Jajamen

One of Moriokas three great noodle dishes, jajamen features chewy flat noodles topped with a rich meat miso, cucumber, and green onion, all tossed together before eating. It looks simple, yet the way you mix it and adjust the seasonings changes its character entirely, and that depth is its charm. Homey and approachable, it has long been loved by the people of Morioka as an everyday flavor.

Highlights

The joy of jajamen lies above all in the process of finishing the flavor yourself. When it arrives, the basic step is to mix the meat miso thoroughly into the noodles so the seasoning coats everything. Then you can add grated ginger, garlic, chili oil, or vinegar to taste, and the flavor opens up dramatically. When you are nearly done, you crack a raw egg into the meat miso left on the plate and have hot noodle water poured in for a finishing soup called chiitantan. It is only with this final bowl that jajamen truly reaches its full appeal.

Enjoying the Seasons

Served warm, jajamen heats you from the core in the cold season. It is perfect when you want a comforting pause on a wintry day in Morioka. At the same time, its bright, seasoning forward taste does not feel heavy even in summer, and a good dose of vinegar makes it pleasant on a hot day. Adjusting the condiments to match the season is part of the fun.

Access and Basic Information

Shops specializing in jajamen are scattered throughout the city of Morioka. Many are easy to reach from Morioka Station, making them convenient stops between sightseeing spots. If it is your first time, ask how to eat it when you order, and you will be able to enjoy it all the way through to the finishing chiitantan.

A Quick Tip

At first, simply mix it very well. That is the surest path to a delicious bowl. If the flavor starts to feel monotonous, add condiments little by little to enjoy the change. And do not forget the finishing chiitantan. Leaving a few noodles behind lets you savor every last bit.