Pages Menu
TwitterRssFacebook
Categories Menu

Posted by on Feb 21, 2014 in General | 0 comments

The High Art of Ramen in Tokyo

The High Art of Ramen in Tokyo

When someone mentions ramen, you probably think of those store-bought dried noodles you bring to life with boiling water and a packet of spices. In Tokyo, ramen noodle soup is not fast food; it’s an art form. Complexly flavored, the perfect bowl of ramen combines clear broth with wheat noodles, slices of roasted pork, seasoned bamboo shoots, and chopped green onions. This aromatic stock—meat, vegetable, or seafood—contains up to 40 ingredients and is simmered for hours. The noodles, from thin to wavy, are aged for up to ten days in a cool place to achieve their peak flavor and texture. It’s thought that missionaries brought ramen from China to Japan in the 17th century. But it wasn’t until 1910 that Japan’s first ramen shop—Rairaiken—opened in Tokyo’s Asakusa district, an area of merchants and artisans. It served simple Chinese noodle soup modified with traditional Japanese ingredients—dried fish, seaweed, and soy sauce. Today, the nation boasts more than 30 regional varieties of ramen, and nearly 4,000 places sell it in Tokyo...

Read More