1960日本担担面Japanese Tantanmen

日本担担面在上世纪中期由中国厨师带到日本，经过日本本土改良而成。由于日本人喜欢吃加入高汤的汤面，日本的担担面也分成了汤面与拌面（在中国四川担担面是干拌面）。日本担担面用酱也分为了芝麻酱与花生酱，并大量加入，使日本担担面形成了酱香浓郁的微辣口感，在日本受到广大欢迎。

Japanese Dan Dan noodles were brought to Japan by Chinese chefs in the mid-20th century and were modified to suit local tastes. Since the Japanese enjoy noodle soups made with broth, Japanese Dan Dan noodles are divided into noodle soups and mixed noodles (in Sichuan, China, Dan Dan noodles are served dry and mixed). The sauces used for Japanese Dan Dan noodles are also divided into sesame paste and peanut butter, which are added in large quantities. This gives Japanese Dan Dan noodles a rich, savory flavor with a mildly spicy taste, making them widely popular in Japan.