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🍴 | Enjoy Kumamoto ramen at the food court in the Miyahara service area [Umakaken]


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Enjoy Kumamoto ramen at the food court in the Miyahara service area [Umakaken]

 
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The ingredients of Kumamoto ramen include eggs, char siu, wood ear, and green onions.
 

Enjoy Kumamoto ramen at the Miyahara service area down line food court This time, the Miyahara service area down line food court ... → Continue reading

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Kumamoto ramen

Kumamoto ramen(Kumamoto Ramen)KumamotoKumamoto-shiMade aroundpig bonesRamen.

Overview

pig bonesThe birthplace of ramenFukuokaKurumeFrom Kumamoto PrefectureTamana CityIt is a ramen that has spread to Kumamoto City and its surrounding areas.Tamana Ramen,Hakata Ramen (Nagahama Ramen)The feature is that the noodles are thicker than the noodles and chicken soup is added to the soup (for details).#Characteristicreference).

Features

SoupTo pork boneschickenI use a gala[1], There are many shops that take soup only with pork skull[Source required]..また、スープにチップ状にした揚げにんにくやAlso, fried garlic that is made into chips in the soupMar oil(GarlicIt is also characterized by adding fried oil), fried garlic, etc.[1]..For this reason, it has a mellow taste compared to Hakata ramen, which has a strong pork bone lye.[1].

Kurume Ramen-Tamana RamenThe biggest difference with the soup is that the soup is used up on the day and there is no replenishment.This suppresses the so-called "pork bone odor".[Source required]

noodlesUse medium-thick straight noodles with low water content and boil them slightly hard.[2].

The ingredients are seasoned in Taiwanese style[2]Boiled eggs and wood ear mushrooms[3], Char siu, menma, chopped green onion, bean sprouts, seaweed, etc., some of which are stewed pork, cabbage, mustard, etc.Red gingerAnd rawgarlicEnter[Source required].

History

Showa 28 (1953/) In the fall, Ichi Kimura opened "Matsubaken" in Kumamoto City in 29 (Showa XNUMX)1954/) Is Yasutoshi YamanakaKomurasakiTo open.Liu Danxiang was in 30 (XNUMX)1955/), He was cooking at "Keika", but later independently "AjisenEstablished[2]..なお、ニンニクをラーメンに入れるという手法は「桂花」時代に劉が開発したものThe method of adding garlic to ramen was developed by Liu during the "Keika" era.[2].

These three were originally in the real estate business and used car sales business,[2], Showa 28 (Showa XNUMX)1953/) Struck northern KyushuGreat Shirakawa floodFrustrated by.At this time, the three were in 27 (Showa XNUMX)1952/) At Takase Station on the Japanese National Railways (currently JRTamana Station) The ramen shop "Sankyu" that opened before and became popular (KurumeI visited the store where "Sankyu", which developed the cloudy pork bone soup, moved to.三人はそのラーメンに感銘を受け、ラーメン店をあらたな商売として始めることとしたThe three were impressed with the ramen and decided to start a ramen shop as a new business.[4][5].

Nowadays, it is widely eaten mainly in Kumamoto city, "Keika" and "Komurasaki" have expanded to Kanto, and "Ajisen Ramen" has many chain stores in China. There are also expansions[3].

footnote

[How to use footnotes]
  1. ^ a b c Osaki 2011, p. 213.
  2. ^ a b c d e Okuyama 2003, pp. 86–87.
  3. ^ a b Osaki 2011, p. 214.
  4. ^ Aiichiro Takeda (April 2006, 4). “Tamana Ramen Story 7”. Kumamoto Daily Newspaper 
  5. ^ "History of ramen goodwill: <XNUMX> A large flood causes the "headwaters" of Kumamoto Komurasaki (Chuo-ku, Kumamoto City)". West Japan Newspaper (September 2015, 6). 2016/6/7Browse.

References

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