Be a Ramen Expert! Five Different Types of Ramen

We just can’t get enough of ramen these days. This is salty, yet savory noodle dish has turned our fast-food stricken city to a slurping- loving populace. Although most people thinks that it’s a Japanese dish, ramen originated in China. After World War II, the surviving Japanese soldiers took this fantastic recipe and turned it into one of Japan’s most favorite dish. Today, most regions in Japan has their variation and uses different noodles, broths, toppings, and seasonings.

Here are the six types of ramen that you should give a try.

  1. Shoyu

Shoyu means soy sauce and is considered as one of the very first types of ramen. This sauce is made by fermenting soya beans to make the salty broth instead of salt. Shoyu ramen has curly noodles with meat or vegetable stock which gives it a tangy flavor. Shoyu is also the most common form of ramen that you’ll find in Tokyo.

  1. Tonkotsu

Tonkotsu gets its flavor from boiling ground up pork bones for 12-15 hours until all the collagen from the meat has turned into gelatin. This thick white liquid gives the tonkotsu a rich, whitish soup that has a distinct taste of its own.

  1. Shio

Shiyo is also considered as one if the oldest form of ramen seasoning and is usually made with chicken or pork broth. You can identify shio with its clear yellow colored soup.

  1. Miso

Miso is a newly- developed ramen broth originally made in Hokkaido, Japan in the 1960s. Miso tastes a bit sweet yet nutty which made it quite familiar to Japanese.

  1. Tsukemen

Tsukemen is probably the most fun ramen to eat. You have to dip the noodles are separate from the broth instead of mixing it in. Its broth is also a lot thicker and has more texture than the other ramen broths which makes it perfect for dipping. However, this can be a bit tricky if you’re not used to using chopsticks because noodles tend to slip off from your chopsticks.

 

 

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