These long, ribbon-like Japanese wheat noodles can be bought dried fresh or pre-cooked. Often sold in bundles, they vary in thickness, and are added to broth to make noodle soup. In summer they are served cold, sprinkled with sesame seeds and flavoured with grated ginger and nori (seaweed), dipped in or sprinkled with soy sauce.
How to cook
Generally they do not need soaking and are often boiled and served in ‘dashi', a Japanese soup stock. Cooking time varies, depending on the thickness of the noodles.