Native Japanese ramen is a type of noodle soup made from Japanese wheat noodles, cooked in a savoury broth with local vegetables, meat, and eggs.
Ramen is considered one of the popular dishes of Japan, although it is said to have Chinese roots. It is a versatile dish that varies with the type of meat, vegetables, and toppings used.
According to a study, the Chinese neo-Confucian scholar, Zhu Shunsui brought ramen to Japan in the 1660s, and Mitsukuni became the first Japanese to eat ramen. He was the one who served as a Tokugawa Mitsukuni counselor after becoming a refugee in Japan to escape Manchu rule.
About Native Japanese Ramen Recipe
Across Japan, there is a wide variety of Ramen, with regional and vendor-specific variations even in ranges sharing the same name.
The two main ingredients in Ramen can be loosely categorized: noodles and broth.
This is a simple dish that has rich umami flavors that many people love all around the world.
Ramen became a Japanese cultural icon from the early 1980s and was studied from many viewpoints around the world. For more international recipes, click here.
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