About the ramen.

Ramen is a Japanese noodle and soup dish which originated in China. When you make ramen you add eggs and slice the noodles thinly, while many people also add alkaline water to the mix (which is different from the method for making udon). It is said that the first person to eat ramen in Japan was Mito Mitsukuni, a famous lord, and that ramen was introduced to ordinary people in the Meiji era via Chinatown in Yokohama.

Now ramen is one of the most popular foods in Japan along with curry and rice. There are various kinds of ramen depending on how the soup is made, the thickness of the noodles and the flavorings.

Ramen are categorized according to their soup base. The main types of soup are miso, shio, and shoyu.

Among them, I will explain Shoyu ramen.

Shoyu ramen in soy sauce-based soup, flavored with soy sauce. Shoyu ramen is the most common type of ramen.In addition to noodles and soup, ramen contains Roast pork, Long onion, Salty-simmered bamboo shoots, Japanese dried laver, Boiled egg etc.

 

 

The soup stock used for delicious Shoyu ramen is here.

⇒ http://www.nexty.co.jp/

Difference in the thickness of Katsuo-Bushi

Katsuo-Bushi is classified into thin flakes and thick flakes based on the difference

in the thickness of the piece of shaving. (Layer of the flakes)

 

                    

Thin flakes                                          Thick flakes

 

Thin flakes

Thin flakes are known as Hana-Katsuo or flowery flake because the flakes look

like flower petals.

The layer itself is only 0.5mm thin which reduces cooking time to few minutes.

By cooking the thin flakes it comes out the golden soup with wonderful flavor

which called UMAMI.

Thin flakes are used when cooking soup or as a topping in food in most of

the Japanese restaurants.

 

Thick flakes

When cooking highly seasoned food such as Ramen, Soba(buckwheat) noodle

and Undo(wheat) noodle thick flakes are the best choice.

Skimming the bitter taste carefully while simmer the thick flakes for more than

30 minutes until UMAMI- the rich taste is extracted.

 

Please see the video of cooking thick flakes below.

https://www.youtube.com/watch?v=-wMT8idudHc

 

See you later.

How to make DASHI

The DASHI is the basis of Japanese cuisine.
It is used for various Japanese cuisines.

DASHI is a Japanese soup stock.

In NEXTY selling professional soup stock, the blender mixes various ingredients.

It is to keep the quality uniform. They go to great lengths.

I will show you how to make a DASHI.

Shavings of dried bonito https://www.youtube.com/watch?v=glXXp0Jah6k

The golden soup is flavorful and appetizing.

Thank you.

The history of Katsuo-bushi (dried bonito)

The history of Katsuo-bushi(dried bonito).

 

A prototype of Katsuo-bushi was indicated in the oldest Japanese history book more than 1500 years ago.

 

Katsuo-bushi was dried simply under the sun at the time.

 

The manufacturing process was devised up to dately.

 

The process of smoke of nowadays was validated about 300 years ago.

 

It is said that fermented soybean paste(miso) and soy sauce were introduced into Japan from China.

 

But Katsuo-bushi which was created by Japanese ancestors is used as seasoning only in Japan.

 

Though there are many chemical seasonings in the market, Katsuo-bushi of Japan is the best one to make the unusual and wonderful flavor.

 

Being a perfect and natural food Katsuo-bushi has been received a lot of attention in the recent years.

 

To a chef of a Japanese food lover.

Are you looking for a delicious DASHI?

DASHI was manufactured in japan of the traditional method, is a soup made from dried bonito.

Delicious DASHI can be taken from dried bonito, Soup stock of dried bonito is the base of Japanese cuisine.

The DASHI contains plenty of UMAMI.

UMAMI is the fifth taste besides four basic tastes, sweetness, saltiness, bitterness, and acidity.

Taste that uses a plenty was DASHI, we can reproduce the taste of rich Japanese cuisine.

We will introduce a company that sells a DASHI.
It is a company that sells DASHI in Niigata, JAPAN.

NEXTY Co.,Ltd.
477 KAWADOHRI-NAKAMACHI, SANJO-CITY, NIIGATA, 959-1136 JAPAN
URL http://www.nexty.co.jp/

Thank you.

Nice to meet you.

We deliver “OISHII Smile” to the world.

“DASHI is the foundation of all cooking”. DASHI doesn’t have a stand out flavor on its own, but creates depth and richness in foods by unifying flavors of all other ingredients and seasonings . Therefore, it serves as a key ingredient in Japanese food and many chefs pay special attention to DASHI quality. We believe that the best answer to their quest for quality is to provide constant quality in our  products. The expertise in each process and strict quality inspection assures highest quality possible consistently in our products.

“DASHI” is Japanese name for “Broth” or soup made by cooking seafood or vegetables. There are many types of fish and other ingredients used as DASHI stock. Often, executive chefs in restaurants decide which ingredients to use depending on dishes or menu. DASHI serves as creating foundation of taste or UMAMI in Japanese cuisine. Without DASHI, the dish will not have depth or richness in flavor. Especially, Bonito and Kelp are known as quality broth stock as well as their compatibility with variety of foods.

 Japanese cuisine emphasizes using nutritious seasonal ingredients with simple cooking methods to enhance character and quality of the selected ingredients. Food culture is one of the major factor in sustaining Japan as world's top country for longevity. Now, there are concerns for food shortage and many pay great attention to ecology in the world. It might be meaningful to look into this healthy culture which values food ingredients. Japanese DASHI enhances quality of food materials. We introduce healthy Japanese food to the world.

We wish this Japanese culture will be inherited widely and more people in the world to  have rich and healthy food life.

NEXTY Co.,Ltd.
477 KAWADOHRI-NAKAMACHI, SANJO-CITY, NIIGATA, 959-1136 JAPAN
URL http://www.nexty.co.jp/