REAL Ramen

[Numark]

Does anyone know any recipies on how to make REAL shoyu ramen? Like maybe not even the ramen part of it, but the soup base, and the vegetables and stuff.

 

[bezz]

Does anyone know any recipies on how to make REAL shoyu ramen? Like maybe not even the ramen part of it, but the soup base, and the vegetables and stuff.

It is said that Kan'ichi Ozaki, who opened Rairaiken in Asakusa in 1910, defined the "standard" Tokyo-style (shoyu) ramen. Although Rairaiken went out of business in 1976, Susumu Miyaba, the disciple of the last (3rd-generation) Rairaiken owner Ichiro Ozaki, still keeps the same recipe at Shinraiken in Chiba. A must-go place for ramen connoisseurs.

Shinraiken
5-6-5 Tendai, Inage-ku
Chiba-shi, Chiba 263-0016

phone: +81(43)251-0204


Web Japan page (scroll down and click "next" for recipe)

Toppings for this kind of archetypal shoyu ramen are: scallion (white part,) fermented Chinese bamboo shoot pickles, a couple of roast pork slices and a naruto fish cake slice, perhaps nori seaweed sheet and/or boiled spinach too.
Some people add a drop of Chinese hot oil, sprinkle a bit of finely grounded black pepper at the table then sneeze.

Unfortunately the traditional Tokyo ramen has not been the most popular there recently: related thread

 

[Numark]

Hey wow thanks for all that info!

 

[bezz]

 

[GoodBilly]

hey you knows what would make a good soup base, for a ramen? A soup made with lobster stock.