A compilation about Japanese white wheat noodles. They are made without egg or anything. That’s why they are so white.
It is said that the first ones were made in Sanuki, Shikoku, inspired by Chinese similar all wheat pasta.
Udon (square section wheat noodles)
Jajamen (Morioka style), a vegetal version
Squirrel udon, Osaka style kitsune (kitsune udon may be called tanuki udon in some places)
Fushi
Fushi, hand-pulled noodles and su-no-mono
Somen
(vermicelli type wheat noodles, usually served chilled in Summer)
Hiyamugi with banbanji chicken
Niu-men (that’a another name for Winter (hot) somen)
Le marché du jour sur mes nouilles – market basket
Not yet on this blog, but there exist other “shapes” of “udon” : kishimen (flat like tagliatelle), and kyo-udon (thinner udon).
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And there are other noodles in Japan, for instance :
soba-mania / buckwheat noodles
And others… ramen, yaki soba or chuka soba, sara udon, bifun rice vermicelli,
GOURMANDE in OSAKA 
I love udon and eating it, but I find it difficult to eat with chopsticks, especially the acrylic restaurant ones. They just slip and slop everywhere!
You need training. Well, bring the bowl very close to your mouth and as soon as noodles enter your mouth, schluuuurrrrrpppp it noisily. It’s the good manner here. Grandpa would have loved it !
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