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Ramen is a noodle soup dish that was originally imported from China.
In recent decades, ramen has become one of the most known dishes in Japan. Ramen are commonly available in Japan and it is inexpensive, these factors make ,ramen ideal for budget travelers. Ramen-ya or known as Ramen restaurants can be found throughout the country and regions produced numerous varieties of this noodles.
Popular Ramen Types
Ramen are generally categorized according to their soup. The main types of soup are:
Shoyu (Soy Souce)
Shoyu ramen soup is a clear, brown broth flavored with soy sauce (shoyu). The soup is often other broth meats such as pork, fish or beef depending on the region but it is typically made of chicken broth. Shoyu ramen is the most common type of ramen and usually served in the restaurants.
Shio ramen is a light, clear broth seasoned with salt. It may be flavored with other meats but usually made from chicken broth.
Miso (Soybean Paste)
Miso ramen soup is flavored with soybean paste (miso). Soybean Paste made the soup thick and brown with rich complex flavor. The style comes from Hokkaido but it has spread anywhere in Japan.
Tonkotsu (Pork Bone)
Tonkotsu ramen is made of pork bones white broth. Pork bones have been boiled down until dissolve into cloudy white broth. The thick creamy soup is usually flavored with pork fat and chicken broth.
Noodles is the second key aspect of ramen which are made of wheat. Ramen noodles are long and elastic and vary from thick and wavy to thin and straight. Some ramen-ya or ramen restaurants allow customers to customize the ordered noodle by letting the guest to select the thickness or doneness.
One commonly served ramen topping is Chashu. It is a fatty slices of roasted pork. Standard bowls of ramen usually has one or two slices of Chashu. Most ramen-ya also served Chashumen (chashu ramen) which is a ramen dish added with extra pieces of chashu. At some restaurants, Kakuni or braised pork belly is served as ramen topping instead of chashu.