While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
Modern ramen chefs may simmer flavors and serve it with fresh noodles designed to remain firm from the first to the last slurp. Then they balance flavors with toppings like bamboo shoots and smoked pork.While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
Watch video of ramen being made in a Tokyo ramen shop.While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
Unlike sushi and most other Japanese dishes that come with “very exacting” recipes, ramen lends itself to a free form, said Ivan Orkin, an American who has lived in Japan for seven years, and owns Ivan Ramen restaurant in Tokyo.While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
“It is the only food here that doesn’t have a rulebook,” Ivan said. “Everybody has a different way of doing it” in Tokyo’s thousands of ramen shops, Orkin said, “and that’s the whole mystery of ramen. Every shop has a secret.”While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
To see how chefs in America are serving up this Japanese dish, purchase the entire story from RetailNet.While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
Also, read more about executive food editor Pamela Parseghian’s trip to Japan.While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.
