ENG: Ever since I saw the film “The Ramen Girl”, I’ve been desperate to try out THE ramen soup. The film itself is nothing really extraordinary, it’s about a girl, who moves to Tokyo for her boyfriend, who actually leaves her, and then she realizes she wants to become a ramen master. I’d never heard of it before, so for those who walk in the same shoes, here is a short description from the Japan-guide:
“Ramen (ラーメン) is a noodle soup dish that was originally imported from China and has become one of the most popular dishes in Japan in recent decades. Ramen are typically categorized according to their soup base – Shoyu (醤油, Soy Sauce) ramen is the most common type of ramen, usually made of chicken broth but often contains other meats such as pork, beef or fish depending on the region. The second key aspect of ramen are the noodles, which are made of wheat and come in many different types. Typical Ramen noodles are long and elastic, but countless varieties exist that vary from thin and straight to thick and wavy.
Ramen are eaten with chopsticks which are usually available at the table. A Chinese style spoon is often provided as well to help with small toppings and for drinking the soup. It is also alright to lift up the bowl to drink the soup directly from the bowl.
Ramen noodles get soggy quickly and should be eaten immediately after they are served. As with other noodle dishes in Japan, a slurping sound is made when eating ramen. (I love this!) The slurping enhances the flavors and helps cool down the piping hot noodles as they enter your mouth. At the end of the meal, it is alright to leave some unfinished soup in the bowl. You do not need to drink the whole bowl to be polite, although it is considered a compliment to the chef to do so.”
Having found a Ramen shop in Soho (SHORYU) I was super-excited to try it out. It was a rainy afternoon we went there, and was longing for some hot soup to heat ourselves up. As a ramen-virgin I opted for the most basic version – it was delicious. Love at first taste! Now we plan to keep going back and gradually eat the whole menu, yummy.
HU: Amiota lattam a “Ramen lany” filmet, turelmetlenul vartam, hogy vegre en is megkostolhassam A ramen levest. Maga a film nem egy nagy eresztes: a lany Tokioba koltozik a pasija utan, aki otthagyja ot, mire a lany raeszmel, hogy ramen mester szeretne lenni, es felhagy az addigi eletstilusaval. Azelott fogalmam sem volt, hogy mi is az a ramen, ime hat egy kis leiras azoknak, akik hasonlo cipoben jarnak:
A ramen egy kinai eredetu teszta leves, mely az elmult evtizedek soran Japan egyik kedvenc eteleve valt. A ramen ket legfontosabb aspektusa a leves alap, mely lehet csirke, sertes vagy hal is, illetve a teszta fajtaja, mely leggyakrabban buzabol keszul, elasztikus es hosszu. A levest teljes mertekben illik szurcsolve enni, hiszen meginkabb kihozza az izet (allitjak a japanok), a levet pedig ki lehet inni a talbol, de nem muszaj (minel tobbet eszel, annal boldogabb a japan szakacs).
London Soho negyedeben talaltam egy Ramen helyet (SHORYU), ahol egy esos delutan le is tanyaztunk, hogy atadjuk magunkat a japan izeknek. Ramen-szuz leven en a leheto legegyszerubb osszeallitast valasztottam, ami isteni finom volt. Ki hinne, hogy a lagytojas es a gyomber megfer egy talban, raadasul leveshez adagolva! Mar tervben van a folytatas is, kivancsian varom a tobbi ramen felfedezeset. Ha Londonban jarsz, ide mindenkeppen erdemes beterni.