Ramen 1

First of all, it’s best not to read this article after dinner.
Because you must want to eat dinner again.
Japanese often eat ramen after Izakaya, so they must get be fat!


Today, I would like to introduce real Japanese Ramen loved around  the world.

Origin of Ramen

じろう (1)

Origin is China. They are arranged in Japan, which has become a completely different noodle and soup flavor from all over the Japan.

Chinese soup of taste is more spicy and peculiar flavor, but Japanese one is not spicy.
Therefore I guess people can accept Japanese taste easier than Chinese one.

I love both soup also!



There are actually 3 types of Ramen.
Soup noodle as you know,Tsukemen, and the cold one without soup, called “Hiyashi-Chuka”.


“Tsuke”means dip, “men”means noodle.Not for guys.

This is accompanied by soup and some ingredients for dipping.

Tsukemen is a relatively new way to eat Ramen. 
There are 2 kinds soup, called “Atsumori” means hot soup, and the cold one to soak.
Experts choose  “Atsumori”.

”Hiyashi-chuka” is a cold Ramen. “Hiyashi” means cold, and “Chuka”means Chinese. We distinguish Ramen noodle as Chinese noodle and Udon, backwheat noodle as Japanese noodle.

hiyashi chuka

But we do not call Hiyashi Ramen when I was a child. I hope not so far past, may be.

We usually eat this julienne strips cucumbre, baked eggs, ham or Kanikama, and red ginger on the top of noodle after pouring the sauce over.



There are 4 types flavors.  Miso, Pork bones broth,Salt, and Soy sauce.


soy sauce

“Shouyu”means soy sauce. The most basic taste. If you can not imagine taste of soup, you should choose soy sauce one. The basic is never wrong.



Miso taste is often eaten in Hokkaido. They add corn and butter. Miso and butter match well😉


“Tonkotsu”means Pork bones broth. The feature of this broth uses a very thick soup made out of boiling  pork bones at high temperature.

Hakata City, kyushu is the birthplace of authentic Tonkotsu flavors. This real Tonkotsu taste is not popular in Tokyo, because it has strong smell and fat.


I have heard that Ramen in Hakata with Mentaiko(spicy cod roe) on rice free!

We often eat with pork bone mixed soy sauce flavor or pork bone mixed Miso flavor.

These flavors are very popular among Japanese😋


salt ramen

“Shio” means salt. This is salty Umami flavor. We do not see this tastes of Ramen in Tokyo so much, but it has been loved by Japanese for a long time as well as soy sauce flavor.



There are 3 types thickness of noodles.
The thin noodle is for only Tonkotsu, The normal is for all type of Ramen, and the thickest one is for Tsukemen.

Why Tsukemen is the thickest one?
Because the soup is too easy to soak into noodle, so we do not use thinner noodle in Tsukemen.



Ingredients are difference depending on the ramen, but they always include boiled eggs, Yakibuta pork, and leeks.

This is very important! Eggs must be soft-boiled. Not hard…That’s heresy…Remember this.

half boiled egg

“Yakibuta” means Char-siu pork that  is stewed in soy sauce. We called “Chaashuu” also. We love this sliced thicker😁


People who dislike onions and leeks are very sorry😰Because,we often bring out sweetness and Umami taste with them.

So, the people must be missing out half of their life…oh…

Have you ever seen this food? This is called Menma seasoned bamboo shoots. This texture, soft-crispy, you may not like this. 

I am often said this texture is strange…we love this though.



This white one lile a spoon is called “Renge” in Japanese. This is a china spoon.

When Asian eats porridge and noodles, we use this spoon.Because it is difficult to eat noodles with a western spoon.

When we eat noodles, we do not use a fork.
We eat with chopsticks.
But, to be honest, almost all Japanese can not use chopsticks rightly.
My Dutch friend taught me before.

Today I talked about the basics of Ramen. I would like to introduce the other types of Ramen on another page.

Let’S have fun Ramen life😃

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