JAPANESE CULTURE
I Like Japanese Noodle Dish Words
麺料理_(Yomigana : めんりょうり ; Romaji : men ryōri) : noodle dish
生麺_(Yomigana : なまめん ; Romaji : namamen) : fresh noodles
乾麺_(Yomigana : かんめん ; Romaji : kanmen) : dried noodles
蒸し麺_(Yomigana : むしめん ; Romaji : mushimen) : steamed noodles
茹で麺_(Yomigana : ゆでめん ; Romaji : yudemen) : boiled noodles
炒め麺_(Yomigana : いためめん ; Romaji : itamemen) : stir-fried noodles
揚げ麺_(Yomigana : あげめん ; Romaji : agemen) : deep-fried noodles
中華麺_(Yomigana : ちゅうかめん ; Romaji : chūkamen) : Chinese noodles
掛け麺_(Yomigana : かけめん ; Romaji : kakemen) : noodle dish in which noodles and broth are in the same bowl
付け麺_(Yomigana : つけめん ; Romaji : tsukemen) : noodle dish in which the noodles and broth are not in the same bowl
掛けつゆ_(Yomigana : かけつゆ ; Romaji : kaketsuyu) : noodle dish in which the broth in the same bowl as the noodles
付つゆ_(Yomigana : つけつゆ ; Romaji : tsuketsuyu) : noodle broth in a separate bowl from the noodles
饂飩_(Yomigana : うどん ; Romaji : udon) : udon noodles : thick, white noodle made from wheat flour
生うどん_(Yomigana : なまうどん ; Romaji : nama udon) : fresh udon noodles
乾燥うどん_(Yomigana : かんそううどん ; Romaji : kansō udon) : dried udon noodles
茹でうどん_(Yomigana : ゆでうどん ; Romaji : yudeudon) : boiled udon noodles
蒸しうどん_(Yomigana : むしうどん ; Romaji : mushiudon) : steamed udon noodles
炒めうどん_(Yomigana : いためうどん ; Romaji : itameudon) : stir-fried udon noodles
揚げうどん_(Yomigana : あげうどん ; Romaji : ageudon) : deep-fried udon noodles
掛けうどん_(Yomigana : かけうどん ; Romaji : kakeudon) : udon noodles in a broth seasoned with katsuobushi, soy sauce and mirin
釜あげうどん_(Yomigana : かまあげうどん ; Romaji : kamaageudon) : udon noodles and a broth seasoned with mirin, soy sauce and katsuobushi
天ぷらうどん_(Yomigana : てんぷらうどん ; Romaji : tenpura udon) : tenpura on top of udon noodles in a broth
醤油うどん_(Yomigana : しょうゆうどん ; Romaji : shōyu udon) : udon noodles seasoned with soy sauce
笊うどん_(Yomigana : ざるうどん ; Romaji : zaru udon) : udon noodles served in a bamboo basket, with another bowl for the broth
皿うどん_(Yomigana : さらうどん ; Romaji : sara udon) : udon noodles served with various vegetables and seafood on a flat plate (speciality of Nagasaki Prefecture)
狐うどん_(Yomigana : きつねうどん ; Romaji : kitsune udon) : udon noodles and broth served with aburaage, spinach leaves and green onion
肉うどん_(Yomigana : にくうどん ; Romaji : niku udon) : thin slices of beef on top of noodles in a broth
油かすうどん_(Yomigana : あぶらかすうどん ; Romaji : aburakasu udon) : udon noodles and deep-fried beef intestines in a broth
鍋焼きうどん_(Yomigana : なべやきうどん ; Romaji : nabeyaki udon) : udon noodles, chicken and vegetables served in a broth in an earthenware pot
釜玉うどん_(Yomigana : かまたまうどん ; Romaji : kamatama udon) : raw egg on top of udon noodles seasoned with a broth or soy sauce
カレーうどん_(Yomigana : _うどん ; Romaji : karē udon) : udon noodles served in a broth seasoned with curry powder
焼きうどん_(Yomigana : やきうどん ; Romaji : yakiudon) : udon noodles and vegetables stir-fried seasoned with soy sauce
蕎麦_(Yomigana : そば ; Romaji : soba) : soba noodles : thin noodle made from buckwheat flour and water
掛けそば_(Yomigana : かけそば ; Romaji : kakesoba) : soba noodles and broth served in the same bowl
付けそば_(Yomigana : つけそば ; Romaji : tsukesoba) : soba noodles served in a bamboo basket, and another bowl for the broth
笊そば_(Yomigana : ざるそば ; Romaji : zarusoba) : udon noodles served in in a bamboo basket, and another bowl for the broth
天ざる_(Yomigana : てんざる ; Romaji : tenzaru) : udon noodles served in a bamboo basket, and another bowl for the broth
焼きそば_(Yomigana : やきそば ; Romaji : yakisoba) : steamed or boiled noodles stir-fried with pork and various vegetables, served with yakisoba sauce, powdered dried laver, pickled ginger, dried bonito shavings and mayonnaise
月見そば_(Yomigana : つきみそば ; Romaji : tsukimisoba) : soba noodles served in a broth, with spinach leaves, kamaboko and egg yolk
素麺_(Yomigana : そうめん ; Romaji : sōmen) : thin, white, hand-stretched noodle made from wheat flour
冷麦_(Yomigana : ひやむぎ ; Romaji : hiyamugi) : thin, white noodle made from wheat flour
餺飥_(Yomigana : ほうとう ; Romaji : hōtō) : noodles and vegetables in a broth seasoned with soy sauce (Yamanashi)
棊子麺_(Yomigana : きしめん ; Romaji : kishimen) : wide, flat noodle made from wheat flour, served in a broth of soy sauce, deep-fried bean curd, cabbage and katsuobushi (Aichi)
春雨_(Yomigana : はるさめ ; Romaji : harusame) : transparent noodle made from potato or sweet potato
冷やし中華_(Yomigana : ひやしちゅうか ; Romaji : hiyashichūka) : cold noodles served with chicken and pork, shitake mushrooms, cucumber, shredded egg crepe in a broth of various seasonings
味噌ラーメン_(Yomigana : みそらめん ; Romaji : misoramen) : ramen seasoned with miso
醤油ラーメン_(Yomigana : しょうゆらめん ; Romaji : shōyu ramen) : ramen seasoned with soy sauce