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Ramen Cookbook: MAIN COURSE â 60 + Quick and easy to prepare at home recipes, step-by-step guide to the classic Japanese cuisine | Ramen Otaku: Mastering Ramen at Home | Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors | Simply Ramen | Ramen Fusion Cookbook | Japanese Soul Cooking | Momofuku | The Pho Cookbook
Promotion ends shortly!
The Ramen Ebook only 0.99
(instead 6,99) and the paper book just 6,90 (instead 14,99) no shipping fees!
The Cookbook with Japanese Noodle Recipes for Every Day
The big cooking book
For Beginers and Pros!
★ You want to learn some important things about equipment and usage ?
★ You want to make your evening with friends perfect?
★ You need a big variety of recipes for different occasions?
★ You want to know how you can wow your family and friends this weekend?
A new trend is sweeping the land, a food trend that seems to stand against the Clean Eating ideology. Anything but vegan, the ramen soups from Japan are coming to Europe and continue the hype about bone broth from grandma’s times. For the first time a Japanese dish that is not sushi is gaining ground in Europe. Ramen are a specific kind of Japanese noodles. Traditional Japanese soups that were made with these noodles were also called ramen. They capture us with an umami taste explosion while the vegan Clean Eating trend is trying to tell us that it is possible to do without strong flavors and spices. And yet, the two trends are not necessarily in conflict with each other. Food can be pleasantly intensely flavored and still vegan and healthy. Thus it happens sometimes that European restauranteurs make the original ramen soup without any meat or fish and use ready-made sauces to mix seasoning sauces instead of long fermentation processes. Nonetheless, we are trying to stick close to the original in this book and find a compromise between the hearty Japanese broth and the European palate.
We are focussing on following areas:
★ Ramen Soup Dishes
★ Snacks, Desserts etc.
We will teach you the art of preparing this particular soup in this book. The beauty of the ramen culture is that there are no dogmatic recipes that you need to follow exactly. It is more of a variable modular system. You will learn different basic recipes that you can combine as you wish or following some recommendations in this cookbook so that you will ultimately have your home-made ramen soup that you can enjoy. Most of the time, you prepare a basic broth first, then refine it with a sauce or some sort of seasoning broth and finally, as a third component there will be soup additions, so called toppings. The finished soup is usually named after the base broth that is used. Basically to differentiate here are Miso, Tonkutso, Shoyu and Shio. Miso soups are known for their strong fermented soy paste taste. Tonkutso is the meat or bone broth from Japan. Shoyu ramen are mostly based on the flavor of soy sauce and Shio is the seafood soup, which tastes salty and is made from fish and seafood. In reality, every ramen chef swears by their own secret recipe. Become one of those chefs yourself. You just need a certain fondness of experimenting. Take the recipes in this book and use them as inspiration to begin your own ramen journey.
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