Ramen is a Japanese noodle instead berkuah originated from China. While ramen is described above into the category Jigoku Ramen, a variation of ramen soyu (broth taste Japanese soy sauce). Sprinkled with chili powder and cayenne pepper, the salt will chime spicy. So delicious spicy, sour and addictive.
Ramen is not as popular as other Japanese foods like sushi or shabu-shabu. But, the food has always had his own fans. Special Japanese ramen restaurants also began to appear in Jakarta, call it Ramen Sanpachi 38, Ajisen Ramen, Ramen Taichan, or Wabito-Yes. In addition, there was a row of Japanese restaurants serving ramen as one of the menu, such as Asuka at the Marriot hotel, Kin No Taki, until Gokana Teppan.
What is most interesting from a bowl of ramen? Ramen lovers will be quick to respond: gravy. Abundance of ramen broth, could reach 400 to 600 cc, equivalent to 3-5 small glass-like paradise. They could spend the sauce until smooth asserted.
"As soon as ramen bowl placed on the table, would I immediately took a liquid first, and only eat mienya. Eating mienya also keep your spoon to get the gravy, too. After mienya out, I emphasize direct sauce with a spoon. 98 percent of the liquid discharged into my stomach and it felt wonderful fresh, "said Hestia, 24, explained the ritual of eating ramennya with enthusiasm.
Not far different with Rima, 29. Compared to spend noodles and topping in a bowl, he was more interested in slurping up ramen soup with a large spoon.
"A large portion of ramen, if I ate all be really satisfied. Because I am a huge fan of ramen soup, so I spend always gravy first. Noodles and other ornaments are often not even finished, "said the petite woman.
Secret Broth
Patin was a pleasure secret weapon ramen. Gravy or broth ramen is what determines good and a bowl of ramen gurihnya.
According Asuka Japanese restaurant chef at Hotel JW Marriot Haukur Gumilar, ramen soup base materials generally have a bone sarisari chicken, beef, or pork in Japan. To be smelled delicious, the broth is given a carrot, onion, scallions, garlic, seaweed, tuna fish and powdered. This became a kind of spice "magic wand" that can conjure up a delicious soup in an instant.
Of course, outside the stock, there are also other basic ingredients such as flavor, sesame oil, salt and vinegar. After bahanbahan is mixed, there are still final touch of special spices. This special seasonings depending on the type of ramen to be eaten.
If visitors to order the miso ramen, the ramen was living flavored miso. Spice miso is fermented soybeans mixed with salt. In Japan, it became a kind of spice seasoning base for various types of Japanese food. Miso ramen brown gravy, it's also a bit salty.
But certainly, any kind of ramen that had been ordered, nearly all offer fresh juices and delicious. Jigoku Ramen Ramen presented in Sanpachi 38, famous for spicy chili powder added. The more chili powder and chili rawitnya, the more spicy and the red color of the liquid.
Another key ramen enjoyment comes from toppings or side dishes that taste so penyempurna. Topping it can consist of sliced eggs, sliced chicken or pork, spinach, mushrooms ears, and do not miss the spring onion.
"There's a slice of chicken ramen flavored too. So, when mixed with the sauce, the marinade will dissolve. Fresh gravy really, "said Hestia, as can not describe the pleasure bowl of ramen he had ever eaten.
One more thing not to be missed, ramen noodles, too, has his own contribution in creating a delicacy. There are three types of noodles can be made choices in eating a bowl of ramen, the noodles straight, curly, and special barikata alias.
Straight noodles have a larger size than curly noodles. While noodles are noodles straight barikata dried up feels more supple texture. "Ramen barikata eat better because it kenyalnya. But if you are here, more visitors who like curly noodles. Curly noodles are also really good, "said Chip Cook Ramen Sanpachi 38 Indra P tempted to try a big bowl of ramen?
(Koran SI / SI Newspapers / tty)