Morioka Fusion · Cold Noodles With a Korean Root
Morioka Reimen
Photo: No machine-readable author provided. Shacho0822 assumed (based on copyright claims). / Wikimedia Commons · CC BY-SA 3.0
Shops let diners set the heat by how much kimchi goes in, from 'betsu-kara', with the kimchi served on the side, up to extra hot.
Chewy wheat-and-starch noodles are served in a cold, tangy beef-and-chicken broth with kimchi, sliced beef, cucumber and half a hard-boiled egg, often finished with a wedge of watermelon in summer.
Why it's made this way: The dish was brought to Morioka after WWII by a Korean-Japanese restaurateur adapting North Korean-style naengmyeon (cold noodles) to local tastes and ingredients, and it became one of Morioka's three signature noodle dishes alongside wanko soba and jajamen.
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Part of World of Street Food — 3443 dishes from 118 countries.
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