On 4/28/2013 12:00 PM, James Silverton wrote:
> I am making some Saimin for supper tonight and my recipe says that
> Hamura in Lihue, Kauai is the "Temple of Saimin". Do any Hawaiian
> readers agree and is there a better place? I've even had Saimin in a
> Macdonalds on Oahu.
>
>

I've never been to Hamura's - it would require me to take a plane trip
to find out.

Saimin shops used to be all over Hawaii when I was growing up. Mostly,
they were hole-in-the-walls and they served cheap, tasty, noodles. These
days, you can't pay the rent with cheap noodles - even hole-in-the-wall
rents. Hawaii is still noodle soup crazy but it's pho and ramen that
that they're eating. Most of the saimin served these days are a
disappointment.

My suggestion for saimin at home is to use this product. This is the
exact same product that was used in the 60s and is a fresh noodle
covered with flour.

http://www.yelp.com/biz/sun-noodle-honolulu

The noodles should be boiled in the biggest pan of water you have on
hand. It should only take a couple of minutes to do and should have a
chewy texture. When they're done, immediately remove the noodles and
rinse in cold water. Agitate to get all the loose starch off and rinse
clean. Add to soup base and garnish.

You can even treat cheap packages of ramen noodles this way and it will
improve the dish immensely. The important things to remember is to not
overcook the noodles and rinse in cold water thoroughly. Good luck!