Ramen is a noodle soup dish, originally imported to Japan from China, in 1488
Since it’s introduction to Japan, it has developed into one of the country’s most popular dishes, with several unique takes on it all over Japan.
As the difference between toppings are quite significant, a part of ramen’s enjoyment comes from discovering your favorite variation.
The most common toppings commonly served with Ramen include:
- Chasu (roasted pork)
- Menma (bamboo shoots)
- Negi (leeks)
- Moyashi (bean sprouts)
- Tamago (eggs)
- Wakane or Nori (seaweed)
- Corn and butter
How to make Ramen
The noodle itself is made from wheat flour, salt, eggs and with our special ingredients
Some forms of ramen may need to be cooked for up to 10 hours, ensuring that the taste of the meat, vegetables and fish are all extracted thoroughly, making a thick, flavorful broth
Main types of Ramen
Shoyu Ramen is the oldest and the most popular menu for Japanese people. Because it is made from soy sauce. It’s soup is brown-colored and worth trying if you are beginner with Ramen.
Miso Ramen is not served in ordinary miso soup. When it comes to Ramen soup, the things are not so simple. Miso is mixed with many ingredients to be in harmony as a thick broth soup.
How to eat Ramen in Japanese-Style!
It’s common to slurp the noodles in Japan when you eat it, since slurping is considered to enhance the flavor, and it helps cool the noodles at the same time.
Ramen is the food for quick and go. If you eat slowly, the noodles soak up all the soup.
ITADAKIMASU before it gets mushy!