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Soybean paste used in ramen shop11/24/2023 ![]() It turns out that Chinese and Asian groceries are key, because these ingredients are Asian cuisine staples, especially in soups. You might not have a good idea about where to go to get these things. Most people aren't too familiar with going out and buying chicken feet or pork femurs. So now you've figured out that, when we're thinking about making ramen, we're dealing with pretty large quantities of animal products that are not typically used in American kitchens. For example, shoyu and miso are both salty, but both are also sources of umami, and each brings its own unique flavor profile to the ramen. ![]() It can be a vehicle for additional umami, sweetness, sourness, or spiciness. But tare can do a lot more than just deliver salt. The most basic function of tare is to bring saltiness to the ramen. But the point remains that if you’ve eaten much ramen, you’re already familiar with tare, even if you didn’t appreciate the details until now. And when you hear t onkotsu shoyu, the reference is to both. When you see tonkotsu ramen, for example, the reference is to the soup, not the tare. ![]() This is not to say that ramen is always named according to its tare. We’ve all seen shio (salt), shoyu (soy), and miso ramens. When you go to a ramen ya (that’s the Japanese term for ramen restaurant), you’ll often see ramen categorized by the type of tare used in a particular bowl. Now that we know all about soup, let’s take a quick march through the rest of ramen’s core elements. ![]()
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