Eat a bowl of real Japanese Ramen -- a comprehensive analysis

We all know Japanese ramen. Maybe we can also say the names of dolphin bone ramen, Sapporo ramen and so on. Even many lovers can count the famous stores. But in fact, there are so many varieties of Japanese ramen, and the domestic imitation stores are mixed. What is the "real Japanese Ramen"? What are the different Ramen in Japan?

A bowl of Japanese Ramen can be divided into: noodles, side dishes, soup bottom, flavor and seasoning.

noodles

The noodles used in Japanese Ramen can be roughly divided into "raw noodles" and "dry noodles".

unfamiliar face

Noodles without heating and drying treatment after pressing. Because of its rich water content, it tastes very elastic, and it is not easy to absorb too much soup and become sticky. Raw noodles have been popularized in most Ramen shops that use rough noodles, and even some convenient bowls of noodles have begun to have "raw noodles".

dried noodle

Some areas pay attention to thin and chewy Ramen varieties, which are not suitable for the use of raw noodles with rich water content, so the traditional dry noodles can also be preserved. For example, Bodo Ramen usually uses "very fine noodles" in the state of dry noodles.

More common "fine noodles" in dry state:

Side dish

Side dishes are also one of the essence of ramen! The most common are:

Guangdong style barbecued pork:

It can almost be said that it is the soul of a bowl of ramen. A good barbecue should have a good taste, rich gravy and appropriate salinity. According to the different parts used, the meat can be large or small, but it must be cut thick to enrich the meat flavor when it reaches more than 5mm. The most common is pork elbow meat. Some stores will use large pieces of pork tenderloin or plum blossom meat. Generally speaking, the more lean meat, the more difficult it is to make barbecued pork.

Half cooked eggs:

Among Ramen side dishes, there are only a few varieties that "specially test the skill of ramen masters". For a good half cooked egg, the egg white should be fully cooked, the egg yolk should be amber honey wax, and it can't flow or be cooked - and it must be seasoned, not boiled.

Fungus silk:

Kyushu is a common side dish in ramen. It should be regarded as China's "vegetable ears" in taste, crisp and tender.

Weifu seaweed:

Even the Ramen with the lowest configuration is still a side dish. The way to eat is to roll up the noodles and eat them in one mouthful before the seaweed is softened by the noodle soup.

Shredded scallion / scallion flower:

Almost always. In addition, there is "scallion Ramen", which is generally full of a layer of sharp scallion shreds.

Face code:

Also known as bamboo shoot silk / bamboo shoot block, it is made of bamboo shoots, which is called noodle code in Japanese.