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Hiyashi chūka 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. Since then, the dish has become popular ...
Ramen (/ ˈrɑːmən /) (拉麺, ラーメン or らあめん, rāmen, [ɾaꜜːmeɴ] ⓘ) is a Japanese noodle dish. It consists of Chinese-style wheat noodles (中華麺, chūkamen) served in a broth. Common flavors are soy sauce and miso, with typical toppings including sliced pork (chāshū), nori (dried seaweed), menma (bamboo shoots), and ...
Udon are the thickest of the noodles served in Japanese cuisine. Udon are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler. Udon dishes include kitsune udon, Nabeyaki udon, curry udon, and yaki udon.
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori.
From a Japanese “Ramen God”: Ramen Nakamura. Chef Shigetoshi “Jack” Nakamura opened his first shop in Japan at age 22, and it proved to be so popular that he was hailed as a “Ramen God ...
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Kurume, [ 1 ][ 2 ][ 3 ] Fukuoka Prefecture on the Kyushu island of Japan, and it is a specialty dish in Kyushu. The broth for tonkotsu ramen is based on pork bones, and tonkotsu (豚骨/とんこつ) in Japanese means "pork bones". [ 4 ][ 1 ][ 5 ] The soup broth is prepared ...
The mainland Japanese custom of eating soba on New Year's Eve was introduced to Okinawa in 1968, but buckwheat noodles were replaced by wheat noodles. Today, Okinawa soba is considered as a vital part of traditional Okinawan culture, although folklorist Nishimura Hidemi argued that it was an invented tradition .
It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp and dried mushrooms are added. Kagoshima Ramen is the only ramen which is not influenced by Kurume ramen for geographical and historical reasons [citation needed]. The size of the noodle is a bit thicker than normal. Compared with other local varieties of ramen, the size ...