Beppu Reimen is a unique cold noodle dish that has become a local specialty of Beppu, a city famous for its hot springs. With its refreshing broth, chewy noodles, and distinct Korean influence, this dish offers a delicious contrast to the city’s warm climate. Whether enjoyed at a specialty restaurant or a casual ramen shop, Beppu Reimen has a charm of its own. Curious about what makes it different from other cold noodles? Keep reading to discover its history, ingredients, and the best places to try it!
What is Beppu reimen?
It is a local specialty of Beppu, a city in Oita Prefecture known for its hot springs. This cold noodle dish was influenced by Korean-style cold noodles (reimen) brought by immigrants, but it has since evolved into a unique regional delicacy. They make the noodles from wheat and buckwheat flour, giving them a firm and chewy texture. They served this typically in a chilled, soy sauce-based broth with a light beef or chicken stock, offering a refreshing yet umami-rich taste. This dish is especially popular during the hot summer months, providing a cooling contrast to the city’s famous hot spring culture.
Beppu reimen History
Beppu Reimen originated in 1950 when a chef returning from Manchuria, influenced by Korean cuisine, opened a restaurant. Today, there are 60 to 70 restaurants serving this dish in Beppu, broadly divided into reimen specialty restaurants and yakiniku restaurants. Specialty restaurants serve thick, chewy noodles with cabbage kimchi (yangbaechugimchi), while yakiniku-style beppureimen features smooth, medium-thin noodles with Chinese cabbage kimchi (baechugimchi). Lawson launch beppureimen in July 2010 at 923 stores in the Kyushu region.The dish is also available at ramen shops and izakayas, with a warm noodle variation. In 2009, Beppu City launched the “Beppu Cold Noodles Project” to promote it as a local specialty.
Difference between Morioka reimen and Beppu reimen
The main differences between Morioka Reimen and BeppuReimen lie in their broth, noodles, and origins. Morioka Reimen features a clear, sour broth, while Beppureimen has a dark, soy sauce-based broth. The noodles also differ, with Morioka Reimen being thin and Beppureimen being thick and chewy. Additionally, Morioka Reimen originated from yakiniku restaurants, whereas ramen shops in Beppu commonly serve beppureimen, with its origins tracing back to the ramen shop “Kogetsu.”
FAQ
- What are the characteristics of Beppu Reimen?
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Buckwheat flour noodles, Japanese-style broth, cabbage kimchi, and beef chashu characterize Beppu Reimen. Some restaurants may use pork chashu or Chinese cabbage kimchi. The noodles usually contain a lot of buckwheat flour and are elastic.
- What are the key points to enjoying Beppu Reimen?
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The flavor of Beppu Reimen changes when you mix the soup and kimchi. It is recommended that you enjoy the soup as it is first, and then mix it in with the kimchi. Also, each restaurant has its unique flavor, and many people enjoy comparing the tastes.
Final Thoughts
Beppu Reimen is more than just a refreshing cold noodle dish—it’s a unique part of Beppu’s food culture with a rich history and distinct flavors. Whether you prefer the thick, chewy noodles from specialty restaurants or the smoother version from yakiniku spots, each bowl offers a taste of tradition and local craftsmanship. If you ever visit Beppu, don’t miss the chance to try this specialty for yourself. Seek out a bowl, savor its flavors, and experience a dish loved for generations!
If you enjoyed learning about Beppureimen, you might also want to try other regional cold noodle dishes like Morioka Reimen or refreshing summer favorites like Hiyashi Chuka—each offering a unique twist on chilled noodles in Japan!
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