Ramen Basic course No.1

Here, I am going to talk about Ramen to be loved by Japanese.

Basically, they are categorized into four types: (1)soy sauce , (2)miso, (3)salt, and (4)pork bone.

(1)soy sauce
This taste is the best loved in Japan since soy sauce occupies the fundamental part in Japanese cook.
To make ingredients stand out in soy sauce taste, cooks, called Itamae, have to train the method of how to extract the flavor from smoke dried tuna and dried kelp.
Recently, many chefs who were trained in authentic Japanese cuisine open their shop one after another in this area.

(2)miso, fermented bean paste
Compared with soy sauce, miso has some domestic impressions, like rural area and countryside.
It is strong tasting, opaque and characteristic in the point of regional difference such as Kyoto, Tohoku, Shinshu and so on.
Especially, it tastes good in winter.

(3)salt taste
It is so simple, non-fatty and easy to distinguish whether delicious or not.
Recently, taste extracted from chicken bone is popular, since the first sip of soup is palatable and tastes richer in mouth in the next time.

(4)pork bone taste
It is common in Kyushu area and richest in these four.
Some people feel that it has rancid odor at the first time while this odor can develop a strong addiction