Types of Asian Noodles

You can broadly categorize Asian noodles into three main types: wheat, rice, and glass noodles. However, there is a surplus of subcategories with distinct preparation methods, ingredients, shapes, and sizes. Reducing this dynamic cuisine to three unnuanced categories won’t help you navigate the Asian noodle aisle. Our guide to the ten most popular Asian noodles breaks down flavor, texture, and uses so you can find the soft, springy, or slippery Asian noodle that satisfies your needs.

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Types of Noodles with Pictures

Browse our list of the top ten types of noodles with pictures so you can identify them when you shop. While China has more indigenous noodles than any other country, noodles are a staple food throughout Asia. From Thailand and Singapore to Korea and Japan, we explore different types of Asian noodles from various cuisines.

1. Ramen Noodles

japanese ramen noodles in soy sauce and chicken broth

Ramen noodles were made famous by ramen soup, a brothy umami-rich dish loaded with proteins, vegetables, and spices. Ramen noodles are composed of wheat flour, salt, water, and kansui. A type of mineral water, kansui contains sodium carbonate, potassium carbonate, and may contain phosphoric acid.

Kansui imbues ramen noodles with their signature yellow hue and distinguishes them from other types of Japanese noodles. It also stiffens the noodles, inhibiting moisture absorption, and preventing them from becoming soggy in soup recipes.

Texture plays a huge role in the enjoyment of ramen. Ramen’s consistency will vary by its shape and how long you boil it. Each boiling level has a specific name: bari-yawa (extra soft), yawa (soft), futsuu (medium), kata-men (firm), bari-kata (extra firm), and harigane (extra-extra firm). The firmer the noodles, the chewier their texture.

  • Ramen Noodle Ingredients - Wheat Flour, Salt, Water, and Kansui
  • Ramen Noodle Flavor - Ramen noodles have a salty, mild flavor that lends to any broth.
  • Ramen Noodle Texture - Ramen noodles are firm without being crunchy.
  • Ramen Noodle Shape - Ramen noodles can be thick, thin, flat, straight, or curly depending on their application.
  • Types of Ramen Soup - Categorized by its base flavor, there are four types of ramen noodle soup: shio (salt-based ramen), shoyu (soy sauce-based ramen), miso (soybean paste-flavored ramen), and tonkotsu (pork bone broth ramen).

2. Udon Noodles

japanese udon noodle on chopsticks

Udon is a Japanese wheat-based noodle with a dense, chewy texture and little flavor. There are regional varieties that range in thickness, smoothness, and width. Udon has a signature white color no matter its regional rendition. You can purchase fresh or dried udon noodles to suit your recipe and storage needs. Dried udon noodles typically resemble fettuccine in shape and size. Fresh udon noodles often have rounder, plumper shapes.

However, niche regions cut their udon into unique shapes. For example, in Aomori and Iwate Prefecture, they cut udon noodles into a signature triangle shape before adding them to mugi kakke soup. In the Tochigi region, they fold udon noodles into an ear shape for mimi udon soup. Mimi udon is a staple of New Year celebrations in the Senba region.

Commonly served in hot broth, udon is considered comfort food. Udon also acts as a base for Japanese curry, is served cold with dipping sauce, and is incorporated in noodle salads. Popular toppings for udon dishes are green onions, shredded seaweed, and Japanese chili flakes. Udon noodles are popular throughout Southeast Asia and are the signature ingredient in the famous Korean dish, jajangmyeon.

  • Udon Noodle Ingredients - Wheat Flour, Water
  • Udon Noodle Flavor - Udon has a neutral flavor and lends well to spice-laden Asian sauces and broths.
  • Udon Noodle Texture - Udon noodles are chewy and soft.
  • Udon Noodle Shape - Most udon noodles are thick and long. Fresh udon is typically round, and dried udon is flat.
  • Types of Udon Noodles - Hoto, Sanuki Udon, Inaniwa Udon, Kishimen, Ise Udon

Lo Mein vs Udon

The biggest difference between lo mein and udon is that lo mein is made with egg noodles and udon is a wheat noodle. Most udon noodles are wider than lo mein egg noodles. The addition of eggs makes lo mein noodles chewier than udon, and they hold up better in pasta dishes. The plain wheat-based udon noodle absorbs broth and is perfect for soups.

3. Rice Noodles

rice noodles on black platter

You can loosely categorize Asian rice noodles under the Cantonese word fun or fen. Most Asian rice noodles are made from simple recipes of rice flour and water. From 5 cm long and 5 mm wide silver needle noodles to inch-wide chow fun noodles, Asian rice noodles come in all shapes and sizes. Rice noodles are the staple of many famous dishes like Singapore noodles, pho, and pad Thai. The same basic recipe is used to make rice paper for Vietnamese summer rolls.

How do you cook rice noodles? Rice noodles will cook much faster than wheat-based noodles, but the actual length of time and cooking method depend on whether the rice noodles are fresh or dry. It only takes a couple of minutes to cook fresh rice noodles in warm water. Boiling fresh rice noodles will decimate their delicate composition. You don’t have to cook dried rice noodles at all, simply rehydrate them before adding them to your recipe.

  • Rice Noodle Ingredients - Rice Flour, Water
  • Rice Noodle Flavor - Rice noodles have a neutral flavor and readily absorb sauces and broths.
  • Rice Noodle Texture - Rice noodles have a springy, chewy, and slippery consistency.
  • Rice Noodle Shape - The most popular rice noodle variety is flat and long.
  • Types of Rice Noodles - Rice Sticks, Rice Vermicelli, Kway Teow, Silver needle, Chow Fun, Chang Fun, Lai Fun

Rice Noodles vs Lo Mein

Lo mein noodles are made of wheat flour, water, and egg. Rice noodles are made with rice flour and water. If you’re looking for a slippery noodle to absorb the flavor of your sauce or broth, then rice noodles are the right choice for you. If you want a chewy, creamy noodle that makes a great base for pasta dishes, then lo mein (or another Chinese egg noodle) is the right fit for your recipe.

4. Soba Noodles

cold soba with sauce and sesame

Soba noodles are Japanese noodles made with buckwheat flour and water (soba is the Japanese word for buckwheat). Many varieties use a percentage of whole wheat flour to make the noodles sturdier. Pure buckwheat soba is called ju-wari soba, and 80% buckwheat soba is known as hachi-wari soba. For authentic, high-quality soba noodles, check the label and make sure they have at least 70-80% buckwheat flour.

Soba noodles are higher in protein and fiber than other types of Asian noodles. People use them in hot noodle dishes, cold noodle salads, and brothy noodle soups. Soba noodles are an easy and delicious way to accommodate gluten-free patrons, just make sure the noodles you’re using are 100% buckwheat (ju-wari soba).

  • Soba Noodle Ingredients - Buckwheat Flour, Water, Whole-Wheat Flour (sometimes)
  • Soba Noodle Flavor - Soba noodles carry a nutty, earthy flavor.
  • Soba Noodle Texture - Soba noodles have a chewy, grainy mouthfeel.
  • Soba Noodle Shape - Soba noodles are sold in multiple thicknesses. They can be round- or square-shaped.
  • Types of Soba Noodles - Ju-Wari Soba, Hachi-Wari Soba, Green Tea Soba, Ume Plum Soba

5. Glass Noodles

glass noodles with chicken on black slate background

Also known as cellophane noodles or bean thread noodles, glass noodles are skinny, long noodles made from water and starch derived from beans and tubers. Noodle makers use mung bean starch, sweet potato starch, tapioca starch, pea starch, and potato starch to make glass noodles. They are a gluten-free alternative to wheat-based noodles and pasta. Check the label and confirm they weren’t exposed to gluten during manufacturing before purchasing glass noodles for your gluten-free menu.

Glass noodles are not always transparent; their color varies by the starch used. The most common type of glass noodle comes from China and is made with mung bean starch. Glass noodles made from sweet potato starch dominate the Korean and Japanese noodle market. Tapioca noodles are extremely popular in Vietnam and are used to make the Central and Southern Vietnamese dish, crab tapioca noodle soup.

  • Glass Noodle Ingredients - Water, Vegetable Starch (commonly mung bean, sweet potato, or tapioca)
  • Glass Noodle Flavor - Most glass noodle varieties have a mild flavor with a slight sweetness.
  • Glass Noodle Texture - Glass noodles have a gelatinous, slightly chewy consistency.
  • Glass Noodle Shape - Most glass noodles are long and thin.
  • Types of Glass Noodles - Mung bean starch glass noodles, Sweet potato starch glass noodles, Arrowroot starch glass noodles, Tapioca glass noodles

6. Chow Mein Noodles

chow mein with pork and vegetables in take out box on wooden table

Mein is the Chinese word for noodles, and chow means fried, so chow mein simply means fried noodles. The noodles used in chow mein dishes are usually egg noodles browned in oil on both sides, earning them the nickname “twice-browned noodles". There are two main types of chow mein: steamed chow mein and crispy chow mein. To make steamed chow mein, chefs flash fry the egg noodles before tossing them with the rest of the ingredients and coating them in a light sauce. For crispy chow mein, chefs press the noodles flat while frying them.

The chow mein dish you’ll find on most Chinese food menus was created by Chinese Americans. It evolved from an authentic dish known as ch’ao mien, aka “stir-fried noodles”. In American Chinese cuisine, chow mein is known as a specific dish made with egg noodles, meat, and vegetables bathed in a dark, thick, soy-based sauce.

  • Chow Mein Noodle Ingredients - Chow mein noodles are typically egg noodles composed of egg, water, and wheat flour.
  • Chow Mein Noodle Flavor - The sauce used for Americanized chow mein dishes masks the noodles’ mild flavor. Composed of soy sauce, oyster sauce, sesame oil, and cornstarch, chow mein sauce offers a mildly sweet, savory flavor profile.
  • Chow Mein Noodle Texture - The texture of chow mein noodles ranges from stiff to crunchy depending on how they’re fried.
  • Chow Mein Noodle Shape - The noodles used in chow mein can be round or flat.
  • Types of Chow Mein Noodles - Choose fresh egg noodles for a softer chow mein dish and dried egg noodles for a crispy chow mein recipe.

Chow Mein vs Lo Mein

The Chinese word mein means noodles, so both chow mein and low mein are noodle dishes. Chow mein translates to “fried noodles” in English and lo mein translates to “stirred or tossed noodles”. Chefs soften chow mein noodles in hot water before adding them to a wok with oil and the other ingredients they’re stir-frying. For lo mein noodles, chefs cook the noodles before mixing them with meat, vegetables, and slathering them in a rich sauce.

7. Vermicelli Noodles

vermicelli in white ceramic bowl on wooden table

The term vermicelli encompasses a broad category of thin Asian noodles. The noodle must have a diameter of less than 0.06 inches (1.5 mm) to be classified as vermicelli. The most popular type of Asian vermicelli noodle is rice vermicelli. Rice vermicelli noodles are known as bee hoon in Hokkien Chinese, mai fun in Cantonese Chinese, wunsen in Thai, kya zan in Burmese, and bun in Vietnamese.

Since vermicelli designates size, not ingredients, you'll encounter different types of vermicelli noodles dominating regional and national sales landscapes. In Vietnam, vermicelli noodles are the same as angel hair pasta. In China, you’ll find wheat vermicelli (misua) and various mung bean vermicelli noodles. Thailand is famous for its mung bean vermicelli, pad woon sen.

  • Vermicelli Noodle Ingredients - There are rice, wheat, mung bean, potato starch, and tapioca vermicelli varieties.
  • Vermicelli Noodle Flavor - The flavor of vermicelli noodles varies by type. The most common, rice vermicelli, absorbs the flavor of sauces and broths.
  • Vermicelli Noodle Shape - Vermicelli noodles are round, extremely thin (diameter of less than 0.06 inches aka 1.5 mm), and up to 18 inches long.
  • Types of Vermicelli Noodles - Misua, Pad Woon Sen, Mai Fun, Bun, Kya Zan

8. Somen Noodles

somen noodles in bamboo serving tray

Somen noodles are wispy (less than 0.05 mm in diameter), pale, Japanese wheat noodles made from superfine wheat flour, salt, and water. After it’s hand-stretched into thin strips, somen noodle dough is coated in vegetable oil to prevent over-air-drying. Due to their thread-like consistency, you can cook somen noodles in under 3 minutes in boiling water; because the noodles contain salt, don’t salt the water before boiling them. Once cooked, rinse the somen in cold water to remove the oil.

Summers in Japan are sweltering, and slurping cold somen noodles is a popular way to cool down. Cold somen noodles are dipped in umami-rich tsuyu sauce made by combining soy sauce, rice wine, sake, dried kelp, and dried bonito flakes. Many restaurants create an interactive serving experience known as nagashi somen. Invented after World War II, restaurants serve nagashi somen by dropping somen noodle clusters into a chute of running water. Patrons scoop the somen clusters out of the water with chopsticks as they float down, and then dunk them in a sauce. Somen noodles are enjoyed in hot soups and stir-fries during the colder months.

  • Somen Noodle Ingredients - Wheat Flour, Salt, and Water
  • Somen Noodle Flavor - Somen noodles have a very mild flavor and are best with a tangy sauce.
  • Somen Noodle Texture - Somen noodles have a light and slippery texture.
  • Somen Noodle Shape - Somen noodles are cylindrical with a diameter of less than 0.05 mm.
  • Types of Somen Noodles - Miwa Somen, Shimabara Somen, Shima No Hikari Somen

9. Chinese Egg Noodles

chinese egg noodles on white china plate

Chinese egg noodles, also known as egg noodles, are timeless Asian noodles composed of wheat flour, water, and eggs. You can find egg noodles shaped into both thick and thin strands. Chinese egg noodles are beloved for their springy, chewy consistency. They are the staple ingredient in classic Chinese meals like chow mein, wonton soup, and lo mein. Some retailers cut corners and use food coloring to tint their noodles instead of eggs, so check ingredient labels to confirm you’re getting authentic egg noodles.

Chinese egg noodles are distinct from the German egg noodle pasta known as spaetzle. Irregularly shaped and short, spaetzle is usually made with semolina flour, milk, and eggs. Spaetzle has a consistency reminiscent of a dumpling. In contrast, classic Chinese egg noodles are long, thin, and uniform. They are either round or flat and provide a springy, chewy texture. You cannot use these two distinct ingredients interchangeably.

  • Chinese Egg Noodle Ingredients - Wheat Flour, Water, and Egg
  • Chinese Egg Noodle Flavor - Egg noodles offer a slightly creamy mouthfeel, but they carry little flavor.
  • Chinese Egg Noodle Texture - Egg noodles have a springy, chewy consistency.
  • Chinese Egg Noodle Shape - Popular Chinese egg noodles come in long strands that are either thin like spaghetti or flat like linguine.
  • Types of Chinese Egg Noodles - Chow Mein Noo, Lo Mein, Thin Wonton Noodles, Wide Wonton Noodles

10. Kal-Guksoo Noodles

kalguksu in bowl with chopsticks

Kal-Guksoo is a Korean noodle made from wheat flour, water, and eggs distinct from Chinese egg noodles due to their preparation method. Korean noodle makers roll kal-guksoo dough into a thin rectangle and then slice it into ribbons with a knife. Kal-guksoo translates to knife noodles in English, since they are cut rather than strung or spun. Some kal-guksoo varieties incorporate dried bean powder or mashed mung beans into their dough as thickening agents.

Kal-guksoo is considered a summer seasonal food. It’s usually served in a large bowl with broth and other ingredients like shellfish and vegetables. The traditional broth for kal-guksoo is composed of shellfish, kelp, and dried anchovies. Chicken broth would be the second most popular choice. Chefs build a rich flavor by slowly simmering kal-guksoo broth. Kal-guksoo noodles are either boiled in the broth alongside popular Korean vegetables like zucchini, potatoes, and scallions or they’re added at the end. This mild soup is often served with kimchi for added flavor.

  • Kal-guksoo Noodle Ingredients - Wheat Flour, Water, and Eggs
  • Kal-guksoo Noodle Flavor - Kal-guksoo noodles have a mild and creamy flavor.
  • Kal-guksoo Noodle Texture - Kal-guksoo noodles have a doughy, bouncy consistency.
  • Kal-guksoo Noodle Shape - Kal-guksoo noodles have a long, flat shape.
  • Types of Kal-guksoo Noodles - Mung Bean Kal-guksoo, Hobak Pumpkin Kal-guksoo, Perilla Seed Kal-guksoo, Millet Kal-guksoo

Asian Noodles FAQs

Now that you have a grasp of the most popular types of Asian noodles, you probably have additional questions about how they’re cooked and the nuances between them. From where to buy Asian noodles to how long they’ll last, we answer chefs' most frequently asked Asian noodle questions below.

How Are Noodles Made?

Today, most grand-scale noodle manufacturers use the roll and cut method to make their noodles. To perform the roll and cut method, noodle dough is salted, thoroughly kneaded, and rested. Once it reaches its desired consistency, the noodle dough is sent through a series of rollers and transformed into a long sheet. The final roller has a cutter attached to it, which the manufacturer can adjust to customize thickness. The noodle sheet is cut into two-meter-long strands. These 2-meter-long ribbons are moved to a drying room where they are left to naturally air dry. After a minimum of 30 hours have passed, the noodle ribbons are cut and packaged. While time-consuming, the labor of love provides rich flavor and aids digestion.

How Long Do Fresh Noodles Last?

Fresh noodles will last between three and four days in the fridge. You can purchase fresh-frozen noodles that will last several months in your freezer.

How Long Do Dry Noodles Last?

Dry noodles will taste best if you use them within six or seven months of purchasing them. Preserve their quality by storing them in a cool, arid area.

Where to Buy Asian Noodles?

In years past, you would have to visit an Asian market to buy Asian noodles in the US. As they’ve risen in popularity and charmed the American palate, many of the most popular Asian noodles are available on the international foods aisle at large grocery outlets. One of the most cost-effective ways to stock up on Asian noodles is to order them online from a restaurant retailer like WebstaurantStore. You’ll get easy access to a broad selection with the convenience of having them delivered straight to you.

Pasta vs Noodles

People often confuse pasta and noodles. Pasta, the signature dish of Italy, is made from durum semolina, a tetraploid species of wheat with a yellow endosperm and a coarser texture than common wheat. Pasta artisans extrude pasta dough into various shapes by forcing the dough through a shaped opening (not unlike what you did as a child with Play-Doh). In contrast, Asian noodle makers string, spin, or cut their noodles. Traditionally, Asian noodles are made with flour milled from common wheat, rice flour, or starch from a tuber or bean. Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.

According to a Pew Research Center report, the Asian population is the fastest-growing racial group in America. Pair this demographic reality with food trends toward healthier eating and globally-inspired cuisine, and it’s no wonder that Asian-inspired dishes are dominating the food landscape. Greasy, Americanized Chinese food isn't the only Asian food option anymore. The modern consumer is looking for nourishing dishes, global fusion-style meals, and favors authentic Asian ingredients. Use our guide to the best Asian noodles to revamp your menu and meet the growing demand.

Posted in: Menu Tips|By Corrinn McCauley
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You may need to adjust the amount of sugar or other sweeteners in the dish to prevent it from becoming syrupy. How to Substitute Teriyaki Sauce for Soy Sauce: Thin it with a little water, use as a 1:1 ratio, reduce other sweeteners in the recipe Differences between Teriyaki Sauce and Soy Sauce: Sweeter, thicker, more complex Teriyaki Sauce Allergens: Soy, wheat, corn 8. Miso Miso is a traditional Japanese seasoning that adds depth, umami flavor, and a rich, savory taste to dishes. It's made from fermented soybeans, salt, and koji (a type of mold). This mixture is aged for various lengths of time to produce different types of miso. Each variety has a unique color, flavor, and texture. Popular miso varieties include white (shiro), red (aka), and mixed (awase). Each type has a unique flavor profile, so learn more about the different types of miso to find the best match for your recipe. Substituting miso for soy sauce can be a great alternative in recipes. To substitute miso for soy sauce, use half the amount of soy sauce called for in the recipe. You can dilute miso paste with water to achieve a similar consistency to soy sauce. This will help ensure that the miso blends well with other ingredients in the recipe. Since miso is less salty than soy sauce, you may need to adjust the amount of salt or other seasonings in your dish. Taste the dish as you cook and adjust as needed. Consider using miso in soups, marinades, dressings, or glazes to add depth and complexity to your recipes. How to Substitute Miso for Soy Sauce: Use half the amount and dilute miso paste with water to achieve soy sauce consistency Differences between Miso and Soy Sauce: Multi-dimensional, more savory, less salty, richer Miso Allergens: Soy 9. Fish Sauce Fish sauce is made by fermenting fish with salt, which develops and intensifies the flavors. The result is a liquid that is both pungent and savory. The fish used to make fish sauce varies, but anchovies, mackerel, and sardines are common varieties. These fish are typically small and oily, contributing to the sauce’s intense umami flavor. While the two condiments differ in flavor profile, fish sauce can serve as an effective alternative to soy sauce in certain dishes. You can use a one-to-one ratio to substitute fish sauce for soy sauce. However, fish sauce is saltier and more pungent than soy sauce, so you may need to adjust the quantity based on your taste preferences. Fish sauce makes an excellent soy sauce substitute when seasoning soups and types of curry that contain seafood. It's also excellent in sauces or glazes for fish since it enhances the proteins' natural flavors. How to Substitute Fish Sauce for Soy Sauce: 1:1 ratio Differences between Fish Sauce and Soy Sauce: Saltier, pungent Fish Sauce Allergens: Fish 10. Tamarind Sauce Tamarind sauce is a popular soy sauce alternative that offers a unique flavor profile and a range of culinary benefits. Made from the pulp of the tamarind fruit, this sauce has a tangy, slightly sweet taste with a hint of sourness. Tamarind sauce adds a depth of flavor and complexity to dishes, making it a great choice for those putting a fusion spin on classic dishes. It is rich in antioxidants and contains vitamins and minerals like vitamin C, potassium, and magnesium. To use tamarind as a soy sauce substitute, you can simply substitute it in equal parts in your recipes. However, it is recommended to start with a smaller amount and adjust to taste, because tamarind sauce is tangier than soy sauce and may not be suitable for all recipes, especially those that require a savory, umami flavor. How to Substitute Tamarind Sauce for Soy Sauce: Start with half, then adjust according to flavor preference Differences between Tamarind Sauce and Soy Sauce: Tangier, sweeter, less savory Tamarind Sauce Allergens: Allergy-friendly Back to Top To find a suitable soy sauce substitute for your commercial kitchen, first consider the flavor profile, dietary restrictions, and availability of alternative options. Whether you opt for tamari sauce, coconut aminos, or Worcestershire sauce, each substitute offers a unique taste that can enhance your menu items. By experimenting with soy sauce alternatives, you can cater to a wider range of customer preferences and dietary needs while maintaining the desired umami flavor in your culinary creations. Explore the top ten soy sauce substitutes to elevate your recipes and meet the diverse needs of your patrons.

  • Hoisin Sauce Explained

    If you love Asian cuisine, you've probably encountered hoisin sauce at some point. This sweet and savory condiment is a staple in Chinese cooking and is known for its rich, thick consistency and complex flavor profile. Made from a blend of soybeans, garlic, chili peppers, and types of spices, hoisin sauce adds unique flavor depth to dishes. From marinades to dipping to stir fry, hoisin sauce can elevate a wide range of dishes with its distinct taste. Shop All Hoisin Sauce What Is Hoisin Sauce? Hoisin sauce is a tangy, thick, dark Asian sauce used as a marinade, condiment, and mixer. Its rich umami flavor has a sweet finish, making it perfect for entrees with meat or noodle bases. Though "hoisin" means "seafood" in Cantonese, hoisin sauce contains no ocean elements and is rarely used with seafood dishes. Chefs incorporate this delicious sauce in authentic Chinese, Vietnamese, and Cantonese dishes, and its versatility has earned it the title "Chinese Barbecue Sauce." Is Hoisin Sauce Gluten Free? If you choose to make hoisin sauce in-house, traditional recipes are gluten-free. However, commercially processed hoisin sauce sometimes contains wheat to thicken the texture. Check the ingredients and inform customers of the potential allergen if necessary. What Is Hoisin Sauce Made Of? Though hoisin sauce recipes vary, a few ingredients are staples in every variety. Fermented soybean paste Red chili peppers Garlic Vinegar Sesame seeds or oil Starch - sweet potato, wheat, or rice Sugar Salt Water Does Hoisin Sauce Need to Be Refrigerated? Hoisin sauce is very shelf-stable, but it does need to be refrigerated after you open the bottle. Not doing so results in bacteria growth stemming from the unsafe temperature. When stored in the refrigerator, hoisin sauce remains usable for six months after opening. What Does Hoisin Sauce Taste Like? Since the primary ingredient of hoisin sauce is soybeans, many assume it tastes like soy sauce. However, hoisin sauce has a tangy flavor with sweet undertones. Its thick, smooth profile is similar to barbecue sauce, and chefs can add ingredients for more exotic tastes. Is Hoisin Sauce Spicy? Traditionally, hoisin sauce is mild and tangy. However, chefs add spices to provide an extra kick. Common additions include sriracha, chili powder or paste, pepper, or spicy chili flakes. What Is Hoisin Sauce Used For? The beauty of hoisin sauce lies in its versatility. It's sometimes used as a dipping sauce for spring rolls or dumplings. Some chefs use it as a marinade or glaze on meat entrees, while others mix it into stir fry for flavor complexity. Many Chinese and Vietnamese dishes have hoisin sauce drizzled over the top as a finishing touch. If you are looking for ways to incorporate hoisin sauce into your menu, try one of these dishes: Peking duck Stir fry Char siu Pho nam Moo shu chicken Asian meatballs Meat and vegetable lo mein Hoisin Sauce vs. Oyster Sauce Though very similar in appearance, hoisin sauce and oyster sauce have distinct characteristics that make them unideal for substitutions. Hoisin sauce has a sweeter flavor profile than its counterpart with a soy base. It also does not contain animal or seafood products and has a thicker consistency. The primary ingredient of oyster sauce is oyster extract, giving it a distinct seafood flavor. It does not contain soy or many other ingredients found in hoisin sauce. Given its simple profile, oyster sauce is more versatile than hoisin sauce. Hoisin Sauce Substitutes Unfortunately, hoisin sauce does not have many options for substitutions. If you can't find hoisin sauce, your best option is making the sauce from scratch. It's a simple process, but it might not be convenient if you're in a rush. However, a few ready-made hoisin sauce substitutions match specific dishes. Be careful when using these options, as they will alter the final product's flavor. Garlic teriyaki: A garlic teriyaki sauce has a similar flavor as hoisin sauce, but its acidity prevents it from being a true substitution. It fits well with meat entrees, though consider using a thickener to mimic hoisin sauce's texture. Kecap manis or traditional soy sauce: The Indonesian sauce kecap manis is thin but sweet, making it an ideal replacement for hoisin sauce in stir fry. Traditional soy sauce is another option for savory dishes, but its saltiness makes a 1:1 substitution impossible. Oyster sauce: If you're making seafood, oyster sauce's natural, fishy flavor will enhance the dish's flavors without the extra complexities of hoisin sauce. Incorporating hoisin sauce into your culinary repertoire is a game-changer, allowing you to create authentic Asian cuisine. Whether you're grilling meats, stir-frying vegetables, or creating a delicious dipping sauce, hoisin sauce will enhance the flavor profile of your dish. If you want to add a touch of sweetness and umami to your culinary creations, hoisin sauce will elevate your entrees from ordinary to exceptional.

  • Types of Sushi

    If the perfect food existed, sushi would be a strong contender. It’s healthy, it’s convenient, and there are unlimited flavor combinations to try. Sushi is also just as pleasing to look at as it is to eat. It’s no wonder sushi is one of the most popular international dishes in the world. If you’re interested in opening your own sushi restaurant or adding sushi to your current menu, keep reading to learn all about the different kinds of sushi. Shop All Sushi Ingredients What Is Sushi? Sushi is a Japanese dish that features medium-grained rice cooked in vinegar, served with raw or cooked seafood and a variety of toppings or fillings. Contrary to popular belief, rice is the main component of sushi, not raw fish. You are probably familiar with the sight of rolled sushi sliced into perfect bite-sized pieces, but not all sushi is rolled. What Is Sushi Vinegar? To be considered sushi, the rice must be prepared with a certain type of vinegar. Sushi vinegar is made of rice vinegar, salt, and sugar. This gives the rice its signature flavor and a sticky texture that holds its shape when molded. Zushi vs Sushi On some sushi menus, you may see an alternate spelling for sushi that starts with a “z.” In the Japanese language, sushi becomes zushi when referring to specific types of sushi. For example, maki-sushi becomes maki-zushi. There is no difference between sushi and zushi other than pronunciation. Different Types of Sushi One of the great things about sushi is that there is a type for everyone. You don't even have to like raw fish to enjoy the perfect simplicity of an avocado roll. Keep reading to learn all about the different types of sushi and the common ingredients. 1. Sashimi Technically, sashimi isn’t a type of sushi because it contains no rice. We're including it in our sushi guide because it plays an important role in Japanese cuisine. Sashimi is thinly sliced fish or meat, often served raw. It can be any type of meat, but fish and seafood are the most common types of sashimi. Sashimi can also be cooked, like in the case of unagi (grilled eel). It’s common to serve slices of sashimi on a bed of daikon radish with a side of Asian sauces like ponzu, soy sauce, or a soy sauce substitute. No other toppings or fillings are added because sashimi is meant to highlight the fresh flavors of the fish. For any seafood that is served raw, it's important to source your fish from trusted suppliers. Learn more in our sushi-grade fish guide. Sashimi vs Sushi Sushi always contains rice, while sashimi is just slices of meat or fish. Sashimi could be considered “no-rice sushi.” Different Sashimi Types Sake - Raw salmon Ebi - Cooked shrimp Ahi - Raw tuna Unagi - Cooked freshwater eel Hamachi - Raw yellowtail Uni - Raw sea urchin Tako - Raw or poached octopus 2. Nigiri Sushi (Nigirizushi) Nigiri is a type of sushi that combines a pillow of vinegared rice with a topping of raw or cooked seafood. These two ingredients are all that’s needed to create a perfect match of flavors and textures. Nigiri sushi is considered a simplistic delicacy in Japan, a contrast to the complicated sushi rolls that are enjoyed here in the West. Nigiri vs Sushi The difference between nigiri and sushi (maki) is that the rice in nigiri is pressed into a bite-sized mound, while maki sushi is rolled into a tube and sliced into rolls. Nigiri contains one piece of fish delicately placed on top, and maki rolls contain fillings on the inside. Types of Nigiri Ebi Nigiri - Cooked butterflied shrimp Tamago Nigiri - Cooked egg omelet Unagi Nigiri - Grilled freshwater eel Sake Nigiri - Raw salmon Hotate Nigiri - Fresh raw scallop Maguro Nigiri - Raw tuna 3. Maki (Makizushi) Maki sushi is made by layering a sheet of seaweed with vinegared rice and fillings. It’s firmly rolled into thin tubes and sliced into bite-sized pieces. When you look at a slice of maki sushi, you’ll see fillings on the inside, a coating of sticky rice, and a covering of thin seaweed paper (nori). Maki Sushi Meaning In Japanese, maki means “to roll.” All sushi rolls that are wrapped in seaweed with fillings on the inside are considered maki sushi. Maki Roll vs Hand Roll The difference between a maki roll and a hand roll (temaki) is that maki sushi is firmly rolled and sliced into several bite-sized pieces. A hand roll is loosely rolled into a tube or cone shape and meant to be eaten whole as an individual serving. Types of Maki Rolls Hosomaki - Any small maki roll with only one filling is considered hosomaki sushi. Kappa Maki - This popular maki roll is made with seaweed, rice, and a cucumber filling. Tekka Maki - There are just three ingredients in tekka maki — seaweed, rice, and raw tuna. Futomaki - Futomaki means "fat roll" and this maki contains several fillings. 4. Uramaki (Uramakizushi) Uramaki sushi is rolled sushi with rice on the outside and nori on the inside. This “inside-out” roll was created in Los Angeles by a sushi chef who wanted to appeal to American customers. Machita Ichiro noticed that Americans weren’t fond of the seaweed wrapping on traditional maki sushi, so he hid the seaweed on the inside. Traditional maki is still preferred in Japan, and uramaki is the most popular type of sushi in the US. Many of the sushi rolls referred to as “Special Rolls” on a sushi menu are types of uramaki. It's common for uramaki to be sprinkled with sesame seeds that cling to the sticky rice. Different Sushi Rolls California Roll - This popular roll contains a filling of crabmeat or imitation crab, avocado, and cucumber. Rainbow Roll - The rainbow roll is similar to a California roll, but with a topping of colorful slices of raw fish like tuna, salmon, and yellowtail. Dragon Roll - A dragon roll contains a filling of cucumber, grilled eel, and shrimp tempura with a topping of sliced avocado that resembles dragon scales. Spicy Tuna Roll - The spicy tuna in this roll is made by finely chopping raw tuna and mixing it with sriracha and sesame oil. It's finished off with a topping of spicy mayo. 5. Temaki (Temakizushi) Temaki sushi is a little different from the other types of sushi on our list. A temaki hand roll consists of a large seaweed cone stuffed with rice, fish, and other sushi fillings. Unlike maki rolls, temaki isn’t rolled with the precise method that produces uniform pieces of sushi. A temaki hand roll is a little more deconstructed and is meant to be eaten by hand as an individual serving. What Is a Sushi Burrito? The sushi burrito, also called a sushirrito, is a fusion of temaki sushi with the overstuffed burritos that have become so popular in the last decade. While a temaki roll can be held in one hand, a sushi burrito is much larger. Instead of a flour tortilla, sushirittos are wrapped in a large nori sheet and feature typical sushi fillings like rice, fish, and vegetables. 6. Chirashi (Chirashizushi) Chirashi is a lesser-known type of sushi that features a bed of sushi rice covered with toppings. The word chirashi means scattered, and it refers to the toppings placed on the sushi rice. But don't be confused by the term. Neatness and precision play a part in "scattering" the toppings over this sushi dish. Types of Chirashi There are several variations of chirashi sushi, but two of the most popular come from Tokyo and Osaka in Japan. Tokyo Style (Edomae Chirashi) - This style of chirashi sushi contains a topping of raw seafood like tuna, salmon, scallops, and squid. Osaka Style (Gomoku Chirashi) - Gomoku chirashi sushi is made with cooked ingredients and has a highly decorative appearance. It's common to see lotus root and fish roe as toppings. Sushi Terms Glossary Because there are so many types of sushi ingredients and fillings, it can be difficult to remember all their names. Check out some common sushi terms and their meanings below: Ama Ebi - sweet shrimp, often served raw Awabi - abalone Daikon - white radish Gari - pickled ginger Gobo - burdock root Inari - deep-fried tofu pouch stuffed with sushi rice Kani-kama - imitation crab meat Masago - capelin fish roe (eggs) Nori - seaweed paper Natto - fermented soybeans Shoyu - soy sauce Tobiko - flying fish roe (eggs) Sushi FAQs We answer some common questions about sushi below: Where Did Sushi Originate? Sushi is a Japanese dish, but it's believed that its earliest form originated in China, where rice prepared with vinegar and salt was used as a method for preserving fish. The style and preparation of sushi that we know of today was a Japanese creation. What Is Sushi Wrapped In? Sushi rolls are wrapped in sheets of edible seaweed paper called nori. What Does Sushi Mean? In Japanese, sushi translates to "it is sour." This refers to the sushi rice cooked in vinegar. What Does Tempura Mean? Tempura is a cooking method in which vegetables or pieces of seafood are battered and deep-fried. How Big Is a Sushi Roll? The average sushi roll is about 7" to 8" in length and cut into 6 pieces. Thin rolls (hosomaki) that contain one ingredient are smaller than fat rolls (futomaki). You can't go wrong by adding sushi to your menu! It's a dish that combines artful presentation with fresh ingredients. Each piece contains the perfect combo of flavors and textures, all wrapped up in one convenient bite-sized mouthful.

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