Effects of cooking methods on the salt content in noodles and the salt intake from various noodle dishes were studied and the following result was obtained. 1) The salt content in noodles which were boiled longer was less than those boiled for a short period of time. The difference in the salt content caused by the boiling time was significant in Hiyamugi (thin noodle) and Kishimen (flat noodle), but not in Udon (thick noodle). 2) Frequent rinsing of noodles after boiling decreased the salt

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... entration; that of noodle rinsed five times went down by 20.9% (in hand-made Hiyamugi), 5.6% (Hiyamugi), 22.2% (Udon), 23.5% (Kishimen) and 41.0% (fresh Udon) respectively. 3) Hiyamugi, Udon and Kishimen were served in three ways; with dip sauce, in hot soup or in cold soup. The net salt intake of cooked Hiyamugi, Udon and Kishimen dish was 1.81-2.67g, 1.31-2.28g and 1.42-2.52g respectively, and the salt content 32-47%, 22-39% and 24-42% respectively. The net salt intake from thin noodles such as Hiyamugi was greater than that from others. In noodles of all types, the net salt intake from that eaten in dip sauce was significantly less than that from that eaten in soup. The intake from those eaten with hot soup was greater than that eaten with cold soup. 4) The net salt intake from such dishes as Nabeyaki-Udon (noodles cooked with meat and vegetables in soup) and Misonikomi-Udon (noodles seasoned with Miso-fermented soybean paste) and Ise-Udon (noodles boiled and served with a small amount of thick sauce) was 2.67 g, 2.41g and 1.96g respectively. In the last dish, the intake was less than the others. The result of the study is believed useful for precisely learning the adequate amount of salt intake for dietary guidance and nutritional surveys.