Morioka Reimen Recipe — Chewy Cold Noodles with Kimchi
Morioka, the capital of Iwate Prefecture in Japan’s Tohoku region, has three famous noodle dishes — wanko soba, jajamen, and reimen. Of the three, reimen (冷麺, “cold noodles”) is perhaps the most surprising to first-time visitors. It arrives at the table looking almost like naengmyeon — a bowl of clear, cold broth, translucent noodles, kimchi, a halved egg — yet the texture is distinctly Japanese: thicker, more dramatically chewy, and unmistakably its own thing.
Morioka reimen was introduced to Japan in 1954 by Zainichi Korean Yang Yong-cheol, who brought the naengmyeon tradition from North Korea and adapted it to local tastes at his Morioka yakiniku restaurant. The result is a dish that sits at the fascinating crossroads of Japanese and Korean food cultures — and one you can recreate at home with a beef-chicken bone broth and the right noodles.
- How Morioka reimen differs from Korean naengmyeon (5+ point comparison table)
- How to make the combined beef-chicken bone broth
- Noodle guide: wheat + starch blend, extreme chew technique
- Full assembly: kimchi, cucumber, egg, and seasonal fruit (watermelon or apple)
- Crosslinks to the naengmyeon recipe for side-by-side home cook comparison
Table of Contents
- Morioka Reimen vs Korean Naengmyeon — Comparison Table
- Ingredients
- The Broth: Beef Bone + Chicken Stock
- Noodles: Wheat + Starch for Extreme Chew
- Assembly: Kimchi, Cucumber, Egg, and Seasonal Fruit
- Pro Tips for the Perfect Bowl
- FAQ
- Recommended Items
- Sources & References
Morioka Reimen vs Korean Naengmyeon — Comparison Table
Both dishes share roots, but a decade of Japanese adaptation means the two have diverged meaningfully. Here’s the side-by-side breakdown — handy if you’re choosing which to cook this weekend or curious about the culinary history.
→ Scroll right to see all columns on mobile
| Feature | Morioka Reimen 盛岡冷麺 | Korean Naengmyeon 냉면 |
|---|---|---|
| Origin | Morioka, Iwate, Japan (1954); inspired by naengmyeon | Pyongyang / Hamhung, North Korea; Joseon period |
| Noodle Composition | Potato starch + wheat flour + white buckwheat flour (majority starch) | Buckwheat + sweet potato / arrowroot starch (majority buckwheat) |
| Noodle Appearance | Semi-translucent, thick, round cross-section (extruded) | Dark brownish, thinner, flat or round |
| Chewiness | Extremely chewy (notably denser than naengmyeon) | Chewy, but lighter; Pyongyang style is more delicate |
| Broth | Beef + chicken stock, soy sauce, dried shiitake — savory, rounded | Beef bone + dongchimi (radish water kimchi) — lighter, tangy |
| Kimchi Topping | Always present; a signature of the dish | Optional; more common in bibim style |
| Seasonal Fruit | Watermelon, apple, or persimmon — changes by season | Korean pear is standard |
| Yakiniku Connection | Traditionally eaten as a closing dish at yakiniku restaurants | A standalone dish; also popular at Korean BBQ restaurants |
In Morioka’s many yakiniku restaurants, reimen is the standard way to end a meal — much like zosui (rice porridge) or naengmyeon at Korean BBQ spots. The cold broth and chewy noodles cut through the richness of grilled meats beautifully. Try making reimen to serve alongside grilled kalbi or samgyeopsal for the full experience.
Ingredients (serves 2–3)
For the broth
- 1.1 lb (500 g) beef shank or short rib, bone-in if possible
- 2 cups (480 ml) chicken stock (homemade or low-sodium store-bought)
- 4 cups (950 ml) cold water
- 2 dried shiitake mushrooms
- 1 garlic clove
- 1 green onion stalk
- 2 tsp soy sauce
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
For the noodles
- 7–9 oz (200–250 g) dried reimen noodles (sold at Japanese grocery stores and online) or Korean naengmyeon noodles as substitute
- Alternatively: 100% buckwheat soba + a few sheets of rice paper soaked and sliced (for a starch component substitute)
Toppings
- Sliced beef shank (from the broth)
- Kimchi — ¼ cup per serving (use well-fermented, assertive kimchi)
- ½ English cucumber, julienned
- 2 hard-boiled eggs, halved (cooked 10 minutes in boiling water)
- Seasonal fruit: 2–3 thin slices of watermelon (summer) or thinly sliced apple or Asian pear (autumn)
- Yellow mustard (gyeoja / English mustard) for tableside serving
- Rice vinegar for tableside serving
The Broth: Beef Bone + Chicken Stock
Morioka reimen broth is distinctly different from Korean naengmyeon broth. Where naengmyeon leans on the tangy dongchimi brine, Morioka reimen is built on a rounded, savory beef-chicken double stock with the earthy depth of dried shiitake. The result is heartier and less acidic — closer to a Japanese-style clear soup than a Korean cold broth.
Building the broth
- Rinse beef under cold water. Place in a pot, cover with cold water, bring to a boil for 5 minutes, then drain (blanch to remove impurities).
- Return beef to the clean pot. Add 4 cups cold water, chicken stock, dried shiitake, garlic, green onion, salt, and pepper.
- Bring to a boil, reduce heat, simmer partially covered for 1 to 1.5 hours until beef is tender.
- Remove beef (reserve for topping, sliced thin against the grain). Strain broth through a fine mesh; discard solids including shiitake.
- Season strained broth with soy sauce. Taste cold (cool a tablespoon in ice water) — cold broth needs slightly more seasoning than hot broth.
- Cool completely, refrigerate. Skim solidified fat before serving.
Use 2 cups (480 ml) low-sodium beef stock + 1 cup (240 ml) chicken stock + 1 cup (240 ml) water + 1 tsp soy sauce + ½ tsp salt. Chill thoroughly. The flavour is less deep but perfectly serviceable for a weeknight bowl. Add 1 tsp rice vinegar to lift the flavour.
Noodles: Wheat + Starch for Extreme Chew
Morioka reimen noodles are more dramatically chewy than any other cold noodle in Japanese cuisine. The secret is the high proportion of potato starch — starch forms a denser, more elastic gluten-free network compared to buckwheat, giving the noodle its characteristic thick, springy chew. The semi-translucent appearance is another starch quality.
Noodle options
- Dried reimen noodles (盛岡冷麺, sold at Donki Donki, Japanese grocery stores, Amazon Japan) — the authentic choice
- Korean naengmyeon noodles — best substitute; slightly different composition but similar result
- Glass noodles (harusame) mixed with buckwheat soba — an improvised blend that approximates the starchy chew reasonably well
Cooking the noodles
- Bring a large pot of unsalted water to a vigorous boil. Add noodles and cook per package (typically 5–7 minutes for dried reimen).
- Drain and immediately transfer to a large bowl of ice water for at least 1 full minute.
- Using your hands (or tongs), rub the noodles gently under cold running water to remove starch and boost the springy texture.
- Drain completely. The noodles should be firm, cold, and almost elastic to the touch.
Assembly: Kimchi, Cucumber, Egg, and Seasonal Fruit
The assembly of Morioka reimen follows a structured plating that reflects its yakiniku restaurant origins. Each topping has its place; the fruit is the wild card that locals swap seasonally.
Bowl assembly
In summer, Morioka reimen is almost always served with a slice or two of watermelon. This is not decoration — the sweetness of the watermelon contrasts with the savory broth and spicy kimchi in the same way Korean pear does in naengmyeon. In autumn, apple or persimmon take the watermelon’s place. At home, use whatever sweet, crisp fruit is in season.
- Divide cooked, chilled noodles into deep bowls. The noodles should be cold enough to feel almost refrigerator-cold.
- Pour ¾–1 cup (180–240 ml) ice-cold broth over the noodles. Add 2–3 ice cubes to the bowl.
- Arrange toppings around the edges in separate “stations”: sliced beef, kimchi (drained slightly), julienned cucumber, egg half, and seasonal fruit slices.
- Add a small dab of yellow mustard (gyeoja or English mustard) alongside.
- Serve immediately with rice vinegar on the table — diners add it tableside to taste.
Pro Tips for the Perfect Bowl
Keep everything cold
Reimen is meant to be eaten cold — and not just “room temperature.” Chill your serving bowls in the freezer for 10 minutes before assembly. Use ice-bathed noodles straight from the bowl of ice water. Pour broth straight from the refrigerator. The dish deteriorates quickly at room temperature — eat immediately after assembly.
In Morioka restaurants, the waitstaff often applies a small amount of mustard and vinegar before bringing the bowl to the table. At home, set both on the table and let diners add to taste. The mustard brings a mild sinus-clearing sharpness; the vinegar adds brightness and keeps the palate refreshed through the bowl.
Season cold, not hot
Our perception of salt changes at low temperatures — cold food tastes less salty than the same food warm. Season your broth after it is fully chilled. Taste it cold, in the bowl, before serving. If it seems flat, a few more drops of soy sauce and a touch of salt will bring it back into focus without making it overpowering when warm.
FAQ
Q: Where can I buy reimen noodles outside Japan?
A: Morioka reimen noodles (盛岡冷麺) are sold at Japanese grocery stores (Mitsuwa, Marukai, Nijiya in the US) and online. If unavailable, Korean naengmyeon noodles are the closest substitute in terms of starch content and chewiness. Do not substitute standard ramen, soba, or rice noodles — the texture difference is too pronounced.
Q: Is Morioka reimen the same as Korean naengmyeon?
A: They share a common ancestor, but are now distinct dishes. The key differences: Morioka reimen uses a higher proportion of potato starch (making the noodles thicker and more translucent), a beef-chicken double broth instead of the dongchimi-forward Korean broth, and always includes kimchi as a fixed topping. The seasonal fruit (watermelon, apple) versus Korean pear distinction is another giveaway. For a detailed side-by-side, see the Korean Naengmyeon recipe.
Q: What fruit works best in reimen?
A: Traditionally, Morioka reimen uses watermelon in summer, apple or pear in autumn, and persimmon in late autumn. The fruit needs to be sweet and firm — mushy or very ripe fruit won’t survive the cold broth. Avoid citrus fruits (too acidic) and tropical fruits (flavour clash). Asian pear or a crisp, not-too-sweet apple like Fuji or Honeycrisp is the best year-round option outside Japan.
Q: Can I make reimen without any special noodles?
A: For the closest substitute in a pinch, use Korean naengmyeon noodles — they use a similar starch-buckwheat blend. A second option: mix equal parts of cooked glass noodles (harusame, made from potato starch) and thin buckwheat soba, serve side by side in the bowl. The individual textures are different, but together they approximate the dense-chewy reimen experience. It is not authentic, but it is far better than standard ramen noodles.
Recommended Items
For diners who want to add heat to their reimen bowl, gochujang is the traditional condiment. O’food’s medium spice level is well-suited to cold noodle dishes where you want controlled heat without overwhelming the delicate broth.
The best widely-available substitute for Morioka reimen noodles. The buckwheat + starch blend closely matches the dense chewiness of reimen. Can also be used as the noodle base while you make Morioka-style broth separately.
A small drizzle of toasted sesame oil added to the finished bowl lifts the aroma and rounds out the savory broth. Korean-style sesame oil is richer in flavour than the Japanese variety — worth having in the pantry for both reimen and naengmyeon.
→ See also: Korean Naengmyeon Recipe — Ice-Cold Buckwheat Noodles at Home | The Complete Guide to Homemade Ramen — 11 Styles Compared
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Sources & References
- Morioka Reimen — Wikipedia (history, noodle composition, regional context)
- Morioka Reimen (盛岡冷麺) — Food in Japan
- Morioka Reimen Noodles — Iwate Official Travel Guide
- Morioka Reimen from Morioka City, Iwate — Zojirushi Food & Culture Blog
- Morioka Reimen — Kyuhoshi
- Naengmyeon — Wikipedia (for comparison context)
- Morioka-Style Cold Ramen — Food and Meal — English-language homemade recipe for Morioka reimen, covering the beef-chicken broth, springy potato-starch noodle preparation, and traditional toppings including kimchi and seasonal fruit.
- Morioka Cold Noodles “Shokudoen” — Cookpit (English) — Professional-quality reproduction recipe for Morioka reimen from the original Shokudoen restaurant, with precise broth ratios and noodle technique guidance.
本レシピはHowToCook.jp編集部が一般的な調理法を元に独自にまとめたものです。特定の料理人・飲食店の公式レシピではありません。
This recipe is independently developed by the HowToCook.jp editorial team based on general cooking methods. It is not an official recipe from any specific restaurant or chef.
情報の最終確認日: 2026年02月 / Last verified: February 2026