Morioka Reimen (Chewy noodles in chilled broth)
Addictive chewy noodles with just the right amount of heat.

About Morioka Reimen (Chewy noodles in chilled broth)

Morioka Reimen is a cold noodle dish that originated in Morioka, Iwate Prefecture. Inspired by traditional Korean cold noodles, it was developed as a local specialty. In 1954, Teruhito Aoki, who opened the restaurant Shokudoen, created his own version by adapting Hamhung and Pyongyang naengmyeon. Its defining features are firm, springy noodles and a refreshing broth made by slowly simmering beef bones and chicken carcasses. The broth’s rich savoriness and chill pair with the noodles’ distinctive texture for a satisfying combination.

Morioka Reimen is known for its cold beef-bone broth and the refreshing acidity and heat of kimchi. The noodles are made mainly from wheat flour and potato starch, giving them a translucent appearance and a smooth, slippery texture. Toppings often include kimchi, boiled egg, chashu pork, and fruit such as apples or pears, which complement the noodles and broth.

The heat can be adjusted by changing the amount of kimchi, making the dish enjoyable for both those who prefer mild flavors and those who like spicy food. It has spread nationwide as a staple menu item at yakiniku restaurants and is celebrated alongside wanko soba and jajamen as one of Morioka’s three great noodle dishes.

Morioka Reimen is a noodle dish whose appeal comes from the combination of its texture, broth, and toppings.

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