What is the difference between Japanese and Western Noodles?
A. Different Wheat – Japanese noodles use a soft wheat compared with the hard durum wheat of Western noodles. This makes for a smoother tasting, more digestible noodle. Traditional Roll and Cut Method – Japanese craftsmen still make their noodles by the traditional roll and cut method rather than by extrusion. Extrusion can produce a noodles quickly and cheaply, but the quality is different. Natural Ageing and Drying – The dough of Sanchi noodles is specially aged at the mixing stage, at the rolling stage, and finally in the drying room. Sanchi noodles cost more because they are craft made. Once customers taste them, they readily appreciate their quality. Back to topQ.
