Nidhi Kadere
A Japanese classic, it is served with a soup using the meat stock of pork or chicken mixed with dried baby sardines, kelp, shiitake, onions, pork and beef bones and tuna flakes.
Originating in Fukuoka, it consists of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. Its rich broth is developed by cooking the pork bones for a very long time.
It is a Japanese dish made by cooking a miso-based broth along with vegetables in a wok. The broth is topped with bean sprouts, chopped pork, garlic, sweet corn, and sometimes local seafood like crabs, scallops, and squid.
A soy sauce-based dish, it is one of the four main types of ramen known for its exceptional taste. What sets Shoyu ramen apart is its dark and salty soup, made by combining meat or seafood broth.
It is distinguished by the use of salt as the primary seasoning in the broth. Most recipes of this dish use seafood-based or chicken-based broth to produce a light and clear soup with a strong salty flavour.
Tsukemen is a dish that is enjoyed in a distinctive manner. The cold noodles are served alongside a hot soup, broth, or sauce, in a separate bowl and are dipped into the accompanying soup before eating.
Hakata or tonkotsu ramen is a famous ramen variety from Fukuoka, Japan. Made with tonkotsu base, a creamy pork bone broth that gives it a rich taste, the wheat noodles are ultra-thin, straight, and firm.
Also known as “Glass Noodles”, it has a transparent appearance that gives it the name. Its thin texture is created by passing the noodles through a hot bath.
Curry udon is a popular dish consisting of thick wheat flour noodles served in a bowl of Japanese curry. A popular topping for the dish is thinly sliced Shabu Shabu meat, which combines extremely well with the thick and chewy udon noodles.