The sheer variety of “tantanmen” in Tokyo reveals just how far this noodle dish has traveled from its Sichuan roots. Once sold by walking street vendors carrying their noodles and sauces in baskets attached to poles, there are now nearly as many interpretations of “dandan” noodles as there are restaurants. In Japan, tantanmen seems loosely defined, a chance to innovate; in some renditions, merely adding sesame paste is enough to call it tantanmen. Click on the link in our bio to see some of the top tantanmen restaurants in the capital. 📸 Florentyna Leow (@furochan_eats)
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Alo Japan.