Tantanmen
A Spicy Ramen from Sichuan
Ramen Style
Tantanmen, originating from Sichuan Province in China, is a highly popular noodle dish in Japan. This flavorful dish was originally sold by street vendors, who carried their wares on shoulder poles called "tanbou," hence the name "Tantanmen."
Unique Features of Tantanmen
Tantanmen is renowned for its spicy and aromatic taste. The soup is infused with the distinct heat of Sichuan cuisine, featuring the spiciness of chili peppers and the numbing sensation of Sichuan peppercorns (Huajiao). Common toppings include stir-fried ground pork and chopped green onions. In Japan, variations of the dish often incorporate sesame paste for a rich flavor and adjust the level of spiciness to suit different palates. Additional ingredients might include spinach or boiled eggs.
Differences Between Chinese and Japanese Tantanmen
Traditional Chinese Tantanmen tends to be relatively dry with minimal soup, focusing on simple seasoning. In contrast, Japanese Tantanmen usually comes with a generous amount of broth, allowing for a variety of flavors and ingredients to be enjoyed. During the summer, cold Tantanmen is also popular in Japan, offering a refreshing twist on the classic dish.
In this article, we introduce Japanese tantanmen.
Noodles
- Thickness: Wide Variety (Brade # 28 – 14)
- Straight
- Cooking Time: 30 Sec – 4 Min
- Hydrolytic Rate: Wide Variety
- Gluten: Wide Variety
Soup
It is characterized by the spicy and numbing mala flavor (mala) made with hua jiao (花椒) and chili peppers characteristic of Sichuan cuisine. The Japanese version of tantanmen is characterized by the addition of sesame or peanut paste, which gives it a creamier, milder flavor.
Recipe
Here is our Tantanmen recipe using Yamachan retail products: Miso Ramen or Sapporo Miso Ramen
