ramen are thin wheat noodles with an alkaline quality that gives them a characteristic firm bite and slightly yellow colour. They are made with wheat flour, salt, water, and kansui — an alkaline mineral water that sets them apart from other noodle types.

Ramen noodles are served in broth and paired with toppings such as chashu pork, soft-boiled eggs, bamboo shoots, and nori. Each region of Japan has developed its own version:

Tonkotsu — a rich, cloudy white broth made from pork bones, associated with Fukuoka.

Shoyu — a clear brown soy-based broth, typically topped with menma (bamboo shoots), green onion, and boiled egg.

Shio — the lightest style, a pale yellow salt-based broth with straight noodles.

Miso — a robust, thick broth using fermented miso paste, particularly associated with Hokkaido.

Udon (うどん)

Udon are the thickest of all Japanese noodles — wide, white, and soft with a notably chewy texture. Made from wheat flour, they have a mild, neutral flavour that makes them the most versatile noodle on this list. They can be served hot in broth, cold with a dipping sauce, or in a curry.

Kitsune Udon — topped with aburaage, a thin slice of deep-fried tofu, sweetened and seasoned.

Tsukimi Udon — a simple bowl topped with a raw egg, the name meaning “moon-viewing”.

Curry Udon — udon noodles served in a Japanese curry broth.

Tempura Udon — udon with crispy tempura, served in a hot dashi broth.

Sōmen (そうめん)

Sōmen are very thin white wheat noodles — finer than any other type on this list — and are almost always served cold. A summer staple in Japan, they are chilled in ice water after cooking and served with tsuyu, a dipping sauce based on katsuobushi (bonito flakes), soy, and mirin.

Associated with one of Japan’s more distinctive food traditions: Nagashi Sōmen, where the noodles flow through a bamboo gutter filled with cold water and diners catch them with chopsticks before dipping and eating.

Hiyamugi (ひやむぎ)

Hiyamugi sit between sōmen and udon in terms of thickness — thicker than sōmen, thinner than udon. They are wheat noodles, also served cold in summer, and prepared in a similar manner to sōmen: chilled and eaten with a dipping sauce. Occasionally sold in mixed packs that include pink and green coloured noodles alongside the standard white.

Soba (そば)

Soba are thin buckwheat noodles — one of the few Japanese noodle types not made from wheat — with a nutty, earthy flavour and a slightly grey-brown colour. They can be served hot in broth or cold with a dipping sauce, and because buckwheat is harvested multiple times a year, soba is available year-round unlike some of the more seasonal noodle types.

Zaru Soba — cold soba served on a bamboo tray with tsuyu dipping sauce, the most classic preparation.

Soba Maki — a variation on sushi where soba noodles are wrapped in seaweed.

Tsukimi Soba — hot soba in broth topped with a whole egg.

Yakisoba (やきそば)

Despite the name, yakisoba contains no buckwheat — it is made from wheat flour noodles stir-fried on a hot griddle. Yaki means grilled or fried, and that is the defining characteristic: these noodles are cooked dry, without broth, and tossed with meat, vegetables, and a thick, sweet-savoury sauce.

Common toppings include mayonnaise, aonori (seaweed powder), pickled ginger, and katsuobushi. Yakisoba is closely associated with Japanese street food and festivals, where it is one of the most commonly found dishes at food stalls.

Shirataki (しらたき)

Shirataki are translucent, gelatinous noodles made from konjac yam — notable for being almost entirely calorie-free and containing no wheat. They have little flavour of their own, which makes them useful as a vehicle for absorbing the flavours of whatever dish they are cooked in. They are sold in liquid-filled packets; the liquid should be drained and the noodles rinsed before use.

Most commonly used in simmered or hot pot dishes: sukiyaki, nikujyaga, and nabe are the typical applications. Popular internationally as a low-calorie substitute for regular noodles.

Harusame (はるさめ)

Harusame — sometimes called glass noodles or cellophane noodles — are thin, translucent noodles originally made from potato starch, now also produced from mung bean or sweet potato starch. They turn clear when cooked and have a light, slippery texture. Used in salads, hot pots, and stir-fries.

Harusame Salad — served cold with fresh vegetables, ham, and a sesame oil dressing.

Beef Sukiyaki with Noodles — harusame with beef, shiitake mushrooms, and cabbage in a sweet soy broth.

Harusame with Pork — a stir-fry version that works as a side dish or light soup.