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restaurant called
Shokudoen (食道園) and served cold noodles on the Menu. Using his memory he recreated the taste of his hometown with Japanese ingredients. Slowly the noodles became popular in Morioka. Other restaurants started to open up and also served the cold noodles. By the mid-1980s a gourmet
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are mainly buckwheat flour, but the noodles of
Morioka cold noodles are mainly potato starch and have a transparent look. The Pyongyang cold noodles are also thinner and not as strong as Morioka cold noodles.
393:(radish water kimchi). While the broth is different, the strength of Morioka cold noodles is close to that of Hamhung cold noodles but are thicker noodles.
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is made from a combination of chicken stock and beef stock. With soy sauce and dried shitake mushrooms added. It is topped with a
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boom elevated the cold noodles to national fame. They started to be known as
Morioka Reimen, instead of just Reimen.
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387:; "water cold noodles"), served in a clear broth that typically combines beef broth with
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228:. They are semi-translucent in appearance and get their chewy texture by being formed by
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The
Morioka Style of cold noodle was brought to Japan by Yang Yongcheol (
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693:"Let's Cook Morioka Reimen, One of Morioka's Three Great Noodles"
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311:. In March 1938, he came to Japan. In 1940, a new law called
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761:"Shokudoen (Morioka, Hiraizumi And Hachimantai|Yakiniku)"
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878:(in Japanese). Riezon Paburisshingu. p. 11.
739:(in Japanese). Riezon Paburisshingu. p. 21.
714:(in Japanese). Riezon Paburisshingu. p. 16.
645:(in Japanese). Riezon Paburisshingu. p. 51.
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180:. It is a cold noodle dish and one of the
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315:was enacted and he became Teruhito Aoki (
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337:Differences from the Korean naengmyeon
216:used in Morioka Reimen are made with
540:"「韓国冷麺」vs「盛岡冷麺」何が違うの？誕生秘話と原料の違いを解説"
13:
953:"[박찬일 셰프의 맛있는 미학]함흥냉면도 있다"
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811:"Morioka Reimen – SHOCKIN' JAPAN"
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182:three great noodles of Morioka
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951:음식칼럼니스트, 박찬일 (14 June 2018).
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256:, and seasonal fruit such as
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699:(in Japanese). 16 May 2018.
546:(in Japanese). 29 July 2021
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1009:Zainichi Korean culture
1004:Japanese Korean cuisine
829:"Morioka Reimen (盛岡冷麺)"
786:"盛岡冷麺とは？｜焼肉・冷麺 ぴょんぴょん舎"
616:"Morioka Reimen (盛岡冷麺)"
328:In 1954 Aoki opened a
301:Korea, Empire of Japan
991:at Wikimedia Commons
303:. At the time it was
172:) is a local dish of
355:The naengmyeon from
347:The naengmyeon from
132:Hamhung Cold Noodles
307:and now modern-day
36:Morioka cold noodle
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900:"함흥냉면(咸興冷麵)"
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297:Kankyōnan-dō
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63:(introduced)
961:(in Korean)
595:Visit Iwate
492:有限会社ワイズクラフト
309:North Korea
285::
275::
246:chashu pork
222:wheat flour
82:Associated
998:Categories
885:4903165019
765:LIVE JAPAN
746:4903165019
721:4903165019
652:4903165019
449:References
343:Naengmyeon
341:See also:
262:watermelon
242:beef shank
198:Naengmyeon
190:Wanko soba
123:Naengmyeon
119:Variations
93:Created by
58:(original)
697:Japan OLD
570:郷土料理ものがたり
514:"冷麺づくり教室"
488:"冷麺製麺の方法"
390:dongchimi
349:Pyongyang
230:extrusion
54:Northern
965:1 August
936:1 August
911:1 August
860:Doopedia
839:1 August
795:1 August
770:1 August
677:1 August
667:"盛岡冷麺とは"
626:1 August
600:1 August
472:1 August
330:yakiniku
317:Japanese
250:cucumber
208:Overview
164:Japanese
111:Invented
98:Japanese
575:4 April
550:4 April
544:ファルファサン
524:4 April
518:盛岡手づくり村
498:3 April
397:Gallery
357:Hamhung
293:Hamhung
267:History
232:. The
214:noodles
174:Morioka
84:cuisine
72:Morioka
927:"조선료리"
882:
876:盛岡冷麵物語
743:
737:盛岡冷麵物語
718:
712:盛岡冷麵物語
649:
643:盛岡冷麵物語
379:Korean
365:Korean
281:;
273:Korean
254:kimchi
194:kimchi
140:
88:Korean
45:Noodle
855:"물냉면"
671:コトバンク
370:비빔 냉면
283:Hanja
258:apple
234:broth
202:Korea
200:from
61:Japan
56:Korea
967:2022
938:2022
913:2022
880:ISBN
841:2022
797:2022
772:2022
741:ISBN
716:ISBN
679:2022
647:ISBN
628:2022
602:2022
577:2022
552:2022
526:2022
500:2022
474:2022
322:青木輝人
212:The
188:and
169:盛岡冷麵
114:1954
103:青木輝人
41:Type
384:물냉면
325:).
288:楊龍哲
278:양용철
260:or
244:or
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