Dish

Takayama ramen

Takayama ramen is made with a clear broth that is typically made from chicken, pork, and vegetable stock. The noodles are thin and curly, and are made from wheat flour, salt, and water. The dish is typically topped with sliced pork, green onions, and bamboo shoots. Takayama ramen is a light and refreshing dish that is perfect for a hot summer day. It is also a great option for those who are looking for a healthier alternative to other types of ramen.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Takayama ramen originated in the city of Takayama in Gifu Prefecture, Japan. It is believed to have been created in the 1950s by a local chef who wanted to create a lighter and healthier version of ramen. Today, Takayama ramen is popular throughout Japan and is enjoyed by people of all ages.

Dietary considerations

Takayama ramen is a relatively healthy dish that is low in fat and calories. It is also a good source of protein and carbohydrates. However, it may not be suitable for those who are gluten intolerant or have a wheat allergy.

Variations

There are many variations of Takayama ramen, including those that are made with miso or soy sauce broth. Some versions also include toppings such as mushrooms, seaweed, or egg.

Presentation and garnishing

Takayama ramen is typically served in a large bowl with the noodles on the bottom and the toppings on top. The dish is garnished with sliced green onions and a sprinkle of sesame seeds.

Tips & Tricks

To make the broth for Takayama ramen, it is important to simmer the chicken, pork, and vegetables for several hours to extract the maximum amount of flavor.