Replicating Ramen Restaurant Flavor: How Home-cooking Ramen is Made

According to N-H-K’s Cool Japan, ramen soup that is designed to eat at home is made like this:

I like to eat out at authentic ramen restaurants, but I also like to try out home-cooked ramen like these. I hardly enjoy eating cup noodle.

I can see that home-cooked ramen contains much artificial flavoring, but it doesn’t mean that the ramen from ramen restaurants use 100% natural ingredients. I personally like thin wavy noodle more than thick noodle or straight noodle. How about you?

I know slurping is not polite when we eat it, but I think that definitely makes ramen taste better! I’d refrain from slurping if I were to eat ramen in front of foreigners in foreign countries where slurping is considered bad manner. But in Japan or Japanese restaurants overseas, I don’t want to give it up!

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Contributor Bio: Kirin is a Japanese woman spending her life so far somewhere around Tokyo. She now works from home and is also spreading Japanese kawaii culture and etc. through her popular blog, Tokyo Kawaii,etc.
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Karisu

I can’t even fathom how slurping could possible improve taste. Get you covered in broth, yes, but taste? That’s insane.

ZZ

Just a thought. I’ve heard say that one of the reasons for slurping is to cool down the noodles and broth that are very hot. Extending that idea, changing the temperature of a food does affect it’s taste. Hotter food has a stronger flavor, by cooling foods down the intensity of some flavors might be lowered such that more delicate ones might come out.

That said, I’m not a food scientist or anything, it’s just a possible logic path.
hiMe

Might be trying to replicate coffee tasting lol.

Comment

I don’t slurp my ramen, but my reason for not doing so has nothing to do with manners, culture, flavor, etc.

The reason I don’t do it is because inhaling while there is food in (or entering) your mouth seems very unwise to me.
flowby

I live in the heart of Udon-Land and the locals slurp all – hot, tepid, cool or cold.

I was once told by a local that the slurp began simply as a way to cool down the boiling stock/soup so one didn’t have to wait or they couldn’t wait.

A custom was born and now applies to most noodles irregardless of the temperature, which seems to indicate that taste has little to do with it. They are rarely chewed well anyway – just sucked down often hardly touching the sides by the gusto expressed.

I must say though hearing/watching slurping in an Italian restaurant sends shivers.
João

There is a scientific reason that it make more tasty when you slurp.
The air that enter in the mouth expand to the nose. The nose has receptors for aroma molecules. When you slurp a large amount of air enter the mouth and one amount go to the nose what will amplifier the aromas. Just simple as that

João

I forgot to add a very simple experiment ( I did this when I was at college doing some experiments). Just try to eat anything with your nose “closed” and “not closed”, you will see how much difference in tasty with this simple experiment.

Replicating Ramen Restaurant Flavor: How Home-cooking Ramen is Made

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