ramen

Japanese Ramen definition (ラーメン)

First of all, it’s best not to read this article after dinner.

Because you must want to have a dinner again.
Japanese often eat ramen after Izakaya, so we must get be fat in the future…

Ramen

Today, I introduce basic Japanese Ramen loved around the world.

じろう (1)

Ramen origine is China. In Japan, this is made from wheat flour, water, salt, and “Kansui (かん水)”. Using this Kansui is big different from ramen and Japanese Udon, Soba noodles.

“Kansui” is made from potassium and sodium. This is added to make the ramen its particular flavor and unique texture.

The soup is not only soy sauce based like udon and soba, but also has over 100 variations kinds Tonkotsu (pork bone dashi) , Torigara dashi (chicken broth) or Seafoods broth.

Ramen recipe

tonkotsu

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 like a cold type Udon or soba noodles.

Hiyashi-chuka (冷やし中華)

hiyashi chuka

”Hiyashi-chuka” is a chilled Chinese noodles. we do not called “Hiyashi-ramen” .

“Hiyashi” means cold, “Chuka” means Chinese style. 

Popular toppings for it are egg crepe strips,
cucumber, ham, tomato and kanikama and red gingers.

Taste

taste

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

You might not believe it, but…Miso and butter go well with them!😉

“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 (博多市)

Hakata city

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

Mentaiko (明太子)

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

“Shio” means salt. This is salty Umami flavor. 

 

Torigara (鶏ガラ)

torigara

Recently, ramen soup with salt and chicken broth has become popular in Japan.

This taste is commsome but difference.

Noodle

noodle

There are 3 types thickness (In fact, 6 kinds) and 2 types of shapes.
The thin noodle is for only Tonkotsu, The normal is for all type of Ramen, and the thickest one is for Tsukemen. 

Thickness (太さ)

ramen

Noodles with a φ1.25-1.4 mm. Almost all ramen restaurants use this size.

“Chu” means middle size. 

This is used Tsukemen only that I already talked. Because, the soup is easier to stick to noodle. Italian Fettuccine is also same reason, right?

So we never use thinner noodle in Tsukemen.

φ1.7-2.5mm

“Hosomen” means thin noodle. This noodle is for real Tonkotsu ramen of Kyushu…not popular in Tokyo. little be whiter than ordinally.

less than φ1.15mm

Shape (形状)

Regular ramen stores use straight noodles. In fact, there are 2 types of these noodles: straight and curly.

straight men

It is said the straight ones have less gaps between them, so soup get caught in more.

Therefore, we feel the taste is stronger than ordinally.

Curly noodles is called “Chijire-men” in Japanese. I feel this noodle is little crumbly.

Ingredients

ingredients

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

This is very important! Eggs must be “almost-soft-boiled”. Never hard…Remember this.

This is called  “Ajitama” .

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

Pork loin tied with string, then grilled to brown the surface, and simmered in teriyaki soy sauce for a long time.

I found Yakibuta recipe! Japanese roast pork is easy to make as it does not require special seasonings like Chinese.

FYI: Nadia
Source: https://oceans-nadia.com/user/124444/recipe/384265

The chopped leeks are also one of the ingredient indispensable.

Sliced bamboo shoots (メンマ / しなちく)

Have you ever seen this food? This is called as “Menma” or “Shinachiku” seasoned bamboo shoots.  

I am often said this texture is strange by foreigners…

Tools

Renge

This spoon in the front is called “Renge” in Japanese. This is a china spoon.

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

When we eat noodles, we never use a fork. Japanese people also eat pasta with chopsticks even. This is called “Hashi(箸)” in Japanese.

The bowl is called “Donburi“. We use a ramen bowl only for ramen. A typical bowl has φ20cm x H12~cm, as for ramen bowl, has a larger diameter and a height of approx. 10cm.

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

If you have questions, fill in the comments. Especially, you want to have ramen restaurants overseas.

Have fun Ramen life😃

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