Tag: Ramen

Ramen Recipe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Ramen Recipe |  Yummy Recipes



Perhaps not everyone knows that sushi is not among the most consumed and coveted dishes in Japan. The most popular course, and perhaps also the most widespread among Japanese houses, is the ramena dish within the reach of all families, practical And fast. It is also considered a decidedly dish versatile: there are so many variations that we could eat it every day without ever getting tired. And in fact it is exactly like this: ramen is a dish that is consumed daily in Japan, because it provides a thousand different ways to cook it.

Eat it with gusto! In other words, make some noise and enjoy it properly. It’s typical, don’t go against any etiquette, don’t worry! Suck it up the broth together with the spaghetti, just like they do in Japan. For the Japanese, in fact, this is a real must, because it indicates that they are appreciating the dish, but also, and above all, that spaghetti is of the right consistency.

But where does this particular name come from? It’s a hypothesis, but it’s quite authoritative: it seems in fact that ramen is the Japanese pronunciation of Chinese “the mian” what does it mean “hand-rolled tagliatelle”. When you choose ramen, so if you don’t have the time to make it by hand, check that it is always fresh right length, that is, long and not short, otherwise it would be sucked in in one shot. For the same reason, look for them thick and smooth, ideal for this oriental technique.

And if you love this type of recipe, we recommend you also take a look at Meat ravioli in broth and ai egg pasta diamonds in broth.



Nakamura, the traveling ramen shop from the phosphorescent menu – Italian Cuisine


Nakamura is not only a gourmet and itinerant ramen shop, but it is the first immersive culinary experience to offer the lucky participants an entirely phosphorescent menu, from noodles to cocktails

If you love Japanese cuisine and are looking for a gastronomic experience out of the ordinary, there is a ramen shop that could be for you. It is about Nakamura, a pop-up and itinerant Japanese restaurant that in addition to offering a natural, refined and high level Japanese cuisine, it is the first ramen shop to have a menu that lights up at night. Thanks to this extraordinary event, which is repeated from time to time in a different location in the world, it is indeed possible to sip an exotic phosphorescent cocktail and enjoy a bright noodle bowl, all strictly in the dark.

Birth and success of the Nakamura format in the world

This unique ramen shop debuted at Atlanta in January 2019 with a successful event during which 1000 bowls of phosphorescent ramen were served. Since then the Nakamura.ke, a large project that includes one dinner in the dark with lots of theater performances, art, Japanese folklore, a storytelling path and an after-dinner party, left for a world tour, stopping off in various cities in the United States, but also in Tokyo and Paris and continuing until the end of 2020. The dates are announced from time to time on the site and if you are fast enough lucky to buy the ticket before the sold out you are entitled to the experiential dinner lasting 30 minutes, to be enjoyed at the table with a special VIP ticket or at the ramen shop counter.

The dream phosphorescent menu

The idea of ​​this innovative Japanese restaurant in the dark where i stand out bright colors of phosphorescent dishes, appeared one day in a dream to London designer Ami Sueki, at a time when she and her agency were constantly looking for new original projects to give life to. As in the best of fairy tales that vision would become reality, but it took three years to find the right team and to conceive its realization. The clear goal was to transport diners to a typical Tokyo and Ramen shop awaken all their senses through artistic performances, the luminescence of colors in the dark, but above all through the flavors of a menu exceptional, as good as it is beautiful. Just the latter, entirely natural and prepared on the spot with fresh and genuine ingredients, is the work of the London gastronomic studio Bompas & Parr, which has the merit of having studied luminescence and its culinary applications for over a decade. Customers have at their disposal three colorful and creative ramen dishes, with green, pink or blue noodles, and three different recipes of oriental-flavored cocktails, all with vegan, vegetarian, gluten-free and alcohol-free options.

In short, from the story told, to the spirits that hover in the dark, to the originality of the courses served by the vibrant colors, the Nakamura is able to transport diners to a magical and exciting place and to live a dream, culinary and not only, to eyes open.

Photo: nakamura ramen shop Photograph by Zoo as Zoo courtesy of Dashboard.jpg
Photo: glow-in-dark-ramen Nakamura photos courtesy of Nakamura-ke Mobile Kitchen.jpg

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the recipe make Japanese buckwheat ramen – Italian Cuisine

the recipe make Japanese buckwheat ramen


Is fresh pasta only Italian? Here is the Japanese recipe, to eat dry, cold or for a ramen in broth

The most popular noodles a Tokyo are those used for ramen, of wheat, but it was not always like this: in the Edo era, i soba, ie buckwheat noodles, were widely used. In Japan the cultivation of buckwheat is easier and cheaper than rice, which is why in the Edo period the soba were the most common street food among the working class, sold for little money to the bowl. Even today they are a widespread dish in Tokyo's ramen bars (where you can find a soba bowl for ¥ 400, an incredibly low price), as in Japanese restaurants in Italy.

Getting good quality dry noodles is very simple, but even preparing them at home is not complicated and offers some advantages: deciding the thickness of the pasta and the relationship between buckwheat flour and white flour. For this recipe you will need a rolling pin and a flat-blade knife (or better still, a machine for making fresh pasta).

Ingredients for 4-6 servings

400 g of buckwheat flour
100 g of flour type "00", more for the pastry board
250 ml of water

Method

In a large bowl, incorporate the flours and half the water. Knead with your hands until you get a sandy consistency. Add almost all the rest of the water (you won't need it all) and continue to work by hand until you get a dry dough. Water only serves to hold the dough together, not to moisten it. Knead again for 10 minutes until the mixture is round, uniform and smooth. Wrap it with plastic wrap and let it rest and moisturize for 20-30 minutes.

Flour the pastry board, then roll out the dough to form a disc about 1 cm thick. With a rolling pin, roll the dough, turning it 90 ° from time to time, so as to obtain a large square. Continue to roll the dough with a rolling pin until it reaches a thickness of 2-3 mm, then fold the square of dough in half (spreading flour between the two folds), then in half lengthwise, then again in half, in so as to obtain 8 layers of pasta. With a knife, cut the dough to make tagliatelle 1 cm wide and 2 mm thick.

Dip them in boiling water until they come to the surface (it will take a couple of minutes), or spread them on the pastry board and let them dry (even if the fresh soba are better). Pass the pasta under cold water and serve cold or hot, dry or in a steaming soup.

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