Tsukemen: The Amazing Dipping Noodles in Japan!

If you’re looking for a twist on the usual ramen, tsukemen is a must-try noodle dish. Also known as “dipping noodles”, it is extremely popular in Japan. It is expected to pass by a shop of this kind with a line stretching around the corner. Hopeful visitors to the more well-known establishments are willing to wait patiently in the rain!

Space is usually limited inside these establishments, and seating is often confined to stools. Table space is reduced to countertops—Tsukemen everywhere in Japan, from local backstreets to renowned restaurants. Let’s look at this famous Japanese cuisine and what makes it so loved by millions! 

What is tsukemen?

Unlike ramen, in which the noodles and broth are served together, this special variation features the soup served separately from the noodles. Noodles served in this way are known as mori or zaru. The broth itself is typically more concentrated and intense than standard ramen broth. And it can include a variety of ingredients, such as dashi, a traditional Japanese stock, pork, chicken, and seafood (gyokai). Its flavor is much more complex than regular ramen.

This delicacy also comes with an array of toppings: Nori (seaweed), chashu (braised pork belly), menma (bamboo shoots), tamago (boiled eggs), and various vegetables are standard. They are served on the side or atop the noodles, allowing further customization and endless combinations of flavors and textures!

In many restaurants, the remaining broth can be diluted with hot water at the end of the meal. This makes the rich dipping sauce much milder, allowing you to enjoy leftover noodles in yet another form!

Who invented tsukemen?

Tsukemen was invented in 1961 by Kazuo Yamagishi, a chef at Taishoken restaurant in Tokyo. At the time, it was known as “special morisoba” or “special soba serving.” He served simple cold soba alongside a separate bowl of hot soup at a modest price. It soon caught on at other Tokyo restaurants and grew in popularity. By 2015, Taishoken was a well-known name with over 100 locations across Japan!

Toshihiko Iino is another important figure in tsukemen’s history. Originally from Gunma Prefecture, He was so impressed by the dish’s flavors and presentation that he approached Yamagishi, hoping to become his student. After several rejections,  Yamagishi eventually took him under his wing. Today, Iino continues to uphold Yamagishi’s legacy!

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How does tsukemen differ from other noodle dishes like ramen and soba?

The main difference between tsukemen and other noodle dishes is how the soup and noodles are served. Serving them separately may seem unimportant, but this is far from the case.

The noodles are typically cold or at room temperature. The broth is served hot. The noodles are then dipped into the hot broth before each bite, resulting in a delightful contrast in temperature. This approach allows you to further “cook” the men for as long as you like, controlling the hardness of the noodles!

Standard ramen broth is often lighter and served in larger quantities, perfect for sipping as you enjoy the noodles and toppings together. But tsukemen broth is typically more concentrated than that of ramen. The soy sauce, sesame oil, and pork belly fat coat the noodles more effectively.

The noodles used in tsukemen can also vary widely. Common types include soba and udon. They are often thicker and chewier than regular ramen, providing a texture that pairs well with the surrounding hearty soup!

Where can I enjoy tsukemen in Japan?

Fuunji, 風雲児

Fuunji in Yoyogi, Shibuya is a top spot among tsukemen lovers. It is famous for its rich soup made from chicken, gyokai, and tonkotsu! Its satisfying flavor is said to match the chewy noodles perfectly. The restaurant has only eight seats around the counter, creating a cozy atmosphere. It is also only a 5-minute walk from Shinjuku Station, offering easy access to travelers and locals!

Tsukemen Michi, つけ麺 道

Tsukemen Michi in Katsushika, Tokyo, is another small but famous shop. Its dipping sauce is pork-based only, but Michi also offers a specialty shio (salt) tsukemen. This restaurant is only open a few days a week, so plan your visit well if you’re near Kameari Station!

Menya Itto

Menya Itto near Shinjuku-Sanchome Station specializes in a sauce made from chicken, seafood, and pork bones. Its unique umami flavor has made the restaurant one of the most renowned in Tokyo. Menya Itto is open daily, with a regular menu featuring their signature dipping noodles and various toppings to customize your meal!

Why should I try tsukemen?

People enjoy tsukemen because it offers a different and interactive way to enjoy ramen. You have more control over your meal, turning a regular dining experience into a flavorful adventure! It also offers a chance to experience the creativity and dedication of the Japanese chefs who continue to develop this unique culinary creation.

It’s a great way to appreciate a modern approach to traditional Japanese cuisine without straying too far from the original recipe. Whether you prefer the tender slices of chashu pork belly, the crunch of fresh vegetables, or the creamy richness of a boiled egg, there’s something for everyone!

What is your favorite tsukemen shop? Do you know of any local, lesser-known shops in your area that should be more popular? Let us know in the comments!