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Topic: Japanese noodles

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	Instant noodles - Wikipedia, the free encyclopedia
		Instant noodles are precooked dried noodles fused with oil, which can be prepared for consumption simply by adding boiling water and a flavor packet (usually containing an amount of monosodium glutamate) for short periods of time, usually for about 5 minutes.
		E-fu noodles have always been very popular in China and are usually available in every big Chinese restaurant, hawker centres in Malaysia and Singapore and some of the Chinese supermarkets in different countries.
		According to a Japanese poll in the year 2000, instant noodles were the most important Japanese invention of the century.
	en.wikipedia.org /wiki/Instant_noodles (331 words)

	Mt.Fuji - Japanese - Ft. Collins (Site not responding. Last check: 2007-10-12)
		Japanese noodles assorted cooked vegetables in a tasty fish broth served with vegetable tempura on the side.
		Japanese noodles with chicken and vegetables cooked in a tasty fish broth and served with shrimp tempura on the side.
		Japanese noodles with vegetables cooked in a tasty fish broth and served with shrimp tempura on the side.
	www.menusfirst.com /ftcollins/mtfuji.htm (1109 words)

	Japanese noodles: Just the facts... (Site not responding. Last check: 2007-10-12)
		Japanese noodles are a popular item in Japanese cuisine (additional info and facts about Japanese cuisine).
		Udon (additional info and facts about Udon) – thick, wheat (Annual or biennial grass having erect flower spikes and light brown grains) -based.
		Soba (additional info and facts about Soba) – medium, buckwheat (Or member of genus Fagopyrum; annual Asian plant with clusters of small pinkish white flowers and small edible triangular seeds which are used whole or ground into flour) -based.
	www.absoluteastronomy.com /encyclopedia/j/ja/japanese_noodles.htm (101 words)

	NoodleNotes - Random - b r a y d e n . o r g
		Noodles served this way are usually accompanied by a side dish such as tempura.
		Soba noodle soup is also often served with tempura either on the side or resting on top of the soup.
		All Japanese noodles, whether served fresh or in soup, are eaten with chopsticks.
	www.brayden.org /twiki/bin/view/Random/NoodleNotes (1191 words)

	The Seattle Times: Nation & World: Japanese elite warming up to noodle soup (Site not responding. Last check: 2007-10-12)
		The humble noodle — known in Japan as "ramen" —; has long been better known as a staple of construction workers and penny-pinching students than as a favorite of the chic.
		But in a push to win over a new clientele, Japanese noodles are going upscale with special pork and organic vegetables served in eateries with fetching dark-wood interiors and soft lighting.
		Takewaka strains the noodles by whipping an acorn-shaped sieve through the air in a dramatic figure-eight, splashing scalding water against a window between the kitchen and restaurant, drawing gasps from startled diners.
	seattletimes.nwsource.com /html/nationworld/2001913671_noodles27.html (629 words)

	Asian Noodles
		The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour.
		A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles.
		Thin noodles such as vermicelli should be cooked for 3 to 5 minutes and the thicker noodles should be cooked for 7 to 9 minutes.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=45&id=555 (2340 words)

	Kikkoman Soy Sauce - Food Forum (Site not responding. Last check: 2007-10-12)
		Estimates suggest that the Japanese consume curry at least once a week; and surveys have revealed that, until recently, curry was the consistent favorite among children.
		Japanese curry featuring beef as well as pork is also popular—two varieties that would be unimaginable in curry´s Indian homeland, where cattle are considered sacred and pigs impure.
		Japanese curry and rice have come to satisfy this new trend: there is an endless selection of easy to prepare retort pouches and frozen curries now on the market.
	www.kikkoman.com /forum/014/ff014.html (1027 words)

	Allrecipes Recipe Index: Japanese
		Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confe...
		Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
		A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
	allrecipes.com /directory/850.asp (1092 words)

	Culture Capsules: ESL Student Writing Project
		Actually, both spicy noodles and Udon have delicious broth, but the other type of ramen, which is called ‘Bi-Bim Ramen’(8) doesn’t have any broth and it is based on only a cold spicy sauce, so it is especially popular in summer.
		Japanese ramen have a variety of flavors, which are based on local tastes in different parts of Japan.
		Although all instant noodles are based on Ando’s first instant noodle, “Cup Noodle”(3), each country’s ramen reflect their own flavor.
	www.lclark.edu /~krauss/culturecapsules2002/yoo&arakawaweb/yoo&arakawa.html (2305 words)

	Japanese instant noodles and noodle recipes - soba
		Our Japanese noodles can be used as part of a delicious Japanese meal (see the soba noodle recipe below) or can be eaten as a healthy fast food instant snack.
		These quality Japanese noodles are light years away from those dreadful 'pot' type noodles.
		Soba noodles are made out of fl wheat, salt, water with egg to bind them together.
	www.mountfuji.co.uk /instant_noodles.htm (237 words)

	Soba Noodles with Smoked Salmon and Keta - recipes japanese noodles soba
		Cold noodles are very popular through out Japan, where they are enjoyed in cafes and noodle bars.
		Traditionally the noodles are garnished with a little nori and are accompanied with wasabi, spring onions and a dipping sauce.
		When the noodles are just tender drain them and refresh them in plenty of ice cold water.
	www.foodiesite.com /recipes/2000-07/coldnoodlesmsal.jsp (344 words)

	Japanese Noodles (Site not responding. Last check: 2007-10-12)
		Noodles are served cold, hot and warm, form the foundation of vegetarian delicacies and carnivorous indulgences, and can be eaten plain, in broth, fried or admixed with curry, tempura, tofu, shellfish-and anything else people have lying around.
		Walk past a stand-up noodle stall and you'll hear the heartwarming (to Japanese) sound of happy diners slurping their way to the dregs of their bowls.
		Made from wheat flour mixed with egg, the thin noodles are typically served in a broth made from pig or chicken bones.
	www.waizu.com.au /Noodles.html (532 words)

	Hotei practices art of the comfort noodle
		Fanatical attention is paid to the texture of the noodles, whether they be fresh or dried, and sauces are meticulously balanced and sparingly applied to assure that the personality of the noodle itself does not disappear.
		These digressions on noodles came to me as I was eating a bowl of udon in broth at Hotei, the popular new Japanese noodle house in the Inner Sunset, across from its mother ship, Ebisu.
		Japanese spinach salad ($3.50), boiled-then-squeezed spinach served cold in a soy-based dressing, was tough and under-seasoned.
	www.sfgate.com /cgi-bin/article.cgi?file=/examiner/archive/1999/02/26/WEEKEND5692.dtl (1518 words)

	Quality Natural Foods - Noodles
		Sakurai noodles are an extraordinary line of traditionally made, whole grain Japanese pasta that have been made for the last 80 years by the Sakurai family in their small shop located in the foothills of the Japanese alps.
		Add the noodles after your water has come to a boil boil, then add cold water to the pot periodically until cooked to avoid the noodles breaking apart.
		Noodle: brown rice flour, whole wheat flour, sifted wheat flour and sea salt.
	www.qualitynaturalfoods.com /shopnew/noodles.html (521 words)

	Vegetarian Journal 2003 Issue 3 -- The Vegetarian Resource Group
		Still, I noticed that it was difficult for vegetarians to eat noodle dishes in Japanese restaurants since fish extract is often used in the dipping sauce or the soup accompanying the noodles.
		It seemed that the only way to enjoy noodles in those places was to order a cold noodle dish and then eat it with soy sauce, not the traditional fish-based dipping sauce.
		I believe prepared Japanese noodle dishes would be appealing to Americans, including the traditional way of serving the meal.
	www.vrg.org /journal/vj2003issue3/vj2003issue3noodles.htm (1916 words)

	Instant Ramen Noodles Review » Japanese Brand (Site not responding. Last check: 2007-10-12)
		Soba noodles have a grayish brown color with a soft smooth texture and are a stable in Japan.
		Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour.
		It is a thin brownish noodle served with various toppings and condiments in hot or cold dishes to reflect the seasons.
	noodleson.com /review/category/japanese (1500 words)

	Conscious Choice: Turning Japanese
		If I’d had the opportunity to work in a Japanese restaurant or steakhouse, I thought, maybe I could master the precision cutting and delicate arrangements that seemed such an integral part of this cuisine.
		Noodles — Throughout Asia, noodles are noisily enjoyed as a snack or light meal.
		Ramen noodles, borrowed from Chinese cooking, are also widely eaten throughout Japan.
	www.consciouschoice.com /1995-98/cc116/cooking116.html (861 words)

	Food in Japan (Site not responding. Last check: 2007-10-12)
		Rice is integral to the Japanese native religion of Shinto, with the Emperor performing many ceremonies related to rice cultivation.
		Soba Noodles Soba noodles are native Japanese noodles made of buckwheat and wheat flour.
		Japanese eat just about everything that comes out of the sea, from seaweed to eel to fish eggs to the giant tuna.
	students.washington.edu /klsmargi/japan/food.shtml (563 words)

	Bamboo Teri House - Japanese Food History
		The Japanese ate with the fingers prior to the introduction of chopsticks by the Chinese in the seventh century.
		Wasabi is a green-colored condiment traditionally served with raw fish (sushi and sashimi) and noodle (soba) dishes in Japan.
		Some Japanese claim that the active chemicals in wasabi act as an antidote to food poisoning, one factor that might have led to the use of wasabi with raw fish dishes in Japan.
	bambooterihouse.com /jfh.html (911 words)

	Japanese Food (Site not responding. Last check: 2007-10-12)
		Japanese cuisine consists of many noodle dishes ranging from traditional to introduced types.
		Soba are noodles made from buckwheat and wheat flour and are originally from Japan.
		Somen noodles are also made with wheat flour and are thinner than both soba and udon noodles.
	www.personal.psu.edu /users/m/r/mrp173/japanesefood.html (693 words)

	AnneLiese's Fibers and Stuff - Japanese Recipes - Miso Soup with Somen
		Dashi is the generic term for Japanese soup base, and it is most commonly made with kombu seaweed and dried, shaved bonito (fish flakes).
		It was very labor intensive and therefore an upperclass food, as opposed to udon (thick noodles) which could be rolled and cut by anyone.
		For this reason some Japanese prefer to put shiro miso in their soup for the summer and aka miso for the winter.
	www.geocities.com /anne_liese_w/Japanese/japrecmiso.htm (560 words)

	Soba Noodles
		As soon as the noodles become soft, drain well and rinse with cold water.
		Be careful not to dip the noodle completely into the sauce for its flavor will be masked.
		Since the hot soba doesn't possess the subtle flavor of the cold noodles, the quality of the hot soba really depends on the soup base it comes in, and that varies from one restaurant to another.
	www.quickspice.com /scstore/qssoba.shtml (425 words)

	Cooking.com - Noodles Article Cont'd
		This noodle is delicious stir-fried, deep-fried, braised, simmered in broth, or made into a noodle ‘salad’.
		Rice noodles, in all their various forms are especially liked by the Thai and Vietnamese.
		Japanese style wheat flour noodle, the thick and chewy udon, is exceptionally tasty in a hot dashi-based broth.
	www.cooking.com /advice/adfeatu2.asp?Alias=AR_noodles&Step=2 (464 words)

	Info : Noodles : Sakurai Japanese Noodles
		When it comes to making noodles, the Japanese are the experts.
		So, for our range of noodles we turned to a group of skilled craftsmen who still follow the traditional handmade method - the Sakurai family in the foothills of the Japanese Alps.
		After drying, the noodles are cut into short lengths and packed.
	www.clearspring.co.uk /pages/site/products/noodles/info2.htm (288 words)

	NewStandard: 4/2/97
		The owner of the restaurant was making soba noodles in his open work area at the front of the restaurant, a small wood-and concrete building pinched between the mountainside and the two-lane highway.
		His noodles weren't as uniform, or nearly as good, as they could be, he said.
		To eat the noodles, mix a dab of the wasabi and some onion greens with the Dipping Sauce, then dip some noodles into the sauce.
	www.s-t.com /daily/04-97/04-02-97/b01ho042.htm (1956 words)

	Soba Buckwheat Noodles - recipes japanese noodles
		Fresh soba noodles are much better than the commercial dried varities with a more delect and tender texture.
		Noodles: Lightly flour a work surface with buckwheat floru and roll the dough out very thinly then slice it into thin strips and hang it to dry for at least 10 minutes.
		Store the noodles in a well sealed container until ready to cook.
	www.foodiesite.com /recipes/2000-07/sobanood.jsp (278 words)

	Nation's Restaurant News: Served hot or cold, Japanese soba noodles are winning fans in the US
		Soba are Japanese buckwheat noodles, usually about 10 inches long and as thick as a toothpick.
		The classic technique for 12 ounces of noodles -- to serve four -- is to bring four quarts of water to a boil and add the noodles.
		Asian marinated lobster and tuna are served with soba noodles and wakame seaweed in an Asian vinaigrette at Moomba in Manhattan.
	www.findarticles.com /p/articles/mi_m3190/is_31_33/ai_55374281 (757 words)

	Cereal Chem 2004 \| T(2) Map, Moisture Distribution, and Texture of Boiled Japanese Noodles Prepared from Different ...
		Changes during boiling in the distribution of moisture in Japanese white salted noodles prepared from flour of different protein contents were investigated by magnetic resonance imaging.
		Changes in the moisture profiles of the noodles, which were obtained from spin-spin relaxation time (T(2)) maps based on the correlation between moisture content (MC) and T(2) for each standard flour gel, showed an increase in MC with boiling time in all parts of noodles.
		The penetration of boiling water was faster in the noodles prepared from flour with low protein content than in those prepared from flour with high protein content.
	www.aaccnet.org /cerealchemistry/abstracts/2004/1028-02R.asp (312 words)

	JAPANESE COLD NOODLES Recipe at Epicurious.com
		The concept of icy-cold noodles took only one taste to grasp: Andoh's recipe for somen is one of the lightest and most refreshing pasta preparations we've ever had.
		If noodles are not tender, add 1 cup more water and return water to a boil.
		Divide noodles among 6 bowls filled with ice and cold water.
	www.epicurious.com /recipes/recipe_views/views/105509 (609 words)

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