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Udon Somen or Hiyamugi Soba
Although there are many varieties within each group, there are two main types of Japanese noodles: those made from buckwheat (soba) and those made from wheat (udon and somen). Since buckwheat requires cooler, drier growing conditions, the thin brownish-gray soba noodle is most popular in northern Japan. Udon, a thick, chewy beige wheat noodle, is favored in Kyoto and southern Japan. In winter, both types are most often enjoyed in hot broth either plain or topped with simmered vegetables.
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In the summer, soba is commonly eaten cold with a chilled dipping sauce, but southerners prefer either hiyamugi or somen - thin, vermicelli-type wheat noodles in the summer. Traditionally, udon is not served cold.

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Pasta Intro.   Udon