A hot bowl of ramen is a staple food in Japan. You can find it in slick cafes, tiny tucked-away eateries tucked into subway stations or atop rickety stairs in the middle of unassuming apartment buildings and even at the smallest of fast-food restaurants. The dish sprang from China to Japan in the 19th century and has since transformed from an everyday meal into one worthy of Michelin stars.<\/p>\n
There are so many variations that it\u2019s hard to pin down a definition, but most would agree that ramen consists of 3 elements \u2013 soup, noodles and toppings. The broth, seasoned with \u201ctare\u201d, a mixture of intense sauces or pastes, is the heart of the dish and is key to its flavor profile. The noodles \u2013 traditionally made from wheat flour treated with an alkaline substance called kansui that triggers chemical changes in the proteins of the grain – are springy and golden brown, a perfect match for a thick, rich broth.<\/p>\n
The toppings are where the dish really comes alive. Typical additions include chashu (sliced, marinated pork) or tofu, katsu chicken, menma (bamboo shoots), nori seaweed and negi, thinly sliced green onion. The sky is the limit for veggie add-ons with corn, roasted tomato or pumpkin, bok choy and silverbeet all popular choices. Some shops may offer an alternative type of egg such as soft-boiled or marinated which can be a great complement to the soup\u2019s flavour and texture.<\/p>\n
Most ramen is served piping hot and the traditional way of eating it is to pick up the noodles with chopsticks and dip them into the soup or sauce. Alternatively, you can order \u201ctsukemen\u201d ramen which consists of plain noodles that are dipped into the soup or sauce as a side dish. This is a very common takeaway option and can also be enjoyed at home using premium instant ramen packets that come with a special bowl, boiling water and seasoning sauce.<\/p>\n
Despite the wide variety of ramen available, most people have their favourites and most ramen lovers are very particular about the quality of ingredients and preparation. The best ramen is considered to be served at a traditional ramen shop, or \u201cramen-ya\u201d as they are known locally, where you can sit shoulder-to-shoulder with fellow diners and watch the shokunin (master of ramen) in action.<\/p>\n