Ramen

What is Ramen?

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 differences between toppings are quite significant, 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 original, special ingredients.


Some forms of ramen need to be cooked for up to 10 hours, ensuring that the taste of meat, vegetables and fish are all extracted thoroughly, making a thick, flavorful broth.

 

Types of Ramen

Shoyu 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

•Miso Ramen is not served in oridinary 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

Actually, It is common to slurp the noodles in Japan when you eat it. 

Because slurping is considered to enhance the flavor and it helps to cool down 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 gets mushy! 

Back to Top