Noodles originated from China and has since become popular all over the world. For example we have pasta and spaghetti in Europe and in Japan it is known as "ramen".
Ramen is a great favorite in Sapporo, the capital of Japan's northernmost island of Hokkaido. In fact it is now considered to be their regional dish.
Here's the process of how ramen is made fresh by Gin Ryu Tei every day.
Firstly the ingredient that goes into making fresh ramen are flour, eggs, soda (the type used for making noodles).
- Firstly the ingredients are mixed in a mixture to prepare the dough.
- The dough is then put in a noodle machine to roll out flat sheets. Little starch powder is sprinkled so that the flat sheet dough do not stick to each other in the next step. Another reason for sprinkling the starch powder is also to make the flat sheet dough a little stiffer.
- The flat sheets are then shredded into smaller strips and voila - into the noodles we know. Again starch powder is sprinkled onto the noodle strips so as to separate each noodle and to prevent them from sticking together.
- Then they are packaged in weights of 120g - 140g, so that a consistent quantity is used when preparing your favourite ramen dishes.
This process and ingredients for making ramen is contributed by Gin Ryu Tei, a restaurant establishment that is listed in foodvenue.com
Related articles: What's Japanese-Chinese and Japanese-Korean Food?
