Noodles without soup
In addition to chili oil, it is characterized by the tangy spiciness of the Japanese pepperNoodles 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.
汁なし担々麺の作り方
Other information
Hiroshima Other recommended dishes
Navy Gourmet
Hiroshima
Conger eel bun
Hiroshima
Oyster fly
Hiroshima
oyster bank pot
Hiroshima
Hiroshima-style Okonomiyaki
Hiroshima
Sake hot pot
Hiroshima
Ramenrelated dishes
Takasaki ramen
Gunma
Horse meat ramen
Aomori
YOKOHAMA IKEI Ramen
Kanagawa
Kushiro ramen
Hokkaido
spicy noodles
Miyazaki
Takeoka-style ramen
Chiba
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine