{"id":251,"date":"2023-10-21T18:00:45","date_gmt":"2023-10-21T09:00:45","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=251"},"modified":"2025-07-21T18:46:52","modified_gmt":"2025-07-21T09:46:52","slug":"22034","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22034\/","title":{"rendered":"How to eat Tsukemen<\/em> | Do you prefer the \u201chiyamori<\/em>\u201d style, or the \u201catsumori<\/em>\u201d style?"},"content":{"rendered":"
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\"\" <\/picture> <\/a><\/div>\r\n<\/div>\r\n<\/section>\r\n

What is “Mita Seimenjo”?<\/h2>\r\n
\"Choose<\/div>\r\n

Mita Seimenjo is one of the most famous tsukemen shop in Japan. It opens in Tokyo but there are about 40 shops all over Japan and 2 shops in Hong Kong now. It takes great pride in its house made, extra-thick noodles and rich, pork bone and seafood based soup. You’ll enjoy\u00a0eating regular menu tsukemen and seasonal limited editions.<\/p>\r\n

Choose your soup and noodles<\/h2>\r\n

Upon entering the restaurant, the first thing to do is order. The standard sequence is:<\/p>\r\n

    \r\n\t
  1. Choose your soup<\/li>\r\n\t
  2. Choose your noodle serving size<\/li>\r\n\t
  3. Choose \u201chiyamori<\/em>\u201d (cold) or \u201catsumori<\/em>\u201d (hot)<\/li>\r\n\t
  4. Choose toppings and sides<\/li>\r\n<\/ol>\r\n
    \"Choose<\/div>\r\n

    For the soup in step 1, in addition to standard tsukemen<\/em> soup, you have a number of options to choose from, such as kara<\/em> (spicy), se-abura<\/em> (with pork back fat), and more. For the noodle serving size in step 2, your choice of nami-mori<\/em> (regular, 320 g), chuu-mori<\/em> (medium, 450 g), and oh-mori (large, 580 g) are offered at standard price. For an extra price, you can select toku-mori<\/em> (extra-large, 800 g), or, if you aren\u2019t a big eater, ko-mori<\/em> (small, 240 g) is available. The choice of \u201chiya-mori<\/em>\u201d (cold) or \u201catsu-mori<\/em>\u201d (hot) in step 3 refers to the serving temperature of the noodles. In the house-favorite \u201chiyamori<\/em>\u201d style, the extra-thick noodles are rinsed and finished in cold water to achieve the perfect texture. In the \u201catsumori<\/em>\u201d style, the rinsed and finished noodles are reheated. This helps to keep the soup warm, and is popular during cold seasons.<\/p>\r\n

    \"Choose<\/div>\r\n

    After ordering your tsukemen<\/em>, depending on how hungry you are, you might want to order toppings or side dishes. For this visit, we ordered \u201cTsukemen<\/em>, nami-mori, hiya-mori<\/em>, Mita-mori<\/em> topping\u201d (Tsukemen, regular size, served cold, with Mita-style toppings.)<\/p>\r\n

    Mix the gyofun<\/em> (fish powder) into your soup<\/h2>\r\n
    \"Mix\"Mix<\/div>\r\n

    Once your tsukemen<\/em> arrives, first, pay attention to the soup! Atop your nori seaweed, you\u2019ll find a fish powder known as gyofun<\/em>. To evenly distribute the gyofun<\/em>, stir the entire bowl of soup a few times.<\/p>\r\n

    Dip noodles into the soup, and slurp<\/h2>\r\n
    \r\n
    \"Dip<\/div>\r\n<\/div>\r\n

    Grasp a mouthful of noodles with your chopsticks and slowly dip them into the soup. Take your time, and plenty of soup will cling to the noodles. If you\u2019d like to appreciate the flavor of the wheat in the noodles, leave a bit undipped.<\/p>\r\n

    Use the provided seasonings and any ordered toppings as you like<\/h2>\r\n
    \"Use<\/div>\r\n

    After you\u2019ve fully savored the noodles and the soup, let\u2019s try ajihen<\/em> \u2013 changing flavor mid-way. At Mita Seimenjo, several varieties of their own original spice blends are provided at the table.<\/p>\r\n

    \"Use<\/div>\r\n

    This time, we\u2019ve selected the \u201cninniku shichimi togarashi<\/em>\u201d, seven spice powder with garlic. Instead of adding it to the soup, it\u2019s advised to shake spices onto the noodles.<\/p>\r\n

    \"Use<\/div>\r\n

    Next, move on to the toppings. For this visit, we ordered the \u201cMita-mori<\/em> Topping\u201d, which includes a hearty combination of nitamago<\/em> (marinated boiled egg), chashu<\/em> (roast pork), menma<\/em> (fermented bamboo shoots), and nori<\/em> (laver seaweed).<\/p>\r\n

    \"Use<\/div>\r\n

    Letting the nitamago<\/em> soak in your soup is the royal road to flavor! You can also simply add all the toppings right at the beginning, and save the nitamago<\/em> for last. If your soup gets cold, you can ask for a top-up of hot soup, at extra charge.<\/p>\r\n

    <\/span><\/p>\r\n

    \u00a0<\/span>Finish wish soup-wari<\/em><\/span><\/h2>\r\n
    \"Finish\"Finish<\/div>\r\n

    If you ask the staff for \u201cwari-soup<\/em>\u201d, they will bring an insulated pot filled with lightly-seasoned katsuo-dashi<\/em> (bonito broth). Add broth to lighten the rich, thick tsukemen<\/em> soup to your liking. There\u2019s no extra charge for soup-wari<\/em>. A three-to-one ratio of remaining tsukemen<\/em> soup to wari<\/em>-soup is best!<\/p>\r\n

    \"Finish<\/div>\r\n

    As you can see, adding broth has caused the soup to become considerably lighter and more free-flowing. Use your renge<\/em> (ramen soup spoon) to savor every last drop. At Mita Seimenjo, we also recommend to try \u201cwari-meshi<\/em>\u201d, a serving of rice added to your remaining soup at an additional charge.<\/p>\r\n

    \"Finish<\/div>\r\n

    One great thing about tsukemen<\/em> is the customizability, allowing you to tailor serving size to suit your appetite, and fully enjoy the entire meal down to the last drop of soup. If you love Japanese ramen, tsukemen<\/em> is a must-try!<\/p>\r\n

     <\/p>\r\n

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    Tsukemen features toothsome noodles dipped into hot soup. The thick, springy noodles are pleasantly chewy, and take on plenty of the rich, slow-cooked pork bone and seafood based soup. These two elements combine to create an exquisite mouthful that is more than the sum of its parts. For this article, we asked the experts at the tsukemen specialty restaurant, Mita Seimenjo, for advice on the smart way to enjoy this popular dish.<\/p>\n","protected":false},"author":2,"featured_media":256,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,86,87,105,107],"class_list":["post-251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-ramen","tag-editorial","tag-pickup","tag-what-to-eat-in-japan"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=251"}],"version-history":[{"count":31,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"predecessor-version":[{"id":2341,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/251\/revisions\/2341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/256"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}