Various kinds of ramen part 2

担々麺 Tantan-men
Tantan-men is a noodle dish originating from chinese sichuan cuisine. It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork,Sesame paste, and green onion served over noodles.

 

酸辣湯 Sanratanmen

Sanratanmen (noodles in hot and sour soup) is very similar to Sichuan hot and sour soup served with long noodles. The topping ingredients are sauteed and a thickener is added, before the mix is poured on the soup and the noodles.

冷やし中華 Hiyashi chuka

Hiyashi chuka is chilled ramen noodles with various toppings served in the summer. Toppings are usually colorful cold ingredients and a tare sauce.served with a vinegary soy dressing and karashi (Japanese mustard).
Popular toppings are strips of tamagoyaki (egg omelette), carrot, cucumber, ginger, ham, and chicken, or may also contain barbecued pork.

 

 

 

タンメン Tan-men

Tan-men is a mild, usually salt tasted soup, served with a mix of sauteed vegetables and seafood/pork. Not to be confused with the tantan-men.

ワンタンメン Wantan-men

Wantan-men has long straight noodles and wonton, served in a mild, usually salt tasted soup.

油そば Abura soba

Abura soba (“oil-noodles”). Essentially ramen and toppings served without the soup, but with a small quantity of oily soy-based sauce instead.

Thank you.

ODEN recipe

 

 

ODEN is a Japanese cuisine especially suitable for winter.

It is a type of Japanese stew or a sort of hodgepodge.

A variety of ingredients such as Boiled eggs, Daikon (Japanese radish), Chikuwa (fish paste rolls),Konnyaku (solidified jelly made of konjac potato) and soy-flavored Dashi Broth. The type of ingredients and Dashi Broth vary depending on the area and owner making ODEN.

The following is a recipe of ODEN using a liquid seasoning Kappo Dashi.

Product Name: DonDon Series Kappo Dashi 1L

Ingredients : Light-colored soy sauce, Dried bonito, Salt, Sugar, Mirin, Sake, Dried sardine, Hydrolyzed fish    protein, Dried bonito extract, Hakkochomiryo, White soy sauce, Kombu (Dried seaweed),Dried mackerel, Shiitake mushroom,Amino acid (sodium Glutamate), Shusei(ethyl alcohol), Acidulant

Expiration  : 1year from manufacturing date

Produced by   FUTABA Co., Ltd.

Ingredients_4 servings

Kappo Dashi・・・・・・・100ml

Water・・・・・・・・・・1,300ml

Daikon Japanese radish・・・・・・・・・1/4 sticks

(cut into 2㎝ thickness and parboil)

Satsuma-age deep-fried fish paste・・・・・・ 4 pieces(pour hot water and reduce excess oil)

Ganmodoki deep-fried tofu・・・・・・・・・4pieces(pour hot water and reduce excess oil)

Chikuwa fish paste rolls・・・・・・・・・・ 2sticke(cut diagonally into a bite size)

Hanpen white boiled fish paste・・・・・・・ 1cake(cut into 1/4 triangle shape)

Other preferred ingredients such as boiled egg, satoimo(taro), and octopus legs

 

How to Cook

①     Combine Kappo Dashi and water in an earthenware pot bring it to boiling.

②     Add all the ingredients and bring it to boiling. Turn the heat down to low and cook until ingredients are seasoned thoroughly.

 

 

 

See you later.

Various kinds of ramen part-1

Iekei ramen is a ramen noodle bar chain originating from a ramen bar called “Yoshimura-ya” located in Yokohama, Japan. The name “Iekei” literally means “house-type” from the kanji “家”. The chain uses pork and soy sauce as the base for their soup, and thick, flat noodles. The bowl usually comes with slices of roast pork, nori seaweed, and spinach, but there are other variations such as eggs, the number of pork slices, and the amount of seaweed.

 

 

 

Tsuke-men (“dipping noodles”). The noodles and soup are served in separate bowls. The diner dips the noodles in the soup before eating. Can be served hot or chilled.

 

 

Curry ramen is a curry flavor ramen noodle dish that is provided at many ramen restaurants in the cities of Muroran, Noboribetsu, Date, and Tōyako in Hokkaido, Japan.

 

Chanpon is a noodle dish that is a regional cuisine of Nagasaki.
The noodles are thicker than ramen but thinner than udon.
Champon is topped with a variety of ingredients, mostly seafood, a soup made with chicken and pig bones is then added, stir-fried and dressed in a starchy sauce.
The stir-fried ingredients are poured directly over the cooked noodles, with the sauce acting as a soup.

 

 

 

 

 

Tank you.

Nanakusa-Gayu (Rice porridge with seven spring herbs)

Happy New Year 2017

I’ll show a traditional new year’s dish this time.
Nanakusa-Gayu is Japanese event food to eat on the morning of January 7
It was introduced from China and started over 1000 years ago.

It is used for seven kinds of herbal gruel which recover from the tired stomach with drinking too much for New Year Holiday. In addition, eating Nanakusa-Gayu means such as happiness, prosperity and long-lived life.

Not all seven spring herbs are used in the Nanakusa-Gayu, but the ingredients may also differ depending on the region. It is added root vegetables, fried tofu, chicken and others. In any case, it is a light taste.

 

The following are seven spring herbs.

Seri (Water dropwort)

Nazuna (Shepherd’s purse)
Gogyo(cudweed)
Hakobera (Chickweed)
Hotokenoza (Henbit)
Suzuna (Turnip)
Suzushiro (Japanese radish)

 

 

 

 

I hope you will have a great year.

Shio ramen

Shio (“salt”) ramen is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed.

This salty broth is considered the oldest of the ramen broths.

 

In fact, shio translates to “salt,” and sea salt is considered the oldest form of ramen seasoning.

 

Flavor is simple but rich.

 

Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear.

Chashu is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well.

Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.

 

 

Hakodate style Shio ramen

 

 

Hakodate style ramen is usually made with chicken broth resulting in a golden coloured soup.

Very often Hakodate Ramen comes with chicken meatballs.

 

Hakodate is where the tradition of making ramen soup flavoured with salt has remained unchanged even as new flavours and styles were introduced all over Japan.

 

 

 

Thank you.

Tonkotsu ramen

Tonkotsu (pork bone) ramen usually has a cloudy white colored broth. It is similar to the chinese paitan soup and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy. Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce.

The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). In recent years the latest trend in tonkotsu toppings is māyu (sesame oil), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds.

Tonkotsu ramen is originated in Kyushu and is very popular.

Hakata ramen (Fukuoka, Kyushu)

It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka.
Usually uses a lightly flavored white soup made from boiled pork bones and vegetables, and very thin, straight noodles.
Many shops offering tonkotsu ramen (noodle with a thick broth made from boiling pork bones) including Hakata ramen shops prepare takanazuke stir-fried in oil with red pepper to top ramen with.

Kurume ramen (Fukuoka, Kyushu)
Said to be the origin of ramen noodles in Kyushu, its trademark cloudy white pork-based soup has a renowned unique flavor and richness, and the taste is second to none.

Kumamoto ramen (Kumamoto, Kyushu)
A very rich, white soup is made from a mixture of pork bone stock and chicken stock.
It is considered a derivative of the thick type owing to its distinct sweet and thick soup which is mixed with chicken bone.
A medium sized,straight noodle is usually preferred.

 

 

 

Kagoshima ramen (Kagoshima, Kyushu)
Its soup is mainly based on tonkotsu (pork bone broth). It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp and dried mushrooms are added.
The size of the noodle is a bit thicker than normal. Compared with other local varieties of ramen, the size of the noodle and the taste of the soup are very different; each shop has separate recipes. It is served with pickled daikon.

 

 

 

 

 

Thank you.

OSECHI-RYORI

Japanese traditional New Year’s Cuisine is called OSECHI-RYORI.
It is also simply called OSECHI.

People enjoy Osechi in the first 3 days of January.

 

It is cooked to keep for at least three days and women do not have to cook during the period. You will see many different and beautiful dishes set in a 3 or 4-tiered box which an overlay.

 

The diversity of Osechi means differently such as good health, harvest, happiness, prosperity, long-lived life and so on respectively.

 

For Example

Kuromame (simmered black soy beans) is for good health.
Tazukuri (candied dried sardines) is for good harvest.
Kurikinton (mashed sweet potato with sweet chestnuts) means improvement of luck with money.
Kazunoko (salted herring roe) symbolizes fertility.
Prawns symbolize long-lived life.

 

Well then, see you later.

Miso ramen

Soup stock for ramen may be made from seafood, chicken bones, pork bones or various other ingredients.

It is seasoned with soy sauce, miso, salt and other flavorings depending on the region.

This time I will introduce miso ramen.

Miso ramen is ramen noodles in a Miso based soup that was created in Japan in the 1960s.

Miso ramen soup is flavored with soybean paste, resulting in a thick soup with a rich flavor.

Flavored with pork and chicken broth with a mix of toppings such as chashu, ramen egg, sweet corn kernels, nori sheet, this bowl of noodles is going to satisfy your craving.

Famous miso ramen…

Sapporo ramen

Miso ramen seasoned with hot and spicy miso and garlic.

The ramen noodles are boiled in a soup with vegetables that have been fried in plenty of lard and garlic.

 

 

Thank you.

 

About the sushi

Sushi is known as a healthy food , and it has become increasingly popular.

You can see more and more sushi restaurants in most of the cities in the world.

 

Especially the so-called creative sushi is introduced and innovated by chefs around the world.

 

The creative-sushi using fruit or a new seasoning delights Japanese people.

There are various styles of Japanese traditional sushi such as Nigiri-sushi,
Chirashi-sushi, Maki-sushi and Oshi-sushi.

 
Nigiri-sushi
 
Oshi-sushi
 
Maki-sushi

And Inari-sushi, Temari-sushi Gunkanmaki, as well.

 

 
Temari-sushi
 
Inari-sushi

 

 
Gunkanmaki

That’s very beautiful, and tasty. I would like to introduce traditional Japanese cuisine.

 

 

See you later.

 

About the ramen.

Ramen is a Japanese noodle and soup dish which originated in China. When you make ramen you add eggs and slice the noodles thinly, while many people also add alkaline water to the mix (which is different from the method for making udon). It is said that the first person to eat ramen in Japan was Mito Mitsukuni, a famous lord, and that ramen was introduced to ordinary people in the Meiji era via Chinatown in Yokohama.

Now ramen is one of the most popular foods in Japan along with curry and rice. There are various kinds of ramen depending on how the soup is made, the thickness of the noodles and the flavorings.

 

Ramen are categorized according to their soup base. The main types of soup are miso, shio, and shoyu.

 

Among them, I will explain Shoyu ramen.

 

Shoyu ramen in soy sauce-based soup, flavored with soy sauce. Shoyu ramen is the most common type of ramen.In addition to noodles and soup, ramen contains Roast pork, Long onion, Salty-simmered bamboo shoots, Japanese dried laver, Boiled egg etc.

 

 

 

 

The soup stock used for delicious Shoyu ramen is here.

⇒ https://www.nextytrading.com/

Difference in the thickness of Katsuo-Bushi

Katsuo-Bushi is classified into thin flakes and thick flakes based on the difference

in the thickness of the piece of shaving. (Layer of the flakes)
 
                 
Thin flakes                                          Thick flakes
 
Thin flakes
Thin flakes are known as Hana-Katsuo or flowery flake because the flakes look
like flower petals.
The layer itself is only 0.5mm thin which reduces cooking time to few minutes.
By cooking the thin flakes it comes out the golden soup with wonderful flavor
which called UMAMI.
Thin flakes are used when cooking soup or as a topping in food in most of
the Japanese restaurants.
 
Thick flakes
When cooking highly seasoned food such as Ramen, Soba(buckwheat) noodle
and Undo(wheat) noodle thick flakes are the best choice.
Skimming the bitter taste carefully while simmer the thick flakes for more than
30 minutes until UMAMI- the rich taste is extracted.
 
Please see the video of cooking thick flakes below.
https://www.youtube.com/watch?v=-wMT8idudHc
 
See you later.

How to make DASHI

The DASHI is the basis of Japanese cuisine.
It is used for various Japanese cuisines.

DASHI is a Japanese soup stock.

In NEXTY selling professional soup stock, the blender mixes various ingredients.

It is to keep the quality uniform. They go to great lengths.

I will show you how to make a DASHI.

Shavings of dried bonito https://www.youtube.com/watch?v=glXXp0Jah6k

The golden soup is flavorful and appetizing.

Thank you.