In Hawaii, the largest supplier of udon, ramen or any type of Japanese noodle is Sun Noodle. The company’s Honolulu factory (they also have a factory in Los Angeles, Calif.) produces more than 11,000 pounds of fresh noodles a day. Fortunately for noodle lovers on the Mainland, Sun’s Honolulu factory ships their many varieties of Hawaii-made noodles across the country, and you may even be able to find their ramen kits at a store near you.
1 thumb-sized piece of fresh ginger, 5 dried shitake mushrooms, 1 small sheet of dashi konbu (dried kelp), 2 quarts of water, and 1 teaspoon Hawaiian salt, or more to taste 1 tsp. monosodium glutamate (MSG or Ajinomoto).
Here is Kau Kau’s version of an island-inspired saimin broth made with dried ebi. Try chicken bones or pork if you’re not a fan of shrimp for a rich, flavorful broth.
Hawaii-Style Saimin Broth (excerpted from Arnold Hiura’s 2009 book, “Kau Kau: Cuisine and Culture in the Hawaiian Islands”) Reprinted with permission. ).
We do, however, have a tasty homemade broth recipe—straight from the pages of the new Hawaii food tome, Kau Kau: Cuisine and Culture in the Hawaiian Islands. The book, by Hawaii writer Arnold Hiura, is stuffed with the histories, stories and recipes of our favorite Hawaii foods.
How is it served and consumed?
The soup is assembled in capacious, individual pots. A spoon is advised for beginners, but chopsticks offer the most authentic experience. The broth can then be sipped or slurped slowly after all the soft and crunchy pieces have been consumed.
Clear broth is a must for an appetizing saimin. The bones should be scalded for that, then rinsed with cold water. Cooking also has to begin in cold water. During cooking, scum should be regularly removed, and afterward, the broth should be sieved. Always prepare the soba noodles separately and serve them right away with the hot broth and garnishes.
Have you ever eaten saimin?
5 years ago, I went to a Hawaiian restaurant.
It had a high ceiling and a nice atmosphere.
I learned about the word “saimin”.
Although it had a Japanese sound to it, the name of the food didn’t sound at all familiar.
I ordered it out of curiosity…
FAQ
Is saimin the same as ramen?
- Total Fat 8g. 12%
- Saturated Fat 2.7g. 14%
- Cholesterol 61mg. 20%
- Sodium 1380mg. 57%
- Potassium 311mg. 9%
- Total Carbohydrates 24g. 8%
- Dietary Fiber 0.2g. 1%
- Sugars 2.1g.
What kind of noodle is saimin?
Nutritional InformationHow many carbohydrates are there in Saimin? Carbohydrates 38g-How many net carbohydrates are there in Saimin? Net carbohydrates 34g-How much sugar is there in Saimin? Sugar 0g-How much fiber is there in Saimin? Fiber 4g16%
What does saimin taste like?
Sai, which means “thin,” and min, which means “noodles,” are two Chinese words that were combined to form the word “saimin.” The dish dates back to the late 1800s in Hawaii, during the plantation era, when employees from various ethnic camps would gather for meals and bring various ingredients to share.
What is saimin broth made from?
Saimin noodles are comparable to ramen, but the dough contains more eggs and more ash. The noodles have a stronger flavor and a chewier texture thanks to these ingredients. Typically, the noodles are served with a straightforward meat, such as char siu pork, in a clear broth.
