Japanese Ramen

Ramen is a ‘Japanized’ Chinese noodle dish that has become, over the years, one signature dishes of Japan. Ramen originally came from China in the late 19th century and was modified to the Japanese palate. It is now listed at the top of Japan's national food list, being especially popular among the younger generation.

Ramen is truly a Japanese national obsession. It is served at restaurants across the country. Usually, ramen noodles served in restaurants are not vegetarian because the soup contains high amounts of meat fat. However, some vegan products containing instant ramen noodles are available

There are basically four kinds of ramen: shouyu, tonkotsu, miso and shio. Shouyu (soy) was the original flavor and is what the customer get if order ramen without specifying a flavor. It is flavored with salt or soy. 

Tonkotsu comes from Kyushu and is made with pig bones. It has a thick, milky consistency and features pork. 

Miso ramen originated in Hokkaido and is made with the same stuff (beans) that goes into miso soup. Miso ramen combines two favorite tastes –wheat noodles and a dash-miso broth.

Shio (salt) is the least popular of the four main flavors, but also the best for your waistline because it has the least fat.

The stuff on top of the noodles, the gulf (toppings), is usually moyashi (bean sprouts), chashuu (pork slices), menma (dried bamboo shoots), tamago (eggs), hourensou (spinach), nori (seaweed) and negi (spring onion).

There are regional differences and specialties. There is Sapporo ramen from the north island of Hokkaido and Hakata ramen from the south island of Kyushu.
Japanese Ramen

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