Saimin in Hawaii
Posted 03 March 2004 - 02:07 PM
when i make my personal saimin, i add some dried rosemary leaves and crushed black peppercorns. once in a while, even some chinese parsley and mustard cabbage.
we have a lot of prepared and marinated meats which are popular omiyage items as well as usda prime steaks. our registered trademark is "when only the best is good enough!". info can be found in the "omiyage book" under the big island or by emailing me directly.
Posted 04 March 2004 - 07:23 AM
Posted 07 March 2004 - 10:08 PM
Hall's in Kalihi
Tanoue's in Kaimuki
When I went away to college (40 years ago) instant ramen was in it's infancy. My mother didn't want me to use the soup package that came with it, because of the MSG. So she told me to use canned chicken broth and add in some dried shrimp. Also she said to cook the noodles separate and add to the broth. Was a lot of meals in college! Especially good on cold nights in the Northeast!
Posted 08 March 2004 - 01:38 AM
Even now, a lot of parents don't want their kids to eat instant ramen because of the MSG and preservatives. One alternative is to use the concentrated Japanese dashi broth that comes in a bottle, at least some of those are made from all-natural ingredients.
Thanks for the memories, pake. Would it be too much to ask whether you live in Hawai`i now or on the mainland?
Posted 08 March 2004 - 03:21 AM
Posted 17 March 2004 - 03:51 AM
"thin" in the Cantonese dialect of the Chinese language. As "sai min" means
"hypnosis" in the Japanese language, it would seem that "sai min" soup originated with the Chinese in Hawaii and subsequently modified by Japanese and Okinawan
vendors. What do you think?
As to "Dodonpa", was Shiro Matsuo the creator?
Posted 17 March 2004 - 04:56 PM
Also, it is quite possible that Shiro was the creator of the dondonpa - it has been on his menu for a long, long time. I recall it being on the Zippy's menu a long time ago as well, but it's no longer there, which may mean that it was never something that was that important to them. Thanks again!
Posted 19 March 2004 - 02:28 PM
According to Shiro, he once worked for Zippy's and had a hand in developing the Zipmin, which seems to be the premium saimin dish for that food chain.
When he went out on his own in the '70s, he created and registered the Dodonpa, which you could say is several steps beyond the Zipmin.
The proof may be in the testing. If you can get one of your erstwhile tasters to down a Zipmin and a Dodonpa side by side and live to tell about it, that will truly extend the boundaries of culinary exploration.
The other avenue of inquiry is to get Charly Higa's side of the story. One day when I feel manly, I just may do that.
Posted 22 March 2004 - 03:24 PM
Haven't had the Zipmin in a long time. In fact, if I recall correctly, I think that it's not even on the menu any more, though I need to double check that. While plain saimin is still on the Zippy's menu, they've definitely de-emphasized saimin a great deal from the days in which they had a number of "Saimin Lanai"s.
I did have Shiro's dondonpa several months ago at their Palama outpost, and while the toppings and broth were still good, I was disappointed in the noodles, which were a bit flimsy and weak (though "homemade").