Ramen Noodles: Discovering the Truth [Series: part 3 of 4]

Everyone is familiar with Maruchan Instant Ramen Noodles, especially college students, but not everyone knows about traditional ramen or the significance it has to Japanese culture. 

Ramen is a traditional Japanese noodle dish. Consisting of Chinese-style wheat noodles, it is often flavored with soy sauce in a fish flavored broth. Pork is a popular topping for the dish, but other toppings can be used as well. Almost every different area in Japan has a variation of ramen, for example Kyushu's tonkotsu, or pork bone broth. 

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Although ramen's significance lies in the Japanese culture, its origin is in China. Throughout the 1900s the popularity of ramen increased, but it was still a dish considered to be reserved for a special occasion. 

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Until 1958 when Momofuku Ando invented a dish dubbed the "greatest Japanese invention of the 20th century." This invention was instant ramen noodles. 

The founder and chairman of Nissin Foods invented a way to make ramen noodles by simply adding hot water. This invention is still incredibly popular today, consumed by people all over the world. A ramen museum was even been opened in Yokohama in 1994. 

Ramen Noodles: Knowing Your Noodle [Series Part 2 of 4]

Ramen noodles have been a popular dish for centuries, allowing the development of  endless variations throughout regions of Japan, and even other parts of Asia. Most of the noodles are made from the same four basic ingredients: wheat, flour, water, salt, and kansui (an alkaline mineral water). 

Adding the kansui to the ingredients gives the noodles their yellowish tint and firm texture. Different recipes substitute eggs for the kansui. Despite the similarities in ingredients, the noodles can come in all kinds of shapes and sizes - some may be fat or thin, straight or wrinkled, or even ribbon-like. The broth generally calls for ingredients such as niboshi (dried baby sardines), onions, beef bones, kelp, also called kombu, and katsuobushi (tuna flakes). The flavors that are then added to the soup are what creates the different variations. There are four main variations to ramen noodles. 

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The first, and most likely oldest, is Shio, salt flavored ramen. It consists of a pale, clear broth made with chicken, vegetables, fish, seaweed and then flavored with salt. Pickled plums, chicken meatballs, and kamaboko are also popular toppings for this kind of ramen. Occasionally pork bones are used, but they are never boiled to ensure the soup keeps its pale color. 

The second variation is tonkotsu, or pork bone ramen. This soup has a cloudy, white colored broth. The broth is thicker than other types of ramen. Its thick broth, due to boiling pork bones, fat, and collagen for hours over high heat, rivals milk or gravy. This ramen is served with pickled ginger (been shoga), crushed garlic, and sesame seeds. Often times, small amounts of chicken and vegetable stock are blended into the pork broth. 

Shoyu, the third variation of ramen, is soy sauce ramen. The broth of this soup is typically a clear brown. Chicken and vegetables are added, sometimes beef or fish as well. Bamboo shoots, green onions, boiled eggs, bean sprouts, and sometimes Chinese spices make up Shoyu ramen- and of course soy sauce. Plenty of soy sauce is added to give the soup its tangy, salty taste. 

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The fourth type of ramen, Miso, is a relatively new recipe. This Miso is unique because it is the only type of ramen out of the four that is strictly Japanese. This soup features a broth that combines chicken broth with miso. The addition of lard to the list of ingredients makes the soup very hearty and thick. Spicy bean paste, bean sprouts, onions, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are all added to give Miso its tangy flavor. The noodles are most often thick and chewy. 

Ramen Soup: Tasty Variations by Region [SERIES Part 1 of 4]

Standard variations of ramen have been perfected over its centuries of popularity, but since the Taisho era regional variations have been popping up throughout Japan. Five of these regional variations have established national prominence.

The first of the five is Sapporo, the capital of Hokkaido, has become very famous for ramen. They are most well known for the variation of Miso ramen, which was also where it was invented. Sapporo miso ramen differs from other miso ramen with its additions of local seafood such as squid and scallop, as well as sweetcorn, butter, finely chopped pork, garlic, and bean sprouts. Other cities in Hokkaido are known for ramen as well, such as Hakodate - famous for their salt ramen- and Asahikawa, who prefers soy sauce flavored ramen dishes. 

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Kitakata of northern Honshu is known more for their unique noodles rather than their flavors. In Kitakata, you'll most likely be served ramen with thick, flat noodles in a pork-niboshi broth. Ramen is so prominent in this area that it has become the highest per-capita in ramen establishments. They even refer to ramen as soba, rather than actual soba- which they refer to as "Japanese soba". 

Tokyo's ramen differs in choice of noodle as well as broth. If you were to eat ramen "Tokyo style" you would be served a dish with thin, curly noodles in a chicken broth with a hint of soy. Their broth is unique due to the addition of a splash of dashi. Toppings can include chopped scallion, sliced pork, egg, nori, spinach, and menma. The three main areas of Tokyo famous for their ramen are Ogikubo, Ebisu, and Ikebukuro. 

In Yokohama, it is tradition for customers to call the shots. During preparation customers are given the choice of the softness of the noodles, the amount of oil they want to have put in, and the richness of the broth. Their ramen specialty is referred to as le-kei. Similar to tonkotsu, le-kei consists of thick, straight noodles in soy flavored pork broth. Toppings include pork, spinach, shredded onion, and a soft or hard boiled egg. 

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Rich, milky, pork-bone broth and thin, straight noodles make up Hakata ramen of the Hakata district of Fukuoka City located in Kyushu. A unique feature of Hakata ramen is that the toppings are often left on the table for the customers to pick and choose. Customers are left a variety of toppings to choose from such as pickled ginger, crushed garlic, sesame seeds, and pickled mustard greens. 

In Bhutan Happiness is the Measure of Success

Most countries' primary focus is increasing their national wealth and Gross Domestic Product, or GDP, but Bhutan is a different story. The Kingdom of Bhutan, a landlocked state in South Asia tucked neatly between the Himalayas, the Republic of India, and the People's Republic of China, prides itself not on their GDP, but on something else- a term they dubbed GNH. 

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GNH is a term coined in 1972 by Jigme Singye Wangchuck, Bhutan's fourth Dragon King. It stands for "Gross National Happiness". The term, GNH, serves to show Bhutan's dedication to building an economy based on Buddhist spiritual values. 

The leaders of Bhutan wished to prevent the loss of culture that seemed to occur with a country's increase in economic status. To prove their seriousness about this new development, Karma Ura developed a survey instrument designed to measure the population's general level of well-being.

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The "Four Pillars" of GNH are the promotion of sustainable development, preservation and promotion of cultural values, conservation of the natural environment, and the establishment of good governance. 

The government in Bhutan believes spiritual and psychological well being and happiness are far more important to a nation than wealth based on materials and economic status alone. 

Takazawa Restaurant gives love to Japan with local Flavor

One of Tokyo's best kept secrets is also one of its most delicious, Takazawa Restaurant. With only three tables and a maximum of ten people served at a time, Takazawa is much more talked about than actually visited. Chef Yoshiaki Takazawa works virtually solo to whip up each customer some of Japan's most delicious dishes. 

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Chef Takazawa's wife Akiko works by his side warmly greeting and serving each customer. Akiko's fluent English makes the restaurant very tourist friendly. Recent changes have been made, but Takazawa's precision still remains the same. Changes include more use of local ceramics and chopsticks rather than knives and forks. Akiko explains these changes saying, "We wanted to give our love to Japan, to focus more on Japanese ingredients, flavors, and techniques." 

A night at Takazawa means eleven breath-taking courses, all specially prepared by the owner himself. The first dish of the night is a dish named "Sea", which includes a selection of percebes barnacles from northern Kyoto, a tiny pink crab, and honmirugai clam cooked in fish sauce, and strands of crunchy Okinawan umi-budo seaweed. 

The second course offers another selection of seafood, including soft white crab meat and green and red seaweed.

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Typically the next course would be the finale- but not at Takazawa, there are still eight courses left! Other dishes served during the meal include turtle soup, batter-fried sweetish, and sansai-mountain vegetables. The last course is dessert of tea, chocolates, and lime infused cheesecake. 

With ingredients changing seasonally, the Takazawa always has fresh, new dishes to liven up your night. 

Origins of Buddhism: India to China

Without remembering our past, we can never clearly step forward while remaining on our path.  

India, who had been practicing Buddhism for over 500 years, brought more than goods to China as they traveled along the silk road. 

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During the Han Dynasty (202 BC-220 AD) , enlightened missionaries and hopeful traders were anxious to engage China and then move on to Europe as well.The Indians brought religion or a philosophy as well - specifically Buddhism.

The Han Dynasty was a time of strict Confuscian beliefs.The Han Dynasty did benefit from Confucianism. Because of it, the Han Dynasty improved and established the system of ruling the land by morals and ethics, something that the Qin Dynasty overlooked. The establishment of a Confucian state has helped Han Wudi rule for 54 years, making him one of the longest rulers in China’s history.

Many forms of buddhism had evolved within India, but the one that took hold in China was Mahayana Buddhism. Forms of Mahayana Buddhism include Zen Buddhism, Pure Land Buddhism, and Tibetan Buddhism. 

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Mahayana Buddhism played an extensive role in the shaping of Chinese civilization- and as Buddhism spread to China, the Chinese civilization played an extensive role in how Buddhism could be developed and practiced! 

The religion has such an influence in China, large amounts of money and other human resources have been dedicated to the establishment of beautiful and elaborate temples and works of art. Today an estimated 100 million people in China follow Buddhism -- making it the largest religion of China! That's a lot of Buddhists!   

National Day starts China's Second Golden Week from Oct 1- 7

The start of October welcomes a very important week in China, a week filled with excitement and tradition. This week, starting October 1st and ending the 7th, is known as the second of two Golden Weeks. The beginning of this Golden Week is marked with the National Day of the People's Republic of China, which is celebrated October 1st. 

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The purpose of National Day is to acknowledge the founding of the People's Republic of China on October 1, 1949. Despite recent controversies about whether the Golden Week should be kept of not, the tradition lives on and it will continue to be celebrated this 2012. This important holiday is celebrated throughout mainland China, Hong Kong, and Macau. 

The streets are all a buzz as they are decorated to perfection and filled with people of all ages. An estimated 120 million people flock to China during this week! 

Many festivities come along with the holiday, such as concerts and breath taking fireworks displays. The beginning of Golden Week is officially marked with parades, political rallies, and a flag-raising ceremony in Tiananmen Square. 

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A quarter of a million people travel to be at Tiananmen Square to witness the raising of the flag. This ceremony is representative of when Mao Zedong stood in the square and waved a red flag, officially announcing the new republic 63 years ago. Families show their national pride by decorating their homes with red flags, lights, and posters. This is a very exciting but very chaotic time in China as the people honor and celebrate their country.