Bowl in Ramen Greu Iga Matte 21.5 × 8.9, 1200 ml

The Ramen are a dish of noodles served in a broth elaborate with meat and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables and deliciously seasoned with miso or soy sauce, or from soybean must, even Sake Kasu (Lie de Sake).

The ingredients composing all good rumbles are the soup, the noodles, the tare (concentrated mixture that gives its character, its major taste to the bowl of Râmen; the most common flavors are the soy sauce shoyu, the miso, the powerful Tonkostu from a concentrated pork bone broth, the shio made from dried sea products = fish, crustaceans, algae ...) and the garnish (the most common are eggs, chashu or meat of Pork marinated and roasted, menma or sprouts of marinated bamboo, the Nori, the naruto = sort of uprimi firm). Râmen, although of Chinese origin, appeared in Japan from the 17th century.

Today, they are very popular and the archipelago has more than 35,000 specialty restaurants. There is even a Râmen Museum near Shin-Yokohama Station. Râmen are in fact Chinese, fine noodles, whose texture and presentation may differ from one region to another. Each prefecture prides itself on having its special recipe. Kumamoto is renowned for its broth and pork rat, Kagoshima for its rumbling in Kurobuta (local black pork) and chicken, Tokyo for its shoyu rumbles pork and chicken and vegetables Katsuobushi dried bonus flakes.