There seems to be a noodle shop almost everywhere you look in Japan. All varieties can be had at almost any hour and any cost. They may be ubiquitous, but appreciating different noodles as the seasons change from hot to cold is what makes them special.
When the hottest weeks of the year descend on Japan, there are some refreshing favorites worth savoring — as long as autumn remains just around the corner. And this is especially true for vegetarians: Summer is one of the best times to enjoy noodles in Japan. When served cold, the ingredients are uncomplicated, relatively mystery-free and often there's no meat or fish broth to contend with.
Buckwheat soba noodles tend to take the spotlight over white, plain-wheat udon noodles when it's hot, but I happen to be more partial to the way the latter are thick and springy.