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    Japanese Food Report

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    Bryson Inafuku
    Ramen is a Japanese noodle dish made with Chinese-style wheat noodles in a meat or fish-based broth flavored with soy sauce or miso and topped with items like pork, seaweed, and green onions. There are many regional variations of ramen throughout Japan. Gyoza is a popular side dish served with ramen. Somen are very thin white wheat noodles, usually served cold with a light dipping sauce, and are thinner than spaghetti. They can also be served hot in soup during winter. Recently, mushrooms have been added to cold somen for extra flavor.

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    Japanese Food Report

    Uploaded by

    Bryson Inafuku
    14 views1 page
    Ramen is a Japanese noodle dish made with Chinese-style wheat noodles in a meat or fish-based broth flavored with soy sauce or miso and topped with items like pork, seaweed, and green onions. There are many regional variations of ramen throughout Japan. Gyoza is a popular side dish served with ramen. Somen are very thin white wheat noodles, usually served cold with a light dipping sauce, and are thinner than spaghetti. They can also be served hot in soup during winter. Recently, mushrooms have been added to cold somen for extra flavor.

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    Ramen is a Japanese noodle dish made with Chinese-style wheat noodles in a meat or fish-based broth flavored with soy sauce or miso and topped with items like pork, seaweed, and green onions. There are many regional variations of ramen throughout Japan. Gyoza is a popular side dish served with ramen. Somen are very thin white wheat noodles, usually served cold with a light dipping sauce, and are thinner than spaghetti. They can also be served hot in soup during winter. Recently, mushrooms have been added to cold somen for extra flavor.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    14 views1 page

    Japanese Food Report

    Uploaded by

    Bryson Inafuku
    Ramen is a Japanese noodle dish made with Chinese-style wheat noodles in a meat or fish-based broth flavored with soy sauce or miso and topped with items like pork, seaweed, and green onions. There are many regional variations of ramen throughout Japan. Gyoza is a popular side dish served with ramen. Somen are very thin white wheat noodles, usually served cold with a light dipping sauce, and are thinner than spaghetti. They can also be served hot in soup during winter. Recently, mushrooms have been added to cold somen for extra flavor.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Japanese Food Report

    Ramen is a Japanese noodle dish. It consists of Chinese style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork dried seaweed nori, kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kysh to the miso ramen of Hokkaid. Ramen was imported to Japan from China in the Meiji Period. Gyoza is a popular side dish for Ramen at many restaurants. Somen are very thin, white Japanese noodles mostly made of wheat flour. They are usually served cold and is skinnier than a spaghetti noodle. Somen noodles are stretched just like how udon noodles are made. Somen is also served with a light flavored dipping sauce or tsuyu. Smen served in hot soup is usually called "nyumen" and eaten in the winter, much like soba or udon are. Not long ago, many people started to add Japanese mushrooms to the cold somen dish to give more flavor to it.

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