Ramen is actually a Japanese noodle soup made from long grain rice. It is made by boiling it in water until the water becomes gelatinous and the grains become soft. It then slowly undergoes mashing and pureeing process to produce ramen. In Japan, the dish is called “Kuromame” (Korean), “Nisekake” (Japanese), “Zento” (Indonesian) or “Bantaji” (Filipino). In most restaurants, it is served as part of a combination of Japanese food and Western-style noodles. It is very popular among Japanese people and sometimes referred to as the national dish.
There are three kinds of ramen noodles. The first is Soba ramen, which is very thin and has a strong flavor, usually a blend of chicken, beef, seafood, vegetables or meat. The next one is Udon ramen, which is light in texture but is more tasty and most common to found in shirataki style restaurants. The third one is Tomeno ramen, which is thicker than the other two and made from wheat flour or buckwheat. Each kind has its own unique style and presentation. Let’s take a closer look.
As mentioned earlier, kanji is the main ingredient of ramen noodles. It is a form of brown rice that is fermented for about three months. This process creates a strong, sweet flavor. Originally, the fermented kansui was done in open water. But since kanji is now available in bottled form, the process has been changed to create the delicious noodles made now.
If you would like to experience the original flavor of this wonderful dish, you can try serving it with some canning or preserving product. You can find some products like shirataki sauce or shirataki which can preserve the original flavor of this noodle. In order to prepare these products, all you need is just to add them to the food and cook it. Then just dip your finger in the canthoume liquid and transfer it to your dish. To make it even better, you can dip the bamboo pole into the canthoume and stick it to your ramen noodle.
To make this dish even tastier, you can always season it with soy sauce and wasabi. I personally prefer adding wasabi to my soba and tofu dishes. I find it adds more taste and helps me reduce my sodium intake. Ramen noodles made with soya sauce and wasabi are best dishes in the summer because they don’t have that oily taste.
Another version of the popular Japanese dish ramen is Somen Noodle. This dish is made by combining the wheat strands with egg noodles. The great thing about this dish is that you can actually eat a bowl of spaghetti with this article dish without having to change your pasta diet. To make your own version of the famous noodles, all you need is to put your soba, egg noodles, nutritional supplement, and shoyu to your food processor or blender.
Don’t think that ramen noodles are only good for summer. They’re also great to eat any time of the year. If you want to enjoy the healthy benefits of the noodle, all you have to do is to soak your noodles in water for an hour. Then throw them into a salad or any other veggies that you might want to serve.
If you’re going to visit a Japanese restaurant, there’s a good chance that they’ll serve the traditional dish: ramen noodles. But for health freaks out there, don’t worry. You can still enjoy delicious noodles without having to go through all the trouble of eating a traditional Japanese meal. You can find soba so you can eat ramen noodles anytime of the year. For those who love to eat authentic Japanese foods, you should definitely try eating soba with kaiten noodles – the most delicious bowl of noodles you’ll ever have!
