Ramen is one of the most popular dishes in Japan. You will often see long lines of people waiting in front of famous ramen shops. If you enter a ramen shop, you'll use the ticket machine at the entrance to select the type of ramen you want and make the payment. Hand in the ticket...
Lucy Yang
Pork is the go-to protein for ramen in Japan. I’ve madethis recipe for Japanese-style pork butt for years. However, after having chicken ramen at Wagamama in London, tofu ramen at a Japanese restaurant in Seattle and shrimp ramen in Tokyo, I can assure you that pretty much any kind o...
Instant Ramen – Sapporoichiban Shio Ramen Read More Tips Funny Bus Tour Guide for Tokyo Sightseeing 2014-10-30 Uichi Sato is a bus tour guide for Hatobus that is one of the most famous bus companies in Tokyo. I read his book. In the book, he teaches us how to entertain people from...
The most commonly used dashi is a combination of the konbu dashi and the katsuo-bushi dashi known asAwase dashi. The konbu dashi is prepared first, then the katsuo-bushi is added and let to simmer for a few minutes. The combination of konbu and katsuo-bushi is much deeper and richer in...
Yamashita says that in Japan, the marinade ingredients vary depending on the ramen shop, but a soy-sauce-base is most common. The first ramen shop to serve ajitama was Kan Chin Tei in Ogikubo, Tokyo (now closed), where the chef served ramen with Taiwanese braised egg, a soy-sauce-...
the tiny restaurant is so high that a ticketing system has been implemented. On a rainy Tokyo Sunday morning we managed to grab one of the highly coveted seats in Tsuta and feasted on a delicious bowl of Michelin Star ramen. Here’s our tips and guide to getting a spot a Tsuata: ...
I recommend starting with 100g. Most recipes will recommend 500g, which is far too much. 250g was enough for two weeks’ worth of breakfast. The soybeans will expand and soak up some of the water. 2. Cook the soybeans. I used a steaming basket with 1.5 cups water in the bottom of...
Soft-boiled eggs have a shorter cook time, which gives them firm whites but soft yolks. Soft-boiled eggs are often served for breakfast with dunkable toast strips (called “soldiers”), on top of salads, or floating in a hot bowl of ramen. With this guide, you will have the tools to...
A sweet and syrupy rice wine used in Japanese cuisine. Mirin sauce has a sweet/salty/umami taste and is used to season and glaze dishes like teriyaki,udon noodlesandramen. Nam Plah This type of condiment is aThai fishsauce of fermented anchovies, palm/brown sugar, garlic,corianderand lime ...