3. Udon noodle soup – is a type of thick wheat flour. Udon is often served hot as anoodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
4. Soba – is the japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in japan can refer to any thin noodle (unlike thick wheat noodles, known as udon). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. Soba that is made with newly harvested buckwheat is called “shin-soba”. It is sweeter and more flavorful than regular soba.
5.Tempura – is a Japanese dish of seafood or vegetables that have been battered and deep fried.