Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between ramen, udon, and soba?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between ramen, udon, and soba?),it will help you,my kids.
Answer:
Ramen originated in China before making its way to Japan and was used in Japanese cuisine.
While Tokugawa Mitsukuni reportedly ate ramen in the late 17th century, it was only during the Meiji period that the dish became widely known (perhaps because for most of its history, the Japanese diet consisted mostly of vegetables and seafood rather than meat). The introduction of American and European cuisine, which demanded increased production of meat products, played a large role in ramen's increased popularity.
Ramen was introduced in Japan (Chinatowns of Kobe or Yokohama) during the Meiji era. Salt ramen originated in Hokkaidō in the Taisho era.
Though of Chinese origin, it is unclear when ramen was introduced to Japan. Even the etymology of the term "ramen" is a topic of debate. One hypothesis and probably the most credible is that "ramen" is the Japanese pronunciation of the Chinese: 拉麺 (lamian), meaning "hand-pulled noodles" (a name that is still used in Chinese for these sort of noodles). A second hypothesis proposes 老麺 (laomian, "old noodles") as the original form, while yet another states that ramen was initially 鹵麺 (lúmiàn), noodles cooked in a thick, starchy sauce. A fourth hypothesis is 撈麵(lāomiàn): 撈 means to "dredge up" and refers to the method of cooking these noodles by immersing them in boiling water before dredging them up with a wire basket.
In the early Meiji period, ramen was called shina soba (支那そば, literally "Chinese style Japanese soba") but today chūka soba (中華そば, also meaning "Chinese style Japanese soba") is the more common and politically correct term. By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.
After World War II, cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out.
In 1958, instant noodles were invented by the late Momofuku Ando, founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll[citation needed], instant ramen allowed anyone to make this dish simply by adding boiling water. Beginning in the 1980s, ramen became a Japanese cultural icon and was studied from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names.
http://en.wikipedia.org/wiki/ramen...
Udon (Hiragana: うどん; Kanji: 饂飩) is a type of thick wheat-based noodle popular in Japanese cuisine.
Udon is usually served hot as noodle soup in a mildly flavored broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often shrimp or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi and beni shoga can be added to taste.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
The origin of Udon in Japan is usually credited to Kūkai. Kūkai, a Buddhist priest, traveled to China around the beginning of the 9th century to study Buddhism. When he returned, he also brought back the knowledge of Udon soup to his farmer neighbors in the Sanuki region of Japan. In China, similar thick wheat flour noodles are called cū miàn (粗面). This original udon was 2 to 3 cm in diameter, a flat pancake-shaped "noodle" added to miso-based soup. In modern Chinese, the characters 餛飩 refer to wonton dumplings, not noodles. (Compare pasta, which can be both noodle-like and dumpling-like.) The noodles are called 烏冬 wūdōng or 烏冬麵 wūdōngmiàn, sometimes 烏龍麵 wūlóngmiàn.
http://en.wikipedia.org/wiki/udon...
Soba (蕎麦, Soba?) is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is not uncommon in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat.
Because noodles made out of pure buckwheat can easily fall apart when boiled, the buckwheat flour is usually mixed with binders, often wheat flour. Under the Japan Agricultural Standards regulations, the noodles have to contain at least 30% buckwheat in order to be called soba but noodles with a high buckwheat content are seen as more desirable. The raw noodles are made by making a dough out of buckwheat flour and binder, spreading it out flat before slicing noodle strands off it using a special knife. The quality of noodles is highly dependent on the skill of the maker, especially for soba noodles with high buckwheat content. The raw noodles are boiled before being served hot or cold.
In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan, they are served by exclusive and expensive specialty restaurants, and they are also made at home. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.
Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is traditionally the noodle of choice for Tokyoites. This tradition originates from the Edo period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice which is low in thiamine, and are thought to have made up for this by regularly eating thiamine-rich soba. Every neighbourhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would drop by casually.
http://en.wikipedia.org/wiki/soba...
Ramen is Chinese in origin -
The other two are Japanese noodles ~~ udon is thick buckwheat noodles, soba is the smaller noodles -
The size difference of Udon and Soba is like comparing the difference in size of pastas - linguni, spagetti, angel hair...etc
Udon are the thick, plain noodles, made from white flour, served in broth. Soba are thin and made from buckwheat. Ramen are served with all sorts of things, in a broth. dry packaged ramen is also frequently lightly fried before being packaged. I am Japanese in ethnicity so I should know. but you can also check google. Ramen is the Japanese version of the Chinese noodle La-Mian.
Ramen is your regular wheat based noodles.
Udon is a thick, wheat based noodle.
Soba is buckwheat noodles.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the difference between ramen, udon, and soba?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between ramen, udon, and soba?),it will help you,my kids.
Answer:
Ramen originated in China before making its way to Japan and was used in Japanese cuisine.
While Tokugawa Mitsukuni reportedly ate ramen in the late 17th century, it was only during the Meiji period that the dish became widely known (perhaps because for most of its history, the Japanese diet consisted mostly of vegetables and seafood rather than meat). The introduction of American and European cuisine, which demanded increased production of meat products, played a large role in ramen's increased popularity.
Ramen was introduced in Japan (Chinatowns of Kobe or Yokohama) during the Meiji era. Salt ramen originated in Hokkaidō in the Taisho era.
Though of Chinese origin, it is unclear when ramen was introduced to Japan. Even the etymology of the term "ramen" is a topic of debate. One hypothesis and probably the most credible is that "ramen" is the Japanese pronunciation of the Chinese: 拉麺 (lamian), meaning "hand-pulled noodles" (a name that is still used in Chinese for these sort of noodles). A second hypothesis proposes 老麺 (laomian, "old noodles") as the original form, while yet another states that ramen was initially 鹵麺 (lúmiàn), noodles cooked in a thick, starchy sauce. A fourth hypothesis is 撈麵(lāomiàn): 撈 means to "dredge up" and refers to the method of cooking these noodles by immersing them in boiling water before dredging them up with a wire basket.
In the early Meiji period, ramen was called shina soba (支那そば, literally "Chinese style Japanese soba") but today chūka soba (中華そば, also meaning "Chinese style Japanese soba") is the more common and politically correct term. By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.
After World War II, cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out.
In 1958, instant noodles were invented by the late Momofuku Ando, founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll[citation needed], instant ramen allowed anyone to make this dish simply by adding boiling water. Beginning in the 1980s, ramen became a Japanese cultural icon and was studied from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names.
http://en.wikipedia.org/wiki/ramen...
Udon (Hiragana: うどん; Kanji: 饂飩) is a type of thick wheat-based noodle popular in Japanese cuisine.
Udon is usually served hot as noodle soup in a mildly flavored broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often shrimp or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi and beni shoga can be added to taste.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
The origin of Udon in Japan is usually credited to Kūkai. Kūkai, a Buddhist priest, traveled to China around the beginning of the 9th century to study Buddhism. When he returned, he also brought back the knowledge of Udon soup to his farmer neighbors in the Sanuki region of Japan. In China, similar thick wheat flour noodles are called cū miàn (粗面). This original udon was 2 to 3 cm in diameter, a flat pancake-shaped "noodle" added to miso-based soup. In modern Chinese, the characters 餛飩 refer to wonton dumplings, not noodles. (Compare pasta, which can be both noodle-like and dumpling-like.) The noodles are called 烏冬 wūdōng or 烏冬麵 wūdōngmiàn, sometimes 烏龍麵 wūlóngmiàn.
http://en.wikipedia.org/wiki/udon...
Soba (蕎麦, Soba?) is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is not uncommon in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat.
Because noodles made out of pure buckwheat can easily fall apart when boiled, the buckwheat flour is usually mixed with binders, often wheat flour. Under the Japan Agricultural Standards regulations, the noodles have to contain at least 30% buckwheat in order to be called soba but noodles with a high buckwheat content are seen as more desirable. The raw noodles are made by making a dough out of buckwheat flour and binder, spreading it out flat before slicing noodle strands off it using a special knife. The quality of noodles is highly dependent on the skill of the maker, especially for soba noodles with high buckwheat content. The raw noodles are boiled before being served hot or cold.
In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan, they are served by exclusive and expensive specialty restaurants, and they are also made at home. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.
Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is traditionally the noodle of choice for Tokyoites. This tradition originates from the Edo period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice which is low in thiamine, and are thought to have made up for this by regularly eating thiamine-rich soba. Every neighbourhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would drop by casually.
http://en.wikipedia.org/wiki/soba...
Ramen is Chinese in origin -
The other two are Japanese noodles ~~ udon is thick buckwheat noodles, soba is the smaller noodles -
The size difference of Udon and Soba is like comparing the difference in size of pastas - linguni, spagetti, angel hair...etc
Udon are the thick, plain noodles, made from white flour, served in broth. Soba are thin and made from buckwheat. Ramen are served with all sorts of things, in a broth. dry packaged ramen is also frequently lightly fried before being packaged. I am Japanese in ethnicity so I should know. but you can also check google. Ramen is the Japanese version of the Chinese noodle La-Mian.
Ramen is your regular wheat based noodles.
Udon is a thick, wheat based noodle.
Soba is buckwheat noodles.
correctness,It's Non-profit and only for informational purposes.
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