tsukemen
Sign in to savethumb|Hiyashi chūka Tsukemen Tsukemen (, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
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Vinony's link graph records 601 inbound references to tsukemen, and connects out to cellophane noodles, pho and okonomiyaki.
It sits within the topics Japanese cuisine terms, Japanese noodle dishes and Japanese soups and stews.
Vinony links it to 19 Wikipedia language editions.
Key facts
- Food.name
- Tsukemen
- Food.image
- Tsukemen at a Tokyo restaurant.jpg
- Food.image_size
- 240px
- Food.caption
- Tsukemen at a Tokyo restaurant
- Food.alternate_name
- Dipping ramen
- Food.type
- Noodle soup
- Food.country
- Japan
- Food.region
- Tokyo
- Food.creator
- Kazuo Yamagishi
- Food.year
- 1961
- Food.main_ingredient
- Cold ramen noodles, broth
via Wikipedia infobox
Wikidata facts
- Subclass of
- Japanese noodles
- Country of origin
- Japan
- Image
- Tsuke-men 001.jpg
Show 3 more facts
- Commons category
- Tsukemen
- time of discovery or invention
- 1955-00-00
- indigenous to
- Tokyo
Sources (2)
via Wikidata · CC0
~3 min read
Encyclopedic overview
5 sectionsContents
- History
- Gallery
- See also
- References
- External links
thumb|Hiyashi chūka Tsukemen Tsukemen (, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
Tsukemen is a Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup. Soba and udon are some types of noodles used in the dish. The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. The noodles can also be served at room temperature. Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. Some additional ingredients used include nori, chashu, menma, tamagoyaki and boiled eggs.
Excerpted from Wikipedia’s “tsukemen” article, available under the CC BY-SA 4.0 licence.