Menus For Sapporo Ramen & Noodle Bar Grand Rapids, Sapporo Ichiban Ramen, Original, 3
Ramen noodles may seem simple at first blush, but from Tokyo style ramen noodles to Hakata style ramen noodles, complexities about.
Đang xem: Sapporo ramen & noodle bar grand rapids
Hi, I”m ramen. You may remember me from such bowls as “First Dish I Learned to Cook On My Own,” the ever-popular “Morning After Peach Schnapps-Fueled College Dorm Room Party,” “Don”t Tell Mom The Microwave Is Dead,” or, one of my more subtle, emotional works, “Oriental Flavor.”
Despite its popularity among the cash-strapped and the sodium-starved, the world or ramen extends far beyond the instant variety we grew up on. Originating in China, alkaline noodles served in soupy broth have been in Japan for well over a century, but like pizza in America, only became widespread after World War II. Troops returning from overseas had developed a taste for the stretchy noodles, and the inexpensive ingredients—wheat flour, bones, and vegetables—made them an attractive dish for restaurants to serve.
Nowadays, ramen is high in the running for national dish of Japan. Museums have opened dedicated to its history. The instant ramen noodle was voted as the greatest Japanese export of the 20th century in a national poll (placing ahead of karaoke machines, walkmen, and Kurosawa films). And, just as with pizza in the U.S., regional styles and specialties abound with soups, noodles, and toppings, all varied according to local tastes, ingredients, and cultures.
Xem thêm: Giới Thiệu Về Đặc Sản Đà Lạt Dasadala, Giới Thiệu Về Đặc Sản Đà Lạt Dalavi
I”m not going to even pretend that a comprehensive style guide of all the ramen out there is possible, but we”ll do our best to give you something to noodle over.
Classifications for the Broths
You often see ramen categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork), which doesn”t make particular sense, as the first three are flavorings, while the fourth is the broth base. It”s sort of like saying “there are four basic types of pizza: Neapolitan, Sicilian, New York, and pepperoni.”
While it”s true that even with strictly Japanese style ramen, some folks see those four classes as distinct, there are plenty of cases where there are overlaps and outliers. For instance, what would you call a creamy, opaque, heavy ramen that”s made entirely with chicken bones? It doesn”t fall neatly into any of those categories, but it certainly exists.
Xem thêm: viet thanh resort phu quoc
Instead, it makes much more sense to categorize ramen broth first by its heaviness, then by the soup base ingredients, and finally by the seasoning source. This classification system, used by some Japanese sources, can be combined to cover pretty much every bowl of soup-based ramen in existence.
Bình luận