| What separates good noodle from bad ones is how well noodle and soup go together in taste. Recently, ramen soup can be categorized broadly into 5 types, gsoy source baseh, gtonkotsu (soup broth made out of pork bone extract)h, gsoy-source combined with tonkotsuh, gmiso (soy bean paste)h, and gsalt baseh. And, they can be further divided to 2 types, gsimple and plainh and gthick and richh tastes. Delicious ramen soup has a well-matched combination of soup and noodle. In other words, when tasted, noodle and soup seem united as if they were one thing. Poor tasting ramen is opposite; the soup and noodle are not a good match. When essences of ingredients used in making soup (fish, bones of pork, beef, chicken, and so on) have been thoroughly dissolved into the soup, noodles are better apt to be integrated into soup. However, there are some soup that have sort of faked tastes with extra seasonings, such as soy source, salt, and so on added to it without thorough extraction of ingredients' essential tastes. With this type of soup, it is harder for noodles to be integrated with soup in taste. Even if you can only make soup without sufficient ingredients' essences extracted, there's a way to make noodle and soup a good match. Hand-rubbing before-boiled-noodle lines to make it wavy is one example. Wavy noodle lines twine well with most types of soup. Simple soy source soup doesn't generally twine with noodles. Yet, to cover what it's lacking, thick and soft noodles are used for this soup. This type of noodle absorbs soup more to degree than other types. And, there are a variety of ways to making noodles easier to twine with soup.
As with making of soup, creating different and unique noodles are fun and exciting challenge. We also manufacture noodles with seaweed kneaded in, and it's very popular in summer.
Creation, almost innovation of your own original ramen, balanced in flavor of both noodle and soup takes creativity and effort, yet these machines are the tools that will help you achieve it without unavoidable fatigue from muscle work required in trial and error. That's how all the successful noodle restaurants started their ventures. |
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