What Makes Tsukemen Different than Ramen

We all agree that ramen has been widely accepted as international dish. Little did we know, ramen has derivatives, such as abura soba noodles and tsukemen. However, some of us still call the dishes as ramen, anyway, while in fact it is not the same!


Let’s get to know more about a distinct food named Tsukemen. People thought that it’s just ramen served in a different way. The soup and the noodles are, indeed, served separately in Tsukemen. But there are more reasons why it should be known as a new dish, rather than ramen served in two bowls.


Tsukemen is a dish founded by Kazuo Yamagishi in 1961. He was just 17 when he saw a friend slurping up noodles which had first been dipped in soup. He was inspired to create a dish like that when he opened his ramen restaurant in Tokyo. The Nagano Prefecture native successfully bring Tsukemen as famous new-and-improved ramen.


Some say Tsukemen is a hot and cold noodle, because it is eaten by dipping the cold noodles into the hot soup. Although, there is another style of Tsukemen which using the popular atsumori (warm noodles).


While ramen is known as comfort food, especially in cold days, Tsukemen is enjoyable during summer and tropical weather. Tsukemen also made us easier to get a good taste of the noodles. The noodles are run under cold water after being boiled. That way, it has distinct texture, and let us appreciate the noodle more than the soup. Contrary to ramen, the noodle is more important than the broth in Tsukemen’s case.


In fact, Tsukemen’s soup usually placed in a stone bowl, in order to preserve the right balance of heat and maintain the firmness of noodle. Also, the soup is topping-filled and thick with rich soy sauce base. That’s why some consider it as “sauce” rather than “soup”. Many restaurants serve their unique soups, letting us to taste both sweetness and acidity.


As for the noodle, we can choose the amount of thick noodles as preferred. Additional ingredients, such as eggs and seaweed, are typically served on the top or side of the dish.

The way we finish eating Tsukemen is unique as well. Typically, we finish the noodle and the toppings first. Then, since the soup has stronger and intense flavour than common ramen soup, people usually add an extra broth or hot water. That way, we can drink the soup which became more dilute and has lighter taste.


After knowing more about Tsukemen, do you want to try it now?


Here are some places with Tsukemen that we love! You might like them too~

  1. Menya Sakura 69 Boat Quay 049857 Singapore Tel:  (65)94693366

  2. Menya Sanji 麺家三士 1 Tras Link #01-14 Orchid Hotel, Singapore 078867 Tel: (65)66048891

  3. Keisuke Kani (Crab) King 8 Grange Road, #01-03 Cathay Cineleisure, Orchard Singapore 239695 Tel: (65)62626968