japan

Monday, January 31, 2011

Seafood Ramen

Olive oil 1 oz.
Minced garlic 3/8 oz.

Seafoods 
  • 1crab
  • 2 green mussels
  • 4 shrimps
  • 2 scallops 




Vegetables
  • broccoli
  • cauliflower
  • asparagus
Tomato sauce 6 oz. and 1/2
Fish broth (already mixed salt 1/8 oz., black pepper 1 pinch in fish broth)
Spicy ramen noodle is a part of global cuisine nowadays though it is belived to have its origin in the american cuisine. Mostly everyone takes to the spicy taste of the spicy ramen noodle. Most cooks classify this dish as very easy to prepare. Throughout the world spicy ramen noodle is usually prepared by boiling. The spicy ramen noodle is mostly consumed as breakfast

Sunday, January 30, 2011

Ramen empire In Japan, America and beyond, ramen is much more than a noodle

By Justin McCurry - GlobalPost
Published: May 26, 2009 05:11 ET in Asia
TOKYO – The cravings come about once a month. The trigger is a familiar triumvirate
of hunger pangs, limited time and a visceral desire for liberal doses of salt, grease and carbohydrates.
At times like these back home in the U.K., I would head to my local fish and chip shop or curry house, in the same way an American might reach for the delivery pizza menu.



Here in Japan, filling that hole means a brisk walk to the nearest ramen joint — purveyors of generous bundles of noodles bathing in a stock soup and topped with slices of fatty cha-shu pork.
This is comfort food Japan-style. Though its origins are Chinese, ramen has captured the imagination of millions of Japanese in a way no other imported dish can match.
All but a few of the country’s 47 prefectures lay claim to a variety on the ramen theme, from the miso-based Sapporo variety in the far north, to the “tonkotsu” broth of Kyushu in the southwest.
Tokyo alone is home to thousands of ramen restaurants, ranging from the cheap and cheerful street stall to a members-only establishment where a bowl of noodles can cost 3,000 yen ($31), four times the average price.
Bookstore shelves heave with ramen guidebooks offering analysis from noodle geeks whose singular passion has turned them into minor celebrities. The message is clear: ramen, not sushi, is Japan’s de facto national dish.
While the aesthetics and form that accompany a meal at a decent sushi restaurant have their charms, ramen’s humble origins as a quick fix for ravenous workers lend themselves to invention, flexibility — even fun.
As the food for the Everyman, it seems appropriate that after decades as one of Japan’s best-kept gastronomic secrets, ramen is going global, converting skeptics into inveterate slurpers in major U.S. cities and beyond.
In the Setagaya district of Tokyo, the odyssey has already come full circle in the form of a ramen restaurant run by a chef who hails from the “wrong” side of the Pacific.
Ivan Orkin is under no illusions that, when he started out, the first wave of diners was drawn as much by novelty value as the need for sustenance

Friday, January 28, 2011

How to Make Ramen Noodles

Ramen is an inexpensive, delicious meal that can be prepared in less than five minutes. Although many people use it as a topping for other things, such as chicken salads, or even normal salads, there are few things better than the classic ramen.
Other kinds of instant noodles can be made in about the same way as ramen.
-Use a decent-sized pot to cook your ramen in. This should be large enough to put the entire, unbroken ramen block into without having to break it. It should also be small enough so that two cups of water will completely cover the unbroken ramen block, and have a bit of water over it.
-Pour two cups of water into the pot. You can substitute some other liquid for the water, such as soy sauce, or broth, but water will work as well.
-Heat the pot. On most stoves, you should just turn the knob as high as it can go, and wait for the water to boil. On some, however, the stove will be too hot, and the pan will boil over. Experiment: if, during the cooking process, the pan starts to bubble over the top, just turn it down. Next time you make ramen, do not turn the stove on as high as it can go.
-Add the ramen. At this point, the water should be at a full boil. Use a fork to push the block under the water if it is floating on the top. You can chose to break the block into chunks before adding it, if you prefer shorter, less slurp-able noodles, but it is a personal thing.

Thursday, January 27, 2011

Soba Noodles

from - japan-guide.com
Soba Noodles
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu).
Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water. Soba making has also become a popular tourist attraction for domestic and international travelers. The activity is offered by many community centers and travel tour companies. Below you will find an illustrated description of the soba making process.
 

 
1st step: Mixing the flour
The first step, mixing the flour with water into a dough, is considered the most important and difficult part of making soba noodles. The correct amount of water is added step by step to the flour and mixed for several minutes until the flour becomes moist enough to be formed into a dough. The dough is then pressed until it becomes very smooth and contains no more air
2nd step: Rolling the dough
The dough is then rolled into a thin square by repeatedly rolling it around a wooden rolling stick.
3rd step: Cutting the dough
At last, the dough is folded and cut into the noodles
For zaru soba, the noodles are then boiled and cooled down with cold water, before served with a soya based dipping sauce (tsuyu), wasabi, nori seaweed and negi (Japanese leek). The water used to boil the noodles (soba-yu) is often added to the remaining tsuyu and drunk at the end of the meal.
Other popular soba dishes are noodle soups with various toppings, such as Kitsune Soba, Tanuki Soba and Tsukimi Soba. Despite the name, the popular dish Yakisoba is not made with soba noodles, but rather with Chinese style noodles (chukamen).

Monday, January 24, 2011

Frozen Food in Japan

Frozen Food in Japan - Market Report

This Frozen Food in Japan industry profile is an essential resource for top-level data and analysis covering the Frozen Food industry. It includes data on market size and segmentation, plus textual and graphical analysis of the key trends and competitive landscape, leading companies and demographic information.

Scope

* Contains an executive summary and data on value, volume and/or segmentation

* Provides textual analysis of Frozen Food in Japan's recent performance and future prospects

* Incorporates in-depth five forces competitive environment analysis and scorecards

* Includes a five-year forecast of Frozen Food in Japan

* The leading companies are profiled with supporting key financial metrics

* Supported by the key macroeconomic and demographic data affecting the market

Highlights

* Detailed information is included on market size, measured by both value and volume

* Five forces scorecards provide an accessible yet in depth view of the market's competitive landscape

* Market shares are covered by manufacturer and/or brand

* Also features market breakdown by distribution channel

Why you should buy this report

* Spot future trends and developments

* Inform your business decisions

* Add weight to presentations and marketing materials

* Save time carrying out entry-level research

Market Definition

The frozen food market consists of the retail sale of frozen bakery and desserts, frozen fish/seafood, frozen fruit and vegetables, frozen meat products, frozen potato products and frozen ready meals and pizza. The market is valued according to retail selling price (RSP) and includes any applicable taxes. Any currency conversions used in the creation of this report have been calculated using constant 2009 annual average exchange rates
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Saturday, January 22, 2011

Ramen is mostly sold in fast food-like shops

Ramen (ラーメン; pronounced roughly [r`a:mEn]) is the Japanese version of the Chinese noodle soup dish lā miàn (拉麵, lit. "pulled noodles"). The original Chinese la mian is believed to have resembled something closer to noodle and served with sauce. Ramen has been firmly integrated into the Japanese culinary landscape, and many regional variations exist.
Ramen is mostly sold in fast food-like shops with only a counter, or at food stalls in highly frequented areas (it is also common to make ramen at home, because it is such a cheap meal). Every prefecture in Japan is famous for its own special variation of ramen. It is also readily available as " instant ramen" in supermarkets and convenience shops; the two most famous brands are Maruchan and Nissin.
Despite health concerns, ramen is a popular food item among college students due to its ease of preparation and extremely low cost—as of 2004, one packet could be bought for about 10-15 cents. Ramen is also very resistant to spoilage and can be easily prepared with boiling water, making it a favorite of backpackers.

1 Types of Ramen

There are countless varieties of ramen and they differ from store to store even when they are sold under same name. They can be categorized by the type of ingredients: noodle, soup, and topping.

1.1 Noodle

Most ramen noodle are made from four basic ingredients: wheat flour, salt, water, and Kansui (かんすい). Originally, Kansui is water from Lake Kan in Inner Mongolia that contains a high amount of potassium carbonate and sodium carbonate as well as a small amount of phosphoric acid. It gives ramen a yellowish color and a particular flavor to the noodle. For a brief time after World War Two, low quality "Kansui" that was tainted or thinned with water was sold and kansui is now manufactured according to JASJAS can refer to: # the Saab Gripen fighter aircraft # Japanese Agriculture Standards # Japan Air System # Java Analysis Studio TLAs. standards. Ramen noodle may also be made without kansui and eggs are used instead of kansui. Some ramen noodles are made with neither eggs nor kansui.
Four different noodle types exist: dried ramen noodle (Kansoumen, 乾燥麺), fresh ramen noodle (Namamen, 生麺), steamed ramen noodle (Mushimen, 蒸麺), and instant ramen noodle (Insutanto ramen, インスタントラーメン). Dried ramen are often prepackaged and can be stored for a long time in a cool dry space. They can be used for ramen, YakisobaJapanese cuisine Yakisoba , lit. fried noodles, is a very simple dish and is sold very cheaply. It is probably Chinese in origin and integrated into Japanese cuisines like Ramen. Even though it has Soba as part of the word, noodle for yakisoba is similar, Hiyashisoba (Cooled noodle), etc. Fresh ramen may be packaged and it should be stored in a refrigerator and eaten as quickly as possible. They are often used in a ramen restaurant delivered fresh every morning. Steamed ramen noodle should be stored in a refrigerator as well. They lack Koshi or chewy flavor and should only be used for yakisoba.
Ramen noodles may come in any shape and length. It may be fat or thin and even ribbon-like, straight or wrinkled. Thin and straight noodles are used in a ramen with thick soup as it catches less soup and thus taste wouldn't be too salty or fatty. Wrinkled ramen noodle are used in a ramen with thinner soup as it catches more soup and taste would be full and well.
According to Nissin, there are five types of noodles according to their traditional methods. They are "Handstretched noodle", "Oiled and stick stretched noodle", "Cut noodle", "Pushed noodle", and "Rice noodle".

1.2 Soup

Ramen soup are generally divided into four flavors: misoJapanese cuisine Miso is a thick paste made by fermenting soybeans with salt. Often grains and sometimes other ingredients are added. It tastes salty and, depending on the type of grain used as well as fermentation time, more or less sweet. Miso is often, Shio (salt), Shoyu ( soy sauceSoy Sauce Soya Sauce Chinese Name Pinyinjiang you Wade-Gileschiang-yu Mandarin Chinese ( Traditional) Mandarin Chinese ( Simplified) Cantonese, see yau Japanese Name Hepburn Romajisho-yu Kanji Korean Name Revised Romanizationganjang Hangul Soy sauce ( US)), and tonkotsu (pig bones). The Shio or salt falvor is probably the oldest of four flavors and like Maotan (毛湯) of Chinese cuisine is a simple broth taken from chicken bones. The Tonkotsu flavor is similar to Paitan (白湯) of Chinese cuisine and thick broth taken from boiling crushed pig bones for hours. The shoyu flavor is similar to salt flavor but instead of broth of chicken, it may be made with broth from Konbu, KatsuobushiJapanese cuisine Katsuobushi is the Japanese name for a preparation of dried and smoked bonito ( skipjack tuna). Katsuobushi is the main ingredient in dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e. soba no tsukejiru), and NiboshiJapanese cuisine Niboshi are Japanese dried baby sardines (but sometimes translated as anchovies). They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods. In Japan, niboshi dashi. The miso flavor is similar to shoyu and uses similar broth.
These are basic flavors and they may be even mixed together to make another flavor. Some of the ingredients commonly added to a soup are black pepper, butter, Chilli pepper, Five-spice powder, garlic, Gochujang (from Korean cuisine), sake, vinegar, wine, etc. Ramen soup recipes are heavily guarded in many ramen restaurants.

from- economicexpert.com/

Wednesday, January 19, 2011

Ramen Noodles

Ramen are very popular noodle dishes in Japan, and boiled noodles are basically served in different flavored soup with many toppings. Chukamen noodles which are generally made with wheat flour and kansui (alkaline solution) are used for ramen dishes. There are many regional speciality ramen available in Japan. They are different in broth, soup flavors, toppings, noodle texture, and more.


Making a delicious ramen isn't easy if you are making the soup from scratch. The taste of ramen mainly depends on the soup, and it requires skills to make delicious soup. Ramen chefs usually train for a long time to make good ramen soup. Each ramen shop has its  own way to make ramen soup, and there are so many different ways. Chicken bone, pork bone, dried sardines (niboshi), and/or kombu are used to make soup stock. Vegetables, such as ginger, negi onion, garlic, or/and mushrooms are also added.

Monday, January 17, 2011

japanese ramen

japanese ramen


I come to you for advice on making what I consider to one of the most delicious meals. My Google search and a sweep of this website's recipe section have left me unsatisfied. So many people love this dish! How can there not be numerous easy to follow recipes for it??
I'm looking for a recipe for authentic Japanese ramen. No "Top Ramen" or "Maruchun" now. I'm looking for recipes that include fresh noodles (well, just not "Top Ramen" noodles) and steps for making the broth. I'm also looking for places where I can buy the ingredients. I live in New York, but when I enter an oriental grocery stories, I have no idea which noodles to buy. For broths, I particularly love seaweed and miso broth. If anyone has any clues on this seemingly mysterious process, fill me in!
I am addicted to Men Kui Tei in the East Village, but I need to learn how to make this delicious dish myself, so I can have it anywhere at any time! If you know the ingredients and particularly where in the city I can buy them, that would absolutely fantastic.

Someone out there must know! Help!
When I lived in Japan, I saw two ways to make a traditional broth; with miso and without. For Ramen., choose beef, seafood or chicken. I DON"T eat beef so, for me it's usually chicken, even for seafood. Add Kombu (large Japanese seaweed) and let it soak in the broth as a flavor booster. Ramen is a noodle as you know but it can be made from rice or wheat flours. Winter ramens are ususally the heavier wheat flour noodles. Any oriental market (chinese, thai, korean, or Japanese) should carry them either fresh or dried. If fresh boil in plain water first just to get the starch out then add to broth. You can complement w/fresh chopped scallion, reconstituted shitake, egg drops, chicken pieces or seafood. Some ramens also have tempura added. You can also use miso as a base to chicken broth for a miso ramen. If you choose to use msio, buy white miso which is mild. (dark miso is strong in flavor). To add miso: I use a tablespoon and scoop into a small (tea) strainer and swish the spoon around in the strainer over the broth and slowly dissolve into broth. Small soybean particles will be left into the strainer. Disgard. Miso is heavy and will eventually sink to the bottom of the broth but, when you stir it will blend in again. Add again any of the above condiments and enjoy. If you want a beef ramen, use beef broth as a base and add very thin slices of your favorite meat. Pickled radish is a good accompaniment and also found in the oriental markets. BTW, NATTO, is a fermented soybean that is common to Japanese and eaten as a maki sushi or w/rice. The same product that miso is made from. Udon is another type of noodle that's in a soup - it's fat and white where ramen is thinner and egg is usually added. Fancy ramen may have green tea or buckwheat or other components added. Remember, fresh is best

japanese ramen

japanese ramen
Noodles originated from China over 4000 years ago and reached the Japanese culture much later on. In fact, we had to wait up to 19th century, in the Meiji period, for ramen to become widely known in Japan. The Japanese dish was originally called “Lamen”, but will be later referred to as “Ramen”, since there is no distinction between the 'L' and 'R' sounds in the Japanese language and it was a more popular way to express the word.

After the Second World War came an intense food shortage in Japan, a turning point in the history of noodles. Ramen were perfect and greatly helped Japan, they were cheap and a great source of needed calories. A bit later, in 1958, Momofuku Ando, founder and chairman of Nissin Foods, invented the instant noodles, which are a lot closer to what we eat today. Named the greatest “made in Japan” invention of the 20th century, in front of the karaoke and headphone stereos, in a Japanese poll made by the The Fuji Research Institute Corporation, instant ramen became a Japanese cultural icon.



Today, 4000 years after the origin of the first noodles, ramen are known worldwide and are part of over 85 billions meals every year. The Ramenlicious team really hope you will enjoy the website and join the always growing noodle lovers community.

from -  ramenlicious.com/

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