Morioka cold noodle Iwate

Morioka cold noodles (Morioka Rei noodles), specialty noodle dish of Morioka, Iwate Prefecture. Wankosoba, Well Ja have been referred to as "three major noodles of Morioka" side by side and noodles. Is subjected in the grilled meat store mainly, it is cold noodles with a sharp taste.

Feature

In addition to the strong force dough using flour, and potato starch as well as pasta, such as spaghetti, noodles Morioka cold noodles are made by extruding from the hole to match the thickness of the noodles. At this time, strong waist is be brought to order to pregelatinized noodles because of high temperature of. Manufacturing method called this extrusion noodles is, are critical is to Morioka cold noodles.



Made by noodles plants by the product development of then, has been made by noodles the cold noodles the kneading method, which is a non-extrusion manufacturing method also exist. Fruit is placed as (removing a bad taste) garnish most of Morioka cold noodles but is generally varied according to the season apple, watermelon and pears. Also, kimchi to match as sharp taste of cold noodles in the Morioka is a radish mainly, the person who expressed as Kakuteki is appropriate. You can choose (no sharp taste, weak, medium, strong) from several steps the degree of pungency in store for most, but those who choose a different spicy to make out with another dish and cold noodles often.



Charm

The charm of Morioka cold noodles, are located in the balance "noodles," "soup" and "kimchi".

Waist of 【1】 noodles

Feature of maximum of Morioka cold noodles, it is a noodles you have with the chewy strong of the waist. Pyongyang cold noodles This is made in starch and buckwheat flour but, Morioka cold noodles Because I use the wheat flour luxury and potato starch powder fine-grained instead of buckwheat flour, surface is finish to noodles strong the waist in the soft and smooth You. Throat and waist resistance to the teeth's good is, It is the skill cell name of subtle matching of starch and this wheat flour.



Full-bodied of [2] soup

You stew slowly and carefully 5 time by the addition of chicken Gala to base the beef · cattle bone of domestic. I finish it in mouthfeel that you have without any regret from hour to hour a straight by using a such as natural salt. Water is using wave motion and water due to their high energy the (Ge unboiled water) for of feelings of to taste.



Pungent taste of [3] kimchi

Kimchi of radish and cabbage of sharp taste and hot a refreshing acidity that marinated to cold noodles-only. Taste component also many vitamin C is rich in red pepper, capsaicin of pungent component fosters the lactic acid fermentation successful fusion of the seafood Salami and vegetables, which is a material of kimchi, it along with the to prevent oxidation.



Difference of with South Korea noodles

Difference of and Pyongyang cold noodles

Noodles of Pyongyang cold noodles' s buckwheat flour entering .., in the starch the center of the potato, there is a transparent feeling In this case, make buckwheat flour is noodles of Morioka cold noodles.

 Noodles of Pyongyang cold noodles is thin, not the strength of the waist of about Morioka cold noodles.



Difference of and Hamhung cold noodles

Is to Hamhung, certain (Bibin, mix) Pibimu of spicy seasoned and cold noodles, in water not spicy that to soup the salted juice Tonchimi of radish is and (Murr) cold noodles In this case, make soup.

 The strength of the waist of Morioka cold noodles, close to the Hamhung cold noodles.

 Noodles of Hamhung cold noodles of current is, has changed to thing fine by the development of noodles fabricated machine but, Morioka cold noodles is keeping the thickness of the noodles of old-fashioned.

 I can be said that In brief, Morioka cold noodles as something that to water-cooled noodles of Hamhung, plus the hotness of Pibimu cold noodles in the form of kimchi.