Overview
How to enjoy, eat and make umami-rich ramen dishes.
From the instant supermarket packet through to cold-dipped tukemen and slow-cook tonkosu, key ramen dishes are described. Here you will discover the basics of ramen construction — the broth, noodles, tare and toppings – and a recipe on how to make the dish at home and customize it to your taste.
Along with the culinary history, fascinating facts and in-depth know-how, there is a quick guide to noodles, from plump udon to skinny hosomen to the classic wavy chukasoba. There are profiles for must-have condiments and flavour bombs like nori, spice mixes, sauces and soya, as well as toppings such as tea-soaked eggs, mushrooms and fishcakes, all to achieve that umami taste sensation!
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