What kind of flour is used in Japanese ramen

Japanese ramen is not pulled, soba is a type of Japanese buckwheat noodle

Ingredients of the product

Chicken, pork bone, beef bone, dried shiba (bonito), dried mackerel, dried minnows, kelp, sauteed soybeans, shiitake mushrooms, onions, scallions, etc. The soup is usually simmered for hours or even days. Ramen broth is usually simmered for hours or even days. Some ramen stores use or mix commercial ramen broth bought in tubs, which is convenient and keeps costs down, but dedicated ramen eaters can tell the difference.

The flavors of soup bases can generally be categorized as soy sauce-flavored, tonkotsu (pork bone) flavored, salt-flavored, or miso-flavored. There are also spicy and sesame-flavored soup bases like dan dan noodles, which are flavored with tangsinja (a type of chili pepper), vinegar-flavored soup bases similar to shengma-men (a type of local noodle dish in Japan), tomato soup bases in a European style, and even curry flavors. Side dishes are mostly barbecued pork and eggs, and there is also a wide variety of dishes that put in bamboo shoots, snow peas, potatoes, stewed pork, sour plums, corn, bean sprouts, scallions, seaweed, sesame seeds, cabbage, spinach and more.

The soup base of ramen is also very rich in nutrients, released from the ingredients it uses, including amino acids, nucleic acids, and minerals. The downside, however, is that most of them contain an excessive amount of salt.

Product classification

Japanese ramen is generally divided into four categories by the flavor of the broth, in addition to the thickness of the noodles: bone broth, clear broth, soy sauce broth, and soy sauce broth.

Bone broth noodles are made from pork or chicken bones and have a strong flavor. Noodles in clear soup are clear, seasoned with salt and have a light flavor.

Noodles in soy sauce soup are made from Japanese dashi and have a strong sauce flavor. Soy sauce noodles in soup are usually flavored with soy sauce. But no matter what kind of ramen, in addition to the above ingredients, Japanese ramen soup is usually flavored with the unique flavors of each family, such as seaweed, takoyaki, bok choy, and even apples, and each family's soup has its own subtle differences.

The side dishes are mainly barbecued pork and eggs, but there are also bamboo shoots, snow peas, potatoes, stewed meat, pickled plums, corn, bean sprouts, scallions, seaweed, sesame seeds, cabbage, spinach, and many others.

Method of making

Japanese ramen

Materials: 2500 grams of refined flour, 1500 grams of water, 25 grams of lye noodles, a little salt. 1, the flour and salt flour together into the basin, a hand pour water (water temperature: winter warm, summer cool, spring and fall temperature), a hand and the noodles, playing into the spike, so that the flour and water all mixed with the kneading of the light into a ball, and then dip their hands into the water will be the face of the plunger, plunging into the basin net surface light, not sticky hands until. Cover with a clean cloth and molasses for about half an hour.

2. 100 grams of lye water will be melted into lye water.

3. face molasses, take l / 2 dough with both hands dipped in lye water and rolled into a long strip, each hand stretching the end of the face, lifting away from the board, slowly slipping, that is, up and down to shake the length of the two hands together into a twist shape, so that the repeated shaking of the six or seven times when the thickness of the uniformity of the board when placed on the board and sprinkled on the dry noodle pouncing rolled evenly handheld the ends of the handheld, away from the case of dumping the length of the strips, and then put on the board, remove the two ends of the twofold folded into a hand, one hand pinched the other hand four Pinch the two ends of the other hand, the other hand's four fingers in the other end of the two noodles, suspended in the air, both hands at the same time, stretching and pulling, and up and down shaking, and repeatedly pull six or seven times. While pulling and rolling the noodle puff, the noodle will be pulled into a thin incense stick thick strip (64), under the pot of boiling water. The left hand holds the two ends of the noodle head, the right hand will be evenly spread in the pot, and then the right hand on the end of the noodle head, the left hand pulled off the head of the noodle, sprinkle into the pot is complete.

Characteristics: soft, sinewy and smooth.

Nutritional Analysis

Japanese Ramen

Flour is made by grinding wheat and removing the bran. The nutritional value of flour is closely related to the precision of its processing. According to the precision of processing, flour is divided into standard flour, rich flour and fine white flour. Standard flour is processed with lower precision, which retains more germ and outer membrane, and the content of various nutrients is higher. Nutritional composition: Every 100g of wheat flour contains 71.5g of starch and sugar, about 11.2g of protein, 1.5g of fat, vitamins B1, B2, E and minerals such as calcium, phosphorus and iron. In addition, it also contains lecithin and maltase, amylase, proteolytic enzymes.

Introduction of main ingredients

Japanese ramen

Noodles

There is only one ingredient in ramen, and no matter if it's thick, thin, soft or hard, or if you add green tea or spinach, it's always the same thing, which is, in a nutshell, the "yellow noodle". The basic ingredients are: flour, egg, water, salt, etc. Flour is made from medium or high gluten wheat flour, with some alkaline powder added to increase the elasticity of the noodle, and then it becomes "yellow noodles". Even the cold noodles made from ramen noodles are just boiled and cooled in cold water; it is rumored that lotus root powder was also used in the past to make noodles. The water used to make the noodles is also the key to determining the quality of the noodles; the purer and sweeter the water, the higher the quality of the noodles. Orthodox ramen noodles are not pulled, but rather the flour is kneaded into a dough by hand, flattened, and then folded and cut into thin strips with a knife. The noodles made by a skilled ramen maker are even in width and thickness, which makes them very flavorful to eat. Every ramen store has its own secret recipe for making noodles, and these unique ingredients not only add flavor to the noodles, but also increase their toughness.

Soup

The soup is the soul of ramen, and many ramen stores are known for their soup. There are two main types of broth used in ramen: pork bone broth (also known as big bone broth) and chicken bone broth.

The pork bone soup must be simmered for at least twenty-four hours to boil the bone marrow and gelatin into the soup, and it is only qualified when the soup takes on a light milky color and gives off a faint milky flavor. Many stores go to great lengths to make a small bowl of soup from dozens of pork bones, which is so flavorful that you often need to make a reservation to get it.

Boiling chicken bone broth is less time-consuming and takes more than four hours. Pork bone broth has a heavier flavor, while chicken bone broth is lighter, making it a good base for lighter-flavored ramen soups.

Materials

The ingredients - barbecued pork, dried bamboo shoots and bok choy - are indispensable to ramen, and while they may seem simple, the process is not. By binding the pork in the shape of a pig's foot, then steaming and boiling it, the original fat and lean meat will blend together and become more uniform, smooth and tender. Shredded bamboo shoots and bok choy are also carefully selected for their delicate fiber and freshness.

Regional ramen

Japanese ramen

Tokyo ramen

Tokyo's "Shoyu-flavored ramen" (ramen with soy sauce) is the originator of ramen in Japan, and belongs to the Kanto style, which is sure to be found in many ramen stores. The soup is made with chicken bones as the main ingredient, with kombu to remove the fishy taste of the meat, and then simmered together with shibori, dried small fish, soy sauce, and chunks of seaweed to absorb the soup fat, giving it an overall lighter and less greasy flavor.

Hokkaido Ramen

Hokkaido has one of the best climates, soils, and water sources in Japan, and is known for its heavy miso ramen, which is characterized by its sweetness and richness, with a strong taste of soybeans. The broth is a blend of pork bones, chicken bones, and the essences of fresh fruits and vegetables, and the thick, chunky noodles unique to the cold zone are rich in oils and fat, and have a rich, tangy, smooth, and savory taste you'll never forget.

Hankan Ramen

The Hankan area is known for its "Salt Ramen" (Vegetable Ramen), which is the healthiest type of ramen with a variety of vegetables and a light broth that makes you feel the true flavor of the ramen. A few of the more unusual types of ramen.

Kyushu ramen

The "Tonkotsu Ramen" of southern Japan's Kyushu and Hakata areas is made with a milky-white broth made from pork bones boiled for a long time over a high flame, also known as "Shiratsu" (white broth), and the broth is seasoned with green onions, garlic and sesame oil, as well as a thick and flavorful noodle soup that is full of flavor. The soup is flavored with green onions, garlic and sesame oil and the bite of the noodles is very strong, and the rich flavor is amazing.

Style of taste

Japanese ramen

In Japan, just mentioning the names of a few places brings to mind the unique flavors of the local ramen, such as the miso-flavored Sapporo ramen in Hokkaido, the soy sauce-flavored Asahikawa ramen, and the salt-flavored broth of the ramen. "Hokkaido has Sapporo ramen with miso flavor, Asahikawa ramen is famous for its soy sauce flavor, Hakodate ramen is famous for its salt-flavored broth, Tokyo is famous for its soy sauce ramen, and Kyushu is famous for its Hakata ramen with thick pork bone soup. There is also a ramen museum in Shin-Yokohama, which is a testament to the Japanese people's love of ramen.

Traditional ramen stores often emphasize the rule that thick noodles are used for miso flavor and thin noodles for Hakata ramen. With the different appearances and thicknesses of the noodles, we often mistakenly think that ramen noodles are divided into several types and genres. In fact, there is only one type of ramen noodle, and regardless of whether it is thick, thin, soft, hard, or has other ingredients added to it, it is always the same: "yellow noodles". The basic ingredients are flour, egg, water, salt, etc. Flour is made from medium or high gluten wheat flour. Some stores that are willing to spend a lot of money use high-quality wheat flour to make the noodles, which naturally has a more elastic texture.

The ramen noodles made by "Friends" in Tianhe East Skyway City are made with expensive "wheat core flour", which can float on the surface of the soup, and even if it is boiled for half an hour, it won't be rotten, and will still maintain a smooth texture. In addition to the traditional Japanese "yellow ramen", "Tomodate" also adds a variety of vegetables, which makes the taste of the ramen dizzying. The "Rainbow Cold Noodle" comes in seven flavors: aloe vera, corn, green tea, spinach, carrot, Chinese yam, and celery, and the newest flavors, American ginseng and goji berry, are said to be coming soon. Cold noodles can be served with a prepared cold noodle sauce, which is sweet and appetizing. They can also be eaten in a white sauce made with Thai coconut milk, Dutch black and white milk, and vanilla, which slides down your throat with a tangy, creamy flavor.

The water used to make the noodles is also the key to their quality; the purer and sweeter the water, the higher the quality of the ramen. "What's special about Tomodachi is that it uses different water for different kinds of vegetable ramen, depending on the pH level. For example, if the tomatoes are acidic, you can add mountain spring water that is a bit alkaline. For aloe vera, which is slightly bitter, the restaurant adds honey from the flowers to blend it in. The process of making these fruits and vegetables noodles is not simple either. The fruits and vegetables have to be washed and juiced first, and only after 40-50 layers of filtration can they be used to make the noodles. The result is a noodle that doesn't look grainy but tastes of fresh fruits and vegetables, and has a particularly toothsome texture.

Introduction of toppings

The toppings

Japanese ramen is famous for its many toppings, including barbecued pork and dried bamboo shoots. In Japan, many restaurants allow customers to pick their own toppings, and you can add marinated eggs, scallions, seaweed, etc. Some also prepare free garlic paste, sesame seeds, red ginger, squash, etc. for you to take.

The barbecued pork in Japanese ramen is meant to be melt-in-your-mouth and flavorful, and has a very different texture from the "barbecued pork" we usually eat. "Friends of the Museum" of barbecue pork is used, 10 pounds of meat after removing the head and tail of only about five or six pounds left. The meat is then frozen and the fat melts in your mouth. In Fufu Ramen, the most popular ingredient must be the loose egg, and many diners order a special dish to eat after eating half of the ramen. The process of making loose eggs is very laborious. As soon as the water comes to a boil, the eggs are immediately scooped up and put into cold water, and then put into the soy sauce to make them taste good, each process must be precise to the second. Slowly out of the egg pulp is very attractive, the mouth with a strong egg flavor.