History of RamenRamen is most associated with Japan but it is said that Japanese soldiers brought the dish back to Japan from China at the end of World War II. It was here that they made it their own and now it is a staple dinner in any street of Japan. Typically, people go for a drink after work where they will only munch on a yakitori stick or two. And when they are ravenous, head down to a ramen joint and devour a bowlful. Types of Ramen1. Shoyu (Soy sauce)The broth in this one is clear and slightly brown, lightly flavoured with soy sauce. Typically, the broth is made with chicken but may also contain pork or other meats. Curly noodles are usually used in Shoyu Ramen. If the menu doesn't specify what type of ramen it is, there is a good chance it is a Shoyu Ramen as this is the most common type. It is also fairly popular in India and this is the one you will find in restaurants like Fatty Bao. Go Go Ramen in Chennai, the only Ramen Bar in India does their own take on this.
So, there you have it. Order with confidence at a Japanese restaurant now, whether you're going fine dining or as the Japanese do it, to a hole-in-the-wall ramen shop (where you have to order on a ticket machine and wait in line to eat on the bar-like table). As for me? I had my ramen fix in Tokyo last week and can vouch that there are few dishes that comfort the soul like a good bowl of ramen does. About the Author:
Harnoor Channi-Tiwary is an MBA who wandered into the world of writing and never left. For more than a dozen years, she has been writing about food and travel. Harnoor steered the editorial direction for NDTV Food till January 2017 as Head (content) prior to which she worked with Marryam Reshii on the Times Food Guide 2014 amongst other notable works. She blogs at TheThoughtExpress, tweets as @HCdines and now lives in Singapore with her husband and six year old daughter (who's first word reportedly was 'yummy' and not mummy).
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