Julian Yan Computer Studies A Semiahmoo Secondary Ramen Julian Yan Computer Studies A Semiahmoo Secondary

History of ramen Unclear origin Called shina soba until 1950 First ramen shop opened in Yokohama, 1910 Instant ramen invented in 1958 Ramen became Japanese cultural icon in 1980

Noodles Noodles made in various shapes and length Noodles made by wheat flour, salt, water, and kansui Kansui is the distinguished ingredient of ramen Kansui originated from inner Mongolia Noodles with kansui results yellowish color and firm texture Kansui is a liquid made of sodium carbonate and potassium carbonate

Soup Soup mainly based on chicken or pork Minor ingredients are kombu, tuna flakes, baby sardines, beef bones, shiitake, and onions Flavored with salt, miso, or soy sauce Soup divided into 4 types. Shio (salt), Tonkotsu (pork bone), Shoyu (soy sauce), and miso Other styles later emerged, including curry ramen

Toppings After basic preparation, ramen can be seasoned with toppings including: Pork chops Eggs Dried seaweed Corn

Religion Variations Sapporo: Rich miso ramen Kitakata: Thick, flat, curly noodles served in a pork and niboshi broth Tokyo: Thin, curly noodles served in a soy- flavored chicken broth Yokohama: Ramen called le-kei. Consists thick, straight noodles served in a soy flavored pork broth Wakayama: Has a broth made from soy sauce and pork bones.

Related Dishes Nagasaki champon Tan-men Wantan-men Abura soba Tsuke-men

Instant Ramen Instant ramen exported from Japan by Nissin foods in 1971 Bearing name Oodos of Noodles Named Nissin Cup Noodles 1 year later Packaged in foam food container Term ramen used as instant ramen in North America.

Ramen is a type of noodle served in a bowl

Just eat it Instant ramen is not healthy.