Japanese food is mostly light, but why is Lamian Noodles in Japan especially salty?

The so-called Japanese food tastes light. . . I have been to Japan four times, and I feel that this statement is getting more and more unreliable. There are indeed many light dishes in Japanese meals, such as seafood sashimi.

Kyoto

Tofu is really delicious and refreshing, but there are also many dishes with heavy oil and salt, which may be healthier than other cuisines.

Speaking of Lamian Noodles, Lamian Noodles and Lamian Noodles in Lanzhou are two opposite directions, and Lamian Noodles in Lanzhou is basically clear soup. Lamian Noodles, Japan pays the most attention to thick soup, and it must be heavy oil. Secondly, there is more salt. Many Lamian Noodles have some pickles, which are more salty.

Kyoto

Lamian Noodles is salty. If you go to Shikoku, you will basically feel a lot of salt in the bowl, and most of the side dishes are pickles. After eating a bowl of noodles, my mouth is almost salty Northeast Japan is also a heavy taste, so the incidence of gastric cancer in northeast Japan is relatively high in Japan.

As far as the different Japanese-style Lamian Noodles I have tasted is concerned, it is basically a heavy taste. I'll give you some chestnuts:

Yilan Lamian Noodles in Fukuoka, Kitakyushu is quite famous. There are two main differences. One is that the seats are arranged around the kitchen with partitions between them. Right in front of the seat is a small window with a bamboo curtain. The waiter is inside, and the ticket bought by the ticket vending machine outside the door is handed to the waiter through the window. After a while, the waiter will bring noodles. It's the most private noodle restaurant I've ever seen. It doesn't matter how loud it is when you eat noodles in it. The second feature is the standard face of the signboard, with five bowls. The spicy and salty taste is just right and strong, so it won't make you feel unbearable.

Kumamoto Lamian Noodles in central Kyushu has a completely different flavor. Walking in Kumamoto Street, I often smell a stinking smell in the air. Later, I learned that this is a major feature of Kumamoto Lamian Noodles, which is enhanced by frying garlic. Whether it's South Kyushu or Kitakyushu, Lamian Noodles is a thick piece of meat.

Based on the thick white pig bone soup, it is far from the word "light".

The "Lamian Noodles" in the "Xiaodou Noodle Restaurant" in Shikoku Azukijima is the saltiest Japanese Lamian Noodles I have ever eaten. The signboard in the store is the set meal of soy sauce, Lamian Noodles and rice. The famous Xiaoyue Island soy sauce is used for soy sauce Lamian Noodles, and "cooked rice" is a famous product of Xiaoyue Island. It is soy sauce marinated with by-products of soy sauce brewing such as dried fish and seaweed. Both are very salty. At the end of eating, the salty taste in the mouth can only be solved by drinking water. Eight glasses of water a day is definitely not a problem.

In addition, many Japanese ramen restaurants can order a bowl of rice at the same time when eating noodles, so that they can be full and not so salty.