Saimin
Type | Noodle soup |
---|---|
Place of origin | United States |
Region or state | Hawaii |
Serving temperature | Hot or warm (as 'fried saimin') |
Main ingredients | Dashi, egg and wheat noodles, green onions, and kamaboko |
Variations | fried saimin, saidon |
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori. When Chinese dumplings are added to the noodle soup, it is seen on menus as the heartier wonton min. All saimin establishments have their own, often secret recipe for the soup base, but primarily use kombu and dried shrimp as major ingredients. Common table condiments mixed in the saimin broth are Chinese hot mustard and soy sauce, added in small quantities according to each individual's taste. Many local residents of Hawaii also enjoy barbecued teriyaki beef sticks (skewers) or American hamburgers as a side dish.
Saimin was developed during Hawaii's
History
Etymology
Saimin is a compound of two Chinese words: 細 (
Origin
The precise origins of saimin as a dish is debatable. The clash of cultures in Hawaii makes it difficult to precisely pinpoint the exact beginning of saimin, but in turn makes this dish unique with roots set deeply in Hawaii's history. The earliest records of saimin identified the dish as being Chinese in origin. Many newspaper clippings of Hawaii's yesteryears mentioning saimin are also exclusively associated with the Chinese population and their neighborhoods. The majority of these associations are also subtly
It is certain that saimin, along with much of the contemporary
Among the immigrant population in Hawaii, one of the largest (besides the Chinese) and most influential (besides the Caucasian) immigrants were the Japanese[7] and it is theorized that saimin was created by this ethnic group wanting to eat ramen. Instead of a full replication, they were limited to the ingredients readily available to them in Hawaii, resulting in the creation of saimin. There are records of Japanese immigrants peddling saimin in Hawaii as early as 1915,[8] giving them a decent standing as its fore-bearer. However, the Japanese ramen theory also has many complications and anachronisms. During the same time period, ramen was not the widely popular phenomenon in Japan as it is known today[9] and would not be considered a food Japanese immigrants immediately associate with their homeland. To drive this point further, if indeed Japanese immigrants were attempting to recreate ramen in Hawaii, the common Japanese language did not use the word ramen (ラーメン) until about the 1950s. In Japan it was first known as shina soba (支那そば, lit. 'Chinese soba'),[10] as the ramen itself was a dish with Chinese origins.[11][12][13] Saimin noodles themselves are closer in characteristic to the curly yellow-colored Chinese egg noodles found in wonton noodles as opposed to the straight white wheat noodles consumed in Japan, giving Chinese immigrants an edge as the first developers of saimin.
Initial appearance
Saimin was first sold as a menu item in the early 1900s from unmarked and unnamed 'saimin wagons'[14] as "an immigrant family's first step into American entrepreneurship".[15] The noodles, broth, and toppings were made from scratch and prepared by hand in their homes. With all the components ready to assemble and serve, they would wheel out to a spot wherever there were plantation laborers looking for a cheap and quick bite to eat. As these families earned more money, they were able to set up shop at fixed locations.[16] The first of these saimin stands could be found near the old plantation towns and farms of Hawaii as early as the 1930s, feeding hungry fieldworkers for as little as $0.05 a bowl.[17]
Post-plantation popularization
As Hawaii gradually moved from an agricultural economy towards a more service-based economy in the 1960s and 1970s,[18] saimin stands moved away from the plantation fields with many more establishments opening near sporting venues, movie theaters, pool halls, and schools. Due to its timely preparation and warm broth, it became popular as a quick late night snack for young adults after a night out on the town. Also at this time several public schools throughout Hawaii began offering saimin as a regular option for students who did not want to eat the scheduled weekly menu.
It was not until the opening of
Modern period
Saimin became less popular in the 1980s and 1990s as the appearance of other exciting noodle soup dishes made their way to Hawaii such as tonkotsu ramen and pho.[21] As other forms of noodle soup grew in popularity, many saimin institutions closed, leaving saimin as a comfort food of nostalgic value to the older generation in Hawaii.
Historic saimin establishments
Several saimin establishments including saimin noodle factories and restaurants have become local landmarks in Hawaii and have attracted out-of-state visitors venturing off the traditional tourist-beaten paths. There are many that have closed their doors, such as Shiroma's Saimin
McDonald's saimin
Sullivan invited executives from the McDonald's corporation, including owner and business tycoon Ray Kroc for dinner at two family-owned, "hole-in-the-wall" saimin stands in Honolulu: Washington Saimin and Boulevard Saimin. That night, Sullivan convinced Kroc to expand McDonald's menu for the first time in its corporate history to include a local "ethnic" food. Researchers worked extensively with Washington Saimin to develop a recipe for McDonald's Hawaii. Sullivan secured deals with Ajinomoto, a local Japanese saimin noodle factory and fishcake supplier, to manufacture a special soup base.[26]
Saimin was one of McDonald's Hawaii's most popular menu items. Later, Sullivan introduced breakfast platters consisting of
On June 29, 2022, McDonald's Hawaii announced that it would no longer offer saimin on its menu. The item was discontinued because Okahara Saimin, the chain's supplier, closed due to its owners' retirement at the end of May. [28]
S&S saimin
Much like its close counterpart ramen, saimin was also developed as an
S&S is a large contributor to popularizing saimin since the name brand sponsored many local television shows between the late 1960s and early 1980s. During this time, S&S sent 20 children to Disneyland through a contest held with the beloved children's program, The Checkers and Pogo Show. The saimin brand also sponsored the "S&S Junk Show", a karaoke-based amateur singing program which ran for 15 seasons.[30]
The S&S saimin brand was acquired by the Japanese multinational drink company Ito En in 1987.[29] The brand was later sold to Hawaii-based noodle and pasta manufacturer Sun Noodle in 2006.[31]
Variations
Some saimin establishments may have the option to substitute the traditional thin egg noodles for the thicker udon noodle, or sometimes mixing both, creating something seen on local menus as saidon. A soup-less pan-fried version similar to Japanese yakisoba and Chinese lo mein is simply known as fried saimin. This variation is particularly popular at carnivals, fairgrounds, and catered parties since it can be prepared in large quantities and consumed at room temperature. Fried saimin is also served as a side dish in okazuya bento and plate lunch.
See also
References
- ^ Archives, L. A. Times (1993-06-06). "A Sample of Saimin Can Be..." Los Angeles Times. Retrieved 2023-03-17.
- ^ "Say! But It Was A Bully Saturday Eve". The Sunday Advertiser. July 19, 1908. p. 2.
- ISBN 978-0380731398.
- ^ Wayson, Malt (March 5, 1917). "The Dietician". Honolulu star-bulletin. p. 12, Sports Section.
- ISBN 9780824817787.
- .
- ISBN 9780520204850.
- ^ Nakamura, H. (December 13, 1915). "Japanese Maidens Want Permit To Sell Saimin in Aala Park". Honolulu Star-Bulletin. p. 14–A.
- ISBN 978-0520277564.
- ^ Rufus, Anneli (2011-06-02). "Ramen Is Racist". HuffPost. Retrieved 2019-09-07.
- ^ "Japanese Noodles (No. 4)". Kikkoman Corporation (in Japanese). Retrieved 2022-07-20.
- ^ "Part 1: China Origin". Ramen Culture. Retrieved 2022-07-20.
- ^ Media, USEN. "Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations". SAVOR JAPAN. Retrieved 2022-07-20.
- ISBN 9780824808952.
- ^ "A Sample of Saimin Can Be..." Los Angeles Times. 1993-06-06. Retrieved 2019-09-05.
- ^ Watanabe, June (April 23, 1996). "Kaimuki on the Rise: Kaimuki Saimin and Delicatessen". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved 2019-09-07.
- ^ a b Enomoto, Catherine Kekoa (1997). "The Shiromas scoop up hot bowls of noodles for one nostalgic weekend". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved 2019-09-05.
- ^ "Tourism in Hawaii", Wikipedia, 2019-07-26, retrieved 2019-09-07
- ^ "National Geographic". National Geographic Society (U.S.). 136: 528. 1969.
- ^ "Honolulu Stadium | Society for American Baseball Research". sabr.org. Retrieved 2019-09-05.
- ^ Fox, Catherine Toth (August 26, 2019). "How Hawaii-Style Saimin is Making a Comeback". Hawaii Magazine. Retrieved 2019-09-15.
- ^ Lum, Curtis (October 2, 2003). "Washington Saimin latest to go". the.honoluluadvertiser.com. The Honolulu Advertiser. Retrieved 2019-09-05.
- ^ Gill, Lorin Eleni (June 17, 2014). "Noodle Tuesday: 8 Old School Saimin Shops". www.honolulumagazine.com. Retrieved 2019-06-02.
- ^ "Saimin: A local food celebrity". Roberts Hawaii. Retrieved 2019-09-05.
- ^ Nichols, Katherine (April 30, 2006). "Hamura's wins national award". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved 2019-09-05.
- ^ a b De Silva, Rita De Silva (2016-04-30). "The long-standing joy of saimin". The Garden Island. Retrieved 2021-07-20.
- ^ "Local Flavors You'll Only Find at Fast-Food Restaurants in Hawaiʻi". Hawaii Magazine. 2016-11-14. Retrieved 2021-07-20.
- ^ "So long, saimin! McDonald's in Hawaii discontinues a favorite menu item". Hawaii News Now. 2022-06-29. Retrieved 2022-06-30.
- ^ a b Nichols, Katherine (May 24, 2006). "Sun Noodle adds S&S Saimin to its product line". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved 2019-09-06.
- ^ "Obituary S & S Saimin Founder Clarence Yutaka Shimoko 209". Newspapers.com. Retrieved 2019-09-13.
- ^ Daysog, Rick (May 24, 2006). "Itoen (USA) sells S&S Saimin division". the.honoluluadvertiser.com. The Honolulu Advertiser. Retrieved 2019-09-06.
Further reading
- Gambling on a Good Meal, Betty Shimabukuro, Honolulu Star-Bulletin, September 5, 2001
- Got Manapua, Kyle Tatsumoto and Keith Kamisugi, Nichi Bei Times, 2001
- Noodlemania: Hawaii's melting pot is a bowl of saimin, Marnie Masuda, Maui Time Weekly, November 6, 2003
- Shige's Saimin Stand, Lyle Galdera, KHNL, April 27, 2002
- Joan Clarke, Local Food: What to Eat in Hawaii, Namkoong Publishing, 1997
- Rachel Laudan, Food of Paradise: Exploring Hawaii's Culinary Heritage, University of Hawaii Press, 1996