Ramen noodles

We think everyone, without exception, is familiar with the appearance of instant noodles. A wide variety of such pasta can be found on the shelves of domestic stores. Complete with noodles, you get a bag of seasonings and dubious oil. All these ingredients and hot water eventually turn into a pasta product, which in our latitudes is usually called instant noodles.

The product is so easy to prepare and not costly to produce that this type of noodle has become the most popular pasta on earth. The history of instant noodles began in the 16th century, when China first prepared a noodle dish called E-fu. In the middle of the 20th century, the Japanese manufacturer Momofuku Ando launched the production of the first instant noodles under the ramen brand. The first ramen noodles were produced with chicken taste.

Ramen noodles are a product of specially processed dry noodles. As a result of a sociological study conducted in Japan, it was found that residents of the land of the rising sun seriously consider the invention of ramen noodles to be the most significant event in the field of discoveries and innovations of the 20th century. As a result of heat treatment (frying in oil), to prepare a dish, you just need to add hot water and spices.

Ramen noodles compare favorably with other pasta by the cooking method. The most ramen noodles are consumed at home in Japan. Currently, there are several varieties of ramen noodles: udon wheat noodles and soba buckwheat noodles. The Japanese are believed to have borrowed an ancient recipe for Chinese wheat flour noodles called lamian. In the Japanese version of the name ramen, a method for cooking noodles is concluded. Japanese characters that correspond to the name of ramen noodles are translated as "pull" and "noodles. "

In the modern Japanese culinary tradition, ramen noodles occupy an important place. There are a huge number of recipes with this type of pasta. It is believed that real Japanese ramen noodles should be made exclusively from wheat flour. Ramen noodles are served with meat broth and tasyu meat, which is prepared in advance in a special way. Usually young bamboo shoots, green onion feathers, ginger root and eggs are added to the ramen noodle broth.

At the beginning of the 20th century, ramen noodles were sold exclusively in street cafes called ramen. Nowadays, ramen noodles are considered a must-have dish for every Japanese. Ramen noodles are on the menu of all Japanese restaurants and have long belonged to the national culinary tradition of the land of the rising sun. Osaka's Momofuku Ando Instant Ramen Museum has been created in Osaka, Japan. The establishment of the museum is a vivid example of the popular love of the Japanese for noodles.