What is Tantanmen, The Spiciest Variety of Ramen

If you are learning how to prepare all the Asian recipes after gyoza, you should also know something more about tantanmen: one of the most popular specialties of Japanese cuisine, a dish that is a Japanese interpretation of a Chinese culinary tradition. We are talking about a spicy version of the classic ramen, now much loved in the West. Become famous for its rich flavor, for the strong spiciness and for its versatility, we will explain the reason for its growing success throughout the world.

From Beijing to Tokyo, the Origins of Tantanmen

If you know Chinese geography you should know that tantanmen was born in the Land of the Dragon, precisely in Chengdu, in the Sichuan region, famous for its pepper and chili pepper, which are also widely used in our recipes. The real name of the dish was dandanmian, a specialty of Sichuan cuisine created for street food in local markets. "Dandan" in fact means stick, a classic object used by traveling merchants to transport and sell the product. "Mian" means noodles, so if we wanted to give a translation to the name of the Chinese dish it would be: noodles carried with a stick.

The main part of the dish consists of the famous Asian noodles that are cooked with spicy condiments including sesame, chili pepper, garlic and ginger. In some versions you can also find minced pork, in addition to other ingredients that vary from region to region. The main characteristic of this dish is the rich, strong and very spicy flavor that comes from the use of red chili peppers and Sichuan pepper.

This dish arrived in Japan after the war, so in the early 50s, when it was introduced in the first local Chinese restaurants, and was particularly appreciated by the Japanese population. Here the name becomes tantanmen and the focus of the ingredients is more on those typical of Japanese cuisine. In fact, the dish is changed and adapted according to the tastes of the local people and today it is considered one of the most famous in the Land of the Rising Sun.

Unlike the Chinese one, tantanmen is defined as a super spicy variant of ramen: the broth ingredients change depending on the recipe. Generally they are prepared with oil and sesame paste (tahini), famous in Arab countries. To these are added soy sauce, spicy oil, chili pepper, minced pork and noodles.

The noodles, in particular, must be very firm to absorb the flavor of the broth and maintain a certain elasticity. Chicken or pork is usually used for the soup, to which the ingredients mentioned above are added. The most important part lies in the spiciness which is the distinctive feature of this dish which therefore differs from other types of ramen such as shoyu and tonkotsu.

A Dish That is Becoming Very Famous in The West Too

Tantanmen is a dish rich in history that has evolved from its Chinese origins and fit perfectly into Japanese gastronomy to conquer palates all over the world. With its spiciness, creaminess of sesame and versatility of ingredients it has become a beloved dish in many countries. The growing popularity of ramen has meant that many people want to try tasting different variations of this dish. Furthermore, spicy food, a fundamental characteristic of some countries such as those in Asia and South America, is also making inroads into the hearts of us Westerners and the flavor of tantanmen is a perfect choice for those who love these notes.

Another factor in the popularity of this dish is undoubtedly the growing Western curiosity towards Asian cuisine thanks to television programs, movies and cookbooks. If you have not eaten it yet, we absolutely recommend trying tantanmen, an experience that is worth choosing from restaurant menus.