Ramen or stringy yellow noodles, were originally imported from China but have now become part and parcel of Japanese cuisine. It is a wheat noodles and always served hot. The types of ramen soups are almost endless with different meats and materials.
They usually served in a big bowls in a steaming oily soup which the broth falls into four basic categories:
Shio – clear chicken
Tonkatsu – cloudy pork
Shoyu – seasoned with soy sauce
Miso – flavored with fermented soybean
A range of garnishes, including seaweed, bamboo shoots, pink and white swirls of fish paste and pork slices and often finish off the dish, which can spice up with added garlic or a red chili pepper mixture.
There are regional differences and specialties. There is Sapporo ramen from the north island of Hokkaido and Hakata ramen from the south island of Kyushu.
Four basic types of Japanese ramen
