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Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Kurume, [1] [2] [3] Fukuoka Prefecture, Japan, and is a specialty dish on the island of Kyushu. The broth for tonkotsu ramen is based on pork bones, which is what the word tonkotsu ( 豚骨/とんこつ ) means in Japanese.
The Shin-Yokohama Rāmen Museum (新横浜ラーメン博物館, Shin-Yokohama Rāmen Hakubutsukan) contains ground-floor exhibits on the history of ramen, and a ramen-themed food court on its basement levels. The museum opened in 1994, and is located in the Shin-Yokohama district of Kōhoku-ku, Yokohama, Japan. [1] [2]
Download QR code; Print/export Download as PDF; Printable version; ... Pages in category "Ramen" The following 14 pages are in this category, out of 14 total.
Kazuo Yamagishi [kazɯo jamagiɕi̥] (1934-2015) was a Japanese chef, who is known for inventing the tsukemen dish. He was born in Nagano Prefecture, and came upon the idea of Tsukemen at the age of 17 after seeing a co-worker eating noodles dipped in a soup bowl.
Ramen (/ ˈ r ɑː m ə n /) (拉麺, ラーメン or らあめん, rāmen, [ɾaꜜːmeɴ] ⓘ) is a Japanese noodle dish. It includes Chinese-style wheat noodles (中華麺, chūkamen) served in a broth.
Ramen noodles have a firm texture and are usually pale yellow in color. The noodles may vary in shape, width, and length. They are served in a broth. Examples of ramen dishes are shōyu ramen, shio ramen, miso ramen, tonkotsu ramen, and curry ramen. [5] Shirataki are clear noodles made from konnyaku. These noodles are chewy or rubbery.
Download as PDF; Printable version ... The Ramen Girl (2009), Megumi; ... Tomiko Ishii at IMDb; Tomiko Ishii at the Japanese Movie Database (in Japanese) This page ...
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 .