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Other Japanese Noodles 
Types of Japanese Noodles 

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.

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.

IMPORTANT NOTICE:

We are experiencing a power outage caused by Hurricane Helene and therefore our phones and email have been down since Thursday, Sept. 26th. As a result, there will most likely be a delay in responding to inquiries. USPS & FedEx have resumed pickups, so shipping is now back on schedule. We appreciate all your patience and thank you for your continued support! Our staff and families are safe and we thank you for all your concerns. Western North Carolina where we are located, got hit hard and will take some time to recover. Our hearts go out to those most impacted by this devastating storm.

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Natural Import Company

170 Chilly Bowl Road

Rutherfordton,  NC 28139