17 October 2024

Ramen Know-How: Three Essential Points to Enjoy It Even More

Ramen is a Japanese noodle dish that features smooth, flexible wheat noodles with a firm texture. It is paired with a meat-, fish-, or vegetable-based broth rich in umami flavor and garnished with a colorful array of diverse toppings that harmonize beautifully.

One of the most appealing aspects of ramen, often referred to as Japan's 'national dish,' is its incredible variety. With countless combinations of noodles, broths, and toppings, each person can freely choose a bowl that perfectly suits their taste.

Ramen has now spread beyond Japan and gained popularity worldwide. For example, in the United States, ramen has become a major trend since the 2000s, leading to the opening of many local ramen shops, along with Japanese chains expanding into the global market.

Ramen, a dish that transcends borders and captivates people from all walks of life, continues to grow in global appeal. In this article, we’ll explain key points you should know to fully enjoy the delicious experience that ramen offers.

Table of Contents

• Point 1: Ramen Flavors Go Beyond Just "Shoyu" and "Tonkotsu"
• Point 2: Tips for Maximizing the Deliciousness of Ramen
• Point 3: A Guide to Recommended Bowls that Make Ramen Even More Delicious

Point 1: Ramen Flavors Go Beyond Just "Shoyu" and "Tonkotsu"

When it comes to ramen flavors that are particularly popular overseas, the most common are broths that use either shoyu “soy sauce,” or tonkotsu “pork bone”. However, ramen flavors go beyond just these two. Other options include shio “salt,” miso “fermented soybean paste,” and toripaitan “creamy chicken broth,” each offering a unique taste experience.

Shio “salt” ramen, as the name suggests, uses salt for seasoning. However, because salt itself doesn't contain umami, various techniques are employed to enhance the flavor, such as using mineral-rich salts, blending different varieties, or adding umami from ingredients like kelp, shellfish, or sauteed vegetables. The taste of shio ramen is delicate and subtle, allowing the flavors of the other ingredients to shine through, making it a meal that only skilled chefs with confidence in their broth-making techniques can offer.

The above image is for illustrative purposes only.

Another popular type of ramen is made with miso, a traditional Japanese seasoning which consists of a thick paste produced by fermenting soybeans. Just like shoyu ramen,miso ramen has a rich yet gentle plant-based umami flavor. It pairs well with the spiciness of ingredients such as chili peppers, sansho pepper “Japanese pepper,” or ginger. Miso ramen is said to have originated in the 1950s and 1960s in Sapporo, Hokkaido prefecture, inspired by tonjiru, a miso soup made with pork and vegetables.

Often referred to as the “fifth ramen flavor,” toripaitan “chicken white broth” is made with a broth created by boiling chicken bones at high heat. The resulting soup is rich and creamy, with a texture similar to tonkotsu but with a milder taste and more subtle aroma. This makes it versatile and easy to pair with various ingredients. Additionally, this flavor can be enjoyed even by people who do not consume pork or beef.

The above image is for illustrative purposes only.

Point 2: Tips for Maximizing the Deliciousness of Ramen

If you're going to have ramen, you will certainly want to enjoy all of its charm. Here, we'll introduce some tips commonly shared in Japan, the home of ramen.

The above image is for illustrative purposes only.

Try to Finish as Quickly as Possible

Ramen noodles are typically served immersed in broth, and over time, they absorb the broth. This causes them to lose their signature firmness and become swollen, which can affect their original flavor. When eating ramen, eating quickly is essential to fully savoring its flavor at its best.

Slurp with Confidence

In some cultures, making noise while eating noodles or drinking soup is considered bad manners, but when it comes to ramen, it’s wise to ignore this rule.Slurping ramen noodles enthusiastically offers several benefits. It allows you to inhale the aroma, enhancing the flavor. It also helps cool down the noodles and broth, making them easier to eat. Finally, it helps you feel the texture of the noodles with your lips.In Japan, it’s completely normal to eat ramen with loud slurping sounds. Don’t be shy—embrace the slurp and enjoy the experience!

A Basic Rule of Thumb: "Begin with the Broth"

Ramen shops pour just as much passion into crafting their broth as they do their noodles.

If you start eating the noodles before tasting the broth, the residual cooking water on the noodles will gradually mix with the broth, diluting its pure flavor over time.

Therefore the idea of starting with just the broth is a general rule. However, some believe that ramen is meant to be enjoyed as a harmonious blend of noodles and broth. From this perspective, instead of drinking the broth first, you should savor both together from the start to truly appreciate the essence of ramen.

Pepper is Not a Necessity

In many Japanese ramen shops, powdered pepper is available on the table. However, this practice is a remnant from a time when refrigeration and distribution systems were not as developed, making fresh ingredients harder to come by. Back then, Japanese people were less accustomed to the rich flavors of animal-based broths. At that time, pepper was very useful for masking any unwanted odors in the ramen.

In modern ramen, pepper is not always necessary and, in some cases, can even detract from the flavor of the dish. So, use it with caution and sparingly.

Enjoy Your Very Own Aji-hen!

Aji-hen, literally translated as “flavor change,” is a Japanese term that refers to customizing a dish’s flavor to your liking by using various spices and seasonings.

At ramen shops, you might find grated garlic, ginger, chili oil, sesame oil, vinegar, or doubanjiang “Chinese spicy bean paste”) provided for this purpose. These condiments are intentionally offered by the shop to allow diners to transform their ramen into a unique experience personalized to their unique palate.

Aji-hen is slowly becoming popular in ramen shops outside of Japan as well. If you get the chance, it’s definitely worth trying to see how it can enhance your ramen!

Point 3: Recommended Bowls that Make Ramen Even More Delicious

For our final point, we will introduce you to donburi, the globally recognized bowl used to serve ramen.

Did you know that there are several types of donburi specifically designed for ramen, each with its unique characteristics?

Just like other tableware, the shape and color of the donburi can significantly influence the ease of eating, the flavor experience, and the overall visual appeal of the ramen. In fact, some renowned ramen shop owners in Japan have gone so far as to collaborate with porcelain makers to develop custom donburi.

When dining out, you can't choose the type of donburi for your ramen, but if you're making ramen at home using instant noodles, you can use your preferred donburi.

With that in mind, here are five recommended ramen bowls from MUSUBI KILN that can enhance your homemade ramen experience.

Indigo Arabesque Mino Ware Donburi Bowl

This type of bowl is called tamadon, characterized by its soft, rounded shape.

The wide mouth makes it easy to fill with ramen and load up on toppings, giving it a sense of volume.The blue arabesque pattern in indigo enhances the colors of the noodles and broth, stimulating the appetite.

Red Phoenix Mino Ware Ramen Bowl

This type of bowl is called kittachi, characterized by its steep, straight sides. Its relatively low height makes it easy to hold with one hand and convenient for stacking and storage.

The design is a classic one often seen in typical ramen shops in Japan. The spiral pattern around the upper inside part of the bowl represents lightning, a symbol of nature's wonders and a talisman against evil in traditional Chinese culture.

As you finish the soup, a colorful surprise awaits— the appearance of a phoenix at the bottom of the bowl! The phoenix, a mythical creature, has long been considered a symbol of good fortune in both China and Japan.

Black Tokusa Mino Ware Ramen Bowl

This is also a kittachi type bowl. The sleek black covering the entire surface creates a beautiful contrast with the dish, making it a perfect match for any type of ramen.

Although slightly smaller in size, it is easy to hold and exudes an elegant, premium feel.

The upper part of the inner bowl features a traditional pattern inspired by the plant named tokusa "horsetail." Green tokusa grows tall and straight, and in Japan it is often planted for decorative purposes or used in ikebana “flower arrangement.”

Baizan Kiln Arabesque Tobe Ramen Bowl

This is a type of donburi called kodai, whose name refers to the raised base of the bowl. In Japan, it's common to hold the ramen bowl while eating. The large base of this bowl makes it easy to grip while also preventing heat from transferring too quickly, making it comfortable to hold.

This piece carries the highly sought-after qualities characteristic of Tobe ware bowls, known for their moderate thickness, making them highly durable, easy to hold even with hot dishes, and effective at retaining heat. A historic type of porcelain, Tobe ware production began in 1775 in the central region of Ehime Prefecture.

This particular bowl was crafted by Baizan Kiln, the oldest existing Tobe ware kiln in Japan. The bold, hand-painted arabesque pattern is unique to this producer, offering a design that is both striking and simple, making it perfect for everyday use. Many fans appreciate Baizan Kiln's timeless and practical designs, ideal for long-term use.

Musashi Kiln Water Plant Mino Ware Ramen Bowl

This is a type of bowl called soridon, characterized by its unique, flared rim. The shape of the rim makes it easy to drink the ramen broth directly from the bowl.

Despite its generous capacity, the porcelain material is remarkably thin and lightweight, making it easy to handle.

Crafted by Musashi Tsujii of Musashigama, a kiln located in Gifu Prefecture, in the central region of Japan. Tsujii, who engages in both pottery and farming, is known for designs inspired by nature. This particular bowl features a design motif of aquatic plants, with green paint splattered across the surface. Due to this random application technique, each bowl is unique, making it a rare and special piece.

In this article, we introduced some essential tips for enjoying ramen, along with a selection of recommended ramen bowls.

We humbly hope that by paying attention to the bowl you use, you can further enhance your ramen experience and savor each mouthful to the fullest.

We would be delighted if this article helps enrich your ramen experience.