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( R e d i r e c t e d f r o m M o r i o k a R e i m e n )
Overview [ edit ]
The noodles used in Morioka Reimen are made with potato starch , wheat flour , and white buckwheat flour . They are semi-translucent in appearance and get their chewy texture by being formed by extrusion .[2] [3] [4] [5] The broth is made from a combination of chicken stock and beef stock.[6] [7] With soy sauce and dried shitake mushrooms added.[8] It is topped with a hard boiled egg , beef shank or chashu pork , cucumber , kimchi , and seasonal fruit such as apple or watermelon [9] [10]
History [ edit ]
The Morioka Style of cold noodle was brought to Japan by Yang Yongcheol (Korean : 양용철 ; Hanja : 楊龍哲 ). He was born in 1914 in Hamhung , Kankyōnan-dō , Korea, Empire of Japan . At the time it was Korea under Japanese rule and now modern-day North Korea .[11] In March 1938, he came to Japan. In 1940, a new law called Sōshi-kaimei was enacted and he became Teruhito Aoki (Japanese : 青木輝人 ).[12]
In 1954 Aoki opened a yakiniku restaurant called Shokudoen (食道園) and served cold noodles on the Menu.[13] [14] Using his memory he recreated the taste of his hometown with Japanese ingredients. Slowly the noodles became popular in Morioka.[15] Other restaurants started to open up and also served the cold noodles. By the mid-1980s a gourmet boom elevated the cold noodles to national fame. They started to be known as Morioka Reimen, instead of just Reimen.[16]
Differences from the Korean naengmyeon [ edit ]
The naengmyeon from Pyongyang are mainly buckwheat flour, but the noodles of Morioka cold noodles are mainly potato starch and have a transparent look. The Pyongyang cold noodles are also thinner and not as strong as Morioka cold noodles.[17] [18]
The naengmyeon from Hamhung can be separated into two types: bibim-naengmyeon (Korean : 비빔 냉면 ; "mix cold noodles"), served without broth but mixed with chili paste, and mul naengmyeon (Korean : 물냉면 ; "water cold noodles"), served in a clear broth that typically combines beef broth with dongchimi (radish water kimchi).[19] [20] [21] While the broth is different, the strength of Morioka cold noodles is close to that of Hamhung cold noodles but are thicker noodles.
Gallery [ edit ]
References [ edit ]
^ "冷麺製麺の方法" . 有限会社ワイズクラフト (in Japanese). Retrieved 3 April 2022 .
^ "冷麺づくり教室" . 盛岡手づくり村 (in Japanese). Retrieved 4 April 2022 .
^ "「韓国冷麺」vs 「盛岡冷麺」何が違うの?誕生秘話と原料の違いを解説" . ファルファサン (in Japanese). 29 July 2021. Retrieved 4 April 2022 .
^ "Morioka Reimen" . 郷土料理ものがたり . Retrieved 4 April 2022 .
^ "Morioka Reimen" . Visit Iwate . Retrieved 1 August 2022 .
^ "Morioka Reimen (盛岡冷麺)" . Food in Japan . 25 June 2019. Retrieved 1 August 2022 .
^ 正人, 小西 (December 2007). 盛岡冷麵物語 (in Japanese). Riezon Paburisshingu. p. 51. ISBN 4903165019 .
^ "盛岡冷麺とは" . コトバンク (in Japanese). Retrieved 1 August 2022 .
^ "Let's Cook Morioka Reimen, One of Morioka's Three Great Noodles" . Japan OLD (in Japanese). 16 May 2018.
^ 正人, 小西 (December 2007). 盛岡冷麵物語 (in Japanese). Riezon Paburisshingu. p. 16. ISBN 4903165019 .
^ 正人, 小西 (December 2007). 盛岡冷麵物語 (in Japanese). Riezon Paburisshingu. p. 21. ISBN 4903165019 .
^ "Shokudoen (Morioka, Hiraizumi And Hachimantai|Yakiniku)" . LIVE JAPAN . Retrieved 1 August 2022 .
^ "盛岡冷麺とは?|焼肉・冷麺 ぴょんぴょん舎" . 焼肉・冷麺 ぴょんぴょん舎 . Retrieved 1 August 2022 .
^ "Morioka Reimen – SHOCKIN' JAPAN" . shockinjapan.com .
^ "Morioka Reimen (盛岡冷麺)" . Food in Japan . 25 June 2019. Retrieved 1 August 2022 .
^ "물냉면" . Doopedia (in Korean).
^ 正人, 小西 (December 2007). 盛岡冷麵物語 (in Japanese). Riezon Paburisshingu. p. 11. ISBN 4903165019 .
^ "함흥냉면(咸興冷麵)" . Encyclopedia of Korean Culture . Retrieved 1 August 2022 .
^ "조선료리" . cooks.org.kp . Retrieved 1 August 2022 .
^ 음식칼럼니스트, 박찬일 (14 June 2018). "[박찬일 셰프의 맛있는 미학]함흥냉면도 있다" . Kyunghyang Shinmun (in Korean). Retrieved 1 August 2022 .
External links [ edit ]
Media related to Morioka reimen at Wikimedia Commons
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Morioka_reimen&oldid=1231879329 "
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