Wheat, flour, and noodle ingredients used across Japanese cooking.
🍳 1 Recipe
🥢 3 Ingredients
What You'll Learn
You will learn how each Japanese noodle behaves, and which coatings fry light and which turn heavy.
Not the centre, but everywhere
Udon, soba, ramen, panko, and tempura flour all sit in this family. Each one behaves differently in water and oil.
Panko is not breadcrumbs. The flakes are larger and drier, so they fry lighter. It is worth buying the real thing.
Did you know?
Soba is made from buckwheat, which is not wheat and not even a grass. Most supermarket soba still contains wheat flour.
Pro Tip
Check the wheat percentage on soba packets. Anything under fifty percent buckwheat cooks and tastes more like udon.
