Tag: Sake


3 Easy Steps to Making the Best Homemade Ramen Ever – Ultimate Comfort Food

Japanese noodle bars have been popping up everywhere and they are serving delicious slurpable ramen bowls that are a lot more satisfying than the instant ramen of one’s college days. They also bring almost as instant gratification. Japanese Ramen soup recipes follow a typical combination that includes broth, noodles, meat and some kind of vegetable. You can combine these ingredients at home to make the best ramen ever in three steps. Here is how to do it.
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The Nutrition Of Chasyu Ramen

A lot of people assume that ramen is bad for you. This is because people are used to the cheap ramen noodles that you can buy at the grocery store.

That ramen is definitely unhealthy. It is loaded with sodium, and it has little-to-no nutritional value. However, that doesn’t mean that all types of ramen are unhealthy.

If you want to enjoy ramen, but also want to eat a healthy diet, you should try eating Chasyu ramen. As long as this ramen is prepared properly, it can really improve your overall diet.

You Can Include All Kinds Of Vegetables

When you make this ramen, you can throw in any vegetables that you have around. Carrots can add a lot to the broth, as can dark leafy greens like kale and spinach.

While this ramen is fairly healthy to begin with, there are things that you can do that will make it even more healthy for you.

It’s Made With Pork

This type of ramen is made with pork, which is often referred to as “the other white meat.” Although pork isn’t a type of poultry, it is a lot healthier than red meat, like beef, usually is.

Eating pork is a healthy way to make sure that your body gets the protein that it needs. Beyond that, eating a ramen than has a meat like this in its broth will help to keep you full for longer. You’ll be able to eat a reasonable portion and avoid binge eating later on.

It Can Be Low Sodium

The number of thing that makes ramen unhealthy is sodium. If you have more control over the sodium content of your ramen, then it stands to reason that the dish or dishes you prepare are going to be much healthier to eat.

When you make ramen like this at home, you will have full control over how much salt is added to it. If you order this kind of ramen at a restaurant, you can request that they make it with less salt. You’ll be able to turn it into a healthy dish.

Ramen doesn’t have to be bad for you. If you eat ramen that was prepared fresh, it can actually be a very healthy dish. People in Japan have been enjoying Chaysu ramen for a very long time. Now, you can enjoy this dish as well. It’s nutritious, and it also tastes great!


The Nutrition Of Japanese Shoyu Ramen

Are you trying to lose weight or eat a healthier diet? If you are trying to do either of these things, you are going to want to make sure that you are eating the right kinds of foods.

One of the best things that you can add to your diet is Japanese Shoyu ramen. This is a very healthy dish that is packed full of helpful nutrients.

Here are a few reasons you should be eating more ramen:

It’s Packed With Flavor

A lot of people feel unsatisfied by the foods that they eat when they go on a diet. They feel like the foods available to them simply don’t offer the kind of taste that they are looking for.

This isn’t a problem that people that eat Japanese Shoyu ramen usually have. This ramen is packed with flavor. The broth is cooked slowly over a long period of time, which gives it the chance to soak up all kinds of different flavors.

Shoyu Ramen Is Easy To Eat

It’s easy to eat ramen. You can have it for lunch or dinner, and you can even have it for a snack. It’s something that you can easily re-heat if you want to save some for later.

A lot of people wind up giving up their diets because they are too much of a hassle. It can be helpful to have tasty meals that you can turn to. If you freeze some Shoyu ramen, you can heat it up any time you want a healthy meal.

It’s A Great Choice For Eating Out

Dining out can also be hard for dieters. When you look at a menu, you can’t always see how many calories meals contain. It can be hard to figure out whether or not a meal complies with the rules of your diet.

If you go to a restaurant that offers Japanese Shoyu ramen, you won’t need to worry. You will know that a dish like this will be just fine. You’ll be able to order and eat your ramen without any guilt.

Because so many people are used to cheap ramen, they don’t realize how healthy and delicious real ramen can actually be. If you start eating Japanese ramen, you should be able to reach a lot of your weight loss goals. A food like this is going to make dieting a lot easier for you.


What You Need To Know About Japanese Ramen

Japanese ramen is tasty and filling. It can also be unhealthy or healthy depending on how you prepare it. Instant Japanese ramen is the most popular type of ramen and it is a cheap way to stay fed and is a staple of students all around the world. Of course, nothing beats a bowl of homemade Japanese ramen with its delicate broth and your choice of meat, vegetables and noodles. There is a world of difference between instant ramen and what you will get in a restaurant.
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Do You Know How To Drink Sake?

There can be a number of common questions that come from a sake beginner, including:

Should sake be consumed warm, cold, or at room temperature?

What kind of a glass or cup should you be using for drinking sake?

Chill Or Not To Chill?

The truth is that there is no solid rule to follow. The more important considerations will be the type of sake that is in question, as well as your own personal preferences.

Some sakes will be at their best in terms of taste when you serve them cold, while others will be just perfect when you serve them warmed. Each sake is going to be different, and the connoisseurs of sake will tell you that you need to experiment. Do whatever tastes best to you. It is never going to be fun if you are more worried about whether or not you are drinking it wrong.

With that being said, there are some general guidelines that you can use to help you in either warming or cooling your sake:

– Talk with the staff at the shop, bar or restaurant that you are at about a recommendation, as they will know whether it will be best warm or cold.

– Avoid any extremes. Whether your are chilling it or warming it, you never want to overdo it. Overheating or getting it too cold could disrupt the aromas or flavors of the sake.

– Warming: Never heat the sake directly. Instead, you should be pouring it into a receptacle that can take some heat. You can heat it gradually in a water bath. Just avoid heating it too intensely or too quickly, which means you should never microwave it.

Without trying to overgeneralize, a great deal of sake experts will say that daiginjo and ginjo sakes will be best not warmed. Being chilled will enhance the aromas and flavors. many of the honjozo and junmai sakes will be fine either way. Warming these will bring out the smooth nature and complex flavors.

Various sakes will taste wonderful at different temperatures, as the differing temps will bring out differing characteristics. This is what makes them worthwhile if you are looking to experiment a bit.


Different Kinds of Sake

There are a number of different kinds of sake. So in order to try to keep things as simple as possible, we are just going to focus on the major classifications and types. In addition to a good cup of sake, the information contained here is all you need for enjoying some sake tasting at a izakaya, bar or specialty sake shop.

Sake can be classified according to various factors, including: how it has been filtered, the brewing processes used, the degree to which the rice was polished, where it was produced, the kind of rice used and other factors.

Instead of overwhelming you, we would like you to enjoy the sake tasting process. Therefore, the following is a useful list of the major classifications and kinds of sake you are likely to come across. If you learn just all or even some of these, then you will know more about sake than about 99% of all tourists visiting Japan.

Junmai | SAKE

Junmai is a type of sake made with pure rice (non-additive). The junmai classification also means the rice that is used in making the sake has been polished 70% at least (which means that the percentage number shown on the bottle will be 70% or lower, for example 61-70%) – so a minimum of 30% was polished off. Although it can be difficult to over-generalize, junmai sake has a tendency to have a full rich body with a slightly acidic and intense flavor. This kind of sake can be especially nice when it is served at room temperature or warm.

Honjozo| SAKE

This type of sake also uses rice that is polished 70% at least (like junmai that we previously mentioned). However, by definition, honjozo also contains a small quantity of distilled brewers alcohol. It is added to help smooth out the sake’s aroma and flavor. Quite often Honjozo sakes are easy to drink and light. They can be enjoyed both chilled or warm.

Ginjo and Junmai Ginjo | SAKE

Ginjo is a kind of premium sake. The rice used has been polished to 60% at least (so the percentage number that is shown on the bottle will be 60% or lower, or 51-60%) – so 40% at least has been polished off. Ginjo sake is brewed using special fermenting techniques and yeast. This often results in a complex, fruity and light flavor that can be very fragrant. It tends to be chilled and is quite easy to drink.

Junmai ginjo is just ginjo sake that fits the definition of pure rice (no additives) as well.

Daiginjo and Junmai Daiginjo| SAKE

This type is consider to be a super premium sake (“dai” means “big”). It is considered by many to be the very pinnacle of the art of brewing. Precise brewing methods are required and the rice that is used has been polished down to 50% at least (which means the percentage number shown on the bottle will be at 50% or lower) – so that 50% at least has been polished off. Quite often, Daiginjo sakes are fairly expensive. Usually they are served chilled in order to bring out their complex and light aromas and flavors.

Junmai daiginjo refers to sake that fits the definition of pure rice (no additives).

Futsushu| SAKE

At times Futsushu is also called table sake. The rice that is used is barely polished (ranging from 93% to 70%), and although we really are not qualified to call ourselves sake snob – it’s really the only kind we would definitely recommend that you avoid! It is surprising, but you can actually get some good-quality sakes at quite reasonable prices, so try to avoid futsushu unless you want a bad hangover (along with flavor that isn’t all that special).

Shiboritate | SAKE

Sake usually isn’t aged the way that wine is. However, usually it is allowed to mature for about 6 months, or sometimes longer, to mellow out the flavor. But shiboritate sake goes from the presses directly into the bottle and then sent to the market. Individuals have a tendency to either hate it or love it. Shiboritate sake has a tendency to be fruity and wild. Some see it as being similar to white wine.

Nama-Zake | SAKE

A majoirty of sakes are pasteurized two times: one time right after they have been brewed, and then again right before they are shipped. One thing that is unique about Nama-zake is that it’s unpasteurized. Therefore to be kept fresh it must be refrigerated. Although it depends on some other factors as well, it frequently has a sweet aroma and fruity, fresh flavor.

Nigori | SAKE

This type of sake has a cloudy white appearance and is coarsely filtered with tiny bits of rice floating in it. Usually it is creamy and sweet, and can range from being thick and chunk to silky smooth.

Jizake| SAKE

This translate as “local sake.” When traveling to various parts of Japan it’s a good word for you to remember. Sake is brewed all across the country. Usually good jizake goes very well with the region’s local cuisine. Also, given that it is local, normally it is fresh and affordably priced.


The Beginner’s Guide To Sake

If you ask what sake is when you are in Japan, as opposed to many other areas of the world, and you are going to get two very different answers. Sake, in English, refers to a fermented rice alcoholic beverage that comes from Japan, which you have probably had once or twice from your favorite Japanese restaurant, or a local sake bar.

However, when you ask for sake while you are in Japan, you may be looked upon with puzzlement. This is because, sake actually refers to all alcoholic beverages in general. This will include wine, beer, liquor and the beverage that is referred to as sake in English.

What exactly should we be calling sake from a Japanese perspective? The word for sake in the form that we know it as in the United States is actually nihonshu, which translates to Japanese alcohol. If you ask for nihonshu at any izakaya, you are sure to be greeted with a smile.

Aside from the lesson in language, this rich, delicious beverage will be referred to as sake in this article, just to keep everything nice and simple.

Sake For Beginners

One of the great things about sake is that you have so many kinds to choose from. However, this can also be a rather overwhelming factor for many sake beginners.

If you are hoping to learn all about sake as a sake samurai, you need to take yourself to sake school. If you want to get started with the basics, there are some concepts and terms that can help you to understand this beverage.


While looking at sake making, you will have the polishing of rice. Before sake is made, the rice kernels will have to be milled, which is known as being polished. This is done to remove the outer portion of the grain, leaving behind the starchy core.

Looking closer at polishing, you have to polish off about 10% to go from brown rice to the white rice that we all know and love.

In order to get incredible sake, you have to polish a whole lot more than that. Generally, good sake is polished down to about 50 to 70%, which means that roughly 30 to 50% is actually polished off. If you are reading that the sake has actually been polished to 60% it will mean that 40% has been polished away from the original rice kernel, which leaves just 60% of the original size.


This is the Japanese term that means pure rice. This is important within the world of sake, as this separates pure rice sake from the versions that are non-pure. Junmai is something that is brewed only using water, rice, yeast and koji without any other additives like alcohol or sugar. Unless you have a bottle of sake that says junmai on it, it will have additives, such as brewers alcohol.

While it sounds like junmai is a good thing, which it usually is, just because your sake is not junmai it will not mean that it is not delicious or inferior in any way. Additives will be used by skilled brewers to help enhance or change aromas or flavor profiles. All of this can make for some easy to drink, smooth sake beverages.