| Report |
A founder, Mr. Aoki, of "Shokudoen" built the Morioka Cold Noodle.
The thing of the northern Korean Peninsula was improved and the Morioka
Cold Noodle of thick noodles not using buckwheat flour was completed. Cold
Noodle becomes elastic noodles by the process which pushes out and makes
noodles.
As for the famous store eaten in Morioka, "Shokudoen", "Seirokaku", "Pyonpyonsha", etc. will be raised.
（At the Morioka cold noodle Pyonpyonsha）
The quantity of red pepper can be chosen now. since -- it is very hot when it asks for ordinary hardness. Red powder is attached to the bowl of Ushiro who ate here and there, and the inside of a mouth also smarts for a while. It is the taste which is likely to grow into a habit. They are the beautiful noodles which there is elasticity in noodles and were transparent. It is nice.
It is eaten freely also in a Korean-style barbecued beef store these days. It is difficult to say the difference from the store of the neighborhood. Is it the refined difference between touch and hardness?
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Japanese : Morioka-Reimen
| Materials : dogtooth violet starch, wheat flour, tail and the shin meat
of the cow, cock, kimchi, boiled egg, meat, cucumber, fruit |
/ Top > Morioka
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Cold Noodle 
