I used to hate it when my mom eats noodles with slurping sound, and would even convince me to do just the same as it is the the right way to show appreciation of a dish, according to her. Maybe that's just how old Japanese descendants are. They love noodles, soups and fruits. She even used to brag about Roico noodles her favorite local brand that dad used to buy for her.
But every time I eat Ramen, I catch myself being unaware of almost making a slurping sound. I figured out, you don't really do it purposely, you become unaware you're already uncontrollably making a sound, simply 'cause it tastes ecstatically delicious.
A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and broth.
Shōyu (soy sauce) ramen typically has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma, green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
The joy of eating authentic ramen noodles for just a few bucks plus you get to eat on porcelain plates of Chinese design.
Ramen House is located near Tong Ho School, Lucena City.
The joy of eating authentic ramen noodles for just a few bucks plus you get to eat on porcelain plates of Chinese design.
Ramen House is located near Tong Ho School, Lucena City.
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