Ramen
 

Is Chinese ramen all that different from Japanese? Just curious.

I think it's all just different flavors and a slight difference in noodles. Unless you're talking about real ramen (not the instant kind).

The ramen you have in Japan is supposedly from China, but I recently read that in China ramen is considered Japanese food...so if this is true I imagine they are different.

A lot of us Americans would starve without ramen :p

Ain't that the truth, instant Ramen and Yakisoba are a college students dream come true.

When I went to Japan I never knew that Ramen could be so different than what we got here in the United States. There is no place around here that has real Ramen.

There are several foods in the states that are "Americanized".

It sucks.

That is the truth. I have found nothing quite like it, and it is usually one of my first meals whenever I go back and visit.

Here in Anchorage there a few places to get legitimate Ramen -- but I wasn't talking about instant Ramen.


Interesting to hear that the Chinese consider it a Japanese food, when the Japanese themselves recognize it as Chinese.


I suppose it's the same with Curry-rice... it's very Japanitized. :vsign:

Who wants to claim ramen? Sounds like it's up for grabs!

"real" ramen is basically freshly pulled noodles. there are some places in NYC and California that serve this.

As for noodles, it's very universal in that part of the world. So, it's basically moot to argue about this.

It's like debating which European country first started to make "fully leavened" bread.

I always found Chinese noodles to be different textured and thinner.

Japanese Ramen always tasted much nicer to me, although I'm not sure if they term noodles in China as "Ramen", or if indeed both words have different meanings which may explain more.

Yes, there are at least a few places in the SF Bay area that I know have real ramen. But it's very hard to find in most places. I miss real Hakata-style ramen...

Who has tried chanpon (champon) here? Ramen is included as a major ingredient. I tried it in Hiroshima and the seafood element was extra special.

Here, Champon - Wikipedia, the free encyclopedia

Well, chinese ramen taste different from japanese ramen. I ate chinese ramen in my own country and went to Japan and got a taste of homemade japanese ramen by my foster mum. The soup in japanese ramen taste much thicker than chinese ramen. The texture of the noodles is also slightly different. I can't say which one is nicer because we all have our own tastes. But I like japanese ramen better, of course. :D

i've allways wanted to try actuall japanese Ramen. instead of that lousy Maruchan ramen you get in stores.

i'm in nagasaki, the home of champon.

and yeah the seafood part of it makes it very different, its a more cleaner taste than normal ramen, not as oily. its like how pizza hut pizza's leave this thick film of oil on your lips where as domino's doesnt.

also the champon noodles are thicker, almost spaghetti like, but with a ramen texture.

And then there is Korean ramen, which I have almost every work day for lunch. Hmmm, not sure if its closer to Chinese or Japanese..... and it might depend on which one of the Korean ones I have that day.

Any ideas on the ramen made fom Chlorella? Not only is it green, but it has a slightly different texture.