Ramen: Andy Newton, Japan – June 2016

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ラーメンとは、中華麺とスープ、様々な具を組み合わせた麺料、出汁、垂れ、香味油の3要素から成るスープ料理としての側面も大きいです。別名は中華そばおよび支那そば・南京そばなどである。伝統的なラーメントッピングは麺麻や豚肉や支那竹などに含んでいます。

日本では、明治時代に開国された港に出現した中国人街(南京街)に中華料理店が開店し、大正時代頃から京都での各地に広まっていった。北海道の札幌ではとうもろこしやバターや大蒜から造られるラーメンがあります。

日本風に仕立てられ独自の発達をし、現在ではカレーライスと並んで「日本人の国民食」と呼ばれるほど人気の食べ物となり、中華人民共和国や中華民国では日式拉麺は日本拉麺と呼ばれている。

僕の一番好きなラーメンは福岡のとんこつラーメン。いろんなトッピングが含んでいます。住んでいる寮の近いラーメン屋はチャーシュウ、半熟卵、唐辛子味噌、長がぬぎ、胡麻が含んでいます。このラーメンは餃子と生ビールはチョウ美味しい結合です。将来に、また来日するときに、前述の札幌の味噌ラーメンを食べたいと思います。濃いし、濃密だし、カロリーが高いですから、冬に適当です。

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ENGLISH:

Ramen, simply, is a bowl of Chinese-style wheat noodles in a rich broth with various toppings. There is a very broad range as to what can be classed as Ramen but the main idea is noodles in soup.
Ramen originates from China and became popular in Japan since around the start of the Taisho Era when Chinese travellers from Nanjing opened up Chinese food markets around Kyoto.

Over time, ingredients have been altered to better suit individual tastes and have become very popular. Ramen is considered to be the national dish of Japan with each region having their own style. Sapporo, in the North of Japan, has its own variation of ramen called miso-ramen, which is very rich and is usually topped with garlic, butter, sweetcorn and beansprouts. Japanese-style ramen has also gained popularity in China.

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My favourite ramen is Fukuoka’s speciality, tonkotsu-ramen, which includes noodles of medium thickness in a meaty broth. This can come with various toppings of which you can pick and choose. A local place not far from my dormitory does their Hakata ramen with slices of pork, a soft-boiled egg, chilli-miso, spring onion and sesame seeds. The broth is comparatively thicker than other type of ramen as it’s made from boiling pork bones, cartilage and excess fat which gives the broth a notorious white colour; similar to milk. Best ramen I’ve had so far in Japan and goes down a treat with gyoza and draught beer. I plan on trying the abovementioned miso-ramen in Sapporo sometime in the future, I’ve heard the broth is very rich and hearty so more suitable for colder months.

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