Cold, straight, medium-thick noodles served with boiled cabbage, cucumber and spring onion, dipped into a chilled soy and seafood-stock sauce loaded with chilli and sesame.
Hiroshima tsukemen is a postwar city invention and differs from the hot, thick dipping noodles found elsewhere in Japan: here both the noodles and the sauce are served cold, and the vegetables are part of the dish rather than a garnish. Bakudanya, trading from Shintenchi, is the shop most credited with carrying the style beyond the prefecture, and its graded heat scale, running from no chilli to a level few finish, is now imitated across the city. Cold noodles suit the humid Seto Inland Sea summer, which is why the dish peaks between June and September.
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