Search This Blog

Monday, January 28, 2008




Ramen is Japanese noodle made of flour, salt, water and kansui (water of Kan, or water with sodium carbonate and phosphoric acid) served in broth. Kansui, names after the mineral water source in Lake Kan of Inner Mongolia, made the noodle’s texture uniquely firm and bouncy also turn the noodles look yellowish. Nowadays kansui needs not to be brought from Lake Kan but be produced in factories. Ramen is originally brought from China many centuries ago then became a better-known Japanese cuisine since the Muji period before topped a popular cuisine in Japan until today after the WWII. As exporting is the survival of the Japanese industries, they export Ramen too. Ramen was imported back to China in the 19th Century and it is now a convenience food in all corners of China and Asia.

The broth or soup base plays a rather important part in whole of a bowl of ramen. Almost every prefecture in Japan has its own kind of ramen specialty based on its recipes of broth, but four variations became major of them. 1. SHIO (salt) ramen is clear soup of chicken broth. It is almost the oldest of the four and became less popular serving on the table in ramen shops across the nation. 2. TONKOTSU (pork bone) ramen is thick broth of pork bone boiled for half a day thus the soup has a milky white texture. It is a specialty of Kyushu. A decent bowl of Tonkotsu ramen can be found in Hakata, a small town in Fukuoka. 3. SHOYO (soy sauce) ramen is clear soup boiled with chicken then added with soy sauce became the HONSHU (the Mainland) specialty. Tokyo is popular for Shoyo ramen even with its different extensions. 4. The last one is the youngest in the family. MISO (fermented soybean paste) ramen considers semi-thick broth of chicken stock boiled to its perfection added with miso. It is a specialty of Hokkaido. Sapppro is well known for Miso ramen in Hokkaido.

Ramentei has all of them, and their tonkotsu ramen and other ramen are almost the best in Bangkok!

Ramentei ***1/2
Soi Thaniya, off Surawong Road,
Bangrak, Bangkok 10500
(also branches on Sukhumvit Soi 33/1, and Silom Soi 6)

Open daily : 11 am - 1 am
Pay (food only for two): around THB 400

No comments: