Morioka reimen is a cold noodle dish from Morioka, Iwate. It features chewy noodles, a chilled beef-based broth, and kimchi. It is one of Morioka’s three great noodles.
This guide explains what Morioka reimen is, where it came from, and how to eat it. You will also find toppings, prices, and the best places to try it. If you visit Iwate, this is one local noodle dish worth trying.
What Is Morioka Reimen?
Morioka reimen is a local cold noodle dish from Morioka City, Iwate Prefecture. It pairs chewy, translucent noodles with a chilled beef-based broth. Most shops add spicy kimchi on top.
The noodles feel thick, chewy, and smooth at once. That contrast is one reason diners remember the dish. Moreover, you can adjust the spice and toppings to your taste, which makes it easy to enjoy.
Quick Facts
- Origin: Morioka, Iwate, with Korean roots.
- Main ingredients: wheat-and-starch noodles, beef broth, kimchi.
- Best season: all year, not just summer.
- Typical toppings: kimchi, cucumber, egg, beef, fruit.
- Where locals eat it: yakiniku shops, as a finish.
History of Morioka Reimen
Morioka reimen has Korean roots. The dish traces back to the northern Korean peninsula. Teruto Aoki brought it to Japan in 1954. After moving from Hamhung, he opened Shokudoen in Morioka and adapted the noodles to local taste.
At the time, Pyongyang-style cold noodles were already known in Japan. Aoki’s version blended his hometown’s spicy flavors with a lighter broth. As a result, a new local style was born.
The dish spread quickly across the city. By the mid-1960s, several reimen shops were open, each with its own recipe. Then, during the gourmet boom of the 1980s, Morioka reimen became famous nationwide.
What Does Morioka Reimen Taste Like?
The first bite feels unique. Morioka shops make the noodles firm by blending wheat flour and potato starch. They turn out thick and chewy, yet the surface stays smooth.
The broth surprises many first-timers. Cooks simmer beef bones and chicken for hours, building deep umami. Even when shops chill the broth, it keeps its deep flavor. In fact, the cold seems to sharpen the noodles’ bite.
Then the kimchi ties it together. Its sourness cuts the rich broth, while the chili adds heat. A splash of vinegar lifts everything at the end. I will admit, cold soup sounded odd to me at first. One bowl changed my mind.
Key Ingredients of Morioka Reimen
The dish uses a short list of ingredients. Each one plays a clear role.
- Noodles: wheat flour and potato starch, for a chewy, clear bite.
- Beef bones: the base of the rich, savory broth.
- Chicken: added for extra depth and balance.
- Kimchi: brings sourness, heat, and crunch.
- Cucumber and egg: add freshness and softness.
- Seasonal fruit: often pear or watermelon, for a sweet accent.
Typical Toppings
Toppings round out each bowl. Sliced beef adds savory richness. A boiled egg brings a creamy note. Pickled cucumber offers a crisp, cool crunch.
One topping often surprises visitors: fruit. Many shops add a slice of pear or watermelon. The sweetness sounds odd, yet it balances the spice nicely.
How to Eat Morioka Reimen
There is a simple way to enjoy it. Follow these three steps for the best experience.
- Taste it plain first. Try the noodles and broth before adding heat.
- Adjust the kimchi. Mix in more for spice, or less for a milder bowl.
- Finish with vinegar. A small splash brightens the broth at the end.
Locals often eat it after yakiniku. The cold, tangy bowl cleanses the palate well. So a grill meal in Morioka usually ends with reimen.
One of Morioka’s Three Great Noodles
Morioka is famous for three noodle dishes. Reimen sits alongside jajamen and wanko soba. Together, they form the city’s proud noodle trio.
Each one feels very different. Morioka jajamen uses flat noodles with a savory meat-and-miso sauce. Wanko soba serves tiny bowls of buckwheat noodles in a lively, refill-style meal.
Reimen stands out for its cold broth and chewy noodles. So trying all three gives you a full taste of Morioka. Many travelers aim to complete the set in one trip.
Morioka Reimen vs Naengmyeon vs Beppu Reimen
Cold noodles appear across Asia. The table below compares three related styles.
| Morioka Reimen | Korean Naengmyeon | Beppu Reimen | |
|---|---|---|---|
| Noodles | Wheat and potato starch, chewy | Buckwheat or starch, thin | Wheat and buckwheat, thick |
| Broth | Clear, beef-based, slightly sour | Cold beef or radish broth | Dark, soy-sauce based |
| Spice | Adjustable with kimchi | Mild or spicy (bibim) | Mild, soy-forward |
| When eaten | Often after yakiniku | Summer staple in Korea | Anytime, ramen shops too |
| Origin | Morioka, 1954 | Korea | Beppu, 1950 |
Morioka Reimen vs Beppu Reimen
These two Japanese styles differ clearly. Morioka reimen has a clear, sour broth and thinner, chewy noodles. Beppu reimen uses a dark, soy-based broth and thick noodles. Morioka’s style grew from yakiniku shops, while Beppu’s came from ramen shops.
Is Morioka Reimen Only for Summer?
The name suggests a summer dish. Yet locals eat it all year. Even in winter, shops serve it, and customers order it happily.
The reason is simple. The broth is rich and warming in flavor, even when chilled. Besides, the yakiniku-finish habit does not depend on the season. Once a dish becomes comfort food, the weather matters less.
How Much Does Morioka Reimen Cost?
Morioka reimen is affordable for travelers. A regular bowl usually costs about 750 to 1,000 yen. Larger servings run closer to 1,200 to 1,300 yen. Yakiniku shops may price it a little higher. Overall, it offers solid value for a filling bowl.
Best Places to Try Morioka Reimen
Morioka City is the heart of the scene. Many shops cluster near Morioka Station. Some are yakiniku restaurants, while others specialize in reimen.
Seirokaku (near Morioka Station)
Seirokaku is a popular yakiniku shop across from JR Morioka Station. Its reimen uses a rich beef-shin broth with deep flavor. The noodles are chewy and full-bodied. You can choose from seven spice levels.
- Area: Morioka Station front.
- Known for: rich broth, seven spice levels.
- Price: about 1,000 yen (regular), 1,200 yen (large).
Pyonpyonsha Inaricho Main Store
Pyonpyonsha is a famous name for Morioka reimen. It serves a light beef-bone broth with homemade kimchi. The smooth noodles are a real highlight. Add more kimchi, and the bowl grows spicier.
- Area: Inaricho, Morioka.
- Known for: homemade kimchi, smooth noodles.
- Price: from about 850 yen.
Yakiniku Reimen Shokudoen (Oshu)
This long-running shop makes its soup, noodles, and kimchi in house. Cooks simmer beef and vegetables for six to seven hours. The result is a clear, golden, beef-rich broth. They have followed the same recipe for over 30 years.
- Area: Oshu, Iwate.
- Known for: handmade noodles, 30-year recipe.
- Price: from about 750 yen.
Conclusion
Morioka reimen blends Korean roots with local Iwate taste. The chewy noodles, chilled beef broth, and kimchi make it special. It also lets you control the spice, bowl by bowl.
Who should try it? Anyone who loves cold noodles, or wants a fresh finish after yakiniku. It also suits travelers chasing all three Morioka noodles. To plan more, explore our wider Iwate food guide.
Morioka Reimen FAQ
Is Morioka reimen Korean or Japanese?
It is both, in a sense. The dish has Korean roots, brought over in 1954. However, it grew into a distinct Morioka style. Today, people see it as a local Iwate specialty.
What are the noodles made of?
Shops blend wheat flour and potato starch. This mix gives the noodles their chewy, clear texture. They feel thick yet smooth. That bite is a key part of the dish.
Why is fruit sometimes added?
Fruit adds a sweet, cooling accent. Many shops use pear or watermelon. The sweetness balances the spicy kimchi and rich broth. It may sound odd, but it works well.
Can I adjust the spice level?
Yes, easily. Most shops let you add or reduce kimchi. Some even offer separate spice levels. This makes the dish friendly for first-time visitors.
Is it only eaten in summer?
No, people enjoy it all year. Shops serve it even in winter. The savory broth feels satisfying in any season. Locals often eat it after yakiniku regardless of weather.
How is it different from Korean naengmyeon?
The noodles and broth differ. This dish uses a wheat-and-starch noodle with a beef broth. Korean naengmyeon often uses buckwheat and a different cold base. The Morioka version also leans on adjustable kimchi.
Where can I try it in Morioka?
Start near Morioka Station for easy access. Seirokaku and Pyonpyonsha are well-known names. Many yakiniku shops also serve it. Specialty reimen shops are worth seeking out too.
What are the Morioka three great noodles?
They are reimen, jajamen, and wanko soba. Each offers a very different experience. Reimen is cold and chewy. Jajamen is saucy, and wanko soba is a fast, refill-style meal.
References
- Iwate Prefecture Tourism Association, Morioka Reimen, https://iwatetabi.jp/ (Surveyed: June 2026)
- Pyonpyonsha, Official Site, https://www.pyonpyon.jp/ (Surveyed: June 2026)
- Odette (Seirokaku/GEN Plaza), Official Site, http://www.gen-plaza.com/ (Surveyed: June 2026)
Related Articles
- Morioka Jajamen (盛岡じゃじゃ麺) (Surveyed: June 2026)
- Wanko Soba (わんこそば) (Surveyed: June 2026)
- Beppu Reimen (別府冷麺) (Surveyed: June 2026)
- Iwate Food Guide (Surveyed: June 2026)
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