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What’s the difference between Japanese ramen and Chinese Ramen?

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when it comes to ramen, the most famous are Chinese ramen and Japanese ramen, which have many differences

origin of Japanese Ramen

Japanese ramen noodles are not hand stretched noodles, but generally machine-made noodles. Originated in the late Qing Dynasty and the early Republic of China, Chinese Noodle Soup (mostly in the style of Jiangsu, Zhejiang and Guangdong) in Chinese cuisine opened by overseas Chinese in Yokohama; Flourished after World War II, Japan was short of rice, and most of the relief grain of the U.S. military was flour. The Japanese were not good at pasta cooking (except Udon). Ramen became the most popular pasta food, which was popular all over Japan


classification of Japanese Ramen

from the perspective of fabric, Japanese Ramen is divided into three kinds: plain noodles, udon noodles and buckwheat noodles. Buckwheat flour is light brown and the noodles are thin

in terms of side dishes, they are divided into: barbecued pork noodles, seafood noodles, ribs noodles, etc

in terms of soup materials, Japanese Ramen has four soup systems: soy sauce ramen, miso ramen, pig bone (dolphin bone) ramen and salt ramen

the biggest difference between Chinese ramen and Japanese Ramen is in this noodle and soup

[difference between noodles]

in China, ramen is made by hand after chefs and good noodles; The Japanese Ramen is cut with a knife, and the noodle press is more common

in addition, Japanese Ramen uses alkaline water to mix noodles to increase the elasticity of noodles. Most Chinese ramens still don’t use alkaline water. Although Lanzhou beef noodles also use alkaline water, it seems that the taste is different, which is not as strong as Japanese ramen

[difference between soups]

most Chinese high soups are made of pork, beef or seafood; Japanese Ramen soup is mainly made by adding other seasonings into pig bone soup, such as soy sauce, weizeng and so on

the soup of Japanese Ramen is the soul of Japanese ramen. There are three major ramens in Japan: Sapporo ramen, xiduofang ramen and Bodo ramen

different Ramen forms were born according to different living habits of different nationalities

1. Japanese Ramen is more popular in industry standardization. In Japan, there are manufacturers dedicated to “raw Ramen” in Ramen shops. The thickness, hardness and weight are all standard specifications and packaging. There are also manufacturers in Japan that specialize in “noodle codes” for Ramen shops. Several kinds of Japanese Ramen are so basic. The forms of Chinese Ramen are more diverse, including “fried sauce noodles”, “stewed noodles”, “hot soup noodles”, “bridge noodles”, “oil splashed noodles”, “Dandan noodles”, “sliced noodles” and “Yangchun noodles” — therefore, the taste of Chinese Ramen is richer and the variety is more diverse.

the pasta culture in China has a long history, and there are noodles in all major cuisines. China’s Ramen is famous for “Lanzhou Ramen”, “Shanxi sliced noodles”, “Shaanxi sliver”, “Henan stewed noodles” and “Shandong fished noodles”. In addition, there are ramen, trouser belt noodles and so on.

noodles are not very different in essence, but in terms of ingredients, the Japanese prefer tempura and fish.

Japanese Ramen has a single practice, while Chinese Ramen has a variety of flavors.

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