Otchahoi

Otchahoi is made by cooking flat noodles similar to kishimen{{R|asahi|ux_youtube}} together with bean sprouts, eggs, komatsuna and cabbage.{{R|nikkei}} There are two types of Otchahoi: sara otchahoi ({{Langx|ja|皿オッチャホイ}}), which is made by stir-frying the ingredients in oil and seasoning with garlic and chili peppers,{{R|nikkei}} and shiru otchahoi ({{Langx|ja|汁オッチャホイ}}), which is made without chili peppers and served in chicken and pork broth.{{R|asahi|yomiuri}}

Although otchahoi is widely recognized as a type of Singaporean cuisine,{{R|niigata-nippo}}{{Cite web |author=地主恵亮 |date=2013-09-27 |title=オッチャホイの街でオッチャホイを食べる |url=http://portal.nifty.com/kiji/130926161881_1.htm |accessdate=2017-03-27 |work=ちしきの金曜日 |publisher=デイリーポータルZ}} there is no such dish in Singapore or neighboring Malaysia at present,{{R|ghibojisan}} and it is unclear where the name otchahoi came from.{{R|asahi}} The founder of the Singapore Shokudo had heard that his father had given it the name, but he did not know the origin of the name, and whenever he was asked about it, he would reply, "I don't know either".{{R|asahi}}

File:Singapore Shokudo.JPG

Otchahoi was created at the suggestion of the father of the founder of Singapore Shokudo, who ran a hotel for Japanese people in Singapore. The founder was also born in Singapore and spent his childhood there. After the World War II, he started a restaurant in Shibata in 1946.{{R|yomiuri}} His father suggested adding otchahoi, a Singaporean dish that was his favorite, to the menu,{{R|yomiuri}} and the founder recreated the taste of Singaporean street food,{{R|ux_youtube}} based on his father's memories.{{R|niigata-nippo|ken}} In the beginning, only Sara Otchahoi was available on the menu, and later Shiru Otchahoi was added.{{R|ラーメン狂走曲}}

Several Japanese people who lived in Singapore before World War II mention a dish called otchahoi. In the writings of Nishioka Kaori ({{Langx|ja|西岡香織}}), who was involved in broadcasting for Nippon Broadcasting System and Fuji Television, otchahoi appears as a recollection of a Japanese person who once lived in Singapore.{{R|西岡|南十字星}} There is also a reference to otchahoi in the book Japanese Society in pre-war Singapore ({{Langx|ja|戦前シンガポールの日本人社会}}), published by {{Ill|The Japanese Association, Singapore|ja|シンガポール日本人会}}. In this book, the dish is described as "flat mee with starchy sauce."{{R|写真と記録_初版|page1=219}} Another reference in the same book mentions that there was also a version with gravy sauce.{{R|写真と記録_改訂版|page1=217}}

Japanese newspaper The Asahi Shimbun suggested that the dish may have originated from char kway teow, a Peranakan dish commonly eaten in Singapore and the surrounding countries, due to the similarity in taste and appearance.{{R|asahi}} Asahi Shimbun also suggested the possibility that the name otchahoi may have been derived from Orchard Road.{{R|asahi}} A writer {{Ill|Nanjo Takenori|ja|南條竹則}} argued that the word may have originated from 炒燴 ({{Pinyin|chǎo huì}}).{{R|春陽堂書店}}

A game director Sakuma Akira visited Shibata in 2004, tried otchahoi there.{{Cite web |last=Akira |first=Sakuma |title=さくまあきらホームページ:仕事人裏日記 |url=http://sakumania.com/diary/nikki/040525.html |access-date=2025-03-19 |website=sakumania.com}} In the game Momotaro Dentetsu, which he supervised, the otchahoi appears as one of the properties.{{Cite web |title=桃鉄研究所再開第61回目！ |url=http://www.sakumania.com/momo/momoken-10/07.02.html |access-date=2025-03-19 |website=www.sakumania.com}} and in the animated movie {{Ill|Uma Musume Pretty Derby: Beginning of a New Era|ja|ウマ娘 プリティーダービー 新時代の扉}}, released in 2024, the topic of otchahoi appears in a scene where Dantsu Flame, one of the main characters, talks to Jungle Pocket, the main character.{{Cite book |author=吉村清子 |title=小説 劇場版『ウマ娘 プリティーダービー 新時代の扉』 |author2=小針哲也 |date=2024-05-28 |publisher=KADOKAWA |others=Cygames（原著）、秋津琢磨（監修） |isbn=978-4041146194 |series=角川文庫 |pages=52–53 |chapter=PHASE:1 |quote=「ねぇ、ポッケちゃん。駅前にできた新しいお店、知ってる？ お昼にウララちゃんから聞いたんだけどね、ニンジンオッチャホイがすっごく美味しいんだって！」}}

• Char kway teow
• Mie goreng and mee goreng
• Singapore-style noodles, another dish commonly associated with Singaporean cuisine, in fact it was created in Hong Kong

{{Reflist|2|refs=

{{Cite news|newspaper=朝日新聞 新潟県版|title=（Sunday Style）「オッチャホイ」料理名の謎 新発田の人気ソウルフード/新潟県|date=2017-06-11|page=31}}

{{Cite news|newspaper=読売新聞 新潟県版|title=［ぐるメモ］皿オッチャホイ 幅広の麺 唐辛子ピリリ=新潟|date=2014-06-25|page=32}}

{{Cite news|newspaper=新潟日報|title=食・ニイガタで世界の味(4) オッチャホイ（シンガポール）|date=1997-04-15|page=13}}

{{Cite news|newspaper=日本経済新聞|title= その名も不思議「オッチャホイ」、新潟・新発田の地元飯|url=https://www.nikkei.com/article/DGXMZO55572320T10C20A2L21000/|date=2020-02-14|accessdate=2020-02-14}}

{{Cite web|url=https://ameblo.jp/onose-masao/entry-11232953580.html|title=新潟新発田のシンガポール食堂でオッチャホイ|work=小野瀬雅生オフィシャルブログ「世界の涯で天丼を食らうの逆襲」by Ameba|publisher=アメーバブログ|author=小野瀬雅生(CRAZY KEN BAND)|date=2012-04-26|accessdate=2017-03-27}}

{{YouTube|2Rgapb5bed4|探県プロジェクト🔎新発田(しばた)市 ～ まるどりっ！ - UX新潟テレビ21|time=1m1s}}

{{Cite book|title=ラーメン狂走曲|author=田中貴|publisher=ワン・パブリッシング|date=2021-12-27|isbn=978-4651201726|page=179}}

{{Cite book|title=シンガポールの日本人社会史 -「日本小学校」の軌跡-|author=西岡香織|publisher=芙蓉書房出版|date=1997-04-15|isbn=4-8295-0184-7|page=115|quote=在星十八年の思い出をよみがえらせるのは椰子とドリアンの味、蒼い海、テッカンを握って歩き廻り、オチャホイを喰べたあの街角の店、}}

{{Cite journal|title=南十字星|author=元浦良一|journal=会報・南十字星|volume=5|date=April 1970|publisher=シンガポール日本小学校同窓会}}

{{Cite book|title=戦前シンガポールの日本人社会 -写真と記録-|edition=初版|date=1998-06-27|editor=シンガポール日本人会・史蹟史料部|publisher=シンガポール日本人会|pages=215–219|chapter=大正〜昭和の暮らしを語る -百瀬俊彦さん会見記-|quote=ミーは担いで売にきて、屋台ではビーフン、ミー、クイティャオがあって、オチャホイという平ったい黄色か白のミーに豚肉とかモヤシの入ったあんかけ麺が人気があった。}}

{{Cite book|title=戦前シンガポールの日本人社会 -写真と記録-|edition=改訂版|date=2004-05-21|editor=シンガポール日本人会・史蹟史料部|publisher=シンガポール日本人会|pages=217–219|chapter=『襄坊、梅森襄さん大いに語る』1998年11月6日|quote=あの頃よく食べたのは、ミー・ゴレン、サテー、クイティャオ、ミーシャム、ロジャ、ポピア、油条（ユーチョー・クエ）、グレービーのかかったオチャホイ、香港炒飯なんか覚えてます。}}

{{Cite video|url=https://www.youtube.com/watch?v=TFY6hpmmpDs|title=Rarest Singaporean Dish ONLY Found in Japan's Coldest Resion|author=ジブおじさん|medium=YouTube|time=0m50s|accessdate=2023-03-12|date=2023-03-06}}

{{Cite web|url=https://www.shunyodo.co.jp/blog/2023/01/bungo_to_shoku_34-1/|publisher=春陽堂書店|author1=南條竹則|author1link=南條竹則|title=文豪と食【34】前編|author2=橋本金夢（絵）|date=January 2023|accessdate=2024-06-19}}

}}

Category:Japanese noodle dishes

Category:Shibata, Niigata