Food - Drink
What Makes Japanese Ramen Different From Chinese Ramen
By KATHERINE BECK
Ramen is most often associated with Japan, but it was created by Chinese immigrants working in Japanese soba shops, according to Kitchn. Today, there are dozens of varieties of ramen served throughout the world, even Koreans have added their take on the dish, calling it ramyeon and serving it with kimchi.
While both Japanese and Chinese ramen are similar in many ways, the Chinese version does not contain Motodare, a Japanese ingredient with an umami taste used as a “base sauce” for buckwheat soba noodle recipes. Motodare can contain ingredients like dried seafood, kombu, and cold water.
Another key difference between Chinese and Japanese ramen is how frequently it is seasoned. The large pot of broth for Chinese ramen is only seasoned once in the morning, while each serving of Japanese ramen is seasoned and flavored with Motodare and other flavor oils.