Tokyo, Japan
Abura soba
油そば
Abura soba, ramen noodles served with tare and oil but no soup, is a named Tokyo format with its own shops and is not a broth rendering.
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Hokkaido, Japan
Asahikawa Ramen
旭川ラーメン
Hokkaido's soy-based ramen with a layer of lard to keep the broth hot in cold weather.
Japan
Cup Noodles
カップヌードル
Cup Noodles, the instant noodle product invented in Japan and celebrated as a national cultural landmark, is also the focus of museums in Yokohama and Osaka where visitors can design a cup.
Fukuoka, Japan
Hakata Tonkotsu Ramen
豚骨ラーメン
Creamy, milky pork bone broth ramen from Fukuoka, served with thin straight noodles and chashu.
Hakodate, Japan
Hakodate Ramen
函館ラーメン
Hakodate ramen: shio (salt) broth ramen with thin straight noodles and a light, clear character.
Chubu, Japan
Hegi soba
へぎそば
Hegi soba, Niigata buckwheat noodles bound with funori seaweed and laid in ribbons on a wooden tray, is a named regional form with a distinct binder and presentation.
Japan
Hiyashi Chūka
冷やし中華
Chilled ramen noodles topped with cucumber, ham, tomato, and egg, dressed in a sweet-sour soy sauce.
Chubu, Japan
Hōtō
ほうとう
Hoto, flat wheat noodles simmered with kabocha in miso broth, is Yamanashi's named regional dish and is structurally unlike any carried noodle.
Japan
Ika Sōmen
イカ素麺
Raw squid cut into fine threads resembling thin sōmen noodles, served with a soy-ginger dressing.
Tohoku, Japan
Inaniwa Udon
稲庭うどん
Akita's hand-stretched, thin, smooth udon, dried and boiled to a silky, slightly chewy texture.
Ise, Japan
Ise udon
伊勢うどん
Ise udon, thick soft noodles served with only a spoonful of dark tare and no broth, is a named regional form structurally unlike every other udon.
Izumo, Japan
Izumo Soba
出雲そば
Shimane's dark buckwheat soba, ground shell-included, served in stacked lacquered bowls (warigo).
Nagoya, Japan
Kishimen
きしめん
Kishimen, the flat ribbon noodle of Nagoya served in a pale broth, is a named regional form distinct from udon in shape and texture.
Tohoku, Japan
Kitakata Ramen
喜多方ラーメン
Fukushima regional ramen with thick, wavy noodles in a clear soy-pork broth, known for morning ramen culture.
Kansai, Japan
Kitsune Udon
きつねうどん
Udon topped with a large, sweet simmered fried tofu pouch (abura-age), beloved across the Kansai region.
Nagoya, Japan
Miso nikomi udon
味噌煮込みうどん
Miso nikomi udon, stiff undercooked noodles simmered in red hatcho miso and served in the earthenware pot, is a named Nagoya dish structurally distinct from every other udon.
Hokkaido, Japan
Miso Ramen
味噌ラーメン
Hearty ramen with a wok-cooked miso base, topped with bean sprouts, corn, and chashu; born in Sapporo.
Morioka, Japan
Morioka reimen
盛岡冷麺
Morioka reimen, chewy cold noodles in a beef-and-kimchi broth invented by a Korean-Japanese cook in Iwate, is a named city dish with a documented origin.
Okinawa, Japan
Okinawa Soba
沖縄そば
Okinawan thick wheat noodles in a clear pork-bone broth, topped with sōki (stewed pork ribs).
Japan
Onnoji Ramen
尾道ラーメン
A regional ramen with a light soy broth and thin noodles, particular to its home town.
Shikoku, Japan
Sanuki Udon
讃岐うどん
Sanuki udon is a firm, square-edged Kagawa noodle served in self-service halls with broth or dipping sauce.
Kyushu, Japan
Sara udon
皿うどん
Sara udon is crisp fried noodles covered with a thick seafood-and-vegetable sauce in the Nagasaki style.
Hakodate, Japan
Shio Ramen
塩ラーメン
Light, salt-seasoned ramen with a clear golden broth, originating in the port city of Hakodate.
Tokyo, Japan
Shoyu Ramen
醤油ラーメン
The classic soy sauce-based ramen with curly wheat noodles in a clear chicken-pork broth.
Japan
Soba
そば
Thin buckwheat noodles served chilled with tsuyu dipping sauce or hot in a soy-dashi broth.
Japan
Sobagaki
そばがき
Sobagaki, buckwheat mixed straight into a hot dough dumpling rather than cut into noodles, is the older named form of soba and is structurally distinct.
Okinawa, Japan
Sōki Soba
ソーキそば
Okinawa soba topped with fall-off-the-bone stewed pork ribs (sōki)
Japan
Sōmen
素麺
Very thin white wheat noodles, served chilled with a light tsuyu dipping sauce in summer.
Japan
Tantanmen Ramen
担々麺
Tantanmen is a Japanese sesame-and-chilli noodle soup inspired by dan dan noodles and served under its own name.
Tokyo, Japan
Tempura Soba
天ぷらそば
Hot soba in broth topped with crisp shrimp and vegetable tempura, a winter warming dish.
Japan
Tempura Udon
天ぷらうどん
Hot udon crowned with crisp shrimp tempura, often with a prawn tempura resting on the noodles.
Shikoku, Japan
Tokushima Ramen
徳島ラーメン
Tokushima ramen with a rich pork-bone broth, often topped with a raw egg and sweet stewed pork.
Japan
Toshikoshi soba
年越しそば
Toshikoshi soba, eaten on New Year's Eve so the long noodles carry the old year out, is a named calendar food with a single-night window and near-universal observance.
Chubu, Japan
Toyama Black Ramen
富山ブラックラーメン
Toyama black ramen, jet-black with an aggressively salty soy tare built to be eaten with rice, is a genuinely distinct identity rather than a city rendering.
Tokyo, Japan
Tsukemen
つけ麺
Cold, rinsed noodles served separately from a concentrated hot dipping broth, eaten by dipping.
Japan
Udon
うどん
Thick, chewy wheat noodles served in a hot soy-dashi broth or chilled with a dipping sauce.