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Another Great Video My Friend Shogo. In New Zealand There Is A Lovely Sushi Restaurant I Go Too Where They Serve Chicken And Prawn Katsu Type Of Ramen 🍜🍜 It Is The Best Ramen I Have Ever Tried.
@@Zz7722zZ I mean I like both for different reasons. Northern style is heartier and pairs well with bold flavors. Shanghai style noodles with pickled mustard greens is great with a piece of fried pork. Southern style is springy and goes well with wonton and fish cakes.
wonton noodle is my favorite soup noodle, I prefer it even over ramen, I would describe as even chewier than ramen. I assume the HK style and the Guandong style are one and the same btw.
Shogo could make a killing as a tour guide. He and his family and friends could run a business similar to the "hire a friend" industry, only the people getting hired act as tour guides and translators for individual tourists (rather than the giant tourist groups being shepherded around pre-determined sights and destinations). Imagine having a local to show you around town and follow you around wherever you may want to go, and helping you with translations as well as etiquette in different places you go to. It would probably cost more than signing up for a regular guided tour of course, but man it would be so worth it for the many tourists who are interested in going to Japan, but feel a little intimidated by the language barrier and the cultural differences.
@@sevenproxies4255 Id like this idea since as a tourist you might not know all laws, and having such a personal guide would help you lower your risk of acidentaly breaking one ^^
My wife is Brazilian but is also half-Japanese. The Japanese side of her family (her grandparents) hails from Wakayama. We visited Wakayama back in October of last year (2021) with her father and it's a very beautiful area with rolling green hills, especially by the beach (lots of surf spots and retired Japanese who live to surf all day). The ramen and food are indeed delicious, and we want to visit Wakayama again.
Interesting. The history of ramen in Japan seems to almost parallel the history of pizza in the United States. Both were brought into their respective countries by immigrants, then spread out across the nation, and now many areas have their own variations. I had incorrectly assumed that ramen was a Japanese creation.
@@zotac1018 Sashimi often refers to just raw fish. Often nicely presented. Might not be made into little edible sculptures with rice, but there's probably rice on the table! My superficial impression.
For the soup part, I'd honestly say it differs from person to person and region to region. In Guangzhou, we have very rich broth by simmering pork bones for soup for a day or two. Its interchangable honestly. For the "gyozas" we have something called the 锅贴 (guo1 tie1)
What's really interesting is that Tokyo style 醤油鶏青湯ラメーン is closer to Shanghai style 阳春面 than the halal pulled noodles in that the three components of the final soup is a combination of sauce, aroma oil, and broth/water; the noodle is also machine cut instead of hand-pulled so I'm really curious about the history of the original ramen in Japan
I had the Hokkaido ramen when my wife and friends and I visited Sapporo. It was wonderful and, along with the city's namesake beer, warmed us wonderfully after visiting the Snow festival. As for the Wakayama ramen, I think that's what a local food truck called the Ramen Rickshaw sold, only they called it Peddler's Noodles. It was so delicious that the front desk ladies in my old office knew that if the Rickshaw was around, they were to buy a large order of the Peddler's Noodles for me, tip the Rickshaw, and get a tip themselves when I was able to eat. Unfortunately for me, years ago the Rickshaw posted on Facebook that they were retiring because they achieved their goal of putting their daughter through college.
It seems like nearly all of the most famous dishes in Japan were only introduce in the last 1-200 years. I wonder what the main dishes were for the rest of Japanese history.
I can only eat halal food as a muslim, but I love the thick kind of soup broth too 🤤 In some of the Malaysian's beef soup and Indonesian's bakso broth, the beef bone and fatty meat are boiled until the richness of the fat and bone marrow blended into the soup. If the broth is made with chicken, they'll boil the chicken carcass with chicken wings or chicken feet until the rich thick broth is achieved. Yes it takes one whole day to make that, or we can use pressure cooker and boil them for a few hours. I once ate at a mamak stall that sells that kind of beef soup and they will ask if we want to add a raw egg into the thick, hot soup. The taste is, heaven... 🤤❤ And oh, thank you for the historical facts of ramen 💖 If these are included in our school history books, I'm sure more of the students (including me, when I was still in school) will love learning history more! 🤭
Not much better than a raw egg in a bowl of noodles, I do that with pho. There's another common type of ramen not mentioned in the video, tantan ramen, which adds sesame paste to the broth so it's really thick and rich. It's traditionally made with spicy ground pork, but would be great with goat or beef (beef heart would be amazing in that).
Thank you for sharing. My experience with Malaysian food is limited but what i have had was delicious and your description of the broths sounds wonderful. I would love to try them
Something I know about Japanese ramen is about the "brine" you mentioned. It's a VERY high alkaline water used in that process and alkaline is VERY BENEFICIAL to immune health, hydration, and bone health. It's very high in antioxidants and helps the body eliminate extra acid in the GI track.
When making ordinary packet ramen (like maruchan), I usually prefer the original or mushroom flavour and only use a tiny bit of the seasoning packet; adding in garlic, ginger, chili sesame oil (gotta have that sesame oil, that makes or breaks my ramen) and furikake instead. And sometimes a poached egg and thin sliced mushrooms. It lowers the sodium content and just has a richer flavour to me.
Next time you make some packet ramen, mix up a cracked egg and pour it slowly into the ramen broth as you stir. Basically "egg drop soup" in your ramen since the egg will cook on contact with the hot broth. I've found this can add a lot of richness and silky texture to an otherwise thin and watery soup.
My Japanese teacher was from Wakayama. She would often describe the difference between her homplace's broth and the one from Tokyo, where she had studied. Needless to say, we usualy left her lessons veeery hungry^^
Instant ramen is great, but its not actual ramen. Its great that many countries have access to some form of ramen, but traveling to Japan and enjoying ramen would be a unique experience. One day I'll save enough, but for now Samyang and Nomshin noodles will do just fine!!
Since Ramen is a loanword and written in Katakana, they tried to recreate the sound of it as much as they can. Since Japanese doesn’t have a letter L and R is very similar to it, they say Ramen instead of Lamen. They don’t have a syllable ye they can’t say mian [mien], so they say raMEN.
Hehe I also wonder what he thinks of the maki acevichado of Peru. It’s a on the bitter side as it’s topped with an vinaigrette sauce (made with vinegar, mayonnaise and spicy flakes), but it surprisingly works. It makes sense where it comes from considering here in Peru we also eat a lot of raw fish but marinated with lime juice instead of soy sauce (it’s very refreshing), and have a notorious Japanese community.
My favorite for summer is yuzu shoyu ramen. Topped with cabbage, yellow bellpepper, broccoli and pork tenderloin or chashu. But to be honest, I love ramen so much that I haven't had a bowl that I didn't like yet😅
I always learn so much from your videos and watching them just makes me even more eager to visit Japan again soon! You’re an incredible ambassador and truly a national treasure! The respectful and sincere manner that you choose to present a variety of topics concerning Japan is truly incredible! Thank you so much ☺️ Arigato Gozimasu ☺️
I think the most popular ramen where I am, in London, is Hakata Tonkotsu ramen, which I really like, although I have found a place selling Sapporo style miso ramen as well, which I also like.
Ramen was never based on lamian. Ramen is based on Cantonese or Shanghainese noodles but took the name of lamian because its old name "shina soba" was highly offensive.
I was in Japan for two years (42 years ago) & must say I never had a bad meal eating the local foods. Most enjoyable & the people were extremely polite.
This is gonna sound biased but my favorite ramen place will always be らーめん信玄 (Ramen Shingen) in Sapporo. For those who haven't been, definitely try out their "Shinshu ramen". This bowl of ramen is maaaaaad delicious and cannot recommend this more to anyone. But yes Hokkaido and much of Tohoku IMHO has some of the best ramen out there. Always went back to eat there whenever I visited my mother's side of the family around Aomori/Iwate and Hokkaido :) Keep up the phenomenal work Shogo! Love your content!
When I used to live in Southern California, there is a supermarket that has a kitchen for different restaurants come for a week at at time to sell their specialty foods. They would have ramen fair and every week I would drive 1:30 to try the different ramen. So many different styles that I can’t say there’s one that I like best. I also gained a lot of weight from so much ramen! My favorite restaurant is Shinsengumi Hakata ramen.
We visited Kushiro to view the red-crowned cranes. I fell in love with the simple noodle soup the hotel had on their breakfast buffet. I like wavy noodles.
Shogo, I love the content that you make for your channel! The thought and effort really is very evident in your videos. It is not surprising you have reached over 1.25 million subscribers in a short span of time and soon to reach 2 million subscribers! Warm regards to you, your family and your team -- subscriber from the Philippines!
If you just call it noodle soup much of the mystique falls away. Yes, noodle soup can be delicious, and almost always is, but it doesn't turn on the noodles, but the flavorings.
Hokkaido Butter Miso Ramen is my favourite, due to the rich creamy texture and mild flavour. Very comforting bowl to have in chilly weather! Kumamoto Garlic Tonkotsu Ramen is another close favourite for me, I love the unique springy texture of the ramen combined with the savoury flavour of the garlic tonkotsu broth.
There's a great ramen joint where I live. I absolutely love their tantan ramen -- spicy ground pork in thick sesame broth, and scallions, with firm noodles. When I get it, I always have them add an egg and fried onions. Now I'm craving the stuff.
Wait why do you care if the ramen is chewy when u said I’m not supposed to break the noodle aka bite it to me that feels off having something chewy when I’m not supposed to chew
Dear Shogo, thank you for your videos I really enjoy Japan's culture history and your culinary arts🎉🗾🇯🇵 I was wondering are there any interesting chicken or fish ramen 🍜 because due to my condition seafood pork beef etc is out of question (If someone knows that type of ramen please let me know as my only ramen option were instant soups that gave me this condition) Cheers from Poland🇵🇱 Stay well and happy 😁
I am a ramen chef (not in Japan), and can't wait to go to Japan to develop more authentic recipes, so I'll make sure i go to these places you recommended!!
I would travel to Japan once every couple of years to see my great grandparents and they would always take us out to get ramen and I would always get miso I was obsessed with it
My favourite ramen is Shiro Miso ramen ( white miso ramen.) and Negi ramen (a ramen that's done with leeks.Or wakegi,( spring onions.) That's my favourite ramen.
After moving in Japan I thought I would love ramen but nope. Heavy, fatty, almost mo meat nor veges food. Literally ramen is a just noodle plus broth. Toppings area really symbolic. But yeah, broth sometimes is so f...g yam!
You didn't include Hakata ramen? Are you kidding me??? 🙄 I mean it's your video, your rankings, but Kyushu people aren't going to be very happy with you... 😅 (in Osaka myself... I recommend 人類皆民類 if you're ever in the area)
Your 3rd distinction is not entirely correct. Hand pulled noodle in Lanzhou also uses alkaline, similar to the kansui brine in Japanese ramen. It's what making hand pull possible. Knife cut noodle doesn't require alkaline. Perhaps that's what you have in mind
I was hoping that #1 would be Taiwan ramen, which is actually from Nagoya. It uses ground beef and is quite spicy. I loved having that when I lived in Nagoya. For me, the best ramen I've had was at a place called Sendaikko ramen, in Sendai.
In 1488, there is a record in the Muromachi period monk's diary, Inryokennichiroku, that the monks ate noodles made from brine, which was introduced from the Ming dynasty.This is considered to be the same as ramen noodles. Tokugawa Mitsukuni (1628-1701) of the Shogunate ate soup noodles made by Confucian scholar Zhu Zhiyu (1600-1682) from the Qing Dynasty. It was around 1910 that ramen became popular among the common people.
Wakayama ramen is my favourite, too. Surprisingly I get to eat it in Huonville, SE Tasmania where we have a small, unpretentious Japanese restaurant called Alternative.
I wonder if there is any completely vegetarian or even vegan ramen dishes in Japan? I make my own version at home using all sorts of spices and miso paste with heaps of veg and tofu. I usually ends up being a multi Asian fusion creation.
Yes there are vegetarian and vegan restaurants in Japan too! We actually introduced one in Kyoto before✨ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-deyzd475Q2s.html
can i get beef soup ramen in Japan somewhere? preferably Kanto region. i prefer beef to pork undoubtedly, beef is superior meat (nutritionally amd by taste too). i prefer thick and hard noodles. thin is still ok, but don't like soft noodles. my favourite ramen is ichiran, it's the only ramen i can finish eating ^^
You have some of the very best (professional) presentations that I have seen on RU-vid.; and the presentations are, as far as I am concerned, of University quality.
I want to eat kyoto ramen again if i can. Kyoto ramen was no 1 from a packaged various ramens even in 1980s. But i care someday japanese ramen makes same problem of US hamburger, the bad food dont u think that ? Most of japanese foods are healthy though
Since Ramen is a loanword and written in Katakana, they tried to recreate the sound of it as much as they can. Since Japanese doesn’t have a letter L and R is very similar to it, they say Ramen instead of Lamen. They don’t have a syllable ye they can’t say mian [mien], so they say raMEN.
I guess when I visit Japan we i6 seems there's going to be very few if any local places I can get food from since I don't ate any land animals and Japanese eateries put pork/lard in even the fish dishes. Oh, well...
When I went to Nagoya I ate ramen at Ichi-Ran; it was delicious~ I especially liked how customizable their ramen was. Each customer got a little survey-type paper and could choose different amounts of toppings, the strength of the broth or spices, and how much the noodles were cooked.
