Japan ramen and ramen noodles in China what difference? -Ramen, Japan ramen-IT information
You mean Chinese noodles noodles Lanzhou beef noodles, hot and dry noodles, Dragon Beard noodles Sao face facet of Dan Dan noodles wonton noodles, Chongqing, Xinjiang, Henan Braised noodles noodles, and so on, how is it not just a bowl of Japan ramen?
Last year a Japan noodle Michelin one-star recommendation, Japan's ramen is getting fire. China's rich and delicious pasta, why do we love to eat Japan ramen?
And don't overlook that food is without borders ~ Japan ramen community also has its own universe.
Ramen noodles for more than 100 years ago by the Yokohama Chinatown into Japan after a series of reforms to conform to Japanese tastes change later became the country's most grounded, the most representative of popular cuisine.
A bowl of soup, adhesion of each noodle noodle soup, that's not enough, smoked barbecued pork served with marinated Asparagus, sprinkle with scallions, sweet satisfaction you're surrounded. Coupled with the runny egg, Nori, and Red ginger, it will rise to the celestial, how can one not love Japan ramen?
A bowl of authentic Japan ramen can be broken down into: fabric, side dish, soup base, with taste and flavour .
Japan classification of hand-pulled noodles
From the fabric, Japan are 3 types of ramen: vegetarian noodles, Udon, soba noodles. Buckwheat surfaces light brown in color, fine noodles.
On the side dish, can be divided into: pork, wonton noodles, pork ribs, and so on.
On the soup, has four Japanese noodle soup: soy sauce ramen, miso ramen, pig bone (tonkotsu) ramen, salt flavored ramen.
Soy sauce ramen: Japan ramen is soy sauce flavor up. Is a kind of soy sauce ramen soup seasoning sauces, various: colored concentrated taste of thick soy sauce, look thin, light taste slip made of soy sauce, miso, soy sauce, almost colorless, white soy sauce and some processing of raw soy sauce made from soy sauce and so on.
Miso ramen: the origins of miso ramen was a customer who has only joined in the miso soup ramen, miso ramen ramen's century-old history of about 60 years.
Pork bone ramen: pork bone soup is stewed for a long time, and so in-store pork smell. Not used to people might think stinks, but for people who grow up eating pork bone ramen since, without the stink of pig bone are not pork bone ramen.
Salt flavored ramen: legends from Yokohama ramen from the China Nanjing Street residence is the clear salt flavored ramen. A spread to distant Hokkaido Hakodate, the original salt flavored ramen noodles from the strong survived, and indirectly led to Hokkaido ramen noodles generally salty deep.
Where are the main differences?
Chinese ramen and Japan ramen on the biggest difference between this and the soup .
The difference between
In China, ramen noodles are chefs and good hand-drawn, while Japan's ramen is cut out with a knife and pressing machine is more common.
In addition, Japan ramen with alkaline water to flour to increase the flexibility of noodles, Chinese most of the Ramen without lye, Lanzhou beef noodles with soda water, but did not seem to taste the same, there is no Japan ramen is possible.
Soup of distinction
Chinese soup is pork, beef or seafood boil; Japan ramen broth was mainly within the pig bone soup made other seasonings are added, such as soy sauce, miso, etc.
Japan ramen broth, can be said to be Japan ramen's soul. Japan has three ramen are: Sapporo Ramen, ramen noodles and boduola.
Sapporo Ramen
Speaking of Sapporo Ramen, everyone will think of miso. Sapporo Ramen is that many visitors will go to Hokkaido Shrine, and miso soup ramen originated in. In 1955, Sapporo Ramen shop--Mei の Mihei a customer asked the chef to put some in his miso soup ramen, is a move that created this classic ramen tastes. In Sapporo, and almost all of the hand-pulled noodles shop prepares a soy sauce, salt and miso the three flavors. But from the Sapporo miso ramen was indeed spread to Japan the country.
Insert the subject, also introduced a miso ramen, like spicy classmates will love ↓↓↓
Yamagata red soup with ramen noodles
It is said that in 1960, Yamagata Prefecture name Dragon founders bring home the leftover soup in Shanghai, put a big ball of spicy, and on the way home, a mixture of miso, pepper, garlic and miso sauce slowly melts into soup, red soup ramen today would become. Spicy thick broth, rich chewy noodles is a feature of Red soup noodles.
Ramen noodles
According to Japan three second ramen noodles, the originator of which is Japan in the early end of the Taisho to Showa (1920) youth side from China playing suona, carts hawking it. Characterized by smooth soft noodles. Use originates from the rice Moriyama groundwater, made of hydrated soft waxy surface. Soup soy sauce blend.
Hakata ramen
Hakata Fukuoka is the capital of Kyushu a center name Hakata tonkotsu, as a typical genre, tonkotsu carry forward General, of course, "Hakata Ramen" in China was also used a bad Street.
In addition, there is the tonkotsu salt flavored ramen originated in Kitakyushu, white soup.
日本拉面和中国拉面究竟有啥区别？ - 拉面,日本拉面 - IT资讯
你说咱中国有刀削面炸酱面龙须面臊子面兰州牛肉面热干面重庆小面担担面云吞面，还有河南烩面新疆拌面等等，怎么就比不上区区一碗日本拉面了呢？
随着去年一家日本拉面馆获得米其林一星推荐之后，日本的拉面越来越火了。说来中国的面食丰富又美味，为啥大家爱吃日本拉面？
其实也不用太计较，美食是无国界的~日本拉面界也自有它的乾坤。
100多年前拉面由横滨中华街传入日本，经过顺应日本人口味而进行的一系列改革变迁后成为了这个国家最接地气、最具代表性的大众美食。
一碗浓汤，粘连着浓汤的每一根筋道的面条，这还不够，熏制叉烧肉配上腌制嫩笋，再撒上一把香葱，馥郁的满足感就把你包围了。再加上溏心蛋、海苔和红姜，简直要飞升至仙界，让人怎能不爱日本拉面呢？
一碗正宗的日本拉面，可以分解为：面料、配菜、汤底、着味、调味来看。
日本拉面的分类
从面料上来说，日本拉面分为3种：素面、乌冬面、荞麦面。荞麦面呈浅棕色，面条比较细。
从配菜上来说，又分为：叉烧面、馄饨面、排骨面等。
从汤料上来说，日式拉面有四大汤系：酱油拉面、味噌拉面、猪骨（豚骨）拉面、盐味拉面。
酱油拉面：日本拉面属酱油风味最多。酱油是一种为拉面汤底调味的酱料，种类繁多：有色浓味醇的浓厚酱油、卖相清淡的薄味酱油、味噌制成的溜酱油、几乎无色的白酱油以及用生酱油制成的一些加工酱油等。
味噌拉面：味噌拉面的起源竟是一位有才的顾客要求在味噌汤里加入拉面，拉面的百年历史中味噌拉面约有60年。
猪骨拉面：猪骨汤是长时间持续炖煮而成，所以店内产生猪骨臭味。不习惯的人或许会觉得很臭，可对从小吃猪骨拉面长大的人来说，没有这种猪骨臭就不是猪骨拉面。
盐味拉面：传说由横滨南京街的中国居留民传来的拉面就是清澈的盐味拉面。有一拨传到了遥远的北海道函馆，原始的盐味拉面从此坚强地活了下来，也间接导致了北海道地区拉面普遍咸味深重。
主要区别在哪里？
中国拉面和日本拉面最大的区别就在这面和汤上。
面的区别
在中国，拉面是大厨们和好面之后手工拉制而成；而日本的拉面则是用刀切出来的，而且压面机更常见。
再者，日本的拉面用碱水来和面以增加面条的弹性，中国的大部分拉面还是不用碱水的，兰州牛肉面虽然也用碱水，但是似乎口感也不一样，没有日本拉面那么劲道。
汤的区别
中国的高汤多是以猪肉、牛肉或者海鲜熬制而成；日本拉面的高汤则主要是在猪骨汤内加入其它调味料调制而成，如酱油、味增等等。
日本拉面的汤头，可以说是日本拉面的灵魂。日本有三大拉面，分别是：札幌拉面、喜多方拉面和博多拉面。
札幌拉面
说起札幌拉面，大家都会想到味噌。札幌是不少游人去北海道必去的拉面圣地，也是味噌汤底拉面的起源地。在1955年，札幌拉面名店——味の三平的一位顾客，曾要求厨师往他的味噌汤里放一些拉面，正是此举创造出这种经典的拉面口味。在札幌，几乎所有的拉面店都会准备酱油、盐和味增这三种口味。但味噌拉面的确是从札幌扩散到日本全国。
插个话题，还要介绍一种味增拉面，喜欢吃辣的同学一定会喜欢↓↓↓
山形县赤汤拉面
据说在1960年，山形县名店龙上海的创始人在带回家的剩汤面中，放了一大团辣味增，在回家的路上，这一团混合了味噌、辣椒、蒜的味噌酱慢慢的融解渗入汤里头，便成为了今日的赤汤拉面。香辣浓重的汤头、富有嚼劲的面条是赤汤拉面的最大特色。
喜多方拉面
据传日本三大拉面之二的喜多方拉面，其鼻祖是日本大正末年到昭和初年（1920年代）从中国来的青年人一边吹着唢呐，一边推车沿街叫卖得来。其特征是面条平滑柔软。大量使用起源于饭盛山的地下水，做成了富含水分的软糯的面。汤靠酱油勾兑。
博多拉面
博多是九州首府福冈县福冈市的一个中心地名，博多豚骨作为一个代表性流派，将豚骨发扬广大，当然“博多拉面”在中国也被用得烂大街了。
此外，还有北九州发源的豚骨盐味拉面，白色汤。