Ramen originally came from China in the late 19th century and was modified to the Japanese palate. It is the fast food of choice. A quick fix for breakfast, lunch, dinner or any point in between, soup made with these thin, yellow is inexperience.
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.
It’s well known fact among Japanese businessman that eating a bowl of ramen at night will help prevent a hangover the next day and this is certainly one reason for ramen’s popularity.
Ramen are based on Chinese wheat noodles – lamian is the world for stretched noodles, while lo-mein translates as boiled noodles.
This rich broth falls into four basic categories: shio (clear chicken); tonkotsu (cloudy pork); shoyu (seasoned with soy sauce); and miso (flavored with fermented soybean paste).
Tonkotsu comes from Kyushu and it is distinctive, whitish broth made from pork bones. In true Japanese style, tonkotsu ramen is a local adaptation of an idea borrowed from another culture – in this case China.
Miso ramen originated in Hokkaido and is made with the same stuff (beans) that goes into miso soup.
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).
Ramen is also popular a favorite of students, since it’s cheap enough and substantial enough to fill the stomach without emptying the wallet.
Japanese Ramen
