Omi chanpon
近江ちゃんぽんNoodle
Omi chanpon suits riders who want a big, light bowl of vegetables and noodles after a day on the bike, and most bowls you will find come from one chain.
Where to eat Omi chanpon
- Omi Chanpon-teiHikone
The chain started from a small noodle shop in 1963, keeps its head office in Hikone and runs branches all round the lake.
Omi chanpon was born in 1963 at a noodle shop called Okabe in Hikone's Ginza arcade, after the owner tasted chanpon on a trip to Nagasaki. The Hikone bowl uses a light dashi of bonito and kombu, with plenty of vegetables simmered on top of medium-thick noodles and no seafood. Regulars add vinegar halfway through.
From the 1990s Chanpon-tei spread the bowl around Shiga and into the neighbouring prefectures. The original Okabe shop closed in June 2012 when its lease ran out. Its owners had already opened another branch in Hikone to keep the recipe going.
Quick answers about Omi chanponよくある質問
How is Omi chanpon different from Nagasaki champon?
Omi chanpon uses a light bonito and kombu dashi and simmers its vegetables. Nagasaki champon fries its toppings in lard and uses a cloudy pork and chicken broth. In Shiga people add vinegar halfway through.
How do you order Omi chanpon?
Order the plain Omi chanpon and drink the broth first. Halfway down the bowl add about half a spoonful of the vinegar on the table, then try the pickled ginger or chilli sauce.
When is Omi chanpon in season?
Omi chanpon: All year.