Japanese and noodles

The use of flour, introduced from China during the Middle Ages (end of the twelfth century to the end of the sixteenth century) took firm root in Japan, making noodles a food with an importance comparable to rice, the staple food of the Japanese diet.

The Japanese-style noodles are made with low-protein flours from soft wheats, and salt whereas the Chinese noodles use higher-protein flours from hard wheat, and are made using a mixture of potassium carbonate and sodium carbonate. Japanese noodles have been developed over the years using domestic wheat, and such products have long been accepted by the Japanese.

The history of noodles in Japan begins with Zen priests represented by Eisai (1141–1215), founder of the Rinzai school of Zen Buddhism, and Dogen (1200–1253), founder of the Soto school of Zen.

Introduced in 1958 by Sanshī Shokuhin of Japan (later renamed the Nissin Foods Corporation), instant noodles quickly became a favorite of the postwar Japanese baby boomer generation.

Clearspring Organic Soba and Udon noodles are satisfying and versatile foods. Noodle process behavior is particularly important in the modem industrial production. Each noodle type has its own unique color and texture characteristics. Flour color, protein content, ash content, yellow pigment and polyphenol oxidase activity are important factors responsible for noodle color.
Japanese and noodles