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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 ...
Lakse Kuah is a specialty of Indonesian island of Natuna, is similar to Terengganu Laksa Kuah Merah. The dish consists of noodles made of sago and mashed tongkol flesh and served in spicy coconut milk gravy made of the spice mixture. Lakse Kuah is usually served with sambal terasi and daun salam.
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 ...
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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.
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 ...
Ramen dishes often include toppings such as sliced pork (チャーシュー, chāshū), dried seaweed (海苔, nori), fermented bamboo shoots (メンマ, menma), and green onions (葱, negi). Nearly every region in Japan has its own variation of ramen. Ramen shops (ラーメン屋, ramen-ya) are restaurants that specialize in ramen dishes.
A light batter is made of iced water, eggs, [ 2 ] and soft wheat flour (cake, [ 3 ] pastry [ 4 ] or all-purpose flour [ 2 ]). Sometimes baking soda [ 5 ] or baking powder is added to make the batter light. [ 5 ] Using sparkling water in place of plain water [ 6 ] has a similar effect. Tempura batter is traditionally mixed in small batches using ...