Hawaiian Fusion Noodles Cuisine

Not the Saimin Old Thing Until recently, Saimin noodles were enjoyed solely either by Hawaiian residents; or, if you were on vacation in the islands and you knew were to go. Saimin(pronounced sigh-min) is the particular island version of Japanese ramen or Chinese mein, a noodle soup made with dashi(Japanese bonito fish stock) and thin, round wheat noodles. The garnish can include scrambled eggs or egg omelets, meats, green onions, kamaboko, char siu. Hawaii has a unique food history and has combined a great many types of cuisines long before the rest of the U.S.; so it is interesting to note that the Hawaiian noodles has followed suit. Restaurants serving saimin on the Pacific Coast are starting to gain a following, largely initiated by Hawaiian residents who have relocated and are looking for their favorite noodles dishes. Over time the cuisine is introduced to the non-Hawaiian community, often by those who visit Hawaii and are seeking to duplicate the meals experienced there. A excellent example of Hawaiian Noodle dining is at Saimin Says, in South Kent, Washington State. Proprietor Colleen Shoda has been operating this cozy eatery for 11 years, ever since she moved from Hawaii to avoid the high cost of living there. In fact, Colleen had no idea if the restaurant would succeed, not realizing that there existed many native Hawaiians in the same vicinity. Her dishes were happily consumed by the “transplants.” Over time the local residents made their way to her doors as well. A challenge of “what to serve” is often experienced by new restaurant owners. Colleen solved this problem by relying on her instincts and simply asking her followers what they would like to eat and how they would like to eat it. She created a variety of dishes from a staple noodle base and amassed a variety of toppings and variations on the saimin theme. Ove time Saimin Says perfected twelve different saimin-based dishes, such as Simple Saimin(made with Kamaboko, char siu, and green onions) Teriyaki Saimin (garnished with Kamaboko, char siu, green onions, and teri chicken or teri beef), and Curry Saimin (Chicken and assorted veggies in a curry broth). Of all the saimin entries, Colleen’s signature dish is the Sumo Sumo. As you may guess from the name, you’ve got to be extremely hungry to eat this one! Ingredients include one pound of saimin noodles(of course), teriyaki chicken and beef, kamaboko, spam, shrimp tempura, char siu, wontons, boiled egg, and loads of veggies such as carrots, celery, onions and mushrooms. Saimin says has never advertised throughout their 11 year run. That’s because “Hawaii is a food-centered culture”, comments the owner. “They know where to find good food, good prices, and a homey atmosphere.”