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Which Ramen Houses represent the best of the 4 kinds of ramen?


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Which Ramen Houses represent the best of the 4 kinds of ramen?

pleasurepalate | Sep 25, 2006 04:52 AM

Hey everyone! Can you tell me which ramen houses do you feel best represents the 4 different kinds of ramen? Just so you have the info available, which I pulled from wikpedia, look below:

·Shio ("salt") ramen soup clear, almost transparent. is probably the oldest of the four and, like the Chinese maotang, is a simple chicken broth.

·Tonkotsu ("pork bone") ramen is usually white. It is similar to the Chinese baitang and is a thick broth made with crushed pork bones that have been boiled for hours. It is a specialty of Kyūshū and is often served with beni shoga (pickled ginger).

·Shoyu ("soy sauce") ramen soup is made by adding a soy-based sauce to a stock usually made from chicken and various vegetables. It is popular in Honshu. Popular seasonings are black pepper or chilli oil.

·Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines chicken stock with a fermented soybean paste.

For Tonkotsu, I'm going to assume that the majority votes will go to Daikokuya in Little Tokyo, but of course, I could be wrong. Anyway, I'm just curious as to what you all have to say.


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