For Ramen Lovers

Tsukemen Ramen Shoyu Ramen Miso Ramen Tonkotsu

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Tsukumen

Tsukemen (Japanese: つけ麺, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States. Learn More.

Shoyu

Shoyu ramen is a type of ramen that has a broth made out of soy sauce. Ramen is a popular dish in Japan, with shoyu ramen being one of the most popular iterations of the dish. ‘Shoyu’ in Japanese translates to soy sauce in English and it has a deep umami broth. Shoyu ramen is known for its sweet, salty broth, and array of toppings. Shoyu ramen is often topped with Chashu Pork and Soy Sauce Eggs. Learn More.

Miso

Miso ramen is a Japanese noodle soup. It is called Miso Ramen because its broth is made from miso along with chicken stock, vegetables, and ground pork. This kind of ramen soup is thick and rich. The noodles should be fresh and are best when springy, chewy, and yellow. Miso toppings can be chashu, menma, corn, vegetables, and butter. Learn More.

Tonkotsu

Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Fukuoka, Fukuoka Prefecture on the Kyushu island of Japan, and it is a speciality dish in both Fukuoka and Kyushu. The soup broth is based on pork bones and other ingredients, which are typically boiled for several hours, and the dish is traditionally topped with sliced pork belly and served with ramen noodles that are hard in the center. In Fukuoka, Japan, tonkotsu ramen is referred to as Hakata ramen. Learn More.

Our Newsletter

Applications for our Food Ambassador Program are now open! This a highly detailed application and very competitive program, so be sure to complete your application as soon as possible. Applications could be found on the Food Ambassador section of our website.


We would like to extend our gratitude to everyone who donated this month, especially for our Giving Tuesday fundraiser. Thanks to your generous contributions, we will be able to continue sending our young Food Ambassadors abroad to engage in cultural and food exchanges.


As we are fast approaching the holidays, temperatures are beginning to drop, so we are in the middle of preparing a new ramen recipe for this holiday season (with vegan options, too). Please stay tuned.


Spotlight: A large part of our work as a non-profit organization comes from contributions from our Food Ambassadors. This month, our very own Yukito Smith made his way to Japan and published his ramen photos and findings in our Gallery.


This week on our sibling podcast, Fusion Foods, we introduced birria ramen into the conversation. This is a fusion of Mexican-American creations and Japanese contributions. Instead of using a pork broth, birria usually uses a beef broth with a chili base. Instead of chashu pork, you could expect tender shredded beef.


We would like to issue a correction for last February's newsletter. We mentioned that our newest Food Ambassador, Agatha Natsuko, was born and raised in Tokyo. She was actually born in Los Angeles and raised in Yokohama.


This month, we celebrated the late Anthony Bourdain's birthday. On several occassions, Tony visited Japan and shared that Japanese cuisine was among his favorite. On his well-known show, Parts Unknown, he took the time to share the cultural significance of Japanese culinary customs.