RAMEN
Assumedly, the most well-known main dish from Japan is the mouth-watering Ramen. Ramen is basically a Japanese noodle (made from wheat) served with a variety if different delicious soup bases, toppings and meats.
These are the soups that are served as a crucial part of this infamously delectable dish:
Shio ("salt") Ramen - This amazing soup is generally made from plenty of salt, chicken, vegetables, fish and seaweed. Pork bones may be used also, however are not boiled to preserve a beautiful light texture and clear appearance. This type of ramen is often served with thinly sliced pork, pickled plums, baby bamboo shoots and number of other condiments.
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Tonkotsu ("pork bone") Ramen - This tantalising soup is a combination of pork bones, and occasionally chicken bones and pig trotters. It infuses a brilliant mixture of ginger, garlic, onions, and the pork bones with hours of boiling to produce a distinctive rich, creamy textured soup.
Image Sourced from: http://norecipes.com/blog/2009/12/30/tonkotsu-ramen-recipe/
Shōyu ("soy sauce") Ramen - A unique flavour of this shoyu ramen derives from the use of chicken/beef stock and soy sauce. This creates an incredible mixture of a tangy, savoury taste whilst maintaining a light consistency. It's characteristic dark, glossy soup is both aesthetically appealing, and a scrumptious delight.
Image sourced from: http://http.cdnlayer.com/smoola/00/00/86/bc5f5781fa6c9cb1_m.jpg
Miso Ramen - This next delicious number is relatively new to the Ramen arena. It uses oily chicken or fish broth to create a rich creamy texture that slides smoothly. It infuses the unique ingredient of miso (grounded fermented beans) to create a distinctive, nutty flavour. A personal favourite of the Miso soup base is the spicy variety, where one gets to enjoy a slight spark of spiciness without it over powering the sultry smooth flavour of the chicken broth and miso.
These various soup types form the signature dish of Ramen that is known and enjoyed world-wide today. Other more creative variations have also emerged over time such as the "curry ramen"and "spicy ramen", and are equally enticing to your taste buds. Each offer a distinctive flavour and a unique experience, all individually delicious.
Other Japanese noodle dishes include
Soba
This is a native Japanese style noodle that is made from buckwheat and/or wheat flour. It has a smooth and soft texture and made into thin strands that hold subtle flavours. Soba can be eaten hot or cold, but is popularly eaten cold with a dipping sauce "soba tsuyu" when the heat in Japan heightens. It is also often regarded as a healthier option of noodle without compromising on it's great taste.
Image sourced from: http://int.kateigaho.com/jan04/images/tokyo-soba.jpg
Udon
Udon is made from wheat flour and is versatile in it's uses as it is made both hot and cold. It is relatively thicker than the soba noodle, and also has a distinct flavour. It's slippery texture and thick size produces an exquisite overall experience.
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