Morioka Reimen: Springy Starch Noodles in Chilled Meat Broth
Morioka reimen combines translucent, springy wheat-and-starch noodles with chilled beef- or chicken-based broth, kimchi, boiled egg, cucumber and seasonal fruit. Noodles, stock and toppings...
At a glance
| Name | Morioka Reimen: Springy Starch Noodles in Chilled Meat Broth (Morioka Reimen) |
|---|---|
| Prefecture | Iwate |
| Region | Hokkaido & Tohoku |
| Type | Translucent wheat-starch noodles with chilled beef-chicken broth, kimchi and garnishes |
What is it?
Morioka reimen combines translucent, springy wheat-and-starch noodles with chilled beef- or chicken-based broth, kimchi, boiled egg, cucumber and seasonal fruit. Noodles, stock and toppings vary by shop.
History and local context
It developed in Morioka from cold noodles of the Korean peninsula. Aoki Teruto, born in the northern part of the peninsula, created the dish at Shokudoen.
Morioka reimen, wanko soba and Morioka jajamen are known together as Morioka’s three great noodles.
How to enjoy it
Taste the broth and noodles first, then add kimchi little by little to adjust both heat and acidity. Some shops serve kimchi separately as betsu-kara; ask when ordering if you prefer less heat.
Chew the elastic noodles well. For packaged noodles, follow the cooking time and storage instructions, then rinse and chill the noodles for serving. Check wheat, egg and other allergens in the noodles, stock, kimchi and toppings.
Sources and further reading
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.