Why go
Rice and noodles are not interchangeable side dishes. Rice anchors many meals, soba is made with buckwheat, udon with wheat, and ramen reflects a later import. Hot broth and cold dipping styles create another useful choice for a particular day and season.
The full story
Rice has long been a staple in Japan, and gohan or meshi can mean both cooked rice and a meal. Japanese short-grain rice becomes sticky when cooked, making it distinct from many long-grain styles. Its importance remains visible in set meals, bowls and bento, even as bread and noodles have become common choices. Soba and udon are the main traditional noodles. Soba is thin and made with buckwheat flour, while udon is thicker and made with wheat. Ramen arrived later and became widely popular in its own right. Noodles can stand alone as a meal rather than serving as an accompaniment to rice. Serving temperature changes the experience. Hot soba or udon arrives in broth; cold soba is dipped into a more concentrated sauce and finished with condiments such as scallions, nori or wasabi. Choose by texture, grain and season as much as by toppings.