FREE UK MAINLAND DELIVERY ON ORDERS OVER £55
Discover the Art of Japanese Noodles
Japanese noodles are much more than a meal. They reflect centuries of craftsmanship, where carefully chosen ingredients, traditional techniques and an appreciation of texture come together to create something beautifully simple.
From thick, satisfyingly chewy udon to delicate, nutty soba, every noodle has its own character and place in Japanese cooking. Whether served in a warming broth, tossed through a vibrant stir-fry or enjoyed chilled with a dipping sauce, choosing the right noodle can completely transform a dish.
At Clearspring, our Organic Japanese Noodles are crafted by artisan producers in Japan using time-honoured methods and carefully selected organic ingredients. Slowly air-dried at low temperatures, they develop the firm, satisfying texture known in Japan as koshi.
Whether you’re discovering Japanese noodles for the first time or looking to try something new, this guide will help you choose the perfect noodle for every dish.
Which Japanese Noodle Should I Choose?
Each noodle has its own texture, flavour and best use. Here’s a simple guide to help you choose the right one for your dish.
Udon
Texture: Thick & chewy
Best for: Soups, stir-fries & salads
Ready in: 10 mins
Brown Rice Udon
Texture: Chewy with a nutty flavour
Best for: Broths, stir-fries & noodle bowls
Ready in: 9 mins
Wide Udon
Texture: Broad & silky
Best for: Rich broths & stir-fries
Ready in: 10 mins
Soba
Texture: Fine & nutty
Best for: Hot & cold noodle dishes
Ready in: 5 mins
Skinny Soba Somen
Texture: Light & delicate
Best for: Summer dishes & light soups
Ready in: 3 mins
100% Buckwheat Soba
Texture: Rich buckwheat flavour
Best for: Gluten-free dishes
Ready in: 5 mins
The Importance of Slow Air Drying
Japanese noodles are judged by their texture as much as their flavour. Clearspring Organic Japanese Noodles are slowly air-dried at low temperatures, allowing moisture to leave gradually rather than through rapid industrial drying.
Crafted by third-generation artisan families in Japan, they continue traditional noodle-making techniques that have been refined over generations. This careful process helps preserve the natural flavour of the carefully selected organic ingredients while developing the firm, satisfying texture known in Japan as koshi.
What is Koshi?
In Japan, the ideal texture of noodles is known as koshi – a satisfying firmness and elasticity that gives noodles their characteristic bite. Traditional slow air drying helps develop this texture naturally, allowing each noodle to retain its authentic character.
Soba
Udon
Hot or Cold? Both!
One of the joys of Japanese noodles is their versatility. During the colder months they’re delicious served in nourishing broths with miso, vegetables and tofu. As the weather warms, they’re equally enjoyable chilled with dipping sauces, crisp vegetables or refreshing dressings. There’s no right or wrong way to enjoy them – simply choose the noodle that best suits your ingredients and the season.
Discover Japanese Noodle Recipes
Yaki Udon (Stir-Fried Noodles)
Cold Zaru Soba Noodles
