Japan's Edo Era Noodles (1643)





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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Somen Noodles:
Organic Miso Paste:
Katsuobushi:
Kombu:
Sansho Pepper:
Ceramic Ramen Bowl Set:

LINKS TO SOURCES**
Sengoku Daimyo:

Soba Noodle Making Video:

Food and Fantasy in Early Modern Japan by Eric Rath:

Nihon Shoki (Nihongi):

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza
Research Assistant: Michele Matuszewsi

PHOTO CREDITS
Somen: By Kropsoq – photo taken by Kropsoq, CC BY-SA 3.0,
Ramen: By Kropsoq – photo taken by Kropsoq, CC BY-SA 3.0,
Misua noodle Chinese noodle: By MaxChu from (optional) – Flickr, CC BY-SA 2.0,
Rakugo: Stéphane Gallay from Laconnex, Switzerland, CC BY 2.0 via Wikimedia Commons
Somen with toppings: By shibainu – Flickr, CC BY 2.0,
Toshikoshi Soba: Sobanohito, CC BY-SA 3.0 via Wikimedia Commons
A Karo goldsmith in Sumatra: By Tropenmuseum, part of the National Museum of World Cultures, CC BY-SA 3.0,

#tastinghistory #japanesefood #noodles

41 Replies to “Japan's Edo Era Noodles (1643)”

  1. Dalton Bartz

    Can we talk about how this man just slid in a sponsor that actually fit the food? I came here because of my love of well made food (and with history and interesting cultures) and now I can leave with a noodle I can use that he actually used in the video and sounds absolutely delicious. Bravo!

    Good luck finding a sponsor for congealed blood though lmao

  2. Insufferable Bonk

    It's not necessarily "proper" to slurp hot noodles, but it's not considered rude like in other countries. It's just something that we tend to do.

  3. GhostyFelix

    Just did a quick search. The soba flour would be made into a bit of a dough, so it was sticky. This sticky dough was used to gather up the leftover gold dust. Then the dough and gold mixture would be brought to water, where the dough would dissolve and the heavier gold would sink to the bottom of the vessel.

    Very interesting!

  4. Henry Mariscal

    Fantastic video! It shows you have much respect for the culture and cuisine. I dont have a youtube channel (I do have an Instagram) but I cook Japanese, mostly Washoku, pretty much everyday and I really enjoyed this and learned something new, so thank you! Also, I totally get that "aroma" that is hard to pinpoint but just feels so nostalgic. I smell it while I'm cooking and always say to myself "It smells like Japan :D."

  5. Pi Bil

    Quinnoa is that healthy, stop feeding people BS. I never seen quinoa containing food stating that saponin is removed.

  6. Roger Barton

    Noodles are one of my dietary downfalls. Chinese noodles. Japanese noodles. Pho. Traditional street-food noodles. Noodles as served to the court. Modern riffs on noodle dishes. Thank you, I REALLY enjoyed this episode… and I think I'll have a big bowl of pho for lunch!

  7. KKillz

    1) Not gonna judge one bit on the sake! 2) OMG I WANT THEM NOODS 3) I think we subscribers need to help fund a trip to Japan for Max! Well, at least once Pandemic restrictions go down for there… Cause my goodness I want a Tasting History on many multitudes of Japanese street food and even 'main line' foods like Ramen! 🙂

  8. KansaiJesse

    My soon-to-be wife and I love your channel. If you ever come back to Japan for a visit, we'd love to take you to different noodle places for a taste of modern history.

  9. Merrick

    Somewhat random but ot comment:
    The key to slurping noodles, in my experience, is to not put a lot in your mouth at one time. Then you have room left to slurp the whole noodle without biting it.

  10. Jay Ski

    When it comes to my favorite Japanese food, its unagi donburi – hands down. But I'll be trying these Edo era noodles soon. They look as though they may have been the inspiration for Vietnamese Pho.

  11. Руслан Шахматов

    Even cold somen is supposed to be slurped, if you dip it in broth. Slurping, although a little noisy and there's always a chance to get stans of soup all over you or an unlucky onlooker sitting right in front of you, is much much tastier way to eat, it takes a while to adapt, but when you do, it's impossible to go back. I encourage you to give it a try.

  12. dragongod2000

    just saw while binging reddit, Nostrodamus had a "cookbook", called "Treatise on Cosmetics and Conserves", and I found something that might be it called
    "The Elixirs of Nostradamus: Nostradamus' Original Recipes for Elixirs, Scented Water, Beauty Potions and Sweetmeats" on amazon, if that helps searching

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