What is special about ramen noodles
Ramen noodles & soups
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Ramen noodles are their own japanese noodle stylethat is simply indispensable in Japanese food culture. At the same time, ramen denote the traditional japanese noodle soup.
Originally from China, ramen noodles were not adopted into Japanese cuisine until the 19th century. Ramen noodles consist of wheat flour, salt and water - they are often also mixed with “Kansui”, a water particularly rich in potassium and sodium carbonate, which gives the noodles their color and special taste. The Japanese noodles are available in Asian shops and well-stocked supermarkets.
Ramen noodles are trendy in restaurants and snack bars in Japan and are one of the most important fast food dishes. In Tokyo alone there are around 5000 ramen shops that present themselves in a wide variety of varieties. They are comparable to normal restaurants, but they are also available as stand-up snack bars and mobile sales stands. And more and more of them are also opening in Germany, Austria and Switzerland.
Soups similar to Japanese ramen soups can be found in many other Asian cuisines. Most consumers are found in Chinese, Indonesian, Korean, Vietnamese and American cuisine. Many local suppliers have their own, closely guarded ramen recipe, which is also mostly regional. But beware, Instant ramen contain large quantities of the flavor enhancer monosodium glutamate.
Overall, there are four different types Ramen variations:
- Dried ramen (kansomen)
- Fresh ramen (namamen),
- Steamed ramen (mushimen)
- Instant ramen (Insutanto ramen)
The popular ramen noodle soups are based on four different ones Basic broths: Shoyu ramen (with soy sauce), Miso ramen (Made from miso paste, fermented soybeans and chilli), Shio ramen (based on light, clear fish / seafood broth) and Tonkotu ramen (made from boiled pork bones). Various types of meat, fish and vegetables are added to the broth. A distinction is made between thin noodle soup ramen with a thicker texture, which are used for heartier dishes.
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