Saimin Wagons would be these stalls that were a wagon that had all they needed to make saimin. The area would be the reference of the Saimin Wagon so if there was a area or street nearby it would be called that street or areas wagon, until they started having their own names.
Previously to Saimin wagons they had actually had Ramen wagons that were made similar to the ones found in Japan. It proved to be too rich for many locals and they would start experimenting with different soups for local tastes and Saimin always was the favorite. Along with the saimin wagons there were other wagons like: vegetable wagons, bakery wagons, snack wagons, pastele wagons, dairy man, manapua man. They were very popular in town neighborhoods. There was a sort of anticipation with everything being portable growing up knowing what day the wagons and sellers would arrive. Many of the children and even some parents would wait for them eagerly if they could hear a little jingle or some noise from outside that resembled those rolling wheel squeaks. Portable Saimin to a Saimin Shop Many wagons opened up for the later crowds who wanted something of a night snack or late night slurp from around nine in the evening to four in the morning. Some didn't even care and were open, but no matter what you could find one back then no matter the time of day. They were very convenient and were a go to place especially after a visit to the old theaters. As they became more popular the wagons got fancier with some installing extensions to their wagon, limited open air seating, and the really good ones would start saving for a shop. There were so little people on the island back then that it was easy for the cook or owner to recognize each and every customer as many would repeatedly go to the wagons. A few notables were the Kalihi Saimin Wagon, Lanakila Saimin Wagon, Waikiki Saimin Wagon, and Moiliili Saimin Wagon. Remembering, the Saimin Wagon Those who remember growing up in the 40's would go to specific spots for their favorite Saimin Wagon. These old fashioned Saimin Wagons would be pushed and were the way saimin makers would sell their bowls of noodles before there were even saimin stands or saimin shops inside buildings. Those would be much later after Saimin would develop from those long ago wagons that started people eating Saimin. People would go around from street to street as one man did around Nuuanu Ave and went between Vinyard st and Kukui st back in the day. The warm saimin would warm the soul with its warm broth and cooked noodles. They Saimin master would cook the saimin and would have white sheets to block the wind from moving the contents of the wagon. Even party goers who would hit the night life at night clubs and bars would head on over to Saimin shops to sober up with some yummy noodles. Expansion of the Saimin Menu Dumplings were always popular with some converted stands from Ramen to Saimin serving up Gyoza and ginger. There were all sorts of different noodle sizes as some were really thin, some medium sized, some larger like spaghetti, and even udon noodle large sized. Broths were made using different animal parts, such as: smoked hamhock, carcasses, dried seafood, bundles of bones. If a wagon didn't save up for a Saimin stand or a Saimin shop they would continue saving up to expand their menu. More and more dumplings were added to the menu and became multi ethnic with pork hash, noodle wrapped sausage balls, vegetable lumpia filling noodle dumplings, meat loaf balls, and more. These Saimin wagons as well as all other wagons would eventually turn into the next change in food on the go which was the famous "Lunch Wagon".
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