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Morioka reimen

From Wikipedia, the free encyclopedia
Morioka reimen
Alternative namesMorioka cold noodle
TypeNoodle
Place of originNorthern Korea (original)
Japan (introduced)
Region or stateMorioka, Iwate Prefecture
Associated cuisineKorean
Created byTeruhito Aoki (Japanese: 青木あおき輝人てるひと)
Invented1954
VariationsNaengmyeon
Similar dishesHamhung Cold Noodles

Morioka reimen (Japanese: 盛岡もりおか冷ひや麵) is a local dish of Morioka, Iwate Prefecture. It is a cold noodle dish and one of the three great noodles of Morioka, along with Morioka jajamen and Wanko soba. It is known for its chewy noodles, rich chilled broth, and toppings of kimchi.[1] It is based on Naengmyeon from Korea.

Overview

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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

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The Morioka Style of cold noodle was brought to Japan by Yang Yongcheol (Korean: 양용철; Hanja: 楊龍哲あきら). 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: 青木あおき輝人てるひと).[12]

In 1954 Aoki opened a yakiniku restaurant called Shokudoen (食道しょくどう園えん) 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

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See also: Naengmyeon

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.

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References

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  1. ^ "Morioka Reimen". Story of Japanese Local Cuisine. Retrieved 1 August 2022.
  2. ^ "冷ひや麺めん製せい麺めんの方法ほうほう". 有限ゆうげん会社かいしゃワイズクラフト (in Japanese). Retrieved 3 April 2022.
  3. ^ "冷ひや麺めんづくり教室きょうしつ". 盛岡もりおか手てづくり村むら (in Japanese). Retrieved 4 April 2022.
  4. ^ "「韓国かんこく冷ひや麺めん」vs「盛岡もりおか冷ひや麺めん」何なにが違ちがうの？誕生たんじょう秘話ひわと原料げんりょうの違ちがいを解説かいせつ". ファルファサン (in Japanese). 29 July 2021. Retrieved 4 April 2022.
  5. ^ "Morioka Reimen". 郷土きょうど料理りょうりものがたり. Retrieved 4 April 2022.
  6. ^ "Morioka Reimen". Visit Iwate. Retrieved 1 August 2022.
  7. ^ "Morioka Reimen (盛岡もりおか冷ひや麺めん)". Food in Japan. 25 June 2019. Retrieved 1 August 2022.
  8. ^ 正人まさと, 小西こにし (December 2007). 盛岡もりおか冷ひや麵物語ご (in Japanese). Riezon Paburisshingu. p. 51. ISBN 4903165019.
  9. ^ "盛岡もりおか冷ひや麺めんとは". コトバンク (in Japanese). Retrieved 1 August 2022.
  10. ^ "Let's Cook Morioka Reimen, One of Morioka's Three Great Noodles". Japan OLD (in Japanese). 16 May 2018.
  11. ^ 正人まさと, 小西こにし (December 2007). 盛岡もりおか冷ひや麵物語ご (in Japanese). Riezon Paburisshingu. p. 16. ISBN 4903165019.
  12. ^ 正人まさと, 小西こにし (December 2007). 盛岡もりおか冷ひや麵物語ご (in Japanese). Riezon Paburisshingu. p. 21. ISBN 4903165019.
  13. ^ "Shokudoen (Morioka, Hiraizumi And Hachimantai|Yakiniku)". LIVE JAPAN. Retrieved 1 August 2022.
  14. ^ "盛岡もりおか冷ひや麺めんとは？｜焼肉やきにく・冷ひや麺めん ぴょんぴょん舎しゃ". 焼肉やきにく・冷ひや麺めん ぴょんぴょん舎しゃ. Retrieved 1 August 2022.
  15. ^ "Morioka Reimen – SHOCKIN' JAPAN". shockinjapan.com.
  16. ^ "Morioka Reimen (盛岡もりおか冷ひや麺めん)". Food in Japan. 25 June 2019. Retrieved 1 August 2022.
  17. ^ "물냉면". Doopedia (in Korean).
  18. ^ 正人まさと, 小西こにし (December 2007). 盛岡もりおか冷ひや麵物語ご (in Japanese). Riezon Paburisshingu. p. 11. ISBN 4903165019.
  19. ^ "함흥냉면(咸興冷ひや麵)". Encyclopedia of Korean Culture. Retrieved 1 August 2022.
  20. ^ "조선료리". cooks.org.kp. Retrieved 1 August 2022.
  21. ^ 음식칼럼니스트, 박찬일 (14 June 2018). "[박찬일 셰프의 맛있는 미학]함흥냉면도 있다". Kyunghyang Shinmun (in Korean). Retrieved 1 August 2022.
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