Local Gourmet 'Homemade Cold Noodles in Hiroshima Kure-style Soup' using Marukome's Liquid Miso Ryotei no Aji [Official] Culinary Researcher Sayuri Ibusuki
Local Gourmet 'Homemade Cold Noodles in Hiroshima Kure-style Soup'
I used the convenient Marukome Liquid Miso Ryotei no Aji.
This time, I made it in the style of 'Kure Reimen,' a local gourmet dish from Kure City, Hiroshima.
For the rolled char siu, I seasoned it with liquid miso. The trick is to rub it in as a base seasoning, shape it with foil, steam-bake it, and then let it cool once before searing the entire surface.
I also added it to the Kure Reimen-style soup to deepen the flavor, and the synergy between the two is the secret to its deliciousness.
The soup for Kure Reimen, a local gourmet dish from Kure City, Hiroshima, is completely different from Hiyashi Chuka (chilled Chinese noodles),
and it is characterized by a slightly sweet and sour soup with a delicious spicy kick. Usually, flat noodles are used, but since I had straight Chinese noodles in stock, I used those to finish it off this time.
It's exciting that the toppings are different from Hiyashi Chuka, isn't it!
This time, I used boiled natural shrimp, shredded cucumber, homemade rolled domestic pork char siu, and wakame seaweed,
along with a soft-boiled egg with a creamy yolk.
Everything was prepared with care, so it was very delicious.
I was very happy to find that adding 'Huajiao La Jiang' (Sichuan pepper chili sauce) midway through to change the flavor was also extremely delicious.
There are countless delicious local gourmet dishes just within Japan, so it becomes even more interesting when you make them while learning about the region and the background of how they became famous.
Please bring plenty of Japanese food culture to your dining table.
Culinary Researcher Sayuri Ibusuki
Culinary Researcher Sayuri Ibusuki
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