Real ramen noodles: 59 Photos & Videos

tonkotsu ramen

FAQ

Noodles: Ramen noodles contain wheat flour, salt, water and a special alkaline water called “kansui.” “Kansui” is what gives the noodles their unique flavor and springy texture. Noodle shape and thickness often change depending on the type of ramen you're eating.
The word ramen is a Japanese borrowing of the Chinese word lamian (拉麵), meaning pulled noodles, but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama.
Shoyu Ramen. Shoyu means soy sauce in Japanese and this style of noodle dish was actually the first type of ramen and is still going strong. There's lots of different varieties of shoyu ramen but the taste is normally salty and tangy.
It should be noted that instant ramen noodles are different from fresh ramen noodles, which are traditional Chinese or Japanese noodles typically served in soup form and topped with nutritious ingredients like eggs, duck meat and vegetables.
They should serve four essential broths. The baseline is four different broths. Shio, shoyu, miso, and tonkotsu. They're all a little different, but to me they're the four staples. If I don't see a shio and shoyu, then it's like going to a place that only serves white pizza.

Kazumoto Ochiai is One of Tokyos Ramen Masters — The Experts

At Kaotan Ramen in Tokyo, chef Kazumoto Ochiai specializes in shoyu-based ramen which is deep in color and flavor, with chewy...

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