Dish

Tsukemen

Dipping Noodles

Tsukemen is a popular dish in Japan, especially during the summer months. The noodles are usually thicker and chewier than regular ramen noodles, and the broth is made with a variety of ingredients such as pork bones, chicken bones, fish, and vegetables. The broth is usually served hot, while the noodles are served cold. The dipping sauce is made with soy sauce, vinegar, and other seasonings. Tsukemen is a great dish for those who want to enjoy the flavors of ramen without the soup.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Tsukemen originated in Tokyo in the 1960s and has since become a popular dish throughout Japan. It is believed that the dish was created by a ramen chef who wanted to offer a new way to enjoy ramen during the hot summer months.

Dietary considerations

Tsukemen is not suitable for those who are gluten intolerant or have celiac disease. It is also not suitable for vegetarians or vegans as the broth is usually made with meat or fish.

Variations

There are many variations of tsukemen, including spicy tsukemen, tsukemen with seafood, and tsukemen with different types of dipping sauces.

Presentation and garnishing

Tsukemen is usually served in a large bowl with the dipping sauce on the side. The noodles are arranged neatly on a plate, and the broth is served in a separate bowl. The dish is garnished with green onions, nori, and other toppings.