The Japanese Ramen Culture

I believed a lot of people would crave for a bowl of authentic ramen in Japan; Unfortunately due to the epidemic, I’m afraid the only way to cherish their ramen moments would be stationing in Macau. Few years ago, there was a Japanese ramen booming eating trend in Macau; Having good quality shops that can stay behind within the competitive market yet remained very few. Today, let’s knock in some local ramen shops here, exploring their creativity and sustainabiliy, in an uplifting standards; Having right here too, exchanging their noodle experience.

Mainstream Ramen allocation in Japan

Ramen has a history of nearly 90 years in Japan. Cooking a good ramen technique and keep up its own unique flavors accountable in massive variety of ways; It’s simply classified into three major regions: The North, Central, and South regions. Due to different georgraphic regional climate influences, most ramen factions inventions scattered in various parts of Japan, which owned its personal characteristics, providing a wide variety of noodle choices. The best famous style goes to Hokkaido, Tokyo, Hanguan and Kyushu regions.

Hokkaido has the best climate, rich fertile soil plantations and high-quality water sources in Japan. Its famous “Miso Ramen” is characteristically sweet and fragrant; while holding a strong taste of soy while mixed with pork bones, chicken bones soup base; Accompanying with fresh fruit and vegetable enable to extract excellent soup essence, which leads to its unique fragrant and soothen out the soup tastes.   

The Tokyo famous “Soy sauce ramen” originate the most ancient Japanese ancestoral ramen; belonging to the Kanto style. Most ramen businesses will definitely choose this ramen as their main signature recipes. The soup completely dominated by chicken bones, with dried small fishes removing the meaty smell. In addition the stockfish, small dried fish and soy sauce made the soup base in perfection; ending entirely simmered. The light-coloured soup base formed by using raw seaweed to absorb all the excess fat; thus making it light and not greasy.   

The Kyushu and Hakata areas called “Tonkotsu ramen”; Pork bones simmered a long time aiming to cook a milky white soup. The soup based later seasoned with onion, garlic, and sesame oil, and the rich taste composes in full of appreciation.

Finally, the Dohankan area named “Salt-flavored Vegetable Ramen”; composes with a variety of vegetables, along with a light soup tastes, is one of the healthy ramen choices among all.

Nam Van Sio Seng Hin Ramen

Located in Nam Van Sio Seng Hin, it offers hot bowl hand-made noodle japanese soup ramen bowl, belong to one of the Macau’s owned Japanese ramen biz. It has been there several years since the old Taipa shop opened; and it has been in business for nearly five years. When entering into the store, you’ll quickly went surrounded by the aroma of the thick pork bone soup. Imagining about their ramen with thinly sliced ​​juicy pork belly or shoulder, which was just mouth-watering on the spot. During the ordering process, you can choose the level of softness or hardness of the ramen, as well as other condiment and side dish options; There providing the most personal and considerate service overall.

Their order sheet were tailored made based on personal options; Apart from their noodle choices, other ingredients such as the soup portion, massive or lesser green onions options, required seaweed pieces, extra black fungus, garlic, soft eggs, etc.; They all aimed to provide their perfect Japanese Ramen.

For the soup base, you can choose their original pork bone flavor, spicy flavor or special soup base; In addition to ramen items, you can also choose udon or thin egg noodles. No matter which combination you choose, the outcome is always on its best value and acquiring the most satisfying traditional ramen experience from them.

The Signature Ramen Bowl

This time I tried two bowls of special ramen; The pork curry potato chips, and coriander pork belly ramen. I believed when people heard about this combination, it is definitely out of the tradition attempt. The characteristic of these two soup base is rich in flavor; The coriander flavor goes extremely fragrant; having added few dashses of lime juice in the soup base was just great. The thick pork bone soup base looks more vivid with this ramen bowl. This time I changed my plan to eat udon instead, and the white meat and creamy white pork bone soup base was just a perfect match. Whilst the special marinated pork meat that came along; It has a real strong flavor afterall with a bit of burnt aroma spiciness; That was just absolutely perfect; while paired with Japanese soft-boiled eggs.

The curry ramen is not disappointing either. The Japanese curry engaged in full aroma, covered with “Crispy” potato chips, which brings in more fragrant and matching with the pork belly textures. Coupled with their signature ramen, it is a successful representative of a new generation of Japanese ramen. There also make good Japanese-style squid ink dumplings; Its a small stack of fried dumplings, having the surface well done in golden and crispy texture. The inside enriched with juicy gravy, while the skin layer is thin and the filling is so yummy, this is a must-try item that can’t missed out.

Be solid, keep improving

The Japanese ramen industry is facing crisis of the largest down fall in history. Due to the epidemic influences, declining consumption power and the prevalence of takeaways; Currently dine-in not encouraged. Traditionally speaking, it is often best to apply instant ramen eating on the spot, in order to maintain high-quality ramen experience; However to balance with the trend and market demand, is always difficult.

Macau is also facing relative challenges surviving in the market. Many noodle shops take into account such drastic eating habit changes demand; Their diversification counterparts and innovative dishes always made out-of-the-tradition surprises. Thus, they often blended in special ramen noodles while sticking to the original ingredients.

During the epidemic period, they always keep up the same price set with take-away orders; They never apply food delivery surcharges to guests while on the contrary; to keep up the food quality standards. They are wiling to hire additional motor bike riders delivery take away food in a timely manner, while also facing lots of challenges dealing prompt deliveries, while up keeping up their food in best conditions.

The reason for everything they tried to offer was as simple as that; Their purposes is to provide the best quality Japanese ramen to every customer that patronises them. Therefore, please don’t waste their “cooking heart”; If time allows, please try your best spend some time have a bowl of ramen supporting them.

Angela Fung

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