![]() ![]() It is generally acknowledged that the rise of ramen in Japan began with the arrival of long-term Chinese immigrants in the archipelago during the Meiji Era (1868 – 1912). Its popular success grew between the end of the 19th century and the early 20th century. It was supposedly introduced for the first time in Japan during the Edo period (1603 – 1868), but various sources have found it could have been earlier. The dish was initially introduced from China, with the noodles called lamian. ![]() Ramen are delicious but also a good solution for a healthy and affordable food in Japan: allow about ¥500 (~US$3.53) to ¥1,000 (~US$7.06) on average for a noodle bowl at the restaurant. That is the reason why most of Japanese people eat their noodles out at one of the many specialized ラーメン屋 ramen-ya joints. Ramen is a dish quick to serve and to eat, however, its cooking is long and complex for the broth requires a long simmering to fully develop all its flavors. Ramen is often sided with a plate of gyoza □ dumplings or rice for the big eaters, and served with a glass of light beer □. As a matter of fact, any restaurant receiving good ratings on a magazine, on television or on the social networks is sure to see the appearance of a long queue of amateurs, ready to wait to try the newest trendy ramen dish.Ī ramen meal consists of a broth poured in a bowl, into which noodles, toppings and sometimes additional seasoning are added. A living culinary art in Japan, ramen □ is such a popular dish that it can make crowds move. ![]()
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