Chinese type: Are made from hard wheat flours characterized by bright creamy white or bright yellow color and firm texture.
Japanese type: Are made from soft wheat flour of medium protein have creamy white color and soft and elastic texture. Japanese noodles are further classified into four types.
So men (Very thin,0.7-1.2 mm wide)
Hiyamughi( thin,1.3-1.7mm wide)
Udon-standard(1.9-3.8 mm wide)
Hira- men(flat 5-6 mm wide)
The first two types are thin and served cool in summer. The other two noodles are eaten hot in cool seasons.
Based on processing, noodles are classified as fresh dried, boiled and steamed.
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