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''Tsukemen'' ( ja, つけ麺, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by
''Tsukemen'' was invented in 1961 by
File:Tsukemen, noodles topped with sliced nori.jpg, ''Tsukemen'' with nori-topped noodles
File:Tsukemen bowls.jpg, ''Tsukemen'' with a sheet of nori atop the noodles
File:Tsukemen1.jpg, Close-up view of a soup for ''tsukemen''
File:Tsukemen by banej in Singapore.jpg, ''Tsukemen'' topped with fried pork cutlet, half of a soft-boiled egg and greens, in Singapore
File:Tsukemen with additional foods on the side.jpg, Tsukemen with additional foods on the side
File:Tsukemen noodles being dipped.jpg, ''Tsukemen'' noodles being dipped
Ramen vs. Tsukemen: What's the Difference?
{{Noodle Japanese cuisine terms Japanese soups and stews Ramen dishes Japanese noodle dishes
''Tsukemen'' ( ja, つけ麺, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi
Kazuo Yamagishi (1934-2015) was a Japanese chef, who is known for inventing the tsukemen
''Tsukemen'' ( ja, つけ麺, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a ...
, a restaurateur in Tokyo, Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
''Tsukemen'' is a Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup. Soba
Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour.
In Japan, soba noodles can be found i ...
and udon are some types of noodles used in the dish. The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. The noodles can also be served at room temperature. Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. Some additional ingredients used include nori, chashu, menma, tamago and boiled eggs.
The soup serves as a dipping sauce
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chi ...
, and is typically much stronger and intense in flavor compared to standard ramen broth. Dashi, a soup in Japanese cuisine, can be used, which is prepared using a soup base or stock that is also named "dashi." Some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.
History
''Tsukemen'' was invented in 1961 by Kazuo Yamagishi
Kazuo Yamagishi (1934-2015) was a Japanese chef, who is known for inventing the tsukemen
''Tsukemen'' ( ja, つけ麺, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a ...
(1935–2015), who owned Taishoken restaurant, a well-known ramen restaurant in Tokyo, Japan. In 1961, Yamagishi added the dish to his restaurant's fare using the name "special morisoba", which consisted of "cold soba noodles with soup for dipping." At the time, it was priced at 40 yen, and the dish soon became very popular at Taishoken restaurants. As of 2015, over 100 Taishoken restaurants exist in Japan.
In recent years (circa 2000–present), ''tsukemen'' has become a very popular dish in Tokyo and throughout Japan, and several restaurants now exist in the country that purvey it exclusively.
''Tsukemen'' is also served in restaurants in the United States and in other countries. In recent years (circa 2013–present), ''Tsukemen'' has become a popular dish in some ramen shops in Los Angeles. Conversely, in other areas of the U.S., such as Chicago, the dish is uncommon and rarely served in restaurants.
Gallery
See also
* List of Japanese soups and stews * List of noodle dishes * List of ramen dishesReferences
External links
Ramen vs. Tsukemen: What's the Difference?
{{Noodle Japanese cuisine terms Japanese soups and stews Ramen dishes Japanese noodle dishes