Ramen, the iconic Japanese dish, has captivated taste buds and garnered a devoted following around the world. A bowl of steaming noodles immersed in a flavorful broth topped with an array of tantalizing ingredients, ramen is a culinary delight that transcends borders and cultures. In this article, I will take a deep dive into the different types of ramen, their history, and the toppings and condiments that make them unique.
Introduction to Ramen
Ramen is a Japanese dish that has become popular worldwide. It consists of Chinese-style wheat noodles in a meat or fish-based broth, flavoured with soy sauce, miso, or salt. The dish is typically topped with sliced pork, dried seaweed, and green onions. Ramen is a comfort food that people of all ages and backgrounds enjoy, and it has become a staple in many countries around the world.
The History of Ramen
The history of ramen is a fascinating one. In the 17th century, Chinese immigrants settled in Japan and brought their noodle-making skills with them. The Japanese adapted the dish to their tastes and developed their own unique style of ramen. In the early 20th century, ramen became a popular street food in Japan, and it was sold in small stalls throughout the country.
After World War II, ramen became even more popular in Japan as it was a cheap and filling dish that could be made quickly. This led to the rise of ramen shops, which specialized in creating different types of ramen. Today, there are countless variations of ramen available, each with its own unique flavour and style.
The Different Types of Ramen
There are several types of ramen, each with its own unique flavour and style. Here are some of the most popular types of ramen:
Shio Ramen
Shio ramen is a salt-based broth that is light and refreshing which is made from chicken or pork bones and flavoured with salt and other seasonings. Many believe that it originated from Hakodate Hokkaido, the noodles used in shio ramen are typically thin and straight. Shio-based ramen is the oldest type and its broth appearance is often clear and transparent or golden.
Shoyu Ramen
First served in 1910 In Tokyo's Asakusa restaurant named Rairaiken. Shoyu ramen is a soy sauce-based broth which made from chicken or pork bones, and it is flavoured with soy sauce, dashi (a Japanese stock), and other seasonings such as mirin, sake, and sugar. The noodles used in shoyu ramen are typically curly and thick, and the broth has a clear, brownish colour that is derived from the soy sauce that is still rich in flavour and aroma.
Miso Ramen
First served in 1955 in Sapporo Hokkaido. It was a customer who requested the chef to put noodles in his pork and miso soup and Miso ramen was born. The broth is made from chicken or pork bones with combining miso paste on it. The noodles used in miso ramen are typically thicker and chewier than the noodles used in other ramen varieties. Corn and butter are additional toppings on miso ramen along with the standard topping
Tonkotsu Ramen
The most common style of ramen in Singapore. Originating from Fukuoka Kyushu, Tonkotsu ramen is a pork bone-based broth that is rich and creamy and made by boiling pork bones for 12 to 16 hours, which creates a thick and flavorful broth like a white cloud. The noodles used in Tonkotsu ramen are typically thin and straight. The heaviest taste compared to other types.
Tsukemen
Invented in 1961 by Kazuo Yamagishi, chef of the famous Taishoken restaurant. Tsukemen ramen is a dipping-style ramen that is served with a separate bowl of broth. The noodles used in tsukemen ramen are typically thicker than regular ramen noodles, and they are served cold with the broth on the side. The broth used in tsukemen ramen is typically more concentrated than regular ramen broth, and made from a mixture of soy sauce, bonito flakes, and pork or chicken bones. To eat, the noodles are dipped into the broth and then enjoyed with ramen toppings.
Toppings and Condiments for Ramen
Ramen toppings and condiments may differ depending on the type of ramen being served. Below are some common toppings and condiments added to ramen:
CharShu
The heart ingredient in a ramen bowl. Charshu is a meat which uses pork belly or pork shoulder marinated with a mixture of soy sauce, sugar, hoisin sauce, five-spice powder and other seasonings, braised and roasted until it is tender and caramelized, resulting in a sweet and savoury flavour. During preparation, the meat will be rolled and tied up to get the shape. While serving it will be thinly sliced on it.
Marinated Bamboo Shoots
Also known as Menma, it adds a crunchy texture to the dish and a slightly sweet and earthy flavour. It is made from fresh bamboo shoots that are boiled, peeled, and cut into strips before being fermented in a mixture of salt, vinegar, and other seasonings. The fermentation process can take anywhere from a few days to several weeks, depending on the desired flavour and texture.
Ramen Egg
Also known as ajitsuke tamago or nitamago, the soul ingredient in a ramen bowl. Marinated for several hours or overnight with soy sauce, mirin (a sweet rice wine), and sometimes a touch of sugar or other seasonings.
Eggs are cooked soft-boiled and iced bath, resulting in a runny yok once sliced up.
Conclusion
Ramen has become a dish that has taken the world by storm. Versatility is the keyword for this dish as it keeps evolving every day, creating more and more styles. it's a testament to the craftsmanship and creativity of the chefs who continue to push the boundaries of this beloved dish.
Ramen is more than just a bowl of noodles. It is a symbol of Japanese culture and cuisine, a comfort food that brings people together, and a dish that continues to evolve and captivate the taste buds of people all over the world.
I will be reviewing ramen restaurants in Singapore, stay tuned for it!
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