Ramen . It is made up of the union of the Chinese characters “ra” (stretch) and “men” (noodle). It is the Japanese version of the Chinese noodle soup, this consists of a wheat noodle soup seasoned with soy sauce and seasoned with meat, fish or vegetables.
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- 1 Story
- 2 Different styles of Japanese ramen depending on your region
- 1 Tokyo Ramen
- 2 Sapporo Ramen
- 3 Hakata Ramen
- 3 Other Ramen Dishes
- 4 Types of Soup in Which Ramen Pasta Is Served
- 5 Nutritional information
- 6 Elaboration
- 7 Ingredients
- 8 steps to prepare it
- 9 Curiosities
- 10 Gallery
- 11 Sources
The first person to eat ramen in Japan is said to have been Mitokomon in 1665 , when someone offered him a plate of noodles served in Chinese soup. It is after World War II that ramen begins its journey in Japan. In the 1950s, the “Sapporo ramen” began to be produced in the city of Hokkaido. This dish became very popular and the word ramen quickly became common. On 25 August as as 1958Momofuku Ando, founder and president of Nissin Food Products, launched chicken ramen, the world’s first instant noodle soup, on the Japanese market. But it is in the 80s when this dish went from being considered a mere garnish to becoming a normal meal for both young and old people. In the early 90s ramen boomed across the country, especially in big cities, which would put their name as a local brand: Hakata (Fukuoka), Kagoshima, Kumamoto, Onomichi, Wakayama, Kitakata, Sapporo, Hakodate etc. Ramen was considered more than just a passing gastronomic whim and became a true social and even media phenomenon: some media even created programs dedicated exclusively to this dish. Nowadays,Taiwan is considered a purely Japanese and basic product in the diet of that country. It is usually consumed in fast food establishments, in street vendors or at home.
There is other evidence that indicates that the ramen originated in China and that the Japanese adapted it to their cuisine because it is a dish that allowed many people to be fed with few resources in post-war times where food was scarce.
Different styles of Japanese ramen depending on your region
The Tokyo- style ramen is made with pork and chicken broth, the noodles they use are slightly curly and not very wide. Often broths are found that are flavored with dashi. This hybrid is a cross of broths, the rich and dense Chinese-style broth used for ramen and the light Japanese broth used for soba dishes. The bowls are generally seasoned with soy sauce and are medium in size. Until the tonkotsu ramen’s popularity boom, Tokyo-style shoyu ramen was the best known worldwide.
It comes from the northernmost part of Hokkaido Island, the birthplace of miso ramen in Japan. Despite the long history of ramen, it was not until fifty years ago that the style of ramen in this region has become popular, becoming one of the most influential styles. We will find Sapporo-style miso ramen all over Japan, from Tokyo’s Ramen Ya to the south in Kyushu. Made with rich chicken, fish, or pork, the soup is seasoned with red miso and usually topped with bean sprouts, cabbage, sweet corn, and minced pork. With slices of chashu and soft-boiled eggs.
It comes from Fukuoka, a prefecture on the southern Japanese island of Kyushu famous for its pork dishes. Hakata is the home of Tonkotsu, while most ramen broths simmer, the hakata-style broth boils, giving your soup a rich body, dull appearance, and rich texture. In Hakata, tonkotsu broth is usually seasoned with Shio, in order to preserve the milky white color of the soup, although shoyu and miso can also be used. Other typical ingredients that it includes are chashu, wood ear mushrooms, pickled ginger and mustard greens, all flavoring and spicy to cope with the intense flavor of pork. Sesame and crushed garlic are other condiments that are usually served at the table to add to taste.
Other Ramen Dishes
- Tsukemen:They are ramen noodles that are dipped in a separate broth. They are an alternative to ramen especially in the summer months. In this way, the noodles are served separately on one side so that they cool slightly. They are immersed in a broth bowl and, between bites, you can taste the rest of the accompanying ingredients. If the noodles are served cold on a bamboo mat in the soba style, they are called ramen zaru.
- Mazemenor “mixed noodles”: It is a Tokyo specialty, similar to Abura soba, they are noodles served together with an intense flavor sauce. The toppings and sauces vary widely, they are often experimental in nature.
- Abura sobaor “oil noodles”: It is a soup dish, less consistent with cooked noodles, drizzled with oil and a seasoned sauce that is generally soy-based. It is often topped with an egg, with the intention of stirring it all together in the container to form a cream, like a spice of mayonnaise.
- Tantanmen:It is the Japanese interpretation of Sichuan dan dan noodles. Based on a pork broth, it comes with a highly spiced ground pork ball and is usually served with spinach or Chinese cabbage
- Hiyashi chuka:It translates directly to “Cold Chinese” and is a dish based on cold ramen noodles with various toppings including omelette, cooked ham, cucumber, carrot, and chicken, garnished with rice vinegar and soy sauce.
- Yakisoba:Grilled stir-fried noodles with vegetables and yakisoba sauce
Types of soup in which Ramen pasta is served
- Shōyu (醤 油) (lit: Soy sauce):Considered the most Japanese. It consists of chicken, to which a couple of tablespoons of thick soy sauce is added when served. Traditionally rayu (ラ ー 油) (red pepper extract with sesame oil) is added afterwards to taste.
- Tonkotsu (豚 骨) (lit: Pork Bones):The soup is mainly based on pork, it has enough body and fat content. The broth is generally white in color. Native to northern Kyushu.
- Miso (味噌):Created in Sapporo in 1955. It is generally prepared from chicken, and mixed with some variety of miso when served. In Kanto it is common to add a tablespoon of butter.
- Shio (塩) (lit: salt):The simplest of all the varieties, and in which the greatest Chinese influence is felt. It is considered very popular in Hokkaido. The soup is transparent and its flavor is more direct.
Ramen quantity per 100 grams:
|· Calories: 436
· Lipid: 16 g
· Saturated fatty acid: 8 g
· Polyunsaturated fatty acid: 1.5 g
· Monounsaturated fatty acid: 7 g
· Cholesterol: 0 mg
· Sodium: 2,036 mg
· Potassium: 179 mg
· Carbohydrate: 63 g
· Dietary fiber: 2.3 g
|· Sugar: 1.6 g
· Protein: 10 g
· Vitamin: A 12 IU
· Vitamin: C 0.3 mg
· Calcium: 29 mg
· Iron: 4 mg
· Vitamin: D 0 IU
· Vitamin B6 0.1 mg
· Vitamin B sub 12 0.2 µg
· Magnesium: 23mg
Noodles are the main ingredient in ramen, they are made from flour from the happy fields of Japan and with eggs from Chinese chickens. Without the noodles, the ramen no longer makes sense since it would be just a salad with chicken and Japanese things and soup. The various ingredients are 9% of the ramen, it has a great variety of things but they are always small so that they continue to be 9% of the ramen.
- 1 Pack of Chinese noodles
- 1 pork steak
- 1 bunch chives green onion
- Soy sauce
- 1 tablespoon of Sake
- [ Bamboo shoots
- Komatsuna (Spinach)
- 1 Unit of boiled egg
For the broth:
- Chicken bones
- 1 garlic clove
- 1 ginger dessert spoon
- 1 set of green chives
- 1 set of big carrot
- 1 Piece of Onion
- Kombu seaweed to taste
Steps to prepare it
- Prepare the broth. To do this, take a large casserole, fill it with water to approximately half and bring to a boil. When it boils, add the chicken bones, the peeled garlic, the ginger, the peeled onion and cut in half, the peeled carrot and cut into slices, and the kombu seaweed to taste, stir everything and let cook. simmer for four hours.
- While making the broth, cook the soy sauce and sake next to the piece of pork. When it is done, reserve the meat on one side and the sauce that is left on the other. Then add this sauce in a large bowl and add the chopped green chives.
- Take another saucepan and bring the water to a boil and cook the noodles when they reach the boiling point. Cook them for two minutes with the pot covered, this will make them faster.
- In the meantime, pour a little broth into the soy sauce and sake and mix well. When the noodles are ready, they rattle from the fire, drain and go through a little cold water. Then, they are placed in the same bowl where the sauce and broth mixture is.
- Then the pork piece is cut into thin pieces and incorporated into the noodles, add the bamboo shoots, previously boiled and drained komatsuna leaves, and the cooked egg cut in half. Other ingredients such as corn, carrot pieces, etc. can be added.
- There is a museum dedicated exclusively to ramen. It is the Shin-Yokohama Ramen, located in the city of Yokohama and where the various utensils that have been used throughout history to make these noodles are exposed. The museum also has samples of all the varieties of ramen that exist, as well as a park that recreates a typical city from the 50s where you can visit recreations of the different types of ramen restaurants that were created at that time.
- Such is the importance of this dish that it has given names to manga characters such as Naruto , which is actually a type of kamaboko or fish paste processed from Japanese seafood widely used in ramen dishes.
- Ramen itself is the common thread and practically one of the protagonists of the film Tampopo, released in Japan in 1985 and starring Ken Watanabe. The slogan of the film called it the first Noodle Western, parodying the name of the spaghetti western film subgenre.
- In the movie The Ramen Girl it is exposed that anyone can learn to prepare Ramen and that no matter their nationality.
- According to a recent survey by the Instant Ramen Association, South Korea is the country that ranked first in the world, in the consumption of ramen.