What is Tsukemen?
Tsukemen, meaning “dipping noodles” is a popular style of serving noodles in Japanese cuisine. Usually with ramen, but udon or soba noodles can also be used.
Tsukemen presents the noodles and broth in separate bowls, with the noodles typically served cold and the broth hot.
Many different broths may be used, along with various toppings for the noodles.
Each noodle shop establishes their identity primarily by their broth. With many shops across Japan, it serves to provide a vast range of flavours and textures, as each shop is different from the last.
I have had tsukemen on three separate occasions while eating out at different places, experiencing three starkly different broths.
Fish Broth Tsukemen – Ogikubo
LUMINE is a department store owned by JR East (East Japan Rail Company) and are often found in and around railway stations. Boasting a huge variety of clothing, accessories and homewares stores, but also often many delicious eateries.
LUMINE Ogikubo has an entire floor dedicated to restaurants, with udon, tempura, sushi, Chinese and of course ramen.
This was my first tsukemen experience. Cold noodles topped with charshu (Japanese braised pork belly), served with a small rice bowl and a delicious, thin and smooth red sea bream fish broth.
The charshu pork simply falls apart, so tender and delicious. The noodles are perfectly chilled and the broth served hot.
Using chopsticks, take the noodles, dip and swish them in the broth and what you experience is a silky, fresh and light but flavourful mouthful of joy.
This was my first tsukemen, I gobbled them up and could have easily enjoyed another serving..
https://maps.app.goo.gl/JBbXCr1Q9yKpovsC6
https://www.instagram.com/ramen_toka
Thick Broth Tsukemen – Takadanobaba
My second tsukemen experience was at a small, counter style independent ramen shop in Takadanobaba, and quite different from the last.
This time the noodles were served with a thin slice of ham, leeks, bamboo shoots, nori and a delightful soy marinated jammy egg.
The broth was THICK, like a soup or even a curry, with tonkotsu and fish dashi flavours. The noodles themselves already quite flavourful, but once dipped into that thick broth it packed a punch! This is one of those, not good for the heart, but so amazingly good for the soul, kind of meals.
This shop provides extra flavour modifiers, seasonings, vinegar, black pepper, chilli oil.. And even has a recommended order in which to add the modifiers. This means you can constantly change the flavour as you enjoy the noodles, which is quite popular in Japan.
https://maps.app.goo.gl/xWT6i6AcsPwruiN27
https://www.instagram.com/deitosei2022
Chicken Broth – Tokyo Post Office KITTE
Finally we arrive at so far the most generous serving of meats I have seen yet in a noodle shop.
Kitte Marunouchi occupies seven floors of the Japan Post Tower right by Tokyo Station. Inside, not only the customer areas of the JP (Japan Post) Office, but also a generous offering of shops, cafes and restaurants.
We headed towards the ramen shops on the basement level, and there were a lot to choose from. Many famous ramen shops from across Japan have an outlet in the KITTE building, showcasing the best from various cities and prefectures.
Deciding this time to have a light, but well garnished chicken broth, I was surprised and impressed at just how generously prepared this meal was.
Once again, cold noodles topped with TWO meats AND an egg! But the broth is where the real magic is here…
A delicious, light but rich tasting chicken broth garnished with leeks, spring onions and chillies, with surprises lurking submerged within..
Containing two steamed dumplings and half a dozen or more chunks of seasoned chicken and pork in the broth itself, this was less of a broth and more of an entire meal in it’s own right!
Once again served with flavour modifiers, such as soy sauce, chilli oil and a refreshingly zingy yuzu dressing.
Oh, and we also ordered a portion of gyoza because, well, it’s gyoza!
https://maps.app.goo.gl/TeiSegDaFnexX7MV8
But does it beat Udon?
When asked what my favourite kind of noodles are, I almost always answer udon.. I’m a fan of the dashi broth and a thicker chewy noodle. However, tsukemen comes a very close second, and depending on the day and my mood may even take the number one spot on my list!
I love the separation between noodle and broth. Keeping the noodles separate retains their texture, cooked until perfect then expertly chilled and served with a hot broth is a winning combination.
With so many broth styles and flavours to choose from, there is something for everyone. If you have not yet tried tsukemen, I HIGHLY recommend it!
