Ramen
Ramen, a noodle soup dish, stands out as one of the most popular and beloved dishes in Japan. It typically consists of Chinese wheat noodles served in meat or sometimes fish broth, often flavored with soy sauce or miso. Accompanying ingredients may include slices of meat, seaweed (nori), green onions, boiled eggs, sesame seeds, and more, varying by restaurant and region. Ramen is usually served hot, making it a widely favored dish among both Japanese locals and foreigners.
Delving into the history of ramen, there are different theories surrounding its introduction to Japan. One suggests that Confucian scholar and Chinese exile Zhou Shuren, also known as Lu Xun, who served as an advisor to Tokugawa Mitsukuni, was the first Japanese person to eat ramen after seeking refuge from Qing Dynasty rule in China. However, there are discrepancies regarding the accuracy of this theory.
A more plausible theory suggests that Chinese immigrants in the late 19th and early 20th centuries settled in Japan's Chinatown, bringing with them the ramen food culture. According to records from the Ramen Museum in Yokohama, ramen was introduced to Japan from China in 1859. At that time, the dish consisted of Chinese wheat noodles and grilled pork broth.
Over time, the Japanese enhanced the ramen dish to suit their taste, as the original Chinese version was deemed too fatty and didn't gain quick popularity. During and after World War II, due to rice and vegetable shortages caused by blockades and store destruction, Japan faced a severe famine. The demand for ramen surged due to its affordability and nutritional components.
The evolution of ramen has resulted in various types and preparations, becoming a staple in restaurants and homes alike. Among the popular types is "Soy Sauce Ramen," characterized by its reddish-brown broth. It is typically prepared with pork, chicken, beef, or fish broth, depending on the region. The diversity and ongoing development of ramen contribute to its widespread appeal, showcasing its adaptability to different tastes and preferences.
Shio Ramen and Miso Ramen
There is a type called "Shio Ramen," which translates to light and salt-seasoned broth. Typically, this ramen's broth is prepared with chicken, although it may sometimes be seasoned with pork. Another type is "Miso Ramen," which translates to soybean paste ramen and originated in Hokkaido.
Additionally, there is curry ramen, which contains curry spices, and includes curry spices, curry vegetables, and pork. Another noteworthy type is pork ramen, prepared by boiling pork bones until they dissolve in a white broth. Often, chicken broth and pork fat are added to enhance the flavor.
Regarding the manner of consuming ramen, as you may have observed, the dish is supplied with chopsticks and a uniquely shaped spoon. Ramen is lifted with chopsticks, while the person typically holds the spoon in the other hand to place the ramen on it, preventing splattering of broth while eating. The broth and remaining ingredients can be consumed using the spoon. Alternatively, you can lift the dish and drink the broth directly, and don't worry about making noise, even in a restaurant. This is considered a normal behavior in Japanese dining etiquette.
Soba
The term "Soba" usually refers to thin noodles made from buckwheat flour or a mixture of buckwheat and wheat flour, and this type is famous in the Nagano region. It's essential to note that Soba differs from thick wheat noodles called "Udon." Like many types of Japanese noodles, Soba noodles are often served after being dried and cooled in the summer, while they are served hot in the winter with soy-based dashi broth. Additional layers, such as vegetables and meat, can be added to both hot and cold Soba, chosen to reflect seasons and balance with other ingredients.
Soba
Cold Soba is often presented in a bamboo sieve-like tray called "Zaru," sometimes decorated with seaweed strips (nori). It is served with a dipping sauce called "Soba Tsuyu" on the side, which is a mixture of dashi, sweetened soy sauce, and mirin.
These diverse and delicious noodle dishes showcase the rich and varied world of Japanese cuisine, where flavors, textures, and presentation come together to create a delightful and satisfying dining experience.
More Soba Varieties
Among the famous types are "Mori Soba," served cold on a flat bamboo tray. Another is "Zaru Soba," where seaweed (nori) is placed on top, and "Hedake Soba," cold Soba served on its own. There's also "Hiyashi Soba," served with various additions like Japanese radish, natto, and a soy sauce-based salad. Another variation is "Hie Soba," a mix of Soba with sesame sauce and vegetables, among others.
Soba is eaten using chopsticks, where a small amount is picked up and dipped into the cold "tsuyu" sauce, then consumed immediately. Many people mix wasabi and green onions into the sauce for easier consumption when dipping the Soba. After finishing the meal, it's common for people to drink the broth prepared with Soba to enjoy its delicious flavor.
Many believe that the best way to experience the unique texture and consistency of handmade Soba noodles is to eat them cold, as soaking them in hot broth may alter their original texture and flavor.
Hot Soba with broth is often more popular in the fall and winter. There are also famous types that can be eaten hot or cold, such as "Tororo Soba," which features a white, slimy cream made from grated Nagaimo, a type of yam. It is usually placed on top of the Soba or served on the side for customers to add as desired. This dish is consumed hot or cold.
The next type is "Kitsune Soba," eaten hot or cold with a piece of thin-fried tofu placed on top. The broth is a mixture of water, soy sauce, mirin, a little salt, and sometimes a small amount of sake with lower concentration. Depending on the dish type, ingredient additions vary, such as eggs, radishes, meat, seaweed, and more.
Yakisoba
Lastly, "Yakisoba" is a Japanese dish featuring fried Soba noodles. The noodles are usually mixed with pieces of meat and vegetables like beef, pork, cabbage, onions, carrots, etc. The most commonly used Soba type for preparing Yakisoba is Ramen noodles made from wheat flour, or Soba noodles made from buckwheat flour.
Preparing Yakisoba
Ingredients
- 250 grams of Yakisoba noodles
- 200 grams of pork, thinly sliced
- 1 onion, sliced
- 1 carrot, thinly sliced
- 1 cabbage, sliced
- 100 grams of snap peas, cut into pieces
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Optional: Seafood such as squid or shrimp
Instructions
- Prepare the Ingredients
- Slice the pork into thin slices, and cut the vegetables into appropriate sizes.
- If using seafood, clean and prepare it as needed.
- Cook the Noodles
- Boil the Yakisoba noodles according to the package instructions.
- Once done, drain them and set aside.
- tir-Frying
- Heat the vegetable oil in a large pan or wok.
- Add the sliced pork and cook until browned.
- Add Vegetables
- Add the sliced onion, carrot, cabbage, and snap peas.
- Stir-fry the vegetables until they are slightly tender.
- Combine with Noodles
- Add the boiled Yakisoba noodles to the pan.
- Seasoning
- Pour Worcestershire sauce and soy sauce over the noodles and vegetables.
- Season with salt and pepper to taste.
- Optional Seafood
- If using seafood, add it to the pan and stir-fry until cooked.
- Serve
- Continue stirring until all ingredients are well combined and heated through.
- Serve the Yakisoba hot and enjoy!
Note
Yakisoba is a versatile dish, and you can customize it with your favorite ingredients and seasonings. Feel free to get creative and add a personal touch to this delicious Japanese stir-fried noodle dish!
As for the ways to present Yakisoba, here are some of the most famous:
Sosu Yakisoba
- Sosu Yakisoba
This is the most popular type, prepared by quickly frying Chinese noodles and other ingredients such as vegetables and meat according to preference. It is then seasoned with Worcestershire sauce or oyster sauce.
- Shio Yakisoba
Meaning "Yakisoba with Salt Flavor," it is made from fried Chinese noodles with vegetables and meat, seasoned lightly with salt. It is characterized by a mild taste that complements seafood well. Its light color is due to the absence of soy sauce and other strong seasonings.
- Okonomiyaki
It involves placing a thin layer of flour mixture with water on a griddle, adding plenty of cabbage and other ingredients, then frying Yakisoba next to it. The Okonomiyaki is flipped to brown the other side, and it is often topped with a fried egg, Okonomiyaki sauce, and Japanese mayonnaise. It is a layered dish, with a variation called "Modan Yaki."
- Yakisoba Pan
Translated as "Yakisoba Bread," it is a type of bread filled with fried Yakisoba seasoned with soy sauce. Various ingredients are added to enhance the flavor, such as tonkatsu sauce, green onions, wasabi, ginger, and vegetables like cabbage and turnips. It is a popular and quick meal, often sold ready-made and tightly wrapped in plastic for convenience.
- Udon
- Zaru Udon
Udon is cooked, cooled, and served on a bamboo tray. It is usually accompanied by a dipping sauce for dipping the Udon before eating. It is often mixed with sesame sauce, green onions, and wasabi for added flavor.
- Kamaage Udon
Served in hot water with a variety of spices and dipping sauce. It is either presented in small wooden containers or larger communal wooden containers. When eaten, it is dipped in the dipping sauce.
- Kakiage Udon
Served in hot broth covered with a tempura-fried mixture. Some variations include green onions and other additions as desired.
- Kitsune Udon
Served hot or cold, it is often presented in hot broth with thin slices of fried tofu placed on top. Occasionally, it is presented in small wooden containers. When served hot, it is known as "Inari Udon."
- Tanuki Udon
Served in hot broth covered with a mixture of tempura-fried bits. Some variations include green onions and other additions as desired. It is consumed hot immediately.
How to Eat Udon
Eating Udon varies depending on how it is presented. For Udon served with dipping sauce, a small amount of Udon is picked up and dipped in the sauce before eating. When enjoying Udon presented in broth or sauce, chopsticks are used to pick up the noodles, and making a slurping sound while consuming is acceptable. If there is leftover broth, many people drink it directly from the bowl without using a spoon, which is considered acceptable etiquette in Japan.
This covers the various ways Yakisoba and Udon are prepared and enjoyed in Japan.
- Somen
Somen is the finest Japanese dried noodles made from wheat flour. It is usually served cold, especially during the summer, providing a refreshing dish in hot weather, accompanied by a dipping sauce called "Mentsuyu." Other side dishes include ground ginger, chopped green onions, seaweed, and wasabi or sesame seeds.
Somen can also be stir-fried with vegetables and tofu. The history of *Somen* dates back to the eighth century when the Chinese introduced it to Japan. Originally made from rice flour, its popularity grew over time, and *Somen* began to be made from wheat flour, especially in the western and southern regions of Japan, where wheat was abundant.
In the past, Somen noodles were often presented as gifts among the wealthy and associated with Buddhist celebrations, especially during the annual Tanabata Festival, where it was believed that consuming Somen on that day would prevent serious illnesses.
As seen in the image, a dish of Somen is placed over ice with cold water to maintain its coolness. This type of dish is extremely popular as a refreshing meal during hot days, where families gather and enjoy it together.
A common way to serve cold Somen is known as "Nagashi Somen," meaning "Flowing Somen." In this method, small bundles of Somen are sent down a stream of clean, cold water in thin bamboo channels. They are immediately caught using chopsticks, following the water's flow, and then dipped into a small bowl of soy sauce. This method is typically applied outdoors, and families and friends often gather to enjoy cold Somen, chasing it with chopsticks as it flows in the water.
Nowadays, there are also Nagashi Somen machines, where Somen moves in a circular water bath, taking various shapes. These machines attract children, making them fond of eating Somen and enjoying the refreshment in the hot summer.
In conclusion, we've introduced some popular types of Japanese noodles. However, there are still many varieties that differ from region to region in Japan, from the north to the south. Noting the prevalence of cold noodle culture in Japan, Japanese cuisine adapts to the seasons and weather conditions. Trying cold noodles might be a new experience, and their taste is truly delicious and refreshing. I recommend giving them a try, and I also suggest experiencing Somen in a bowl over ice—it's incredibly refreshing and looks delightful.
