Japanese people are very fond of noodles. They are generally very much interested in quality of food materials and processed foods. This habit leads to improvement of the quality of noodles. "Aging" and "boiling" processes particularly affect the quality of cooked noodles. "Aging" is a process to improve the quality by just leaving dough or raw noodles. The effects of aging include hydration, relaxation, degassing or shrinkage of the dough. The timing and duration of the aging is changed according to the purpose of aging related to the kind of the noodles. White salted noodles are often made smooth and viscous by hydration and relaxation during aging of the dough. Yellow alkaline noodles are often made hard and translucent by degassing and shrinkage during aging of the noodles after cutting into the strands. Moisture gradient inside of the noodles, high at the surface and low at the core, is formed by boiling in the water, and closely related to the texture of cooked noodles. The texture of the noodles is firm when the moisture gradient between the outer layer and the center of the noodles is large. However, this gradient diminishes with standing time after boiling, and the texture of the noodles becomes softer. We found possibility to make noodles which do not soften during standing by controlling the water distribution in the noodle strands. We believe the possibility of further improvement of the quality of noodles and expand of variety of noodles in Japan by the constant efforts and challenges of the industries and consumers from now on.