[Zha Jiang Mian]
A dish to eat when you want to boost your energy despite the heat. Among these dishes, zha jiang mian, which stimulates the appetite, is one of the most energizing dishes, isn't it? Zha jiang mian (炸醤麺) is a dish made by topping wheat noodles with stir-fried minced pork (炸醤), and is said to have originated in Shandong Province, China. It is said to have spread to Japan and Korea through the migration of Chinese immigrants in the late 19th to early 20th centuries, evolving into unique variations adapted to the local tastes and culinary cultures of each region.
The name “zha jiang mian” comes from the Chinese characters “zhà” (to stir-fry), “jiàng” (miso or paste-like seasoning), and ‘miàn’ (wheat noodles), meaning “noodles topped with stir-fried miso (meat miso).” In China, it is commonly made with “huangjiang” (yellow bean paste), a fermented soybean miso, mixed with ground pork and finely chopped vegetables, and served with thick noodles. It is a popular everyday noodle dish in Beijing and Shandong, enjoyed both at home and in restaurants.
Zha jiang mian became popular in Japan after World War II and became a staple menu item at local Chinese restaurants, known as “machi-chuka.” In Japan, sweet meat miso made with sweet soy sauce or miso is the mainstream, and the flavor has been adapted to suit Japanese tastes. Along with the development of ramen culture, it began appearing on menus at ramen shops and Chinese restaurants as a “dry miso-flavored noodle dish,” and is now sometimes positioned as the counterpart to “soup-based ramen.” In summer, a cold version called “cold zha jiang mian” also appears, enjoyed at home with colorful toppings. In Japan, the local dish “jajamen” from Morioka has also evolved uniquely. It originated from an attempt to recreate the zha jiang mian eaten in Manchuria before World War II and is now a beloved specialty of Morioka.
In Korea, it has developed uniquely as “jajangmyeon (짜장면).” It originated when Chinese immigrants from Shandong Province brought it to Incheon around 1905. Initially, it was Chinese-style, but eventually, Korean-style black bean paste “chunjang” was used, and it evolved into a noodle dish with a sweet and rich black sauce based on onions and pork. Today, it is a staple of takeout and dining out, loved by people of all ages and genders as one of the nation's favorite foods. Jajangmyeon also frequently appears in Korean films. One particularly memorable scene is from Bong Joon-ho's film “Parasite,” where a dish made with instant noodles called “Chapaguri” (a combination of “Chapagetti” and “Neoguri”) and high-quality Korean beef (Hanwoo) symbolizes the gap between the rich and the poor. I'm sure many people, including myself, were tempted to try it after seeing that scene.
Additionally, in Korea, there is a unique holiday called “Black Day” on April 14 every year. It is a day when singles who did not make any progress on Valentine's Day or White Day gather wearing black clothes, and eat jajangmyeon with black sauce to comfort each other.
Recently, I had the opportunity to eat jajangmyeon at a Korean restaurant in Shin-Okubo, Tokyo. The noodles are tossed in a sweet and rich black sauce, accompanied by pickled radish and onions marinated in vinegar for a refreshing touch. The dish is traditionally served with “tangsuyuk,” fried pork topped with a sweet and sour sauce, and the portion was so generous that it was hard to finish, making for a very satisfying meal.
The types of miso used vary by country, but each has its own unique character and charm. The aroma and umami of stir-fried miso stimulate the appetite, and just imagining it makes me feel energized.
Seiryugama's Shallow Bowl
https://www.shokunin.com/en/seiryu/asabachi.html
References
https://ja.wikipedia.org/wiki/炸醤麺
https://www.marukome.co.jp/marukome_omiso/hakkoubishoku/20160125/6136/
https://ja.wikipedia.org/wiki/チャジャンミョン
https://paochai.jp/media/zha-jiang-mian
https://s-style.machico.mu/pickup/44715
https://www.konest.com/contents/korean_life_detail.html
https://www.dailyshincho.jp/article/2020/01051101/?all=1&page=2
