"Soupless tantanmen" is a local B-class gourmet dish in Hiroshima. It has gained popularity due to its unique spiciness that is addictive.

Let's explore the characteristics and history of dry dandan noodles.

Characteristics of dry tantan noodles

Hiroshima's "Dry Dandan Noodles" may be thought of as Chinese food, but the ingredients and seasonings differ between China and Hiroshima. While incorporating the concept of "Shichimi" (seven spices) from Sichuan, China, where the dish originated, it has evolved in a unique way in Hiroshima.

While Sichuan dandan noodles are characterized by their shichimi (seven spices), which emphasizes seven different flavors, Hiroshima's dry dandan noodles focus on just two, chili oil and Japanese pepper, and are particular about the balance of spiciness and numbness.

Also, unlike regular dandan noodles with soup, the sauce in dry dandan noodles is tightly coated with the noodles, so you can enjoy the rich flavor and taste of the ingredients directly.

There are many ramen specialty shops in Hiroshima city, each with their own unique style. Thin or medium-thin noodles with a slightly low water content are used. Typical ingredients are meat miso and green onions, but Chinese cabbage and celery are also sometimes used, so you can enjoy different flavors at each shop. You can choose the spiciness level from mild to very spicy, so you can have fun finding the one that suits your taste.

The basic way to eat dry tantanmen

Even though it is called "Dry Dandan Noodles," there is a small amount of sauce underneath the ingredients and noodles, and the basic rule is to mix them thoroughly before eating. The key is to mix the noodles, sauce, and ingredients thoroughly at least 30 times. By thoroughly mixing the sauce, the flavor is enhanced and the aroma is appetizing.

The best part of this dish is that as you eat it, your body heats up and sweat trickles down your forehead. You'll become addicted to the distinctive hot and spicy flavor. If you don't like spicy food, try adding a soft-boiled egg or vinegar. Adding a soft-boiled egg halfway through will reduce the spiciness and allow you to enjoy a mellow flavor. The soft-boiled egg goes particularly well with Chinese noodles.

After you've finished eating the noodles, the Hiroshima way is to add rice to the remaining sauce. This is popularly known locally as "Dan Dan Han" or "Dan Dan Rice." The sauce and rice are perfectly intertwined, and you can enjoy different flavors, which is also appealing.

The history of dry tantan noodles

Dry tantanmen is said to have originated from Kisaku, a ramen shop that opened in Naka-ku, Hiroshima in 1999. At the time, business was struggling and the owner, Hattori Koichi, came across a cooking class where a Chinese exchange student was teaching how to make dry tantanmen.

Captivated by this dish, Hattori-san traveled to Sichuan Province, the home of dry tantanmen, and ate at many restaurants. In 2002, he changed the sign of his ramen shop to "Dry Tantanmen Kisaku" and began serving the dish in earnest. The change to a specialty shop was a bold strategy aimed at a sudden turnaround.

It is said that this restaurant was also the first to add a poached egg and rice to dry dandan noodles. A customer told them that they couldn't eat the dry dandan noodles because they were too spicy, so Hattori suggested adding a poached egg. Since they originally ran a ramen shop, they had poached eggs on offer. Adding rice after the meal was something that customers started doing on their own. This way of eating spread, and is now firmly established as the style of dry dandan noodles in Hiroshima.

Although dry tantanmen was a little-known dish at first, its spiciness and complex flavor gradually gained a reputation, and in the late 2000s it began to attract attention as Hiroshima's local B-class gourmet food. Around 2010, it began to be featured in the media and introduced in Hiroshima tourism, and specialty dry tantanmen shops began to open one after another in Hiroshima city, establishing it as a food culture unique to Hiroshima.

Tourist spots in Hiroshima

Hiroshima has many attractive tourist spots. This time, we will introduce three popular tourist spots in Hiroshima.

Hiroshima Castle

Hiroshima Castle is a historic castle built by Mori Terumoto, a warlord during the Warring States period, and is also known as Carp Castle. It was completely destroyed by the atomic bomb, but the castle tower was rebuilt in 1958 and became a symbol of the city's recovery. The Ninomaru and each turret have also been restored, and they still retain their Edo period appearance.

The beautiful castle tower conveys the grandeur of the past, and the interior is currently used as a history museum, where Hiroshima's history, weapons, and armor are on display. On clear days, you can get a panoramic view of Hiroshima city and Miyajima from the top floor of the castle tower, making it a popular spot for scenic views.

Itsukushima Shrine

Itsukushima Shrine, known for its beautiful vermilion-painted shrine building that looks as if it is floating on the sea, has the charm of drawing visitors to the scenery of the Heian period. Founded by Saeki Kuramoto at the end of the 6th century, the current shinden-zukuri shrine building was designed by Taira no Kiyomori. It was registered as a World Heritage Site in 1996.

The Otorii gate, which stands 200 meters offshore from the main worship hall and can be said to be the symbol of Miyajima, is a magnificent structure that is about 16 meters high and has a main pillar with a circumference of about 10 meters. The Otorii gate is lit up at night, creating a fantastic atmosphere and allowing you to enjoy a beautiful sight that is different from the daytime.

Sengoku Garden

Sengoku Garden is a beautiful garden that opened in 2023 in the Takaya district of Higashihiroshima City and is certified by the Agency for Cultural Affairs as Japan's first registered garden stone museum. Built using inscribed stones, megaliths, and unusual stones collected from all over the country, this garden stands out from traditional Japanese gardens and features a bright landscape reminiscent of the birth of the earth.

This garden is filled with the changing seasons, with plum and cherry blossoms in the spring, crape myrtles in the summer, and autumn leaves in the fall. It also has a variety of facilities, including a barbecue area, futsal corner, and restaurant, so the whole family can have fun all day.

How to get to Hiroshima

Hiroshima, which is attractive for its gourmet food and sightseeing, is located in a convenient location. There are various ways to get there, such as by plane or JR, but by plane you can arrive in Hiroshima in no time.

It takes about 1 hour and 30 minutes to fly from Haneda Airport to Hiroshima Airport. It takes about 2 hours to fly from Sapporo, Sendai, and Okinawa to Hiroshima Airport.

It takes about an hour to get from Hakata Station or Shin-Kobe Station to Hiroshima Station. From Shin-Osaka Station or Kyoto Station, it takes about an hour and a half. From Nagoya Station, it takes about two hours.

We also recommend taking a leisurely drive to Hiroshima. Find the best way to get there.

Location of Hiroshima Prefecture

summary

Hiroshima's "Dry Dandan Noodles" are a local B-class gourmet dish recommended for those who like noodle dishes and spicy food. It can also be enjoyed in a milder flavor, so it is recommended for those who don't like spicy food.

If you visit Hiroshima, be sure to try the dry tantan noodles.

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