Salt Ramen

May 31st, Thursday:

  • Salt Ramen (Pork, Bean Sprout, Bamboo Shoot, Onion, Carrot)
  • Milk
  • Shrimp Potstickers
  • Taiwanese Tangerine  Jello

Taiwan Tangerine is called “Shiquasa” in Okinawan. The “shi” means sour, and the “quasa” means food. It has a very refreshing scent and taste.

All children–Japanese and not–love ramen. In Hokkaido various places are famous for different types of ramen. Sapporo is famous for miso ramen, often accompanied by butter and corn. Meanwhile, Asahikawa is famous for shoyu ramen, Hakodate is famous for shio (salt) ramen, and Tomakomai for curry ramen. Asked which ramen I like the best, I usually say shoyu. However, in truth, my heart belongs to saimin. Saimin is Hawaiian ramen. It has a crab or bonito based broth with wheat noodles that use egg in place of kansui, and is garnished with green onions, kamaboko, spam, and rolled egg. Oh, and often bean sprouts and char shiu, too. It is truly delicious. Of all the school lunches of my youth, saimin day was by far my favourite, the only contender being the pastrami sandwich day.

Other interesting facts for today: Ramen was formerly called “shina soba”, that is Chinese buckwheat noodles. Also, spaghetti was called “seiyou udon”, that is Western Wheat Noodles. Finally, I wonder do most Japanese people consider the inventor of instant ramen, Momofuku Ando, Japanese?

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