Ramen - Beyond the College Dorm Quiz

Answer: Yokohama

Ramen, a dish that has become a traditional Japanese staple through cultural suffusion, has its roots in Chinese cuisine. The word "ramen" comes from the Chinese words "la" and "mian," meaning "pulled noodles." This early version of the dish was introduced to Japan by Chinese immigrants in the late 19th century.

Yokohama's Chinatown, one of the largest and oldest in Japan, played a crucial role in popularizing ramen. Chinese restaurants in this area began serving the dish, and it quickly gained popularity among the Japanese. This became especially true during several food shortages in the aftermath of World War II.

Answer: soy sauce

The foundation for the broth of shoyu ramen typically includes chicken or pork bones, which are simmered for several hours to extract deep, rich flavors. Key ingredients such as garlic, ginger, and onions are often added to enhance the broth's complexity.

Soy sauce, or "shoyu" in Japanese, is the star ingredient that gives this ramen its distinctive salty and umami taste. During preparation, soy sauce is added to the simmering broth, infusing it with its characteristic flavor. The broth is then combined with wheat noodles and garnished with various toppings like sliced pork (chashu), soft-boiled eggs, nori (seaweed), bamboo shoots, and green onions.

Answer: pork

Chashu is a delicious and popular topping for ramen, known for being tender, flavorful slices of braised pork. The name "chashu" is derived from the Chinese "char siu," a type of barbecued pork, though the preparation methods differ. To make chashu, pork belly is commonly used due to its balance of meat and fat. The pork belly is rolled into a log shape and tied with string to maintain its shape during cooking.

It is then simmered slowly in a mixture of soy sauce, sake, mirin, sugar, and aromatics such as ginger, garlic, and scallions. This braising process infuses the meat with rich, savory flavors and makes it incredibly tender. After cooking, the chashu is typically sliced thin and served atop a bowl of ramen, adding a melt-in-your-mouth texture.

Answer: tonkotsu

Tonkotsu ramen is famous for its deeply flavorful pork bone broth. The preparation of the broth involves simmering pork bones, often including trotters and knuckles, for an extended period, usually 12 to 18 hours. This long simmering process breaks down the collagen and marrow in the bones, releasing gelatin and fats that create the broth's signature thick, milky consistency. The result is a luxurious broth that serves as the foundation for the ramen.

The broth is then combined with thin, firm wheat noodles and topped with a variety of ingredients like chashu (braised pork belly), soft-boiled eggs, green onions, mushrooms, and sometimes black garlic oil for an extra layer of complexity. The first time I saw tonkotsu ramen on a menu, I got it confused with the word "tonkatsu" (breaded, fried pork cutlet)!

Answer: fish paste

Narutomaki is made primarily from white fish paste called surimi, which is created by mincing white fish like pollock or cod into a smooth paste. This paste is then mixed with egg whites and seasonings such as salt and sugar to achieve the desired consistency and flavor.

To create the pink swirl, a portion of the surimi mixture is set aside and dyed with pink food coloring. The dyed mixture is spread thinly on a sheet of plastic wrap or parchment paper. The remaining white surimi is then layered on top of the pink layer. The combined layers are rolled up tightly into a cylindrical shape, which creates the swirl pattern when sliced. The roll is steamed for about 30 minutes to cook it thoroughly, then allowed to cool before being sliced into rounds.

Answer: miso

Miso ramen originated in Sapporo, the capital of Hokkaido, in the mid-20th century; it was a culinary innovation that adapted traditional ramen to the region's colder climate. This dish is known for its rich, savory broth made from a base of miso, a fermented soybean paste. The broth typically starts with a stock made from chicken, pork bones, or a combination of both, which is simmered for hours to extract deep flavors. To this stock, miso paste is added, providing a distinct umami taste and a slightly creamy texture.

Common ingredients in the broth also include garlic, ginger, and sesame oil for added depth. Miso ramen is usually served with medium-thick, curly noodles and topped with various ingredients such as chashu (braised pork belly), soft-boiled eggs, green onions, bean sprouts, corn, and sometimes butter, a nod to its Hokkaido roots where dairy is a local specialty.

Answer: bamboo shoots

Menma is a popular Japanese condiment made from fermented bamboo shoots. The process of making menma starts with harvesting the shoots of young bamboo plants, which are then boiled to soften them. After boiling, the bamboo shoots are fermented in a brine solution that often includes ingredients like salt, sugar, soy sauce, and sometimes chili peppers. This fermentation process not only preserves the bamboo but also gives it a unique savory and slightly tangy flavor.

Menma is most commonly used as a topping in ramen, where it adds a delightful crunch that complements the broth and other ingredients. Besides ramen, menma is also used in various other Asian dishes, such as stir-fries and salads, where it provides both texture and flavor.

Answer: Whether the broth is clear or opaque

In the world of ramen, the terms "chintan" and "paitan" refer to two distinct styles of broth, each offering unique characteristics and flavors. Chintan broth, meaning "clear soup" in Japanese, is known for its transparent appearance and lighter flavor profile. It is made by simmering bones, meat, and/or vegetables at a low temperature for an extended period, resulting in a clean and delicate broth. On the other hand, paitan broth, translating to "white soup," is characterized by its creamy and opaque appearance. This rich and thick broth is achieved by boiling bones, typically chicken or pork, at a high temperature until the collagen and marrow break down, creating a velvety texture and intense flavor.

The choice between chintan and paitan broth depends on the desired outcome of the ramen dish. Chintan broth is often used in lighter and more delicate ramen styles, allowing the other ingredients to shine without overwhelming the palate. Paitan broth is favored for heartier and more robust ramen varieties, perhaps acting more as a comfort food with its richness.

Answer: gyoza

Gyoza are made with a thin dough wrapper filled with a mixture of ground meat, usually pork, combined with finely chopped cabbage, garlic, ginger, and green onions. Soy sauce and sesame oil are added for extra flavor. The preparation begins by mixing the filling ingredients thoroughly and placing a small amount onto each wrapper. The edges of the wrapper are then moistened with water and folded over the filling, crimping the edges to seal the dumpling.

Gyoza can be cooked in various ways, but the most common method is to pan-fry them until the bottoms are crispy and golden, then adding a small amount of water to the pan and covering it to steam the dumplings until fully cooked. At ramen restaurants, gyoza are often served alongside other side dishes like edamame (steamed soybeans), takoyaki (octopus balls), and karaage (Japanese fried chicken). "Ajitama" are the eggs included as a ramen topping.

Answer: wheat flour

Japan faced severe economic hardships and food scarcity in the post-WWII era, prompting Ando to seek innovative solutions to alleviate hunger. He recognized the potential of wheat flour, which was being imported in large quantities from the United States as part of post-war aid efforts. Ando believed that noodles made from wheat flour would be more readily accepted by the Japanese population than bread made from the same ingredient. This was because noodles had been a staple food in Japanese cuisine for centuries, whereas bread was a relatively new and unfamiliar food item.

In 1958, after years of experimentation and research, Ando successfully invented the world's first instant ramen noodles. By flash-frying precooked noodles and seasoning them with dehydrated broth, Ando created a convenient and shelf-stable product that could be prepared quickly with just hot water. Instant ramen quickly gained popularity in Japan and eventually became a global phenomenon.