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While ramen often steals the spotlight in Japanese noodle culture, there are several other delectable noodle dishes that deserve equal attention. Among these, udon, soba, and somen stand out, each bringing its unique flavors, textures, and culinary traditions.

Udon noodles are thick, chewy, and made from wheat flour, commonly served in a hot broth or stir-fried. This noodle variant is typically offered with a variety of toppings, such as tempura, green onions, or a raw egg, making it a hearty choice during colder months. A recommended spot to savor udon is Masakatsu in Tokyo, where their rich broth and fresh ingredients guarantee a satisfying dish.

Soba noodles, on the other hand, are made from buckwheat flour, giving them a slightly nutty flavor and a distinctive grayish hue. Soba can be enjoyed both hot and cold, making it versatile for all seasons. Cold soba, famously known as "zarusoba," is typically served with a dipping sauce, which enhances its delicate flavor. One notable place is Honmura An in Kyoto, celebrated for its hand-crafted soba and tranquil ambiance.

Lastly, somen noodles, which are very thin and white, are made from wheat flour and are traditionally eaten cold, often during summer months. They are best served with a simple dipping sauce and garnished with fresh herbs or scallions. For those seeking an authentic somen experience, Yudofu Sagano in Arashiyama offers a delightful dish that encapsulates the essence of this refreshing noodle.

Incorporating these noodle varieties into your culinary adventures allows for a broader taste of Japan's rich and diverse noodle heritage. Whether you’re indulging in ramen or exploring udon, soba, or somen, each dish brings its own unique allure to your ramen road trip.

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