From China, there is a furnace selling very popular evolved its own in Japan then originated.
"RAMEN"
It was been translated "Chinese Noodle" In the old days, but popular restaurant is also available in New York and Paris and now, the notation "RAMEN"is called in Japan are becoming more common.
It is very delicious.
Cook shop each ingenuity, many kinds of there are so is now, but to describe the type of "RAMEN"typical today.
The first is pronounced "SHOUYU RAMEN" and "soy sauce ramen" first.
Taste soy sauce.
(Do you know soy sauce? When you eat sushi, and seasoning to put a little. But also in teriyaki sauce and boiled down.)
"SHOUYU RAMEN"
Following ramen, which is pronounced "MISO RAMEN."
It is a seasoning that miso is made from soybeans as well as soy sauce, but the taste is quite different in paste form. There is full-bodied, you will miso soup when I put the soup stock and diluted.
Area to the north (Hokkaido) is the origin of most Japanese ramen of this type.
Difference by the shop is small, the probability that deviate's lower this type.
"MISO RAMEN."
It sprouts There are a number of as many photos, healthy. Red pepper goes well.
Classic third type of "salt ramen",
which is pronounced "SHIO RAMEN."
As the name suggests, seasoning of the soup has been in salt, clear soup features.
It is a often considered such as salty simply, taste is than not enough, but the soup as a base is take the soup stock in a variety of materials, a shop that uses a natural salt containing a large amount of minerals salt itself more recently it is increasing so, shops soup there is a rich though it is refreshing has been increasing.
It is a often considered such as salty simply, taste is than not enough, but the soup as a base is take the soup stock in a variety of materials, a shop that uses a natural salt containing a large amount of minerals salt itself more recently it is increasing so, shops soup there is a rich though it is refreshing has been increasing.
"SHIO RAMEN."
The last "pork bone ramen",
which is pronounced "TONNKOTSU RAMEN."
Soup stock, which is based on the bones of pigs is characterized, soup is cloudy white as milk.
Noodles are very thin, the origin is the area south of the "Kyushu".
What is a relatively small amount in many cases, to eat in the snack sense as most in the "Kyushu".
In the specialty store of this type, order you can find the only place noodles called "KAEDAMA" is possible.
Noodles are very thin, the origin is the area south of the "Kyushu".
What is a relatively small amount in many cases, to eat in the snack sense as most in the "Kyushu".
In the specialty store of this type, order you can find the only place noodles called "KAEDAMA" is possible.
In addition, and those soaked in red pepper eggs of walleye called "MENTAIKO", pickles spicy leaves called "TAKANA", and red pickled ginger is placed on the table, a good case is often seen by topping free will be.
"TONNKOTSU RAMEN."
Among them, and ramen style of unusual, it is not a ramen but I also introduced a classic menu of Japan such like relatives.
Stay tuned for next time.
Tokyo Loco Daddy (^0^)/
