While we love both ramen and saimin both of them are not entirely similar. Here's the differences between saimin and ramen. Check out our blog on ramen vs saimin.
If someone puts a saimin and a ramen bowl in front of you, there is a high probability that you will think you are served the same dishes.
Well, why not!! They just look like twins!!
Yes, people often get confused after seeing both these noodle items because they resemble a lot. Even I get asked a lot whether saimin is the same as ramen.
Since I am from Japan and have grown up eating various noodle dishes, I can easily say the variance instantly.
So, if you are curious to learn the difference between saimin and ramen, you hit the right spot. Today, I will show you where they differ from each other.
Difference Between Ramen And Saimin: Comprehensive Discussion
Ramen is a Japanese noodle dish, whereas Saimin is a Hawaiian noodle dish created by laborers of Japanese, Chinese, and Philipines decent. Even though they look similar, one of the key differences lies in the dough.
Saimin noodle dough has more eggs and a higher amount of flour, which gives it an intense flavor and chewy texture. Both dishes also differ in terms of taste. Soup of saimin is dashi-based and clean, whereas ramen broth is made from pork bone, chicken bone, bonito kelp, or other vegetables.
Well, it’s just the basic difference between saimin and ramen, and there is more to know.
But, before getting into details, let’s compare them side by side.
Ramen VS Saimin: Quick Comparison
The below table contains the summary of today’s discussion.
| Terms of Comparison | Saimin | Ramen |
|---|---|---|
|
Definition
|
A Hawaiian noodle dish
|
A Japanese noodle dish
|
|
Noodle strands are made of
|
Wheat flour and eggs
|
Wheat flour-based (do not include eggs)
|
|
The thickness of the broth
|
Generally clear and lighter
|
Depends on the variance, can have thick, medium-thick, and transparent soup
|
|
The texture of the soup
|
Doesn’t have oil floating on the soup
|
Ramen’s soup is oilier than saimin
|
|
Usual toppings include
|
Boiled eggs, spam, chashu cut into long strings, narutomaki with the red outside, etc
|
Seasoned eggs, bamboo shoots, thinly sliced chashu, narutomaki with white outside, etc
|
|
Popular variations
|
Fried saimin and regular broth-based traditional saimin
|
Shoyu, shio, miso, and tonkotsu ramen
|
Alright, as you got a preview of their variation, it’s time to start our journey to learn about both dishes thoroughly.
Firstly, you need to know what saimin is as you may not know about it. Hence, be ready to get introduced to the bowl of saimin.
What is Saimin?
Saimin is a noodle soup dish that is a common item in Hawaii's contemporary cuisine. Traditionally, saimin bowls consist of noodles, broth, and toppings.
The noodle strands are made of wheat flour and eggs which are served in a clear dashi-based broth topped with diced green onions and slices of kamaboko.
Modern versions of saimin come with more toppings like char siu, sliced egg, spam, or shredded nori.
Everyone has their own preferred saimin recipes but generally uses dried shrimp and kombu as major ingredients.
The usual table condiments that are mixed in the broth are soy sauce and Chinese hot mustard. These are added in small quantities based on each individual’s taste.
In Hawaii, many local residents often enjoy barbecued teriyaki beef sticks or hamburgers as a side dish with saimin.
You will find classic saimin noodles from fancy restaurants, non-fancy ones to the local 7-11, and McDonald’s Hawaii in this country.
Or, you can buy a packet version from the supermarket and make it at home to give yourself a tasty treat.
By the way, you already noticed that I have mentioned that saimin is from Hawaii. But isn’t it unusual to see a noodle dish’s origin being from a country that is not north Asian?
I think if you learn their history, you will be able to know the reason behind it.
Origin of Saimin
The Chinese terms "sai" for thin and "mein" for noodle combine to form the word "saimin." It was invented in Hawaii in the early 20th century, back when there were still pineapple and sugar plantations there.
The Chinese, Filipino, Japanese, and Hawaiian plantation labourers worked together to provide a low-cost, quick supper while they toiled in the fields. This is why saimin contains ingredients from all these regions.
The popular belief goes that different ethnic groups used to work together on the sugar plantation field during this time.
After returning from work, communal meals were typical, where everyone shared something with others. For example, the Chinese would share noodles, while the Japanese would give some dashi, and the Portuguese would provide extra pork while dining in groups.
Not just ingredients but also cooking styles were traded, flavors were modified, and that’s how saimin was possibly created.
However, this history of saimin’s origin is highly controversial as it is said that racial tension between various ethnic groups was recorded during this time.
Another theory is that saimin was born by a group of Japanese immigrants wanting to eat ramen. As there were limited ingredients available in Hawaii, instead of full replication to authentic ramen, they created saimin with handy ingredients.
I think debating on food’s origin is not that important while we are rewarded with such a yummy delicacy.
So, we can end this topic by saying, “whoever made saimin, you are just awesome.”
Okay, as you got some basic ideas about saimin, let’s step inside the ramen world!
Ramen, the love of Japanese people, including me!!
Almost everyone is kinda familiar with this yummy delicacy. Yet if you don’t know much, then you will get a precise idea about it here.
What Is Ramen?
Ramen is a Japanese noodle soup. It is made of wheat flour-based noodles, meat or fish-based broth, and various toppings like chashu (sliced pork), nori (dried seaweed), menma, and scallions.
Almost every region in Japan has its own variety of ramen, like the miso ramen of Hokkaido, Tokyo-style ramen, tonkotsu ramen of Kyushu, and so on.
Origin of Ramen Noodles
Although ramen meals are often associated with Japan, they actually have Chinese origins and were brought to Japan by migrant labourers in the early 20th century.
Ramen is served specialised ramen shops and on street corners around Japan. Japanese ramen is available in dozens of regional variations.
And during the summer months, chilled ramen soups are a popular type of ramen.
Ramen is believed to be a Japanese adaption of Chinese wheat noodles. One theory states that ramen was introduced to Japan by the Chinese neo-Confucian scholar Zhu Shunsui during the 1660s.
After he escaped from China and became a refugee in Japan, he served as an advisor to Tokugawa Mitsukuni. It is also said that Mitsukuni is the first Japanese person to eat ramen.
However, this theory is rejected by most historians.
And the more believable assumption is that ramen was introduced to Japan by Chinese immigrants living in the Yokohama Chinatown in the late 19th or early 20th century.
In short, this dish originated in China and made its way to Japan. And Japanese people gave it their own style.
Well, till now, you got an overview of saimin and ramen. But, how you will differentiate the two is a big challenge.
As you know that saimin is just an adaption of ramen, they resemble a lot.
Don’t worry!! After going through my next segment, you will be able to tell them apart instantly.
Saimin Vs. Ramen Noodles: How to Differentiate Between Saimin and ramen noodles
Both saimin and ramen are created by Japanese people. And they look like long-lost twins, one living in Japan and one in Hawaii!!
Anyway, now, I will point out some facts by which you will be able to recognize them individually.
Ingredients Used in Ramen and Saimin's Noodle Is Different
The noodle strands of saimin are made of wheat flour and eggs. On the other hand, ramen noodles consist of wheat flour but do not include eggs.
Typically, thick and wavy noodles are used for making saimin.
However, the thickness of ramen depends on its variety. For instance, miso ramen has thick noodles, tonkotsu ramen is thin, and shio and shoyu ramen are medium-thick.
Soup of Saimin and Ramen are Different
Saimin broth is usually a lot lighter than ramen broth. Usually, the soup is made from shrimp which has a light taste.
Even you won’t see oil floating on the saimin soup. This is because chicken or pork isn’t typically used in making the broth stock.
And that’s why saimin soup looks clear and transparent.
In my opinion, saimin broth has a kinda similar taste to Udon soup.
Another fact is that ramen broth is saltier than saimin—for example, shoyu, tonkotsu, miso, and shio ramen. All of their soup is saltier and oilier than saimin stock.
The Toppings on Ramen and Saimin Are Almost Similar
Most of the toppings of ramen and saimin are alike, yet there are slight differences.
For instance, the narutomaki used in saimin has red outside, and the one found in ramen has white outside.
Also, chashu in saimin is cut into small cubes or long strings. Sometimes, spam is used instead of chashu in saimin.
In contrast, chashu in ramen is sliced thin.
Moreover, ramen is often topped with ajitama (seasoned eggs) and menma (bamboo shoots), while boiled eggs are found in saimin as a topping.
The popularity of fried version
In Hawaii, pan-fried saimin is widely famous. It’s the same as saimin but without the soup.
You will find fried saimin everywhere that regular saimin is available. So, you may guess how popular it is in Hawaii.
On the other hand, we Japanese love to slurp on our ramen noodles. That’s why broth-based ramen is prominent.
Although fried noodle, known as yakisoba, is available in Japan, it’s not classified as ramen.
Well, that’s all that made saimin a little bit different than ramen.
But, remember that a lot of things depend on the chef making these dishes. And the appearance of saimin can be just as ramen if the chef wants to use similar toppings.
