Your email address will not be published. Wonton – type of Chinese dumpling, usually filled with pork or shrimp, minced onions and seasoning, and boiled Wakame – type of thin, stringy seaweed used as a ramen topping. Umami is especially noticeable in protein rich foods such as meat, mushrooms, seaweed, and yes, MSG. Umami – the “fifth taste” best described as savoriness or meatiness. The noodles are meant to be dipped into the soup, then slurped. Tsukemen – a type of ramen with the soup and noodles served seperately. Tonkotsu-shoyu – hybrid ramen made with a combination of tonkotsu and shoyu (soy sauce) soup base. Tonkotsu-shio – hybrid ramen made with a combination of tonkotsu and shio (salt) soup base. Tonkotsu broth is characterized by a milky, tan color, and usually has a more oily, richer, and thicker taste than other types of ramen. Tonkotsu ramen – ramen with a soup base made from pork bone. The dashi part adds a seafood & fish component to the flavor. Tondaku ramen – ramen with a combination tonkotsu & dashi soup base. Tantanmen – Japanese version of a spicy Chinese (Sichuan to be exact) chili noodle dish that typically contains minced pork and scallions. Soba is not ramen and both the noodles and soup taste very differently than ramen noodles and soup. Soba – Japanese noodles made from buckwheat, usually served cold with a seperate dipping sauce or in a hot broth. Shoyu ramen – ramen with soy sauce flavored soup base. Shio ramen broth has a clear, light color. Shio ramen – ramen made with a salt flavored soup base. Shinachiku – seasoned, dried bamboo shoots. Shina soba – “Chinese noodles.” Another term for ramen, similar to chuuka soba. Renge – Chinese/Japanese style soup spoon that’s deeper than a typical “regular” spoon. Ramyun – Korean version of ramen, often spicy, with curly, slightly wider noodles than its Japanese kin.
“-ya” is a Japanese suffix indicating a store that sells a particular item. Negi – a type of Japanese green onions used as a ramen topping. (Ok, it’s also the title character of a very popular Japanese comic book/cartoon who’s obsessed with ramen.)
Naruto – Japanese fish cake characterized by a pink or red swirl in the middle. Nama ramen is usually refrigerated and meant to be eaten within a short period of time.
Nama ramen – “raw ramen” is a type of packaged ramen that consists of fresh, uncooked noodles and packet(s) of seasoning/soup base. Miso ramen – ramen made with a miso (soybean paste) flavored soup base. Menma – seasoned, dried bamboo shoots, used as a topping in ramen. Kurobuta pork is the “kobe beef” of the pork world, prized for its rich flavor and tender texture due to its marbling and fat content. A classification for ramen characterized by a heavier, more oily soup. Kombu – wide, large type of sun-dried seaweed used for sushi and dashi. Some instant ramen also include a packet of oil to further enhance the soup flavors. Kayaku – seasoning packet found in instant and cup/bowl ramen that flavors the soup. Kansui gives ramen noodles its distinct taste and texture and gives it a slight yellowish color. The purity and content of kansui is closely regulated in Japan. Kansui – a type of mineral water used in making ramen noodles. Kamaboko – processed “cake” of pureed white fish. Kakuni – thick braised piece of pork belly. Kaedama is only available at some ramenyas, and gives you an extra serving of noodles only. Hanjuku egg – marinated “half-boiled” egg commonly served with ramen. Hakata ramen – one of the most popular types of ramen in Japan, characterized by a rich, milky tonkotsu broth and hard, thin noodles. Gyoza are pan-friend, and served with a dipping sauce of soy sauce and vinegar. Gyoza – Japanese version of Chinese dumplings, made with ingredients such as pork, garlic, and cabbage. This term is often used interchangeably with ramen, but sometimes chuuka soba refers to a slightly different type of noodles which are more yellow and lower in fat than regular ramen.ĭashi – soup stock, commonly made with dried bonito flakes, niboshi, and kombu among other ingredients. Chashu is also sometimes offered as a cold side dish and garnished with green onions.Ĭhuuka soba – literally “chinese soba”. The fish is usually fermented and smoked.Ĭhashu – simmered pork served as a ramen topping. Often used as a topping in tonkotsu ramen as well as many other Japanese dishes.īonito – type of fish commonly used in making dashi. A classification for ramen characterized by a lighter, clearer, and less oily soup.īeni shōga – literally “red ginger”. Marinated soft-boiled egg commonly served with ramen.Īssari – literally “light/simple”.
0 kommentar(er)
