Delicious Japanese Ramen

Ramen is a typical Japanese dish foods are increasingly popular for culinary connoisseur in Indonesia. If the jelly you would agree that making a bowl of ramen broth that tasted so delicious.

This food originally came from China, ramen is served in a broth concentrated in Japan for more than a century. However, like Pizza in America, this dish only expanded after World War II. After the troops returned to the country, ramen slight modification in terms of taste and texture of the noodles using wheat flour, meat bones and vegetables up as now we see and feel.

Ramen with 4 kinds of broth

Ramen seakrang become Japan's national dish. Ramen Museum opened even for dedication to the history of Japan. Even now, the export of ramen being the biggest in Japan since the 20th century, in a national poll. Position value of these exports beat karaoke machine, walkman, and the film Kurosawa). And seiringn time as well as pizza in the United States, the presentation style ramen is growing in many countries, according to local tastes, ingredients available, and culture.

One thing that makes different from processed ramen noodles are mostly broth. Ramen broth can be categorized into four types, namely shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork in the country asalanya). The first three types are sensitive while the latter is the original broth.

The broth is the main ingredient that is boiled to make ramen soup. The broth can be made from pork bones (for each state can be adjusted according to culture and cultural), chicken, beef, fish or fresh. Also can with dried seaweed or seafood. In addition to the main ingredients, ramen broth combining various aromatic herbs, such as garlic, ginger, fresh leeks, and mushrooms.