What’s That Thin Udon? A Guide to Similar Japanese Noodles
If you’ve ever come across a thin, white noodle in Japan, you might have thought it was udon—but not all thin noodles are the same! Japan has a variety of noodles, each with a unique texture, flavor, and way of eating.
1. Hiyamugi (冷麦) – The “In-Between” Noodle
- Thickness: Between udon and somen (about 1.3–1.7mm)
- Texture: Smooth and slightly chewy
- Taste: Mild wheat flavor
- Common Ways to Eat: Cold with dipping sauce, sometimes with colored noodles mixed in
2. Somen (そうめん) – The Delicate Summer Noodle
- Thickness: Thinner than hiyamugi (less than 1.3mm)
- Texture: Very smooth and light
- Taste: Subtle wheat flavor
- Common Ways to Eat: Cold with dipping sauce, nagashi-somen (flowing somen), or warm as nyumen
3. Udon (うどん) – The Thick and Chewy Classic
- Thickness: Much thicker than hiyamugi or somen (over 1.7mm)
- Texture: Soft and chewy
- Taste: Rich wheat flavor
- Common Ways to Eat: Hot soup, cold dipping, stir-fried, or regional specialties like Sanuki and Inaniwa udon
4. Inaniwa Udon (稲庭うどん) – The Thin and Elegant Udon
- Thickness: Thin like hiyamugi, but classified as udon
- Texture: Smooth and slightly chewy
- Taste: Mild but slightly richer than somen
- Common Ways to Eat: Cold with dipping sauce, hot soup
5. Kishimen (きしめん) – The Flat and Wide Udon
- Thickness: Thin but wide (like fettuccine)
- Texture: Soft and smooth
- Taste: Rich wheat flavor
- Common Ways to Eat: Hot soup, cold dipping, specialty of Nagoya
Comparison Table: Thin Noodles in Japan
| Noodle Type | Thickness | Texture | Common Ways to Eat |
|---|---|---|---|
| Hiyamugi | 1.3–1.7mm | Smooth, slightly chewy | Cold with dipping sauce |
| Somen | Less than 1.3mm | Very smooth, delicate | Cold dipping, nyumen (hot) |
| Udon | Over 1.7mm | Thick, chewy | Hot soup, cold dipping, stir-fried |
| Inaniwa Udon | Thin (but udon) | Smooth, slightly chewy | Cold dipping, hot soup |
| Kishimen | Thin but wide | Soft, smooth | Hot soup, cold dipping |
Which Noodle Should You Try?
✔ If you love delicate, refreshing noodles: Somen
✔ If you want something in between udon and somen: Hiyamugi
✔ If you like thick, chewy noodles: Udon
✔ If you want a premium, thinner udon: Inaniwa Udon
✔ If you want a unique, flat udon: Kishimen
No matter which one you choose, each noodle has a unique charm and is worth trying!
Which one do you want to taste first? Let us know in the comments!
