a must be of the best quality, matcha. This is green tea that is used for tea ceremonies.
Ramen – Japanese noodles the Chinese way
Yes indeed, ramen are a foreign dish in Japan! The Chinese origin betrays itself in the stock that is used for the noodles, with meat or fish instead of dashi. Ramen became popular in Japan after world war 2. First mainly as restaurant food, but since ‘instant noodles’ were invented in 1958, also as convenience food. Everywhere in the world you can find instant noodles in supermarkets. Ramen are also the favourite food of many anime-characters, like Naruto. The famous Japanese comedy Tampopo from 1985 is about a ramen restaurant.
Mixing, kneading and rolling out of noodles
See below, at the instructions for Chinese noodles. The only difference: udon are rolled out less thinly than other noodles.
Cooking Japanese noodles
The noodles are cooked in water, and then served in special noodle soup. So the noodles are not boiled in the soup, just served in it.
Use a pasta pan for boiling the noodles (see below). The Japanese method for boiling pasta is different from the Italian one. Bring water to the boil in the pasta pan. Add noodles, and stir to prevent the noodles from sticking together. As soon as the water boils again, add a cup of cold water. The exterior of the noodles will cool a little, and the noodles, especially the thick udon, will be cooked evenly. Repeat two or three times, and check whether the noodles are al dente. How long the noodles need to cook depends on how thick they are, up to ten minutes. As soon as they are done, take them out of the water and rinse them under the cold tap. Here a real pasta pan proves its worth: you simply lift the perforated insert out of the boiling water (slowly, to prevent the water sloshing over the rim of the pan).
When you want to serve the menrui, bring fresh water to the boil and submerge the noodles (using the insert of the pasta pan) in it for a few seconds. If you prepared the noodles shortly before serving, the original boiling water is still warm enough, just submerge them in that. The only disadvantage of this option is that the soup in which you serve the noodles will be less clear.
The recipe for Japanese noodle soup (not for ramen) can be found here.
Eating Japanese noodles
Ah, well, with chopsticks. At least, the noodles. You drink the soup straight from the bowl that you picked up with both hands. One thing: whereas other Japanese food is eaten without extra noise, menrui are to be enjoyed with slurping sounds.
In many parts of China wheat instead of rice is the basic food. China is a large country, and rice simply refuses to grow in the climate of the North. Wheat is used in bread, pancakes, and noodles. Many Chinese noodles are made just like Italian ones, only with slightly different ingredients. Chinese rice noodles can be made from rice flour with water, or from cokked and mashed rice and water which is spread out and steamed before cutting.
Chinese wheat noodles
For four to eight persons (depending on how the noodles are served) you’ll need 350 to 400 gram (a little more or less than 3 cups) flour, with 1/2 tsp salt, and 2 eggs stirred with 135 cc (1/2 cup plus 1 Tbsp) water and a few drops of Chinese sesame oil. Mixing, kneading and roll out the dough is same as with Italian pasta, but I have repeated it here so you don’t have to toggle the pages.
Make a heap of flour on the worktop, with a hole in the middle (like a vulcano). Pour the eggs and water in the hole, and start to mix. Just add some flour of the ‘mountain’ to the ‘lava’ of the eggs, and stir with your finger. Use one hand to mix the dough, use the other hand to keep the eggs from breaking through and running all over the table. You could use a bowl and a spoon or whisk for the mixing, but this way is much more fun. Check the consistency of your dough (not too moist or dry). Clean the worktop, and wash and dry your hands.
Now knead the dough for at least ten minutes. Use both hands, and not just your fingers, but also the ball of your hand. Fold, knead and twist the d