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  2. 13 Ways to Make Ramen From a Breakfast Bowl to Traditional ...

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    The word ramen is a Japanese adaptation of the Chinese word 拉麵 (lāmiàn), which means pulled noodles. These noodles get their distinctively chewy texture from being made with alkaline water ...

  3. How to Make Firm, Perfectly Al Dente, Never Soggy Instant ...

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    Related: Instant Ramen Seasoning Scrambled Eggs 3. Divorce is always an option. Another trick you can try is to simply pull the noodles out of the boiling broth at the two-minute mark, transfer ...

  4. More than just a bowl of noodles, ramen in Japan is an ... - AOL

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    Spicy, steaming, slurpy ramen might be everyone’s favorite Japanese food. In Tokyo, long lines circle around blocks, and waiting an hour for your ramen is normal. Often cooked right before your ...

  5. Ramen - Wikipedia

    en.wikipedia.org/wiki/Ramen

    By 1950 wheat flour exchange controls were removed and restrictions on food vending loosened, which further boosted the number of ramen vendors: private companies even rented out yatai starter kits consisting of noodles, toppings, bowls, and chopsticks. [11] Ramen yatai provided a rare opportunity for small-scale postwar entrepreneurship. [11]

  6. Customs and etiquette in Japanese dining - Wikipedia

    en.wikipedia.org/wiki/Customs_and_etiquette_in...

    Hashi ("chopsticks") are always provided. Noodles from hot soup are often blown on (once lifted from the soup) to cool them before eating; and it is appropriate to slurp certain foods, especially ramen or soba noodles. However, slurping is not practiced universally, and Western-style noodles should not be slurped.

  7. Tsukemen - Wikipedia

    en.wikipedia.org/wiki/Tsukemen

    Tsukemen (Japanese: つけ麺, English: "dipping noodles") [1] is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi , a restaurateur in Tokyo , Japan .

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