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Found this image of a (quite shady) ラーメン大学、which means Ramen University. I’d be kind of scared to go in there though, do you think it is legit? ^^
Goes nice with my blog’s theme and all, Instant Ramen!
Speaking of which, my Japanese teacher told me that all chefs in Japan need a license in order to become cooks, just wondering if this applies to small ramen shops too. If so, where do they study? Here I guess!
Thanks to Neta
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Can you see anything weird on the picture above? Well, most of us would be caught in the trap I guess — there are ice cubes inside that ramen! Actually, it’s 冷やしラーメン (hiyashi ramen), served chilling cold and literally on the rocks.
Cold ramen originates from the Yamagata prefecture. On summer, ramen stores have a hard time selling hot ramen to customers, and you’re better off eating ice cream like our modern samurai. Well then, someone thought it would be a great idea to serve cold ramen, and the rest is history ^^
It may feel a little beyond your imagination to eat cold noodles, but they taste quite good. In my case, it was a (very) hot summer day and my host family had sōmen (素麺) — another type of noodles served cold — for lunch. I was initially a little hesitant to eat noodles with ice on them, but my family insisted that I would feel refreshed. Not only was it true, but the noodles tasted great, and I became an instant cold noodle lover.
Would you give cold ramen a try?
Photo by: Higetiger.
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Time to learn how to microwave Nissin’s Top Ramen! (0g trans fat guaranteed!)Last time I wrote about the most common way of making instant ramen: boiling water, pouring it, done. However, you may have noticed that cooking your ramen this way will leave them a little uncooked and without much flavor. Actually, I almost never cook ramen this way, but instead use my special instant ramen noodles microwave formula ^^; I even took pictures of my ramen!
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Photo: Richy!There are a few ways to prepare or cook instant ramen. As a Seasoned Gourmet Instant Ramen Chef ™ (SGIRC), my favorite way is firing up the Wok in high temperature, adding water in small amounts and letting the Ramen absorb as much flavor and water as possible. However, when it’s late at night and you don’t feel like cooking, I present you the ultimate way to prepare instant ramen the lazy way.
NOTE: I’m writing an article on everything you need to know about Instant Ramen on Squidoo! (Feedback here or there is appreciated!)
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Say you’re hungry , it’s late at night and you don’t feel like cooking anything. If you walk to the closest convenience store, you’ll probably find some instant ramen. Ranging from $0.1 to $5, depending on where you are, you’ll find that ramen is cheap, very easy to prepare, and fills your stomach just nice.
Have you ever stopped to think of ramen as a growing and prosperous industry? Well, what you ate last night contributes to one of the 85 billion servings of instant noodles consumed every year (yes, you read it right). That’s about 13 servings a year for every human being living on Earth. But of course, not everyone eats the same amount of ramen, right?
Tasty~
