Ramen

Ramen The oldest dish in Japan

Shoyu Ramen has the brown color of soy sauce and the light aroma of soy beans. Usually, Shoyu ramen is served with curly noodles, pork, some vegetables, seaweed ... This is a fairly popular type of noodles, especially if you come to Tokyo, you will see Shoyu noodles everywhere.

Tonkotsu is commonly known as “pork bone”. The broth of this noodle is usually milky in color. The color and flavor of the broth depends on the boiling point of the pork bone and the fat of the simmered pork fat at high temperatures for many hours, some places are simmered for about 20 hours. Some people even compare The broth of Tonkotsu noodles as milkshakes hio’s savory broth is considered to be the oldest ramen broth in Japan. In fact, Shio is understood as “the salty taste of salt” and sea salt is the traditional noodle spice.

Typically, a bowl of Shio noodles is often cooked with chicken or pork. The broth is usually clear, yellow in color, the flavor of this ramen is indisputable and rejection. Usually shio ramen will be served with seaweed. This ramen originated in Hokkaido, around the 1960s of the last century, Miso broth is considered to be the “youngest” broth in Japan. sweet taste, along with a delicious aroma to attract

www.foodworld.com To get the captivating charm, people cook broth with chicken combined with fish, sometimes with pork fat cooked for hours to create a sweet but seductive taste.

This type of noodles is also known as cold noodles. Unlike other types of noodles eaten in cold weather, Tsukemen Ramen is preferred by Japanese when eaten in hot weather. The cool feeling from the noodles can alleviate some of the hot, hot in the summer.

dles and then dip with broth and enjoy .Tsukemen Ramen is preferred by Japanese when eaten in hot weather cooked with chicken or pork.

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