Noodles have to be one of the most versatile foods on the planet. Added to rich soups, tossed through stir-fries, stirred into salads or simply served cold with a flavourful dipping sauce, they’re one of those ingredients that make Asian dishes so popular. And in Japan, you’ll find some of the best varieties in existence.

Being such an important and traditional ingredient, noodles come in many shapes and sizes. Some are made from varieties of wheat, some from rice and others from vegetable starches or pulses. They can be thick, thin, flat, round or like strands of hair, with textures ranging from firm and chewy to gelatinous and delicate. What links them all together, however, is that in Japan they’re almost always the basis for healthy, nourishing meals which are easy to prepare at home. Varieties made from rice, konjac flour, potato starch and soybean are also gluten-free, and all of them are vegetarian (with the majority vegan, provided they’re made without egg). You can also find organic varieties of many noodles in the shops, which give them an environmental edge.

Take a look at the most common varieties of noodles produced in Japan and see why they’re suited to different sorts of occasions, dishes and appetites. Cooking Japanese recipes at home is much simpler than many of us might think, but the key is choosing the right ingredients to suit your dish – and noodles are the foundations for many of Japan’s most celebrated culinary exports.