Tsukemen — つけ麺
Cuisine: Japanese · Origin: Japan
Tsukemen is a Japanese noodle dish where thick, chewy ramen noodles are served separately from a concentrated dipping broth, typically made from pork, chicken, or seafood stock. Unlike traditional ramen where noodles swim in broth, tsukemen noodles are dipped into the flavorful sauce before eating, allowing diners to control the intensity of each bite. The noodles are usually served chilled or at room temperature, while the broth is kept warm. Common toppings include chashu pork, soft-boiled eggs, green onions, and bamboo shoots. Regional variations exist throughout Japan, with Tokyo-style featuring rich pork-based broths and Osaka-style incorporating seafood elements. The dipping method creates a unique textural experience and has made tsukemen increasingly popular in ramen restaurants worldwide, appealing to those who prefer customizable flavor intensity.
Standard serving: ~550 kcal (1 serving (450g), estimate)
Tsukemen was invented in the 1960s by Kazuo Yamagishi at a Tokyo ramen shop, and it became so popular that it's now considered a distinct ramen category with devoted regional variations across Japan.
Photo by Guilhem Vellut from Annecy, France (CC BY 2.0), source.
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沾麵 — つけ麺
料理：Japanese · 起源地：Japan
Tsukemen is a Japanese noodle dish where thick, chewy ramen noodles are served separately from a concentrated dipping broth, typically made from pork, chicken, or seafood stock. Unlike traditional ramen where noodles swim in broth, tsukemen noodles are dipped into the flavorful sauce before eating, allowing diners to control the intensity of each bite. The noodles are usually served chilled or at room temperature, while the broth is kept warm. Common toppings include chashu pork, soft-boiled eggs, green onions, and bamboo shoots. Regional variations exist throughout Japan, with Tokyo-style featuring rich pork-based broths and Osaka-style incorporating seafood elements. The dipping method creates a unique textural experience and has made tsukemen increasingly popular in ramen restaurants worldwide, appealing to those who prefer customizable flavor intensity.
標準份量：約 550 kcal（1份（450公克），估計值）
沾麵是由山岸一雄在1960年代於東京的拉麵店發明的，後來變得非常受歡迎，現在已經被視為一種獨立的拉麵類別，在日本各地都有忠實的地方變化版本。
圖片來源：Guilhem Vellut from Annecy, France（CC BY 2.0）— 來源