Even though tantamen is an adapted version of a Chinese dish into Japanese cuisine, it can’t miss its place in this blog. If you haven’t tried one, you are definitely missing something.
What is tantanmen?
I guess we have all heard of ramen. Well, tantanmen is a ramen that originated by adapting a Chinese dish, specifically from Sichan: the dan dan mian. You can find it at many ramen shops or Chinese restaurants in Japan.
What are its ingredients?
Basically, it is made of a very tasty and spicy broth, made with chili oil and a spicy paste, which gives it spiciness, and sesame oil, which provides it with flavor. In addition, it usually includes pork as meat, some green sprouts, bean sprouts, or different kinds of vegetables.
Is it worth a try?
Yes. Period. Actually, it depends on which ramen restaurant you go to, as the flavors are always different, and even the ingredients that are used differ from one to another. Near the house where I used to live, there was a ramen restaurant, and I dare say without a doubt, it is the restaurant I have visited the most in Japan, and it is none other than for its tantanmen. At this particular place, they add pork, minced meat, egg, long onion, and cashew nuts (and of course the noodles). And the broth is very tasty and spicy (my mouth is watering just thinking about it). However, I guess if you are not very tolerant of spiciness, it can be difficult to eat. But I know people who don’t even like spicy food and when they try it, they can’t stop eating it, even if they end up sweating.
