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Tomek Cooks

Ramen

Ramen facts

What is ramen?

Ramen is a Japanese fast food dish. Served very hot, eaten immediately. Name comes from the alkaline wheat noodles.

Brief history

Ramen was invented by Chinese immigrants in Yokohama who adapted Chinese alkaline meat noodle soups to Japanese tastes in the early 20th century. Gradually evolved and took its modern form in 80s.

How to eat?

Time window for eating is less than 10 minutes before the soup gets cold and noodles get soggy. People start eating ramen immediately, using a technique of slurping noodles with air which cools them down just enough to not burn the mouth and lips while eating. Broth is by design maximally aromatic and functionally is a dipping sauce for noodles and toppings. It is ok to leave broth in the bowl after finishing noodles and toppings.

Classification of ramen

Ramen does not follow strict categories or names. Virtually all ramen terms describe a specific component of ramen. For example, shio describes a tare based on salt and is also used to refer to a type of ramen dish with light broth. On the other hand, tonkotsu describes a type of broth and is also used to refer to a type of ramen dish. However, shio tare is actually used to make tonkotsu ramen, a tonkotsu broth is used in several types of ramen.

All of this basically means that the more detailed ramen description, the better.

Can ramen be…?

  • Gluten free? No. Wheat-based noodles are in the name of the dish and cannot be substituted.
  • Vegetarian? Yes, but very rare in Japan.
  • Vegan? Yes, but even rarer than vegetarian.

Components of ramen

In the widely accepted definition, ramen consists of following 5 components.

Noodles

Non-negotiably alkaline wheat noodles. Relatively low-hydration compared to Italian pasta. Most Japanese ramen noodles use around 30-35% hydration. Each style of ramen has its own noodle type that works best with the broth. Tokyo Shoyu uses medium thickness flat noodles. Hakata tonkotsu uses very thin, low-hydration noodles. Miso uses thicker, curly temomi noodles.

Broth

Soup. The task of broth is to provide body and mouthfeel and is by design unseasoned and excess fat is removed. Can be clear (chintan) or cloudy (paitan).

Tare

Flavor essence, base of the entire flavor profile. Main types: shio, shoyu, miso.

Aroma oil

Infused oil, often animal based, carrying aroma of the soup. Most often: chicken fat, pork fat, garlic/negi infused oil.

Toppings

Literally everything else. Meat, egg, seaweed, green onion etc.

Describing a bowl of ramen

Ramen is strongly regional in Japan and it's often necessary to say where it is from.

For example, Hakata is a type of ramen which comes from Hakata district in Fukuoka. It uses tonkotsu paitan broth, thin, very low hydration noodles called Hakata as well, shio tare.

Glossary

  • ajitama – Marinated soft-boiled egg. Mash-up of 'ajitsuke' (seasoned) and 'tamago' (egg).
  • chashu – Very overloaded term. In most broad sense means the meat topping. In western usage synonymous with braised pork belly. In Japan often refers to other cuts of pork like shoulder or loin.
  • chintan – Clear broth.
  • chiyu – Aroma oil.
  • dashi – umami-packed soup stock made from sea food ingredients.
  • kaedama – Extra serving of noodles (literally "additional portion").
  • kansui – Alkaline salts, usually 60% potassium carbonate and 40% sodium carbonate.
  • kikurage – Wood ear mushroom.
  • kombu – Edible kelp seaweed used to make dashi. Natural source of MSG.
  • menma – Fermented bamboo shoots.
  • miso – Fermented soybean paste, a type of ramen broth or tare.
  • MSG – Monosodium glutamate, an umami flavor enhancer.
  • negi – Green onion.
  • nori – Dried seaweed sheets.
  • paitan – Cloudy, opaque broth.
  • shio – literally "salt", a type of ramen broth or tare.
  • shoyu – literally "soy sauce", a type of ramen broth or tare.
  • tare – Seasoning sauce added to ramen broth.
  • tonkotsu – Pork bone broth.