Answer the following question: Information: - Noodles are a staple part of Japanese cuisine . They are often served chilled with dipping sauces , or in soups or hot dishes . Remarkably , none of the following are rice - based . Ramen are thin , wheat - based noodles made from wheat flour , salt , water , and kansui , a form of alkaline water . The dough is risen before being rolled . They were imported from China during the Meiji Period . Ramen noodles have a firm texture and are usually pale yellow in color . The noodles may vary in shape , width , and length . They are served in a broth . Examples of ramen dishes are miso ramen , shio ramen , tonkotsu ramen , and shoyu ramen . Shirataki are clear noodles made from konnyaku . These noodles are chewy or rubbery . Shirataki are used to add texture to dishes such as sukiyaki and oden . Soba is a noodle made from buckwheat and wheat flour . Soba noodles are available dried or fresh . They may be served with hot broth or cold with dipping sauce . Examples of soba dishes are zaru soba ( chilled ) , kake soba , tempura soba , kitsune soba , and tororo soba . Although the popular Japanese dish Yakisoba includes '' soba '' in its name , the dish is made with Chinese - style noodles ( chkamen ) . Smen noodles are a very thin , white , wheat - based noodle . They are usually served chilled in the summertime with dipping sauces although they may be used in soups and other hot dishes . Smen noodles are very similar to hiyamugi and udon noodles , only they are thinner ( about 1.3mm in width ) . Smen requires oil in its manufacture . During the summer months Japanese consume chilled smen to stay cool . Hiyamugi are wheat flour noodles similar to smen and udon noodles and somewhere in between the two in size . These noodles are often served in the same manner as smen and udon noodles . While they are mostly white , there are bundles mixed with noodles of pinkish or brown hues . Udon are the thickest of the noodles served in Japanese Cuisine . Udon are white , wheat - based noodles , that are 4 - 6mm in width . These... - Japanese cuisine has developed through centuries of social and economic changes. It encompasses the regional and traditional foods of Japan. - Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings. - Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. A single noodle can be made, eaten, or extracted from a serving of noodles, but it is far more common to serve and eat many at once, and thus more common to see the plural form of the word. - Japan ("Nippon" or "Nihon" ; formally "" or "Nihon-koku", means "State of Japan") is a sovereign island nation in Eastern Asia. Located in the Pacific Ocean, It is lying off the eastern coast of the Asia Mainland (east of China, Korea, Russia) and stretching from the Sea of Okhotsk in the north to the East China Sea and near Taiwan in the southwest. Given the information, choose the subject and object entities that have the relation of 'subclass of'.
Answer:
japanese noodles , food