Morioka jajamen

Morioka jajamen introduction

The local dish “jajamen” from Morioka City, Iwate Prefecture is known as one of Morioka's top three noodles. This dish was created by Mr. Takashina Nukikatsu, who tasted “fried soy sauce noodles (jajiangmien)” in former Manchuria before the war, and arranged it in Morioka after the end of the war using Japanese ingredients and established a unique style. For shajamen, special meat miso, cucumber, and green onions are placed on unique noodles similar to flat udon, and seasonings such as grated ginger, grated garlic, vinegar, and chili oil are added according to taste. The key to how to eat it is to mix these ingredients and seasonings thoroughly. One of the attractions of this dish is the fun of making it to your own taste. The real thrill of shajamen is the soup called “chicken egg soup (cheetangtang),” which is made by breaking a raw egg into a bowl after eating and pouring the boiled noodle juice. Leftover meat miso and eggs are exquisitely intertwined in this soup, so you can enjoy it as a finishing touch. In terms of nutrition, it has a well-balanced structure with about 460 kcal of energy, about 19.85 g of protein, about 20.3 g of fat, and about 47.7 g of carbohydrates per meal (approx. 400g) of shajamen. There are many jajamen specialty stores in Morioka city, starting with the original “Hakuryu (pylon),” and each offers a unique flavor. When you visit, be sure to find a cup of your choice.

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Other information

• NameMorioka jajamen
• Area Iwate
• Kind of food Soba & Udon

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