PPT Ramen.pptx vccxvvvcxvctoithemramenaa

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1. ALL ABOUT RAMEN

2. INTRODUCTION TYPES OF RAMEN INGREDIENTS HOW TO MAKE RAMEN? CONCLUSION

3. Ramen is a popular Japanese noodle soup consisting of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with a variety of ingredients. Definition of Ramen INTRODUCTION

4. Although ramen originated in China, it was adapted in Japan and has become a staple in Japanese cuisine with a distinct local twist. Origin INTRODUCTION Popularity It’s enjoyed as both a casual street food and a gourmet dish in restaurants.

5. HISTORICAL TIMELINE 1854 1926 1955 2003 Japan opens to foreign influence, including Chinese noodle soups Cultural changes in Japan held spread ramen’s popularity Post- war ramen becomes a popular and affordable street food Ramen gains global recognition with gourmet variations

6. HISTORICAL TIMELINE 2018 2021 2023 Health- conscious and innovative ramen options grow popularity Ramen adapts to pandemic- era delivery DIY kits Ramen remains globally popular with continued innovations

7. TYPES OF RAMEN Broth: Clear and brown, based on soy sauce. Flavor Profile: Savory and slightly tangy, with a complex umami flavor. Shoyu Ramen Miso Ramen Shio Ramen Broth: Rich and creamy, made with miso paste (fermented soybean paste). Flavor Profile: Bold, slightly sweet, and deeply savory. Broth: Clear and pale, flavored primarily with salt. Flavor Profile: Light, delicate, and less fatty compared to other types

8. TYPES OF RAMEN Broth: Rich and cloudy, made by boiling pork bones for many hours. Flavor Profile: Creamy, hearty, and deeply flavorful. Tonkotsu Ramen Tsukemen Ramen Broth: Served separately as a thick, concentrated dipping sauce. Noodles: Usually thicker and chewier than traditional ramen noodles.

9. INGREDIENTS Eggs Noodles Chicken Pork Vegetables Soy Sauce Sesame Seeds

10. HOW TO MAKE RAMEN Preparing the Broth Ingredients: Pork bones (for tonkotsu ), chicken bones, or vegetables (for vegetarian versions). Method: Simmer bones and aromatics for several hours, skimming off impurities to create a clear or rich broth depending on the type.

11. Preparing the Noodles I ngredients: Pork bones (for tonkotsu ), chicken bones, or vegetables (for vegetarian versions). Method: Simmer bones and aromatics for several hours, skimming off impurities to create a clear or rich broth depending on the type.

12. ASSEMBLING THE RAMEN Base Layer: Place cooked noodles in a bowl. Broth: Ladle hot broth over the noodles. Toppings: Add selected toppings such as chashu , a soft-boiled egg, and vegetables. Garnishes: Finish with green onions, nori , and a drizzle of sesame oil or chili oil if desired.

13. SERVING Temperature: Serve immediately while the broth and noodles are hot Accompaniments: Often enjoyed with side dishes like gyoza (dumplings) or pickles

14. CONCLUSION 1 a quintessential part of Japanese cuisine. 2 endless possibilities. 3 Continued experimentation with flavors and ingredients. 4 Growing popularity and adaptation in various international cuisines.

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