Udon, ramen and soba are renowned noodle dishes of Japanese cuisine. Each taste has distinctive features that diners can easily distinguish. Noodles are one of the popular dishes in Japan. Types of noodles in the land of the rising sun are mostly cooked with attractive and varied ways. In particular, udon, soba and ramen are 3 most famous noodle types that diners could not miss when they want to experience the elite gastronomy of this country. Generally, among this 3 noodles, there are some basic differences that you just need to observe the size, color, taste, so you can tell. Photo: Oyakata. Udon: Udon can have the biggest size and the most chewy among 3 types. Udon is usually opalescent because it is made from the mixture of flour, water and salt. The highlight of the dish is the sweet broth cooked from soy sauce, mirin wine and dashi soup (extracted from meat, fish, vegetables and seaweed). Photo: Vi95.vietnhat. This dish can be eaten when it's hot or cold depending on each diner's preference. The toppings are often varied following seasons in a year by the cooks. One of the popular udon in summer is “hiyashi tanuki udon” (a.k.a cold udon). Main ingredients of this dish include cold udon with crispy tenkasu and mentsuya sauce. In addition, the bowl of noodles also has the harmony of cucumber, tomato, and sesame seeds. Photo: Seriouseats, Okonomikitchen. In winter, the bowls of udon with hot broth is the top choice of many diners. Especially, tempura udon is the taste that you could not miss. Tempura includes seafood, fried breaded vegetables. People usually choose shrimp to combine with hot udon dish. Tempura can be put directly on noodles or in another plate. Photo: Instiz, Pinterest. Soba: Soba is mainly made from grits and wheat flour. This dish is quite easy to identify because of dark brown, thick and long noodles. This is the signature dish for luck in Japan. Japanese people believe that the longer soba noodle you eat, the luckier you are. Diners can enjoy soba with 2 ways: hot and cold as udon. Photo: Connoisseurusveg, Cooking with a Wallflower. Cold soba is usually served on a bamboo tray called zaru. You can call it Zarusoba if it is eaten with nori seaweed. It will be called Morisoba if you don't use seaweed. Besides, soba with hot broth is also favored by many people. The broth of soba is the combination of dashi soup (extracted from stewed tuna), mirin sauce and koikuchi soy sauce. Photo: Reddit. Ramen: Ramen is often made from wheat flour, water, salt and ash water. It is long, quite thin, has a certain curvature and appealing yellow color. Ramen is always served when it's hot, unlike udon and soba. Photo: Delfi Lood. The remark of this famous ramen is the broth. It is stewed with pork or chicken bones in at least 10 hours to ensure the sweetness and richness. Normally, ramen is eaten with thinly sliced pork, seaweed, egg, Japanese fish cake, corn and cabbage. Photo: Chopstick Chronicles, Healthplus. Source: Zing.vn#$gnal$#