Born from the land
Noodles
麺
320 items
Main genres
Dishes not yet grouped into a genre52
They get their own genre as the count grows
- Tai Somen鯛そうめんAmakusa tai somen — somen noodles simmered in the broth of a whole simmered sea bream
- Ankake SupagettiあんかけスパゲッティNagoya's thick, peppery take on spaghetti with meat sauce
- Kakkeかっけtriangles of buckwheat dough dipped in garlic miso
- Azuki Hoto小豆ほうとうhoto noodles simmered in sweet red bean soup instead of miso
- Bachi Jiru手延べ素麺のばち汁soup made from the trimmed ends of hand-stretched somen
- Banshu Tenobe Somen播州手延べそうめんHyogo's noodle industry, built on wheat, river water, and sea salt
- Beppu Reimen別府冷麺A postwar returnee's cold noodle, refit with a Japanese fish stock
- Tai Somen鯛そうめんa whole simmered sea bream served over noodles for weddings and milestones
- Handa Somen半田そうめんTokushima's thicker, chewier take on hand-pulled noodles
- Hocho鮑腸wheat noodles hand-stretched to over two meters, eaten dipped in broth
- RamenラーメンHokkaido ramen — regional ramen traditions of Sapporo, Hakodate, and Asahikawa
- HotoほうとうYamanashi's miso-simmered flat noodles, tied to a warlord's legend
- Morioka Jajamen盛岡じゃじゃ麺Morioka's miso noodle, adapted from a dish first tasted in Manchuria
- Jigokudaki地獄炊き（五島うどん・島原そうめん）Jigoku-daki — five island udon or Shimabara somen boiled and eaten straight from an iron pot with flying-fish dashi
- Junen Hiyadareじゅうねん冷やだれcold udon dipped in a nutty roasted perilla-seed sauce
- Nasu SomenなすそうめんKagawa nasu somen — eggplant and somen noodles simmered in dashi
- Kanzaki Somen冷やしそうめんhand-stretched wheat noodles from Kanzaki, chilled and dipped
- Kawara Soba瓦そばGreen tea noodles seared on a heated roof tile, from a Yamaguchi hot spring
- Kenchanけんちゃんa hearty root-vegetable and tofu soup, Oita's version of kenchin-jiru
- Kure Reimen呉冷麺Hiroshima's cold noodle that is really a chilled ramen, not a naengmyeon
- Miwa Somen三輪素麺Nara's temple-town noodle, held to be the root of Japanese somen
- Miyako Soba宮古そばMiyako Island noodles once served with the toppings hidden underneath
- Morioka Reimen盛岡冷麺A postwar Korean-Japanese fusion cold noodle, remade in Iwate
- Nagasaki Champon長崎ちゃんぽんThe founding dish of Japan's champon noodle family, born in 1899 Nagasaki
- Okinawa Soba沖縄そばThe wheat noodle soup that became Okinawa's everyday bowl
- Supagetti Naporitanスパゲッティ ナポリタンKetchup-based spaghetti invented at a Yokohama hotel after the war
- Nasu Somenなすそうめんeggplant simmered with wheat noodles
- Nejiねじtwisted short noodles tossed in sweet red bean paste
- Nyumenにゅうめんthin wheat noodles served warm in a light dashi broth
- Obama Champon小浜ちゃんぽんNagasaki-rooted champon that crossed the bay to a hot-spring town
- OkkirikomiおっきりこみGunma's home-style noodle stew, cooked raw straight into the broth
- Ozaraおざらhoto's cold summer cousin, thin noodles dipped in warm broth
- Rokubeeろくべえ／六兵衛noodles made from sweet potato starch, served in a clear dashi broth
- Saba Somen鯖そうめんsomen noodles simmered in grilled mackerel broth
- Sara Udon皿うどんnoodles fried and topped with a thick vegetable-and-meat sauce, eaten with vinegar and Worcester sauce
- Shimabara Tenobe Somen島原手延そうめんNagasaki noodles rooted in the resettlement after the Shimabara Rebellion
- Shiroebi Boshi Dashi no Somen白えび素干だしのそうめんShiroebi somen — wheat noodles in dried white shrimp broth
- Shodoshima Somen小豆島そうめんSetouchi island noodles brought home from a pilgrimage to Miwa
- Soba Kakkeそばかっけbuckwheat dough triangles simmered and dipped in garlic miso
- Soki SobaソーキそばOkinawa soba topped with a slow-simmered rack of pork rib
- Soomin Tashaaソーミンタシャーsomen stir-fried fast with salt and soy, no tofu involved
- SupakatsuスパカツA hot-plate pork cutlet set on ketchup spaghetti, from a Kushiro diner
- Sumiso Somen酢味噌そうめんchilled somen noodles dressed in sweetened vinegar-miso
- Tai Men鯛麺a whole simmered sea bream served over a bowl of udon noodles
- Tai Somen鯛そうめんa whole simmered sea bream served over somen noodles
- Taimen鯛めん／鯛そうめんsomen noodles topped with a whole simmered sea bream
- Taipiien太平燕a Chinese-style glass noodle soup topped with a deep-fried hard-boiled egg
- Tobata Champon戸畑ちゃんぽんFukuoka champon built on steamed noodles made for long keeping
- Shima Somen島そうめんsomen noodles served in the broth of simmered sea bream
- Tsuke NaporitanつけナポリタンFuji City's tomato-broth noodles, eaten dipping-noodle style
- Yaeyama Soba八重山そばIshigaki's version of the noodle, defined by its round-cut strand
- Yawatahama Champon八幡浜ちゃんぽんEhime champon carried across the water from Kyushu's noodle culture