Tsukemen Dipping Noodles (つけ麺の食べ方 - Tsukemen)
A unique style where chilled, chewy thick noodles and a separate bowl of concentrated hot broth are served together. You dip a bite-sized portion of noodles into the soup, finishing with a hot broth dilution ('Soup-wari').
Invented by Kazuo Yamagishi at Taishoken as a staff meal to enjoy ramen in humid summer heat. Boiling noodles and then shocking them in ice water highlights their incredibly firm, chewy wheat texture.
Pick up a bite-sized bundle of noodles, dip it into the concentrated hot broth, and slurp it. After finishing the noodles, return your bowl to the chef and ask for 'Soup-wari' (broth dilution) to enjoy the diluted soup like a tea.
What is the famous ramen style where cold, thick noodles are dipped into a separate bowl of concentrated hot broth?