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RECIPES

RAMEN WARMS YOU UP

It came to Japan from China in the nineteenth century. It consists of intense broth – cooked for several days- with pork or poultry, thin pasta and add-ons. They differ depending on the place, where they are served. Slices of pork or Chasu chicken, roasted leeks, pickled turnip root, corn or slices of bacon marinated in wine. Everything is sprinkled with finely chopped spring onions. Ramen differs depending on the region of Japan. There is no one original recipe. Each cook, each bar in the Tokyo subway, every family in Japan prepares Ramen in a slightly different way. You can buy it anywhere. Self-service bars are common, in which you only put coins into a machine installed at the entrance. It’s popular to eat ramen before, after or during drinking.

I ate Shio Ramen at Tekeda Sushi in the Old Town in Warsaw. It was a chicken broth with three pieces of Chasu chicken, Shitake mushrooms, Nori algae and Ajitsuke, which is a half boiled pickled egg. The broth was very intense in flavor, heavy, a bit like a Polish chicken soup only reduced by half. Pasta is eaten with chopsticks, the fluid can be drunk straight from the bowl or with help of a wooden spoon.

There are really a lot types of ramen, flavors, additives and methods of preparation. It’s worth trying several of them in Warsaw. Especially now, when the weather doesn’t spoil us. Or you can try to be a master of ramen. How to achieve this? You will find a hint in the famous Japanese ramen western Tampopo – the perfect movie for a Saturday night.

 Text and photos: Przemyslaw Nieciecki

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