In this article, we would like to explain the Ramen. Perhaps you may have misunderstood that many japanese people has ate Ramen many times for a week. It is not. However, I have ate Ramen about three or four times for a week as I really like Ramen.
We think that perhaps foreigners have been deceived by the media about Japanese Ramen. We have a question, what restaurant do you imagin about the Japanese Ramen? Of course, We think some people don't come to mind. On the other hand, We think many people come to mind the "Ichiran" and "Ippuu-do" We don't say that they are not delicious. However, Japanese Ramen is not "Ichiran" and "Ippuu-do". There are a lot of delicious ramen restaurant in Japan. Each ramen has each taste. However, some of them is very delicious but the other is not.
It is very very very difficult for us to find the delicious ramen restaurant. Maybe if we eat ten Ramen in the ten restaurant, we can find only one delicious restaurant. On the trip, we don't eat same food everyday, so we think that finding the delicious ramen restaurant for you is as same as finding a treasure.
Therefore we introduce you the best ramen as we would like you to eat the delicious ramen in Japan.
What is Ramen?
Ramen is a Japanese soup dish. It contains Chinese design wheat noodles served in a meat- or fish based broth, frequently flavored with miso or soy sauce, and uses toppings like chopped pork, dried seaweed, menma, and green onions. Virtually every area in Japan has its own version of ramen, from the tonkotsu ramen of Kyushu to the miso ramen of Hokkaido.
Kind of Ramen
Ramen soup is usually made from stock based on pork or chicken, joined with a wide range of fixings like onions, katsuobushi, niboshi, steak bones, shiitake, and kombu, and after that flavored with soy sauce, or salt, miso. Other fashions that have appeared later on contain curry ramen along with other flavors. The resultant mixture is usually broken up into four groups.
Shio ramen is a light, clear, yellow broth made with any mixture of vegetables, chicken, fish, and seaweed and lots of salt and might be the earliest of the four. Sometimes pork bones can also be used, but they're not boiled so long as they're for tonkotsu ramen, so that the soup stays clear and light.
Chashu may also be swapped for lean poultry meatballs, and kamaboko and pickled plums are toppings that were popular as well. Depth and noodle feel changes among shio ramen, but they can be generally straight as opposed to curled.
Tonkotsu (pork bone soup)-Ramen
Tonkotsu ramen generally has a white coloured broth that is muddy. It's comparable to the Chinese baitang and has a thick broth made from boiling pork bone, fat, and collagen over high temperature for several hours, which suffuses the broth with a substantial pork flavour and a creamy consistency which matches milk, melted butter or gravy. Most stores, but not all and a bit of vegetable and chicken stock or soy sauce, combine this pork broth.
The noodles are straight and thin, which is frequently served with beni shoga. Recently the most recent craze in tonkotsu toppings is mayu, blackish, aromatic oil is made from Sesame seeds or either charred crushed garlic. It's a forte ofKyushu, especially Hakata ku, Fukuoka .
Shoyu (soy source soup)-Ramen
Shoyu ramen usually has a clear brownish broth, based on a vegetable and chicken stock with lots of soybean sauce added leading to a soup that's tangy, salty, and savory, but still pretty light on the palate. Shoyu ramen generally has curled noodles as opposed to ones that are straight, however this isn't consistently the case. It's frequently adorned with menma or marinated bamboo shoots, green onions, kamaboko, nori, boiled eggs, bean sprouts and/or pepper, sometimes the soup may also include Chinese spices or chili oil, plus some stores serve chopped steak rather than the standard Chashu.
Miso ramen is a comparative beginner, having achieved national visibility around 1965. This distinctively Japanese ramen, which originated in Hokkaido, attributes a broth that unites copious quantities of miso and is mixed with greasy poultry or fish broth - and occasionally with tonkotsu or lard - to create a heavy, nutty, slightly sweet and very substantial soup.
Miso ramen broth tends to possess a full-bodied, tangy flavour, so it stands up to a number of flavorful toppings: hot bean paste or tobanjan, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are typical. The noodles are not usually thin, curled, and somewhat chewy.
Flavorer usually added to ramen are sesame seeds, butter, chili pepper, black pepper, and crushed garlic. Techniques and soup recipes of preparation have a tendency to be carefully guarded secrets. Some restaurants also provide a system known as kae dama, where clients that have completed noodles may request a refill to be put in their soup that is staying.
In this article, we explained that "What is Ramen?". In the next article, we will introduce the best Ramen restaurant we found while going a lot of Ramen restaurant.
Look forward to it!