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A Guide to the Regional Ramen of Japan

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Re: A Guide to the Regional Ramen of Japan

#51

Post by jpatokal »

greggman wrote: post #28
xerophyte12932 wrote: post #24

Is there any type of Ramen that doesn't use Pork?? I wouldn't want to miss out on Ramen just because i dont eat Pork.

There's many kinds of ramen. Pork is one of the most common. There's chicken ramen. There's salt ramen. There's soy sauce ramen. There's miso ramen. And there's every combination. Soy+Miso+Chicken, Chicken+Pork, Pork+Sardine+Miso, Salt+Shrimp+Pork, Tomato, Cheese :P You will find it hard to know for sure if there's no pork though because even if it's labeled salt-ramen if you look at the details it might say made wit…

While it's not uncommon to mix in chicken, fish etc, virtually all ramen stock is pork based though. There are porkless variants, but you'd have to look pretty hard to find them.

Re: A Guide to the Regional Ramen of Japan

#53

Post by ericmo »

fmax30 wrote: post #11

I really want to try ramen, but i don't like meat. Is there any Vegetarian friendly ramen?

Search for shojin ryori, it's the food made at Buddhist temples (or temples of related religions), and probably it isn't the cheapest food. There are some well evaluated shojin ryori books on Amazon. Some temples will do vegan food, others will have eggs and milk, but I think you'll rarely find any kind of meat in it.

On the other hand, I'd love if they didn't put fish stock in everything, including ramen, I really like ramen. I found a ramen house where I live (Sao Paulo, there's a huge Japanese/Asian neighbourhood in here, and it's a great place to find vegetarian ingredients such as mushrooms) which offers one dish without fish stock, but they closed and reopened, and now I'm not sure they still have it on the menu.

And what has been said about vegetarianism in Japanese culture is true. They probably think fishes come from trees. I actually had an uncle (I'm from a Japanese family) who said he was vegetarian but ate fish.

Re: A Guide to the Regional Ramen of Japan

#54

Post by CocaKoala »

archagon wrote: post #22
mmanfrin wrote: post #20

Earlier quoted context omitted.

I think you're looking at the other side of the fence with too rosy of glasses. Is not bread for those sandwiches labor intensive? The fillings too -- all sorts of roasts and vegetables and pickles and meats that can each take a while to make. Why is it that 'broth' is allowed to add to the time of Ramen when these things arent allowed to add to the time of a sandwich? Not to mention BBQ is something that does take a…

Yes, you're right. I thought of Katz's right after I posted that! As for BBQ, I am not saying that it's an unworthy food in any way. It's just that ramen seems to have a lot more variations on account of all the different combinations of ingredients. (Broth, base, fillings, noodles.) Same with pasta in Italy. That's what I mean by "simple". (Though, yes, I suppose there are a whole lot of sauces and rubs, too.)

Broth, base, fillings, noodles for ramen.

Sauce, rub, wood and smoke, cuts of meat for bbq.

Re: A Guide to the Regional Ramen of Japan

#55

Post by crimsonalucard »

fmax30 wrote: post #11

I really want to try ramen, but i don't like meat. Is there any Vegetarian friendly ramen?

If you live in the westwood area around ucla in LA there's a place that serves vegan ramen. It uses a soy based broth and it's really good. I'm not even a vegetarian.

It's called Yamadaya.

Re: A Guide to the Regional Ramen of Japan

#56

Post by crimsonalucard »

xerophyte12932 wrote: post #24

Is there any type of Ramen that doesn't use Pork?? I wouldn't want to miss out on Ramen just because i dont eat Pork.

Not eating pork guarantees you'll be missing out on Ramen just like how you're missing out on bacon.

You can always go for imitation bacon or non-pork based Ramen but the experience is different.

Re: A Guide to the Regional Ramen of Japan

#59

Post by amyjess »

norman784 wrote: post #58
crimsonalucard wrote: post #57

Funny how this is related to hacking. I guess a lot of devs love this stuff.

Yeah, everybody likes food. And oriental food are better IMO than our fast food (more vegetables and less fat)

Ramen is, like, pure carbs, though.

Re: A Guide to the Regional Ramen of Japan

#60

Post by amyjess »

greggman wrote: post #26
siliconc0w wrote: post #4

There used to be a chain in LA called "Chin-ma-ya" that served a variety called "tantanmen" that I haven't found elsewhere. Both the torrance and little tokyo location closed and now I only have vague memories of their terrible looping music to satiate me. You can get tankotsu anywhere but only they had the delicious tantanmen with the golden fried shrimp and the curry-side-dish-thingy. I barely appreciated them when…

> You can get tankotsu anywhere First it's tonkotsu(豚骨). not trying to be snarky. Just passing on info. But second, at least in my experience, all tonkotsu in LA sucks except Tsujita. And even Tsujita sucks unless you get their tsukemen or as they call them "dipping noodles". Or course everything in food is subjective. I like extremely rich flavorful noodles. Some people like light flavors. As for tantanmen, apparent…

> As for tantanmen, apparently real tantanmen (if you can call any food real) is the Chinese kind where there's a thick oily spice sauce at the bottom of the bowl and you have to stir it up. In other words there's no soup.

Oh, yes. The Chinese word is dandanmian, though, and most English-language menus will write it as "dan dan noodles" (and I've seen it written as "dong dong noodles", too).

Where I live (Dallas suburbs), there's one really amazing authentic Sichuan place -- Royal Sichuan -- which serves actual, authentic dandanmian, and it's some of the best food I've ever had in my life. I can't get enough of it.

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