{"id":291,"date":"2022-10-05T10:00:32","date_gmt":"2022-10-05T01:00:32","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=291"},"modified":"2025-07-21T18:01:12","modified_gmt":"2025-07-21T09:01:12","slug":"22036","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22036\/","title":{"rendered":"How to eat Taiwan mazesoba<\/em> | A dish that keeps evolving, even after all of the noodles are finished!"},"content":{"rendered":"

Mix well<\/h2>\r\n
\"Mix<\/div>\r\n

Start by ordering the signature dish, Taiwan mazesoba<\/em>. The noodles are served topped with hikiniku<\/em> (minced meat), negi<\/em> (spring onions), nira<\/em> (garlic chives), sabako<\/em> (mackerel powder), nori<\/em> (laver), and ran-o<\/em> (egg yolk). It\u2019s recommended to add as much ninniku<\/em> (garlic) as you enjoy. While the dish is quite spicy to begin with, you may also add some extra spice for even more heat.<\/p>\r\n

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

Vigorously mix the dish before the noodles dry out. Using your chopsticks and renge<\/em> (ramen spoon), mix and toss the noodles until evenly coated in the rich egg yolk!<\/p>\r\n

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

First, enjoy the noodles just as they are. The savoriness of the dried mackerel powder and spicy heat are a perfect match!<\/p>\r\n

Add kombu-zu<\/em> (kelp vinegar)<\/h2>\r\n
\"Add<\/div>\r\n

After enjoying some of the noodles, it\u2019s time for \u201caji-hen<\/em>\u201d \u2013 changing the flavor mid-way. Try adding a little kombu-zu<\/em> (kelp vinegar), which lightens and brightens the flavor profile.<\/p>\r\n

Wrap in crunchy sheets of nori<\/em><\/h2>\r\n
\"Wrap<\/div>\r\n

We tried ordering nori<\/em> (crisp sheets of laver seaweed) on the side, which is said to be a popular addition among Hanabi regulars. Now, it\u2019s time for this humble seaweed to take a starring role!<\/p>\r\n

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

First, wrap the noodles in nori for an unmistakably delicious bite!<\/p>\r\n

Finish the meal with oimeshi<\/em> (extra rice)<\/h2>\r\n
\"Finish<\/div>\r\n

Just because the noodles are finished, it\u2019s not over! There is still some minced meat and sauce at the bottom of the bowl. It\u2019s time to call upon the staff for \u201coimeshi onegaishimasu!\u201d (\u201cCould I have some extra rice?\u201d)<\/p>\r\n

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

Hand your bowl to a server, and they will add a scoopful of rice.<\/p>\r\n

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

Stir the rice into the remaining sauce and enjoy!<\/p>\r\n

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

Don\u2019t forget to try wrapping with the nori<\/em> you ordered!<\/p>\r\n

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

You can tailor your Taiwan mazesoba<\/em> with your choice of spice and flavors. In addition to its birthplace of Nagoya, this dish is recently available in Tokyo, throughout Japan, and even overseas! Please give it a try!<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Taiwan mazesoba (Taiwan-style mixed noodles) is one of Nagoya\u2019s soul foods. This soupless noodle dish features a signature topping of spicy minced meat, with seasonings including chili and garlic. Although the name includes \u201cTaiwan\u201d, the dish does not have roots in Taiwan, and actually originates from Nagoya. To find out about the unique way of eating this dish, we\u2019ve asked the staff at Ganso Taiwan Mazesoba Hanabi, the birthplace of Taiwan mazesoba, to teach us the smart way to enjoy this local favorite!<\/p>\n","protected":false},"author":2,"featured_media":295,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,76,77,81,86],"class_list":["post-291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-local-gourmet","tag-local-noodle","tag-nagoya","tag-ramen"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/291","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=291"}],"version-history":[{"count":18,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/291\/revisions"}],"predecessor-version":[{"id":2285,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/291\/revisions\/2285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/295"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}