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Taiwan mazesoba (Japanese: 台湾まぜそば, lit. ' Taiwan mixed noodles ') is a dry noodle dish that originated in Nagoya, Aichi Prefecture, Japan, and is now considered a Nagoya delicacy. [1] The dish was popularized by the ramen chain Menya Hanabi in 2008.
Other variations also include toppings like raw garlic, raw egg, cheese, and minced meat, which are mixed with the noodles before eating. [2] Mazesoba was introduced in the 1950s with Chin Chin Tei opening up in Musashino City in the 1950s. [citation needed] The largest mazesoba chain in the world is Kokoro Mazesoba. [3]
The name means "cold Chinese noodles." Mazesoba (まぜそば: wheat noodles served with a number of savory toppings, including raw egg, ginger, and meat; Okinawa soba (沖縄そば): thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen.
To make sauce: With a fork, mix equal parts sesame oil and soy sauce in a small bowl until well incorporated. To soft boil egg: Fill a small sauce pan with a few inches of water. Bring to a boil.
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