A Saimin chef is a life of dedication of the noodles arts that have come from the olden days of the plantation of mixed cultures in making a light and tasty broth with toppings. Saimin chefs take into consideration the noodle thickness to decide how long to boil the noodles, they watch closely broth preparations for a quality slurp, and they check to see that the toppings don't take away from the prime experience of the noodles and soup.
Saimin has been the comfort food of Hawaii and has made its mark as a fast food that takes dedication to the art of noodles, hard work for its fast paced atmosphere, and knowledge to make sure a variety of recipes can be used to better the recipes of the saimin cook who knows them. Almost everything has to be made from scratch to bring out the best taste to the saimin. So much so that it leaves the eater wondering about the specific taste the saimin chef brings to the flavor palette. While Saimin chefs tend to know how to make saimin noodles from scratch to make a concept recipe of their own... they tend to order fresh noodles from a noodle store or noodle factory for a lesser work load. Bowls have become a necessary touch to make saimin stand out by having local ceramic artists create hawaiian style saimin bowls with colors and style that is reflective of Hawaii culture. This means the the saimin chef can reflect the origins of the dish through its presentation, the height of the bowl and the toppings for value, and wideness of the bowl for quick cooling and quick eating. Hiding in the kitchen is not uncommon, some establishments though still have open tables for those who want to stay around, some have private booths for those who want to quickly eat and run, and some have take out windows to serve those taking food home to their families. The old fashioned way always had the saimin chef in the forefront with an open kitchen for maximum fulfillment, this fulfillment came from talking to customers, seeing their reactions as you serve them, and observe the entire operation from their work station. Its easy to have little expectations as a light soup versus its rich soup competition, but saimin specialists go on to make their own versions perfect bowl and if they are serious will demonstrate to a samin chef for a seal of quality approval of confidence of opening a saimin shop. As one more saimin chef is added to the culinary scene it helps the whole saimin industry. The hinted scent of a saimin boom is secretly simmering before it comes out from practitioners from the home kitchens, the competition of ramen and pho moving to the art of saimin making, and the demystifying of the preparation the families used in pioneering saimin as a Hawaii staple all coming to the culinary front. It has no longer a place as a time capsule of nostalgia to be a saimin chef, but a powerful community food center that feeds the people. Many who practice making saimin live far away and say its their connection to the islands and warms their heart.
0 Comments
Leave a Reply. |
Hawaii BlogThe Hawaii is run by the Imagine Hawaii's team of writers.
Article ListState of Hawaii
Flag of Hawaii Hawaiian Nene Goose Hawaii Days New Years Day Martin Luther King Jr Day Presidents Day Kuhio Kalanianaole Day Memorial Day Kamehameha Day Independence Day Statehood Day Labor Day Veterans Day Thanksgiving Day Mele Kalikimaka Day Hawaii Cuisine Hawaii Food Pioneers Hawaii Cuisine Story Innovations of Hawaii Food Soup Wars in Hawaii Hawaii Establishments Hawaii Convenience Stores Hawaii Super Markets Hawaii Cooking Styles Style of Kauai Style of Oahu Style of Maui Style of Hilo Style of Kona Style of Lanai Hawaii Food Guides Guide to Hawaii Juices Guide to Hawaii Coffees Guide to Hawaii Sodas Guide to Drive Inn Burgers Guide to Saimins Guide to Hekka Hot Pots Guide to Grilled Sticks Guide to Malasadas Guide to Hawaii Pancakes Guide to Ensemadas Guide to Hawaii Fried Rices Guide to Loco Mocos Guide to Hawaii Gravies Guide to Hawaii Stews Guide to Guide to Pokes Guide to Lomis Hawaii Umeke Bowls Saimin Bowls Hawaii Sushi Bowls Hawaii Granola Bowls Hawaii Poke Salad Poke Bowls Oahu Regional Poke Maui Regional Poke Hilo Regional Poke Kona Regional Poke Hawaii Sauces Lets Talk Mayonnaise Hawaii Loco Moco Lets Talk Loco Moco Loco Moco Bowls Pohoe Red Gravy Kalima White Gravy Hawaii Saimin Lets Talk Saimin Saimin Secrets at Home Prawn Saimin Hawaii Saimin Chef Hawaii Rice Lets Talk Fried Rice Hawaii Filleter Hawaii Pokemasters Hawaii Chop Suey Manapua Deliverers Hawaii Okazuya Going to Hawaii Okazuya Hawaii Regional Okazuya People of Hawaii Okazuya The Okazuya Experience Nostalgia of Okazuya Challenges of Okazuya Hawaii Musubimasters Hawaii Barbecue Starting Hawaii Barbecue Hawaii Regional Barbecue Hawaii Barbecue Experience Hawaii Grillmasters Hawaii Imu Pitmasters Hawaii Imu Oven Hawaii Psychology Hawaii Figures James Cook Kamehameha Kuhio Kalanianaole Hawaii Psychology Hawaii Citizenship Hawaii Social Life Collection Obsession Rain Sun and Rainbows Island House Humidity The Spirits of Aloha Ohana Hawaiian Island Fever Hawaii Martial Arts Lua Martial Arts CategoriesMatt MaedaCook, artist, and writer |