東風吹かば

Abura soba is a soupless ramen dish where noodles are mixed with rich sauce and oil. Diners can customize the flavor with chili oil, vinegar, or garlic, making it a personal and flavorful experience.

Sanuki udon is a regional noodle from Kagawa Prefecture, known for its firm and chewy texture. It can be enjoyed in many styles, such as kake, bukkake, zaru, or kama-age.

Soba is a traditional Japanese noodle made from buckwheat flour. Its delicate aroma and flavor are best enjoyed in simple forms like zaru soba or hot soba. It is also popular as a light closing dish after drinking.

Naporitan is a Japanese pasta dish made with ketchup, sausage, onion, and bell pepper. Though inspired by Italy’s “Spaghetti alla Napoletana,” it differs completely in preparation and flavor, symbolizing Japan’s Western-style cuisine.

Hakata Udon is a signature noodle dish from Fukuoka, known for its soft, tender noodles. Unlike the firm, chewy Sanuki udon, Hakata udon offers a gentle texture paired with a light, comforting broth.

Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetables simmered in miso broth. Especially comforting on cold days.

Yakisoba is a stir-fried noodle dish using Chinese-style noodles. In eastern Japan, it features rich sauce flavors, while in western Japan, lighter soy-based versions are common. A staple at summer festival stalls.