Hawaiian Saimin Recipe and History, Whats Cooking America (2024)

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Hawaiian Saimin Recipe and History, Whats Cooking America? ›

Being popular on the Hawaiian Islands for more than 100 years, it started in the early 20th century among immigrant Asian laborers on sugar plantations. To this day, saimin can be frequently consumed in small noodle shops, or found in home cooking.

Being popular on the Hawaiian Islands for more than 100 years, it started in the early 20th century among immigrant Asian laborers on sugar plantations. To this day, saimin can be frequently consumed in small noodle shops, or found in home cooking.

sai·​min ˈsī-ˈmin. : a Hawaiian noodle soup.

The difference between the noodle soups is minimal but distinct: Saimin noodles hold higher ash and egg content than ramen noodles, giving the former a chewier texture while keeping its thin shape. Saimin broth is also typically clearer than that which accompanies ramen.

The name saimin is the combination of two Chinese words: sai, meaning thin and min, which means noodle. It's believed that the dish originated during the early twentieth century plantation era as various Asian ethnicities – Chinese, Filipino, Japanese, Korean, Hawaiian and Portuguese — came together.

Among the immigrant population in Hawaii, one of the largest (besides the Chinese) and most influential (besides the Caucasian) immigrants were the Japanese and it is theorized that saimin was created by this ethnic group wanting to eat ramen.

But trying to claim its name origin makes it a Chinese dish is perhaps too narrow a view. Saimin was born from the so-called “mix plate” culture of Hawaii's sugar plantations in the late-nineteenth century and draws influence from Chinese, Japanese, Okinawan, Portuguese and Filipino cuisine.

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With each family crafting their own blend of broth, noodles, and flavoring there are overlapping recipe types that go under flavor categories of: alaea, shoyu, mushroom, shrimp, and beef types.

Saimin broth is traditionally made with dashi, a combination of powdered kombu (dried sea kelp) and flaked dried bonito (a tuna). Dashi is a Japanese condiment used widely as a foundation flavor in the cooking of Japan. Dashi powder is sold in packets and can be stored in a kitchen cupboard.

What is ramen without the soup called? ›

Again, both mazemen and abura soba are basically a bowl of ramen without a significant broth component. The main flavors in both come from the tare and the fat, which together form the sauce that ends up coating the noodles.

Basic saimin is often eaten as a snack, while more substantial versions can be made to make it a full meal. The noodles are thin and white and usually a softer texture than that found in ramen. The broth is typically clear and made with a light dashi (or Japanese) stock.

Japanese Ramen meets the flavours of Mexico with sweetcorn, colourful peppers, minced meat and jalapeno chillies. Prepare the noodles according to the package instructions. Fry the minced meat in the heated oil for about 5 minutes.

The Japanese cut the noodles instead of pulling them by hand as the Chinese did, but they kept one aspect of hand-pulling: The word “ramen” is a variation of the Mandarin term for “pulled noodles.” (The original moniker, “Shina soba,” quickly came to be seen as offensive.)

1. long, thin noodles used in preparing various Japanese dishes. 2. a soup made of broth and vegetables and served with such noodles.

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By 1200 AD the islands, by what some native scholars (kapuna) believe, were invaded by Tahitian priests and warriors. Led by a priest named Paao, they established a caste based social system and warrior society known as the Kapu system.

Named “Pali” meaning "cliff" in Hawaiian, the Pali Lookout is the site of the Battle of Nuʻuanu, where in 1795 King Kamehameha I won the struggle that finally united Oʻahu under his rule. This fierce battle claimed hundreds of soldiers' lives, many of which were forced off of the Pali's sheer cliffs.