SAIMIN

Soft wheat-and-egg noodles in a clear, light, dashi-based broth built from kombu, dried shrimp, and bonito flakes. Garnished with diced green onion, thin slices of kamaboko (fish cake), char siu, and sometimes Spam, egg, or nori. The broth is deliberately lighter than ramen — clean enough to see the chopsticks through, but carrying deep, layered umami from the dried shrimp and kombu. Every saimin establishment guards its broth recipe. Table condiments are Chinese hot mustard and shoyu, added in small quantities to taste. Barbecued teriyaki beef sticks are the traditional side dish — the surf-and-turf of the plantation noodle stand.

Hawaiian