Today marks a significant milestone for the popular YouTube series Tasting History as it presents its very first episode dedicated to Japanese cuisine. Host Max Miller takes viewers back to the early Edo period (1603-1868) to delve into the creation of a simmered noodle dish known as nyumen. Through this culinary journey, viewers not only learn to cook a traditional dish but also explore the rich history and cultural significance of Japanese noodles, thanks to the sponsorship of Vite Ramen.
The recipe for nyumen is sourced from Ryori Monogatari, the oldest surviving cookbook published in Japan in 1643. This work, which has recently been translated by the team at Sengoku Daimyo, reflects the evolving food landscape of Japan, merging traditional practices with newer influences from Korea and Portugal during the 17th century. The Ryori Monogatari contains diverse recipes, including meat dishes featuring exotic ingredients like bear and otter, numerous seafood selections such as whale and fugu, and various vegetarian offerings.
Nyumen involves simmered somen noodles served in a flavorful broth. To create this dish, Miller details the process of preparing two essential ingredients: dashi and taremiso. Dashi, a traditional broth that dates back to the 600s, is pivotal in Japanese cuisine for its umami flavor. Meanwhile, taremiso is a simple mixture of miso paste and water, simmered at low temperatures to preserve its aromatic qualities.
The preparation of dashi involves soaking dried kelp (kombu) and adding bonito flakes (katsuobushi) to create a rich, flavorful broth. Meanwhile, the somen noodles are boiled and then rinsed in cold water, accompanied by cooked vegetables like eggplant and mustard greens.
As Miller discusses the different types of Japanese noodles, he highlights four main varieties: somen, udon, soba, and ramen—though ramen is a more modern addition. Most of these noodle types have origins linked to Chinese culture, with various legends surrounding their introduction to Japan. Through historical texts dating back to the 8th century, we learn that the earliest noodle types, made from rice flour, evolved significantly over time.
Miller explains how the somen noodles, in particular, were mentioned as early as 1343, and their intriguing preparation challenges traditional concepts of longevity and abundance in Japanese culture. Stories of long noodles suggest a wish for long life, while many noodle dishes showcase themes of health and prosperity celebrated during various festivals.
In an engaging twist, Miller shares the Nihon Shoki myth involving the sun goddess Amaterasu, her brother Tsukiyomi, and the deity Ukemochi. The myth gives insight into Japan's cultural relationship with food while depicting an unusual and darkly humorous origin story for agricultural products. This narrative resonates with the importance placed on food sources in Japanese tradition and emphasizes the connection between mythology and culinary practices.
Having navigated through the historical and cultural landscape, Miller demonstrates the final steps of preparing nyumen. The broth, enriched with taremiso, is heated before the noodles are combined with the vegetables. As he presents the finished dish, he reflects on the nostalgic aroma that evokes memories of Japan, illustrating how food has the power to transport us through time and space.
Miller shares not only how to appreciate the dish but explains the importance of slurping noodles as a way to cool them down and enhance the enjoyment of the rich flavors. His exploration of the dish culminates in a heartfelt appreciation for Japanese cuisine, noting its complexities and unique characteristics.
This inaugural Japanese episode of Tasting History serves as both an educational platform and a celebration of Japan's culinary heritage. By connecting traditional recipes with the rich context of their origins, Max Miller invites viewers on a flavorful journey through time. The episode concludes with a hopeful note, as Miller expresses his eagerness to explore more Japanese dishes in the future and encourages his audience to share their favorite noodle dishes.
Let us hope for more delicious explorations to come as Tasting History continues to enlighten food enthusiasts about the world's rich culinary traditions!
Part 1/8:
The Culinary Exploration of Japanese Noodles
Today marks a significant milestone for the popular YouTube series Tasting History as it presents its very first episode dedicated to Japanese cuisine. Host Max Miller takes viewers back to the early Edo period (1603-1868) to delve into the creation of a simmered noodle dish known as nyumen. Through this culinary journey, viewers not only learn to cook a traditional dish but also explore the rich history and cultural significance of Japanese noodles, thanks to the sponsorship of Vite Ramen.
The Historical Context of Japanese Noodles
Part 2/8:
The recipe for nyumen is sourced from Ryori Monogatari, the oldest surviving cookbook published in Japan in 1643. This work, which has recently been translated by the team at Sengoku Daimyo, reflects the evolving food landscape of Japan, merging traditional practices with newer influences from Korea and Portugal during the 17th century. The Ryori Monogatari contains diverse recipes, including meat dishes featuring exotic ingredients like bear and otter, numerous seafood selections such as whale and fugu, and various vegetarian offerings.
Recipe Breakdown: Nyumen
Part 3/8:
Nyumen involves simmered somen noodles served in a flavorful broth. To create this dish, Miller details the process of preparing two essential ingredients: dashi and taremiso. Dashi, a traditional broth that dates back to the 600s, is pivotal in Japanese cuisine for its umami flavor. Meanwhile, taremiso is a simple mixture of miso paste and water, simmered at low temperatures to preserve its aromatic qualities.
The preparation of dashi involves soaking dried kelp (kombu) and adding bonito flakes (katsuobushi) to create a rich, flavorful broth. Meanwhile, the somen noodles are boiled and then rinsed in cold water, accompanied by cooked vegetables like eggplant and mustard greens.
The Rich Cultural Heritage of Noodles
Part 4/8:
As Miller discusses the different types of Japanese noodles, he highlights four main varieties: somen, udon, soba, and ramen—though ramen is a more modern addition. Most of these noodle types have origins linked to Chinese culture, with various legends surrounding their introduction to Japan. Through historical texts dating back to the 8th century, we learn that the earliest noodle types, made from rice flour, evolved significantly over time.
Part 5/8:
Miller explains how the somen noodles, in particular, were mentioned as early as 1343, and their intriguing preparation challenges traditional concepts of longevity and abundance in Japanese culture. Stories of long noodles suggest a wish for long life, while many noodle dishes showcase themes of health and prosperity celebrated during various festivals.
The Enigmatic Myth of Tsukiyomi and Ukemochi
Part 6/8:
In an engaging twist, Miller shares the Nihon Shoki myth involving the sun goddess Amaterasu, her brother Tsukiyomi, and the deity Ukemochi. The myth gives insight into Japan's cultural relationship with food while depicting an unusual and darkly humorous origin story for agricultural products. This narrative resonates with the importance placed on food sources in Japanese tradition and emphasizes the connection between mythology and culinary practices.
The Final Touch: Cooking and Tasting Nyumen
Part 7/8:
Having navigated through the historical and cultural landscape, Miller demonstrates the final steps of preparing nyumen. The broth, enriched with taremiso, is heated before the noodles are combined with the vegetables. As he presents the finished dish, he reflects on the nostalgic aroma that evokes memories of Japan, illustrating how food has the power to transport us through time and space.
Miller shares not only how to appreciate the dish but explains the importance of slurping noodles as a way to cool them down and enhance the enjoyment of the rich flavors. His exploration of the dish culminates in a heartfelt appreciation for Japanese cuisine, noting its complexities and unique characteristics.
Conclusion
Part 8/8:
This inaugural Japanese episode of Tasting History serves as both an educational platform and a celebration of Japan's culinary heritage. By connecting traditional recipes with the rich context of their origins, Max Miller invites viewers on a flavorful journey through time. The episode concludes with a hopeful note, as Miller expresses his eagerness to explore more Japanese dishes in the future and encourages his audience to share their favorite noodle dishes.
Let us hope for more delicious explorations to come as Tasting History continues to enlighten food enthusiasts about the world's rich culinary traditions!