Dandan noodles without soup

“Juice-less dandan noodles” is addictive to stimulating spiciness. Anyway, mix it well, mix it up, and then eat it! When you finish eating the noodles, add rice to the remaining sauce and you can enjoy it twice.

Tandan noodles that are eaten in Japan are generally in soup, but dandan noodles without soup are the mainstream in Sichuan Province, China, the birthplace of Tandan noodles. In Sichuan Province, there is a concept of taste called “shichimi (seven tastes)”. (Shichimi means 1: hemp – hemp (numb), 2: bitter – pungent, 3: sweet – sweet, 4: salty, 5: acid-sourness, 6: bitterness – bitterness, 7: incense – flavor.) Dandan noodles are considered a valuable dish where you can enjoy all these flavors. In addition to the spiciness of rice oil, Hiroshima’s “soup free tantanmen” has the characteristics of using thin or medium-thin noodles with a slightly low hydrolysis, along with the spicy sibire of Chinese pepper (hanasho). In addition to meat miso and green onions, there are many specialty shops that specialize in toppings such as hot spring eggs, Chinese cabbage, and celery.

Slowly stir the noodles, ingredients, and the juice in the container before eating. It’s about time to mix it for 20 to 30 times, and when the juice at the bottom is gone and the ingredients are well intertwined with the noodles, it’s time to eat it. You can choose the spiciness, but first try to taste the spiciness recommended by the store. I can understand the characteristics of the taste of the shop well. Furthermore, after you finish eating the noodles, it is recommended to put the rice in a bowl with the ingredients and spices left over and eat it! Locally, it is called “dandan rice” or “dandan rice”. It’s just an addictive deliciousness.