Hi .. ^ ^ meet me again .. This is the third time I am giving information about Japanese cuisine .. and according to my promise, this time I will discuss about the ramen ..
^ ^ Ramen is a Japanese cuisine noodle soup that comes from China. The Japanese also called chuka soba or ramen as Shina because buckwheat soba or o-soba in Japanese often also means noodles.
^ ^ Ramen is a Japanese cuisine noodle soup that comes from China. The Japanese also called chuka soba or ramen as Shina because buckwheat soba or o-soba in Japanese often also means noodles.
^^History
According to historical records Tokugawa Mitsukuni (Mito Komon) is often referred to as the first Japanese who eat ramen. Chinese-style noodle soup dish was first served at Tokugawa Mitsukuni. The author is a Confucian scholars in exile from the Ming Dynasty who was invited to come to the Mito Domain.
Ramen is expected to start enjoyed by many people in the Meiji era. At that time, ramen has entered into the menus of restaurants in the area berbagau Chinese settlement in Kobe and Yokohama. After that, in the Taisho era, the seller is selling noodles in Hokkaido ramen ramen known as people today.
In Japan, noodle soup is generally made up of two streams:
* Mi gravy in a restaurant menu that managed immigrants from China, such as noodle soup with bean sprouts, noodles soup without a side dish (tanmen), noodle soup dumplings, or noodles Cantonese. Miso ramen with the flavor or taste zodiac is also included in the menu.
* Mi gravy by street vendors at night and then open the house to eat ramen. Street vendors who peddle noodles around with wheelbarrows already exist in Japan since the Edo period. Seller ramen around wearing charamela cart, blowing trumpets. The songs sounded the tone "sol la si - la sol - sol sol la la la's -". Therefore, the seller circumference in Japanese ramen is often called charamela. Itinerant traders today are already using the tape player as a replacement charamela. Moreover, traders often use the car ramen and bring chairs to trade in crowded places.
Each region or city in Japan usually have a typical ramen dishes are used as tourist attraction. The tradition comes from the efforts of local ramen evoke the region's economy in the 1980s. One of them by promoting typical ramen uniqueness of each region in Japan. Promotion is also done through articles in various magazines. Which is considered one of the most successful promotion is the promotion of Sapporo ramen. Domestic tourists visited Hokkaido rollicking to eat Sapporo ramen. The uniqueness of local specialty ramen has a high commercial value. In Japan there are many best-selling books about ramen. Travel agencies also offer tour packages to get around to enjoy the famous ramen ramen from the seller.
According to historical records Tokugawa Mitsukuni (Mito Komon) is often referred to as the first Japanese who eat ramen. Chinese-style noodle soup dish was first served at Tokugawa Mitsukuni. The author is a Confucian scholars in exile from the Ming Dynasty who was invited to come to the Mito Domain.
Ramen is expected to start enjoyed by many people in the Meiji era. At that time, ramen has entered into the menus of restaurants in the area berbagau Chinese settlement in Kobe and Yokohama. After that, in the Taisho era, the seller is selling noodles in Hokkaido ramen ramen known as people today.
In Japan, noodle soup is generally made up of two streams:
* Mi gravy in a restaurant menu that managed immigrants from China, such as noodle soup with bean sprouts, noodles soup without a side dish (tanmen), noodle soup dumplings, or noodles Cantonese. Miso ramen with the flavor or taste zodiac is also included in the menu.
* Mi gravy by street vendors at night and then open the house to eat ramen. Street vendors who peddle noodles around with wheelbarrows already exist in Japan since the Edo period. Seller ramen around wearing charamela cart, blowing trumpets. The songs sounded the tone "sol la si - la sol - sol sol la la la's -". Therefore, the seller circumference in Japanese ramen is often called charamela. Itinerant traders today are already using the tape player as a replacement charamela. Moreover, traders often use the car ramen and bring chairs to trade in crowded places.
Each region or city in Japan usually have a typical ramen dishes are used as tourist attraction. The tradition comes from the efforts of local ramen evoke the region's economy in the 1980s. One of them by promoting typical ramen uniqueness of each region in Japan. Promotion is also done through articles in various magazines. Which is considered one of the most successful promotion is the promotion of Sapporo ramen. Domestic tourists visited Hokkaido rollicking to eat Sapporo ramen. The uniqueness of local specialty ramen has a high commercial value. In Japan there are many best-selling books about ramen. Travel agencies also offer tour packages to get around to enjoy the famous ramen ramen from the seller.
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Characteristic:
Chemicals that alter the alkaline nature of gluten in the flour and make a chewy noodles and activate flavonoid compounds contained in the flour so that the yellow noodles. Comparison of water and wheat flour is about 1: 35%, the more water the more soft top anyway dihasilkan.Di ramen noodles are generally added flavoring a variety of side dishes such as: chasiu, menma, boiled eggs, green vegetables (like spinach) , sliced scallions, nori, or narutomaki as decoration. Boiled eggs to ramen usually brown because boiled in soup stew chasiu former. Vegetables as well as the most common flavoring for ramen is sliced scallions. Before added to the ramen, some sellers first ramen fry sliced leeks in cooking oil.
Chemicals that alter the alkaline nature of gluten in the flour and make a chewy noodles and activate flavonoid compounds contained in the flour so that the yellow noodles. Comparison of water and wheat flour is about 1: 35%, the more water the more soft top anyway dihasilkan.Di ramen noodles are generally added flavoring a variety of side dishes such as: chasiu, menma, boiled eggs, green vegetables (like spinach) , sliced scallions, nori, or narutomaki as decoration. Boiled eggs to ramen usually brown because boiled in soup stew chasiu former. Vegetables as well as the most common flavoring for ramen is sliced scallions. Before added to the ramen, some sellers first ramen fry sliced leeks in cooking oil.
Soup
Broth for the gravy can be drawn from a mixture of various ingredients such as pork bones, beef bones, chicken bones, katsuobushi, sababushi, niboshi, konbu, gongseng soybeans, shiitake mushrooms, onions or scallions.
Ramen can be classified based on the types of sauces such as sauce, soy sauce flavor, taste sauce tonkotsu (pork bone), a sense shio (salt), and a sense of miso
* Japanese soy sauce flavor
Ramen soup flavor with soy sauce (shoyu) is the most common type of ramen in Japan, especially on the island of Honshu. Derived from bone soup stew chicken and vegetables. Slightly brown colored sauce because the sauce with the main ingredients are poured soy sauce in the bottom of the bowl. As a flavoring commonly added pepper and flirt (spicy sesame oil).
* Kuah sense tonkotsu (pork bone)
White sauce is rather thick, tasty, greasy-oil because of the broth from the pork bones. Tonkotsu ramen flavor comes from Kyushu. Taste sauce, not very salty, and sometimes there is also a brownish white sauce. In Tokyo known tonkotsu shoyu ramen broth is a blend of salty soy sauce plus a pork bone soup is very thick.
* Kuah sense shio (salt)
Colored salt spiced sauce is almost clear, for example, is ramen Hakodate. Its origin is Chinese noodle dish that was introduced as Hokkaido ramen in 1933.
* Favor miso sauce
Aromatic sauce that comes from chicken bone broth with the addition of miso. Miso ramen flavor supposedly created by fans who want to enjoy eating ramen with miso soup.
^^ HOW TO MAKE RAMEN ^^
