Beginning in Sapporo, the capital of Japan’s northernmost island of Hokkaido, Chinese-style noodles were first discovered. Today, Asian noodles are considered a staple in both Japan and China. In Singapore, what Americans know as “Ramen” noodles is actually called Maggi Mee.

Interestingly, many of the companies found in the United States actually cloned Asian noodles in the form of Top Ramen, Campbell’s, Lipton’s, and other like products. In fact, Asian noodles in this form have become so popular that this is actually a billion dollar business – annually.

While each country creates their noodles a little differently, in China, you would find them in Szechwan style while in Japan you would expect to eat noodles flavored with seafood along with mild spices.

Some historians contend that back in the 13th Century, Marco Polo was the person responsible for bringing noodles to China from Italy. Recently, in northwestern China, scientists have discovered a container with 4,000-year-old, delicate yellow noodles (see story below).

Noodles are very important in Chinese culture especially, symbolizing longevity. By eating the noodles, it was believed that a long life would be achieved. Additionally, it is still common for noodles to be served at birthday parties instead of a birthday cake.

In Japan, you will find two primary types of noodles – Udon and Soba. The Udon noodles are very common in the western portions of Japan while Soba is found more in the eastern portion. The Udon noodles are made from rice flour, while the soba noodles, are made from wheat flour. Once the noodles are cooked, different toppings are added and the noodles are then served hot. However, if you like, you can eat these types of soup cold.

Because train stations and many other restaurants in Japan and China are so popular for the noodles they serve, you will usually find that you have to wait to find a seat. Additionally, people will become very antsy if you do not scarf the hot noodles quickly so that they too can get in to get a bowl. Therefore, when visiting Japan and China, try to find a quieter restaurant where you can truly enjoy an authentic Asian noodle dinner.

Additionally, if you are eating noodles while in Japan, you should always slurp. Rather than being considered offensive, this act is actually customary and considered a compliment. You will quickly discover that the noodles in Japan are delicious, whether there in the winter or summer.

Long and stringy, chewy or delicate, stuffed or hollow: In all its configurations, the humble noodle is a primary food source for billions of people, but its origins have been buried by the mists of time.

The Chinese say the Italians got it from them, via Marco Polo; Arabs claim its creation as an easily stored foodstuff suitable for long treks on the desert. The Japanese, Koreans, French and even the Germans also have claimed the noodle as their own.

Chinese researchers may have finally settled the contentious question by unearthing a 4,000-year-old container of noodles in northwestern China.

The easily recognizable noodles are far older than any that have previously been discovered and predate the first written mention of noodles by at least 2,000 years, said archaeologist Houyuan Lu of the Chinese Academy of Sciences in Beijing, who led the team.

"I can't imagine a more conclusive piece of evidence than this," said Ming Tsai, a celebrated Chinese fusion chef who owns the Blue Ginger in Wellesley, Mass.

"This find definitely proves that the Chinese were making noodles way before the Italian Marco Polo came," said television chef Martin Yan. "I take pride in that, even though I have a lot of Italian friends."

The discovery of intact noodles is unusual, noted Greg Drescher, senior director of the Culinary Institute of America at Greystone in St. Helena. "You often hear about ingredients being found, whether it is corn or ancient grains, but it is not too often that you hear about something as complex as noodles," he said.

Archaeologists have found other foods from the deep past -- the dregs of 9,000-year-old wine in China and hearths for bread-making in the Middle East 23,000 years ago.

The noodles are the oldest prepared food found intact.

While the ancient noodles were similar in shape to their modern counterparts, their composition was quite different. Most noodles today are made from wheat or rice, but the Chinese noodles were made from millet, a type of grass that has been cultivated in the country for more than 7,000 years and that is still a mainstay of the diet in certain arid regions of the north.