Ramen is a rich, broth based Japanese noodle soup dish topped with various toppings and eaten while it’s hot. Unlike the instant noodles you might be familiar with, real ramen is carefully prepared with top quality ingredients and served in delicate Japanese bowls. Ramen’s popularity exploded in the 20th century and became a deeply rooted part of Japan’s culture, with regional variations reflecting local tastes and traditions.
The word “ramen” is a Japanese pronunciation of the Chinese word lamian, and the dish was popularized in Yokohama’s Chinatown in the early 1900s. It was a popular choice for workers who needed quick and inexpensive meals, and its popularity grew during the post-war period when wheat flour exchange laws were lifted and ramen shops could open nationwide.
Many different kinds of ramen exist, each with its own unique flavor and character. They can be grouped into three categories: shoyu (soy sauce), shio (salt) and miso (miso-based). The flavor of a ramen is achieved through a seasoning called tare, which combines cooking alcohols like mirin and sake with umami ingredients such as kombu, niboshi and MSG. The addition of tare also helps to keep the broth from curdling when it cools down, as well as adding extra saltiness and sweetness.
Soy sauce based shoyu ramen offers a clean, balanced taste that’s ideal for newcomers to ramen. It’s simple to make and can be dressed up with a variety of add-ons, such as chashu pork or wood ear mushrooms.
Salt based shio ramen is the most common variation. Its rich, creamy flavor is enhanced by the use of pork bones and a higher concentration of MSG. Aside from a rich umami, it’s also characterized by its thick, cloudy texture and strong flavor of garlic. Shio ramen is typically served with slices of lean pork and pickled plums on the side for dipping, and kamaboko (steamed fish cakes) are often added as a garnish.
A basic bowl of ramen can be made with chicken, which is simmered and stewed for long periods to create a light and fluffy white soup. This version of ramen is extremely healthy, as it contains high levels of collagen which help to replace dead skin cells and maintain elasticity of the tendons.
When a bowl of ramen is ready to be eaten, tare and aroma togel hongkong oil are combined on the bottom of the bowl, soup is then poured over the noodles and finally topped with the various garnishes. The most common toppings include chashu, bamboo shoots and green onions. Other options include seasoned or fermented bamboo shoots called menma, nori seaweed and the prized ajitsuke tamago (soft boiled marinated eggs).
The best way to enjoy ramen is while it’s still hot. When the noodles are exposed to the air, they absorb more of the tare and aroma oil. Similarly, the more they are stirred, the more aramen will change in texture and taste. As a result, it’s important to be careful not to overcook the noodles or overdo the seasoning.