Japanese noodles made in Italy

A still unrevealed mystery is where pasta originated from: “From Italy? From China?” . One thing we are sure about is that in Japan, pasta came from China and has been adapted to the Japanese taste so much so that it has become a dish in itself in Japanese cuisine. In Japan there are at least three types of pasta: ramen, soba and udon and all three versions are based on a mixture of wheat flour and water (soba from buckwheat). In Japan there are essentially three types of pasta: ramen, soba and udon and all three versions are based on a mixture of wheat flour and water (soba from buckwheat). Ramen: these are the tagliatelline of Chinese origin that the Japanese eat in broth in steaming bowls of which there are various versions depending on the location, ranging from those cooked in the tonkotsu (pork bone broth) of Kyushu to those in Hokkaido of miso broth. Udon are spaghettoni obtained by mixing wheat flour and have been present in Japan for a thousand years; often in summer they are served warm and cold, and as broth in winter. Soba which are dark-grain spaghetti, seasoned in a similar way to udon, both warm and cold … and which can be enjoyed in different ways depending on the location. Yakisoba, grilled spaghetti that you also find in special restaurants dedicated to yakisoba and okonomiyaki in shacks around the matsuri, the festivals in the streets and squares of Japan. And finally, there are the famous Gyoza. Gyoza is a traditional Chinese dish which, just like ramen, has become part of Japanese cuisine, pleasing so many palates. Gyoza are steamed Japanese ravioli and first sautéed in a pan. They are delicious, melt in your mouth, certainly not a quick and simple job, even the way they are sealed is very particular and you have to pay attention. The filling is a mixture of pork and shrimp with vegetables and onions. It is not a native Japanese ravioli, in fact it comes from the ravioli of the Chinese neighbours, jiaozi, which is gyoza in Japanese. In Japan, they arrived after the Second World War imported by soldiers returning home