烏冬 and 蕎麥面 shops are found in every corner of town in Japan. Both 烏冬 and 蕎麥面 have developed into traditional 日本産面 with the aid of their high nutritional value and their easy preparation. These easily digestible noodles are especially suited for people with a weak physical condition or little appetite, people in a stage of recovery, or even as baby food. Since 烏冬 and 蕎麥面 are made from grains, one can easily enjoy the noodles as a main dish by including various other ingredients. Because of their simple preparation and short cooking time, anyone can enjoy these traditional noodles of Japan.

2. 歷史

Both 烏冬 and 蕎麥面 have a long history. Wheat, the main ingredient of 烏冬 , came to Japan between the end of the 4th century and the beginning of the 5th century. The original 烏冬 , which became today's 烏冬 noodle, was originally styled and eaten as Chinese wanton. Chinese wanton was made by kneading wheat flour with water to make a thin square noodle, which was used to wrap vegetables and meat, and then boiled in broth. At the time, Chinese wanton was called "Konton" and prepared for parties such as the New Year' s Party at the Imperial Court in the 8th century.

At the end of the 15th century, today's 烏冬 style was created by kneading wheat flour with water and pressing it with a rolling pin to make a thin layer which was then cut into narrow strips. Later, other types of noodles such as Kishimen, 素面 , Hiyashimen, and Kochomen developed. In those days, people used the word "Atsumugi" for boiled hot 烏冬 and "Hiyamugi" for boiled cold 烏冬 . Today the name "Hiyamugi" is more popular in Japan due to the popularity of eating 烏冬 in the cold style.

The popularization of 蕎麥面 began around the 18th century. Harvest of buckwheat started from the BC period and was used in soup or as a buckwheat mash in place of rice. Today's 蕎麥面 noodle style came onto the scene in the 17th century. During the 18th century, it was sold at night from outdoor food stalls. The 蕎麥面 noodle was first eaten by dipping it into a cold broth, but people eventually found it easier to pour the soup over the noodles. 蕎麥面 became popular with hot soup in cold winters, as well, and for variety, different ingredients started to be added.

This style is how 蕎麥面 is normally eaten today. The various styles of 蕎麥面 on today's menus such as 蕎麥面 with tempura, 蕎麥面 with Wakame, 蕎麥面 with fried bean curd, etc., are all variations passed down from 18th century dishes.

Until the 19th century, 烏冬 was considered a higher ranking food than 蕎麥面 and was eaten by noblemen and priests. However, the further 蕎麥面 spread, the more popular it became. Today, both 烏冬 and 蕎麥面 have achieved status as the traditional Japanese noodle and have become known worldwide.