GN.95.0001
Inaniwa Udon — Akita's Air-Dried Silk Threads (稲庭うどん)
Inaniwa udon from Akita Prefecture is the antithesis of Sanuki's thick, chewy boldness — these are t…
Inaniwa district, Yuzawa
GN.95.0002
Japanese Pasta Tradition — Somen, Hiyamugi, and Fine Noodles
Somen and hiyamugi are Japan's finest-gauge white wheat noodles, traditionally hand-stretched (tejim…
Yamato Province (Nara Pre
GN.95.0003
Noodle Glossary — Japanese Noodle Type Distinctions
Japan's noodle taxonomy covers at least 10 distinct varieties, each requiring different preparation …
Japan-wide — regional noo
GN.95.0004
Ramen Noodle Alkalinity — The Kansui Craft (製麺・かんすい)
Ramen noodles are defined by kansui (かんすい, potassium carbonate and sodium carbonate solution) — an a…
China — alkaline water no
GN.95.0005
Sanuki Udon — Kagawa's Chewy Perfection (讃岐うどん)
Sanuki udon (from Sanuki Province, now Kagawa Prefecture on Shikoku) is Japan's most celebrated udon…
Sanuki Province (Kagawa P
GN.95.0006
Soba Craftsmanship — Juwari to Nihachi Spectrum
Handmade soba (te-uchi soba) is one of Japan's most demanding culinary crafts — the process of combi…
Japan — soba cultivation
GN.95.0007
Soba-Uchi — Hand-Cut Buckwheat Noodle Craft (蕎麦打ち)
Soba-uchi (打ち = striking/rolling) is the full craft of hand-making buckwheat soba noodles — from mil…
Japan — soba cultivation
GN.95.0008
Sōmen — Japan's Finest Summer Noodle (素麺)
Sōmen (素麺) are Japan's finest wheat noodles — hand-stretched (or machine-made imitating hand-stretch…
Japan — sōmen production