Japanese noodle bowl: 59 Photos & Videos

Japanese Noodle Bowls

FAQ

Ramen bowls, Donburi bowl, Kobachi –small bowls, are classified as “Hachi because they are supposed to be used while on the table. However, of course, you may use any type of bowls for your own convenience.
Udon noodles. Udon are white and thick Japanese noodles made from wheat flour. They have a delightfully chewy texture and are most commonly used in traditional hot Japanese noodle soup recipes, where the udon is served in a savoury dashi soup broth with several savoury garnishes on top.
Seen at your favorite ramen or udon restaurant, the noodle strainer, aka tebo is a game changing kitchen tool for those that swear by word of the noodle. Besides being fun, yugiri is important to the taste of noodle dishes.
Ramen bowls, or ramen bachi, are designed to hold a specific combination of broth noodles and toppings. And as such, their shape has evolved to be the perfect shape.
Pho is a Vietnamese soup consisting of bone broth, rice noodles, and thinly sliced meat (usually beef). It may also be served with bean sprouts, fresh herbs, limes, chiles, and other garnishes.