岩手県·麺料理
Tamamen
Once boiled, the noodles take on a pale yellow color. As you slurp them, a subtle sweetness of egg spreads through your mouth, accompanied by an enjoyable, firm texture—this is Iwate's Tamamen, crafted using only flour, eggs, and salt without any binding agents. Its roots trace back to the distant Edo period. It is said to have originated from 'Ranmen,' a noodle dish brought from Nagasaki that used plenty of eggs, which later came to be known as 'Tamamen.' The long noodles are hung on bamboo poles and slowly air-dried in a well-ventilated room. Because of this painstaking process, they boast a strong chewiness and resistance to getting soggy. Whether served in a fragrant warm broth or chilled for the summer, you can enjoy them deliciousy all year round.
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