Ramen, Japanese Food Is Like A Little Galaxy in a Broth

There are so many elements to ramen, Japanese food that it contains almost as many pieces and particles as there are stars in the sky. Ramen broth is the base of the dish, and it is considered by many to be one of the most important aspects most broths are derived from an extract of beef, chicken, pork, or seafood, as well as seasoned with soy sauce and salt, and vegetarian varieties are available as well if they are desired. The noodles are the other part of this binary star ?although noodle recipes vary widely and are closely guarded secrets at most restaurants that serve ramen, they always contain flour, eggs, and kansui, which is a type of alkalinized water, alongside other possible ingredients that can add to the structure, texture, and flavor. In addition to choices of ingredient, ramen noodles are given their own individuality by each chef, as the preparation can differ in ways like their thickness, the length of the noodles, as well as the texture, which are all affected by how the chef hand crafts the noodles in its own unique way.

Another highly important aspect of ramen is the toppings, and these are available in wide varieties at just about every ramen shop from large to small. Some of the most popular toppings include roast pork slices, various vegetables that can be roasted or pickled, as well as different seafood products like octopus and fish. Another popular topping that is unusual to many Americans and other Westerners is the ni-tamago, which is a boiled egg that has been flavored with soy sauce. Once all of these ingredients are in place, the combination of flavors, textures, and deliciousness that makes ramen such a popular dish can truly shine through.

Ramen is Soul Food

Ramen originated from a Chinese dish known as pulled noodles became a popular type of quick lunch in the early part of the 1900s as a result of the speed, convenience, and cheapness of the dish and its preparation. Ramen has only spread as a favorite and common food since then. Highly trained chefs and expert restaurateurs only started to pay attention to ramen in the 1980’s, but since then, culinary experts have worked tirelessly to expand and broaden the horizons of the ramen bowl, which has led to the creation and adoption of a number of new ramen flavor combinations.