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Noodle war
It can be said that modern Japan is a leading nation when it comes to noodles. From ramen (which is distinct from the Japanese-style ramen found in China and Taiwan), to Italian pasta, to traditional Japanese soba and udon, noodles of all kinds are enjoyed throughout Japan. There are even original Japanese creations that don’t exist in their home countries. While it is common for people from the home country to be surprised by creative dishes, Japan stands out with its abundance of original creations, not limited to just noodle dishes.
During the Sengoku period, various noodle dishes competed in the city of Shizuko. While soba, which was the most readily available, was the strongest, udon and ramen were not far behind. However, the ramen of that time was different from the wheat flour and water-based noodles of modern Japan. It was made with wheat flour, water, and salt, similar to Chinese la mian. As a result, the noodles were characterized by their lack of firmness and softness. While there were some variations that used kansui, it was costly to prepare, so it was generally replaced with the ash residue from burning grass and wood, similar to how it is done in Okinawa soba.
“Welcome, welcome. Our soba is the best in Owari!”
“Nonsense! A real man would prefer udon over soba!”
“What did you say! Somen is definitely better than udon or soba!”
“How about trying our new ‘ramen’? You can enjoy a taste that is different from soba or somen!”
Everywhere, along with the calls from the barkers, there were words criticizing other types of noodles. Shizuko could only dryly laugh at the strange and chaotic world.
“It’s good to have energy, but having too much can also be a problem.”
Shizuko felt the urge to leave when she saw the rowdy and confrontational atmosphere. However, she couldn’t just leave without conducting her inspection, so she reluctantly walked down the street. Every shop had flashy banners that caught the customers’ attention. Words like “founder” and “original” were written everywhere, but even the person who wrote them probably didn’t know what they truly meant.
“Soba, somen, udon, and ramen are the four major noodles, right? They also pay attention to what they put on top.”
Even with soba alone, there were shops that topped it with tempura, tempura crumbs, green onions, vegetables, and even fish. There were various types of soba, such as mori soba, zaru soba, and kake soba, allowing for different combinations and enjoyment.
“Hey! Zaru soba should definitely be served on a bamboo sieve!”
“You fool! It’s a tradition to serve zaru soba on a seiro! Using a bamboo sieve is heresy!”
“Oh, come on! Tempura should be added at the end!”
“Don’t you dare crush the egg on the tsukimi soba!”
However, the variety of combinations also meant that different factions formed regarding how to eat the noodles. Indeed, there were people arguing about the proper way to eat noodles everywhere.
It’s good to have liveliness, but Shizuko’s head started to ache, wondering if that energy couldn’t be directed towards something else. However, the fact that economic resources were allocated to meals, especially taste, indicated that people had some leisure. In times of leisure, various cultures, including food culture, are nurtured. But in times of hardship, no extravagant culture is born, and meals become simple.
“If they’re so passionate about noodles, it’s probably the same for other things, right?”
Meals are a measure of civilization and can be said to be a microcosm of a country. What people eat on a daily basis reveals the country’s productivity and economic strength, and the variety of menus indicates that surplus production is being distributed to many people. The abundance of ingredients indicates the development of distribution, and the colors and appearance of dishes reflect the refinement of people’s aesthetic sense. Cooking may be just food, but it teaches us the measure of a country’s culture and civilization.
After passing through the street lined with noodle shops, Shizuko walked along other restaurant streets.
“They’re not much different from each other.”
“It’s not just about noodles, after all.”
Keiji teased Shizuko, whose head was starting to ache. The provocative banners that were no different from the noodle shops, the calls that could be heard everywhere, and the passion for food were not inferior to the noodle dishes.
“There’s a port nearby. And there’s plenty of food being produced through aquaculture. The blessings of the mountains are also flowing to some extent. It’s no wonder the people of this city are passionate about cooking, right?”
“Being too passionate can also be a problem. But as long as they’re not resorting to violence or destroying shops, it’s probably fine. To those who don’t know the situation, it may just look like a rough street.”
The reason Shizuko was inspecting the restaurant street was because complaints had accumulated to a certain extent. Without knowing the circumstances, the hustle and bustle of the restaurant street seemed like an inescapable scene. To confirm whether it was simply excessive passion or a potential conflict, Shizuko had to conduct an inspection. Shizuko didn’t bring anyone else except Keiji to prevent others from knowing that it was an inspection, so as not to provoke people.
“I walk down this street often, so I thought it would be fine.”
“If there was really a danger, there would have been reports before this. But we can’t just leave it alone. We need to see and hear for ourselves.”
“That’s true. Well, if there’s no problem, let’s just eat something casually and go.”
“That’s not a bad idea. But if we don’t go back, it would be unfair to those who are cooking at home.”
“You’re right.”
Keiji nodded in agreement with Shizuko’s words. After completing the inspection of the restaurant street, Shizuko returned home with Keiji. After lunch, she wrote a report about the restaurant street.
The content of the report stated that there was no need for intervention.