What do we want in tsukemen noodles?
Tsukemen is a very unique noodle dish. Because noodles and soup are served separately, customers have to do the job of dipping the noodles into the soup. It is up to you, how long you dip the noodles in the soup or how much noodles you dip at a time. Even though the soup may be served hot, depending on whether you ask the shop to serve noodles cold or hot, the dipping soup gets cold as you dip more noodles. Some prominent tsukemen shops offered a hot rock that is to be put in the soup to reheat the soup. Because the temperature of the noodles and soup affect the noodle texture and whole experiences of having a tsukemen dish, we want to offer ways to control the temperatures of noodles and soups that our customers experience.
The noodle texture definitely plays an important role in enhancing the experiences of eating tsukemen dishes. In tsukemen noodles, we only taste the noodles that are covered with the dipping noodles. The biting sensation and flavors we get from the dipping soup determine our experiences. For the noodles to hold the soup well, we want a certain noodle texture, which come from the noodle shape. It is the cross section of noodles. We want a certain ratio of thickness and width to have a good noodle shape, which is squared with the four surfaces dented. This is the ideal shape because the dents can carry more soup with good traction. The soup stay on the noodles to our customers' mouth. And this equally dented shape give great biting sensations. The ratio should be 1:1.6 (thickness x width). It is a rectangular shape but when cooked, it turns into a square shape with 4 sides dented inwards.
Other shapes like flat noodles are also great for tsukemen noodles as the larger flat surface carry more soup. But we want to care about the thickness to the width of the noodles. The thinner the noodles, the less bite we can feel. And because noodles get cooked from the sides (rough surfaces that are shredded by the grooves of a cutter), the wider the longer it takes to fully cook the noodles.
The noodle texture definitely plays an important role in enhancing the experiences of eating tsukemen dishes. In tsukemen noodles, we only taste the noodles that are covered with the dipping noodles. The biting sensation and flavors we get from the dipping soup determine our experiences. For the noodles to hold the soup well, we want a certain noodle texture, which come from the noodle shape. It is the cross section of noodles. We want a certain ratio of thickness and width to have a good noodle shape, which is squared with the four surfaces dented. This is the ideal shape because the dents can carry more soup with good traction. The soup stay on the noodles to our customers' mouth. And this equally dented shape give great biting sensations. The ratio should be 1:1.6 (thickness x width). It is a rectangular shape but when cooked, it turns into a square shape with 4 sides dented inwards.
Other shapes like flat noodles are also great for tsukemen noodles as the larger flat surface carry more soup. But we want to care about the thickness to the width of the noodles. The thinner the noodles, the less bite we can feel. And because noodles get cooked from the sides (rough surfaces that are shredded by the grooves of a cutter), the wider the longer it takes to fully cook the noodles.
Variables to craft your tsukemen noodles
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