The noodle dishes introduced in this page are NEVER, NEVER, NEVER ramens.
Champon is a noodle dish originated in Nagasaki, in Kyushu, the southern island of Japan. It is reflecting a lot of influences of China as well as Ramen. Noodles for this dish is thick and straight. Its broth is made from pork bones, whitish in color, thick and rich, seasoned with salt and pepper. It is usually topped with stir-fried vegetables, mainly cabbage, and various sea foods like squids, baby-clams and shrimps.
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The other noodle dish originated in Nagasaki is called "Saraudon." The major difference between Champon is that Saraudon does not have soup.The same ingredients as used in Champon are coated in thick sauce and put on top of fried hairy-thin noodles. Saraudon has another kind of noodles as its variation, which is soft type.
Somen is made of wheat flour like udon and much thinner than uson. Approximite diamitar of Some is 1.0 mm. Despite its shape, it is different in process of noodle production. Some is applied oil before thinnig, then dried. Dried noodles are boiled in hot water, rinsed in cold water, and eaten cold after being dipped in cold broth, which is dried bonito based and soy-sauce tasted. Since its coolness, Somen is usually eaten during summer. It is often eaten at home rather than restaurants.
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