STORY of RAMEN

 

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Chasu

The Japanese version of the Chinese dish, "Char siu," which translates to "barbecued pork."  However, the modern-day Japanese interpretation of this dish often involves simmering the pork in sauce until it is tender, as opposed to barbecue.  It is an extremely common topping on Ramen.

Ramen

One of Japan's most popular noodle dishes.  It is most often a bowl of noodles in a bowl of hot soup, garnished with various toppings. Though originally a form of Chinese food, Ramen has developed into an original form of Japanese food, while maintaining its Chinese roots.  Even today, it is prepared with yellow Chinese noodles and often in a pork or chicken-based broth, as opposed to the traditional seaweed / bonito-flake broth used in other types of Japanese noodles.

Menma

Pickled bamboo shoots.  It is a popular Ramen topping, especially Tokyo-style Ramen.

Also referred to as "Shina-chiku," or "Chinese bamboo." 

Sapporo-style Ramen

The Ramen of Sapporo-city, in Hokkaido Prefecture.

Hokodate Shio Ramen

The Shio Ramen of Hakodate, where this style of Ramen originated.

Tokushima Ramen

Ramen from the Tokushima region of Japan.  Tokushima is well-known for its pig-farming industry, and as a result, has abundant pork bones.  The local Ramen that developed, therefore, was a rich, Tonkotsu (pork-bone) Ramen.  Tokushima Ramen is also well-known for its Butabara (stir-fried pork belly) topping, as well as the raw egg topping

Hakata –style Tonkotsu Ramen

The Tonkotsu Ramen of the Hakata-region (Fukuoka City, Fukuoka Prefecture)

Kitakata-syle Ramen

The native Ramen of Kitakata City.

Tokyo-style Shoyu Ramen

The type of soy-sauce (Shoyu)-based Ramen that originated from the Tokyo area of Japan.  

Umami

The fifth taste (after Sweet, Sour, Salty, Bitter) that the human tongue recognizes, often translated as "savory."
The word comes from the Japanese phrase "Umai" which means "delicious."