Food in Japan 2

冷し中華 | Flickr photostream | New tab | Click photo to view large at Flickr

Next up in the Food in Japan series is all the noodles (麺 - men) from last year. There are many types of noodles, with different primary ingedients and thickness, all with different names. For example, soumen and hiyamugi looks and taste exactly the same. The only difference is that soumen is up to 1.3mm, and hiyamugi is 1.3-1.7mm thick. Chinese cold noodles at Shiodome above.

うどん屋 | Flickr photostream | New tab | Click photo to view large at Flickr

Take a plate, say what you want to the chefs, and you're ready to eat within 30 seconds. And this was at rush hour.

とろ玉うどん（冷、並） | Flickr photostream | New tab | Click photo to view large at Flickr

Udon, a type of extra thick noodles. You can usually choose if you want them hot or cold.

かま玉 | Flickr photostream | New tab | Click photo to view large at Flickr

Another type of udon. Tenpura shrimps on the side.

爆発ラーメン | Flickr photostream | New tab | Click photo to view large at Flickr

Bakuhatsu Ramen - meaning Bomb Ramen. The spiciest ramen I've ever had.

坦々麺 | Flickr photostream | New tab | Click photo to view large at Flickr

Tantan-men is another type of spicy ramen, near Chinatown in Yokohama. Still nothing compared to the above.

びえいラーメン | Flickr photostream | New tab | Click photo to view large at Flickr

This is Biei Ramen I had in Biei, Hokkaido. Not exactly sure what was special about it.