Is ramen Japan’s favourite dish?

The ramen is served in a large bowl of broth with tofu (soy), fresh vegetables and spring onions. The particularity of this dish lies in the composition of the broth and the way the noodles are made. The noodles are made from flour ( wheat), water and kansui, an alkaline solution. It is this solution that gives the noodles their distinctive consistency. Four types of broth are used to make ramen. Shio broth is light and clear, with salt as its main ingredient. Tonkotsou, thicker, introduces fat. The ramen associated with these broths are round and long. Shôyu broth is characterized by soy sauce. Miso uses the fermented soybean paste of the same name. With these dishes, the noodles are wavy, sometimes thick. Numerous variations of ramen have developed on these bases. Each region has its own recipe. Depending on the region, the noodles vary in consistency and appearance.

In our recipe you’ll find: ramen noodles, smoked tofu, toasted sesame oil, sweet chili pepper,
fresh bean sprouts,
shiitake or oyster mushrooms, pak choï
green onions, spring onions or spring onions,
fermented miso, nori seaweed,
fresh coriander leaves.

Out of stock

Ramen are Chinese noodles introduced to Japan in the early 20th century. After the Second World War, ramen was popularized by street stands. They offered a hot, filling and economical dish for working people. The Japanese queue up to enjoy this dish in the best specialist restaurants, the ramen-ya. It’s common for these establishments to have their own jealously guarded formula. The ramen dish is so popular that a museum is dedicated to it, as well as numerous television programs.

Enjoy your ramen dish

Like everywhere else, there are conventions in Japan. One of them is to suck loudly on your noodles. It’s proof that the dish is appreciated. It’s also a good way to cool it down, as ramen should be served piping hot. The custom is to bring all the components of the meal at the same time. Hot and cold are alternated, to everyone’s taste. Eating this dish after a hard day’s work or effort is comforting in every way. To learn how to enjoy ramen in the right way, the advice of a Japanese master chef is invaluable. Start by observing the bowl as a whole and smelling the aromas that emanate from it. Finally, eat the various ingredients one after the other, savouring every mouthful. Broth is drunk in small sips over the course of a meal.