EnglishNoodles without soup
In addition to chili oil, it is characterized by the tangy spiciness of the Japanese pepper
Noodles without soup introduction
Speaking of boni-ka-noodles that are eaten in Japan, are common in soup, but in Sichuan, China, the birthplace of assassered noodles, are mainstream. In Sichuan Province, the concept of taste is “shichimi (seven flavors)”. (Shichimi is 1:hemp - lint (numbness), 2:chilly - pungent, 3:beet-sweet, 4:-salty, 5: acid - acidity, 6: bitter - bitterness, 7: incense - flavor.) It is considered a precious dish where you can taste all these flavors. In addition to the spiciness of the hermellish oil, Hiroshima's “shirushi” is characterized by the use of thin or medium thin noodles with slightly low hydrolysis along with the tangy shibile of Chinese sansho (Japanese pepper). In addition to meat miso and green onions, there are many specialty shops specializing in toppings such as hot spring eggs, Chinese cabbage, and celery.
