Ramen – New Growing Trend??

I’m going to take a leap of guess that most readers of this column have eaten Ramen
and I am seeing a steady growth of interest in this Asian noodle soup. First, it started
with Cup Noodles and dry packages, as cheap as packs of five for $1. Fast forward to
today – we see this growing favorite on Asian restaurant menus and now many new
restaurants popping up everywhere – Noodle King in Montrose to Umami Noodles in
Cuyahoga Falls and Yokai at the intersection of I – 71 and Route 18. And soon to come
is Fukuryu Ramen, a franchise started in Columbus, eying a suitable location in the
Akron – Cleveland area. Fukuryu has been voted best Ramen in Columbus, last four
years. And then there is the Kyuramen Ramen Shop coming to Strongsville.

So, allow me to share some of my experience and knowledge about Ramen.
Ramen, like the Italian favorite pasta dish, Spaghetti has many variations but basically,
it’s Ramen noodles, served in a tasty broth, again of several different flavoring such as
miso, shoyu, tonkotsu and other unique concoction by creative chefs. In Japan, it is
one of the fastest, quick eats, most popular at train stations, referred to as “TACHI GUI”,
translated as eat standing and run and is available, consistently the same flavor, similar
to the MacDonalds quarter pounder, anywhere in the country.

So do you have a favorite Ramen, whether store bought as a package or in a
restaurant? I’ve yet to experience the same flavor as those at a Japanese train station
but for me, the Ramen dish at Akai Hana in Columbus comes the closest. At home, I
usually take the pre-packaged ones and enhance it with fresh vegetables, usually
scallions or onion, carrots and celery and couple slices of char siu- barbequed Chinese
pork, if I happen to have them. One can also add slices of hard-boiled eggs. There are
other additional ingredients, and you can google them to try them. But my secret
addition is a few drops of Sesame oil, which is the essence of Ramen. The word itself
is derived from two terms – Ra, which comes from Ra-yu or Sesame oil and Men, the
traditional word for noodles that you often see on Asian menus like Lo-men and Cha-
men Another enhancement is a drop or two of Chinese hot oil which adds a spicey bite
if you so choose.

The store-bought variety are available in many price points, ranging from the fore
mentioned packs of five to some available on-line for as much as $4.99 per pack. One
of my favorite is the Nissin Ra-Oh, acclaimed as King of Ramen. A single pack (3.55
oz) for $2.68 or a pack of six for $16.08, available on line. Bottomline, I suggest you try
some of the things mentioned in this column and perhaps share your personal
experience.

Bill Melver, using the pen name Kagekui Shimbo is a free lance writer, specializing in all
subject matters relating to food, good heathy eating and restaurants. He served as one
of the food writer and reviewer of restaurants for the Akron Life & Leisure, now Akron
Life, taught a class of Japanese Cooking for the Zona Spray cooking school in Hudson
OH, and serve as consultant for restaurants. He brings his unique knowledge of worldly
cuisine, having travelled in both Asia and Europe and enjoys the variety of dishes from
Zuppa di Clams and Pasta Bolognese to Hya yako (cold tofu) and Nabe Yaki udon,
bubbling hot noodle dish for those cold wintry Ohio nights. Bill plans to share his
knowledge and experience asmpaert of our new Food and Drink columns.