Olivia Carter

How Dashi Led to the Discovery of MSG

abaker — Thu, 28 Mar 2024 17:18:58 +0000

How Dashi Led to the Discovery of MSG abaker Thu, 03/28/2024 - 13:18 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Soup%20dashi%20noodles%20bowl%20HEADER.jpg.webp?itok=OlxmNXXY April 2, 2024

By Olivia Carter

Dashi, a cornerstone of Japanese gastronomy, represents the epitome of umami �� a flavor profile revered for its savory richness and depth.

At its core, dashi serves as the foundation upon which countless Japanese dishes are built, extending beyond a mere clear broth.

Its delicate yet complex taste, characterized by the subtle interplay of umami-rich ingredients like kombu (dried kelp) and katsuobushi (dried bonito flakes), forms the backbone of soups, stews, sauces, marinades and more. From the humble beginnings of a pot of simmering water emerges a versatile and multi-dimensional liquid that enriches every dish it touches.

Related: Common Types of Ramen

Dashi Ingredients

Kombu is a type of brown algae that grows in underwater forests along the coastlines of Japan, Korea and other East Asian countries. It's one of the most widely consumed seaweeds in Japanese cuisine.

Kombu typically comes in large, thick, dark green or brownish sheets, and its texture is smooth and leathery, and usually sold dried. When dried, kombu can range in color from deep green to nearly black. It has a subtly sweet and briny flavor with a distinct umami taste, making it a prized ingredient in Japanese cooking.

Kombu is typically dark green or brown and sold as dried sheets.

Katsuobushi is made through a labor-intensive process that involves filleting and boiling fresh tuna, then smoking and drying the fillets. After the initial drying process, the fish is inoculated with mold cultures to aid in fermentation. The fish is then left to dry and ferment further in a controlled environment for several months to develop its characteristic flavor and texture.

Once fully dried and fermented, the katsuobushi is shaved into thin flakes using a special tool called a katsuobushi kezuriki. These flakes are paper-thin and have a firm, slightly chewy texture. The shaving process is crucial for maximizing the surface area of the katsuobushi, allowing it to release its flavor quickly when added to hot liquid. In addition to being used in dashi, katsuobushi is also commonly used as a topping for various Japanese dishes, such as okonomiyaki (savory pancakes), takoyaki (octopus balls) and tofu dishes. It can also be ground into a powder and used as a seasoning, or incorporated into sauces and marinades to add depth of flavor.

Katsuobushi in Japan. Courtesy of Sophie on Flickr under the Creative Commons 2.0 License.

How to Make Dashi

While the process may vary slightly depending on the recipe and desired outcome, traditional dashi is typically made by steeping kombu in water over low to medium heat until the liquid reaches a gentle simmer, rather than a rolling boil. Boiling kombu at too high a temperature can release bitter compounds and negatively affect the flavor of the dashi.

Once the kombu has been simmered for some time (usually around 20-30 minutes), it is often removed from the pot, and the liquid is then brought to a boil. Once boiling, katsuobushi is added to the pot, and the mixture is immediately removed from the heat and allowed to steep for several minutes. This allows the bonito flakes to infuse their smoky, savory flavor into the dashi without overcooking them.

After steeping, the dashi is strained to remove the kombu and bonito flakes, leaving behind a clear, flavorful broth that can be used as a base or enjoyed as is. The gentle simmering process helps to extract the maximum amount of flavor from the kombu and bonito flakes while preserving the delicate nuances of the ingredients.

Dashi in a Recipe: Ochazuke with Yaki Onigiri

Dashi Variations

Although classic dashi traditionally only has two ingredients, there are other varieties of dashi used just as frequently in Japanese cuisine.

Niboshi dashi, made from dried anchovies, offers a unique depth of flavor with a hint of brininess. To make niboshi dashi, dried anchovies are gently simmered in water, imparting their savory essence to the liquid. This dashi variety is particularly popular in regions like Kyushu and Okinawa, where seafood plays a prominent role in local cuisine.

Another variation, shiitake mushroom dashi, is a vegetarian-friendly alternative that boasts a rich, earthy flavor profile. Dried shiitake mushrooms are soaked in water and then simmered to extract their umami-rich essence. This dashi variety is prized for its versatility and is often used as a base for vegetarian soups, stews and sauces.

All of these dashi ingredients share a very important relation �� they are heavy in umami flavor. This flavor profile has been already mentioned a few times now, but further understanding of this taste allows for a deeper appreciation of this complex culinary marvel.

All of these dashi ingredients share a very important relation �� they are heavy in umami flavor.

What Is Umami?

Umami, often described as the fifth taste alongside sweet, sour, salty and bitter, is the secret ingredient that elevates dishes from good to extraordinary.

But what exactly is umami? In simple terms, umami is the taste sensation associated with savory, meaty flavors �� a sensation that lingers on the palate, leaving a sense of satisfaction and contentment. The concept of umami is not a recent discovery; in fact, it has been recognized by cultures around the world for centuries. However, it wasn't until the early 20th century that umami was formally identified by the Japanese chemist Kikunae Ikeda.

Kikunae Ikeda. Courtesy: Google Arts and Culture [1], Public domain, via Wikimedia Commons

In 1908, Ikeda became intrigued by the unique taste of dashi. He noticed that dashi had a distinct flavor that couldn't be categorized into the four basic tastes recognized at the time: sweet, sour, salty and bitter. Determined to uncover the mystery behind this taste, Ikeda embarked on a series of experiments to isolate and identify the compounds responsible.

Through meticulous experimentation, Ikeda succeeded in isolating glutamate as the key component responsible for the savory taste of dashi. He discovered that glutamate, when present in certain foods, elicited a pleasant, savory taste sensation that complemented other flavors. This glutamate is naturally occurring in both kombu and katsuobushi, which synergize together to enhance said flavor in dashi.

Other ingredients such as tomatoes, mushrooms and aged cheeses, provide a bounty of glutamate, enriching dishes with savory depth and complexity. Ikeda coined the term "umami" to describe this unique taste, deriving it from the Japanese words "umai" (delicious) and "mi" (taste).

MSG: The Hero Becomes the Villian

Ikeda's groundbreaking research not only identified umami as a distinct taste but also paved the way for a deeper understanding of the role of glutamate in flavor perception. His work laid the foundation for subsequent studies into umami and its physiological effects, shaping our understanding of taste and flavor in the culinary world.

After identifying glutamate as the compound responsible for the savory taste sensation of umami, Ikeda sought to create a stable and easily accessible form of glutamate that could be added to foods to enhance their flavor.

In 1909, Ikeda and his collaborator, Shintaro Kodama, successfully developed a method to produce monosodium glutamate by fermenting starches or sugars with glutamate-producing bacteria. They then crystallized the resulting glutamate salt, creating a white, odorless powder with a high concentration of glutamate. Ikeda patented this process and began commercial production of MSG under the brand name "Ajinomoto," which translates to "essence of taste" in Japanese. MSG quickly gained popularity as a flavor enhancer, prized for its ability to intensify and round out the flavors of various dishes without imparting a specific taste of its own.

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However, despite its ubiquitous presence in the culinary landscape, MSG became the subject of intense scrutiny and vilification in Western media during the latter half of the 20th century. The controversy surrounding MSG stemmed from a series of unsubstantiated claims linking its consumption to adverse health effects, including headaches, nausea and allergic reactions.

The origins of MSG's vilification can be traced back to a letter published in the New England Journal of Medicine in 1968, in which Dr. Robert Ho Man Kwok described experiencing symptoms he attributed to the consumption of Chinese food, which he surmised contained MSG. This anecdotal report sparked widespread concern through media, despite no legitimate studies backing the claim.

This led to subsequent research that failed to provide conclusive evidence linking MSG to adverse health outcomes in the general population. However, the stigma surrounding MSG persisted, fueled by sensationalized media reports and consumer misinformation.

The term "Chinese Restaurant Syndrome" was coined to describe the collection of symptoms attributed to MSG consumption, further perpetuating the negative perception of the flavor enhancer. Decades later, even more confusion about this popularized claim came about, as a man named Howard Steel claimed in a letter to the New York Times in 1993 that he was the real submitter of the letter originally attributed to Dr. Ho Man Kwok. In his letter, Steel stated that he had used the pseudonym "Ho Man Kwok" and written the letter as a prank, not expecting the journal to regard his writings seriously. However, this admission could not be confirmed due to conflicting information regarding the family of a real Dr. Robert Ho Man Kwok insisting it was a real letter, not a prank. Nevertheless, the stigma surrounding MSG continues to influence consumer perceptions and food choices to this day.

Despite the lack of scientific consensus on the safety of MSG, regulatory bodies such as the U.S. Food and Drug Administration (FDA) have consistently affirmed its status as a Generally Recognized as Safe (GRAS) ingredient when used in accordance with good manufacturing practices.

In recent years, efforts to dispel myths surrounding MSG and educate consumers about its safety have gained traction. Scientific organizations and health authorities have reaffirmed the safety of MSG, emphasizing its role as a flavor enhancer that can contribute to enjoyable and satisfying culinary experiences when used responsibly.

Nonetheless, the legacy of MSG's vilification serves as a cautionary tale about the power of misinformation and the importance of evidence-based decision-making in matters of food and health.

More Umami-Packed Ingredient Exploration: Types of Soy Sauce

Ingredient Exploration Food History Umami

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Types of Soy Sauce

abaker — Mon, 18 Mar 2024 20:56:07 +0000

Types of Soy Sauce abaker Mon, 03/18/2024 - 16:56 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/soy-sauce-HERO.jpg.webp?itok=aDBA5hPr March 18, 2024

By Olivia Carter

Soy sauce, the ubiquitous condiment revered across Asia, boasts a history as rich and complex as its taste.

Its origins can be traced back over 2,000 years to China, where it emerged as a cornerstone of the cuisine. Trade then carried this liquid gold across the world, where it became deeply woven into the culinary tapestry of each region.

This breakdown of the unique soy sauces of China, Japan, Korea and the Philippines will explore their intricate brewing techniques, unique flavor profiles and the irreplaceable roles they play in defining each nation's cuisine.

China: The Birthplace and Master of Soy Sauce

In the culinary realm of China, soy sauce reigns supreme, enriching dishes with its distinct blend of saltiness, sweetness and ��xianwei.�� Xianwei is the Mandarin word for what is popularly known as ��umami,�� or a savory flavor profile. Here, soy sauce is brewed in two primary forms: light (sh��ngch��u) and dark (l��och��u).

Types of Chinese Soy Sauce

Sh��ngch��u: Chinese Light Soy Sauce

Sh��ngch��u is known for its vibrant amber color and intense saltiness, serving as the workhorse of Chinese kitchens. It is generally thinner and lighter in color than the familiar Japanese soy sauce. Light soy sauce is made from steamed soybeans and roasted wheat that are blended together, which is then spread on wooden trays and left to ferment for several days. Once fermented, the paste is pressed similarly to olive oil.

Premium light soy sauce is traditionally made from the first press of fermented soybeans. The beans are pressed several times, but the first harvest is the most potent, making premium light soy sauce higher quality than the later batches. Additional ingredients are added with each batch to help maintain flavor until complete. Once finished, water and salt are added to the spent fermented mixture, and a new type of yeast is blended in to start another fermentation. The soy sauce then sits for several months or even years until it has reached maturity. Some modern companies age their light soy sauce for only a few days, adding hydrochloric acid to speed up the fermentation process. These quick soy sauces are less flavorful but are much cheaper to buy.

L��och��u: Chinese Dark Soy Sauce

L��och��u comes from the end of the pressing, at the bottom of the fermentation barrel. It��s rich in sediment and is meant to be used sparingly in combination with light soy sauce to add depth of flavor and a deep color. Chinese dark soy sauce is thicker and sweeter than Chinese light soy sauce, as it often contains added molasses. It does contain slightly more sodium than light soy sauce, but its flavor is primarily dominated by sweetness and is therefore not as intensely salty.

More on Chinese Cuisine: An Introduction to Chinese Dumplings

How to Use Chinese Soy Sauce

When deciding between light soy sauce and dark soy sauce, it's essential to consider the intended flavor profile and appearance of the dish. Light soy sauce is ideal for dishes where a delicate, salty flavor is desired, such as stir-fries, soups and dipping sauces. On the other hand, dark soy sauce shines in dishes where a richer, more caramelized flavor and darker color are desired, such as braised meats, noodle dishes and marinades.

In some cases, both light and dark soy sauces may be used together to achieve a balanced flavor profile and color. This is particularly common in recipes that call for ��h��ngsh��o,�� or red-cooking, where meats are simmered in a mixture of light and dark soy sauces, along with other seasonings, to create a dish with a deep, savory-sweet flavor and a glossy, mahogany-colored sauce.

Japan: Shoyu, A Testament to Precision and Elegance

Although originating in ancient China, the art of soy sauce was brought to Japan sometime in the 7th century, where it has then become one of the most valued ingredients of Japanese cuisine. Emphasizing meticulousness and a deep respect for tradition, Japanese soy sauce, known as shoyu, embodies a refined artistry. Similar to Chinese soy sauce, shoyu comes in two primary variations: koikuchi (dark) and usukuchi (light).

Types of Japanese Soy Sauce

Koikuchi Shoyu: Japanese Dark Soy Sauce

With its robust flavor and deep brown color, koikuchi shoyu serves as the quintessential choice for enhancing a dish. It is the most popular soy sauce variation that most consumers will pick in the grocery store, as brands such as Kikkoman have dominated the soy sauce market.

One of the key features of koikuchi soy sauce is its versatility. It is used in a wide range of dishes, from marinades and simmered dishes to dipping sauces and stir-fries. Its deep color and intense flavor add depth and complexity to dishes, becoming the most well-known example of the famed ��umami�� flavor. Whether drizzled over sushi and sashimi or incorporated into the savory broth of ramen, koikuchi soy sauce adds a salty, savory undertone to every dish.

Usukuchi shoyu: Japanese Light Soy Sauce

Usukuchi shoyu offers a lighter, more delicate flavor profile in contrast to Japanese dark soy sauce, making it well-suited for dishes where a milder taste is desired. Made from the same base ingredients as koikuchi soy sauce but with a shorter fermentation period and higher salt content, usukuchi soy sauce boasts a pale color and a gentle, yet complex taste.

One of the primary uses of usukuchi soy sauce is in dishes where color preservation is essential, such as delicate soups, clear broths and pickled vegetables. Its light color allows the natural colors of ingredients to shine through, while its subtle umami notes enhance the overall flavor of the dish without overpowering it.

How is Japanese Soy Sauce Made?

The magic of shoyu lies in the intricate brewing of soybeans, wheat, salt and a special mold �� koji (Aspergillus oryzae). This fuzzy friend plays a crucial role in breaking down starches and proteins in soybeans, leading to the development of sugars and amino acids that are consumed by the yeast. The yeast, which is grown using steamed grains such as rice or wheat, converts these sugars into alcohol and organic acids, contributing to the flavor profile and acting as a natural preservative. This becomes the starter for the fermentation process, whereafter being formed into a mixture with the soybean and wheat paste. This mixture, known as ��moromi,�� is then transferred to tanks or barrels to continue fermenting. This may sound very similar to the Chinese soy sauce brewing methods, but each cuisine carries important differences such as fermentation time or additional ingredients that vastly change the final flavors of their soy sauces.

In some traditional soy sauce production methods, a small amount of distilled alcohol may be added to the moromi mixture during fermentation. This addition of alcohol, known as the ��honjozo�� method, can help enhance flavor extraction, improve shelf stability and achieve a more balanced flavor profile in the final soy sauce product. However, not all soy sauce producers use the honjozo method, and there are many soy sauces produced without added alcohol.

Different regions in Japan utilize specific koji strains, each with its own subtle influence on the final product. For instance, the shoyu produced in the Tohoku region is known for its sharper flavor profile, attributed to the use of a specific koji strain called "tame koji."

More on Japanese Cuisine: An Introduction to Common Types of Japanese Noodles

Korea: Ganjang, A Bold Fusion of Tradition and Innovation

In the dynamic realm of Korean cuisine, soy sauce takes on a bold and assertive persona, infusing dishes with a complexity of flavor that reflects the country's rich culinary heritage. Known as ��ganjang,�� Korean soy sauce encompasses two primary iterations: guk-ganjang (soup soy sauce) and jin-ganjang (fermented soy sauce).

Seafood dishes cooked using ganjang. Derivative work: Caspian blue (talk)Korean.cuisine-Ganjang_gejang_and_banchan-01.jpg: by LWY at flickr, CC BY 2.0, via Wikimedia Commons

Types of Korean Soy Sauce

Guk-ganjang: Soup Soy Sauce

With its mild and salty profile, guk-ganjang forms the foundation of many traditional Korean soups, stews and braised dishes. It is also used as a seasoning agent in marinades, dipping sauces and stir-fries, where its soft umami flavor enhances the natural taste of ingredients and brings out their full potential.

Although this soy sauce is lighter in color and saltier when compared to Japanese soy sauce, it��s used very similarly to usukuchi.

Jin-ganjang

Jin-ganjang is a darker and richer soy sauce that boasts a more intense flavor profile. Known as "fermented soy sauce" in English, jin-ganjang is prized for its complex aroma and deep umami taste, making it a cornerstone of Korean seasoning.

The name "jin-ganjang" reflects its traditional fermentation process, which involves aging the soy sauce for an extended period in comparison to guk-ganjang to allow its flavors to mature and develop. This aging process imbues jin-ganjang with a robust and nuanced taste that elevates the flavors of any dish it touches.

Jin-ganjang's versatility is similar to guk-ganjang, although for different flavor profiles. Whether drizzled over sizzling bulgogi, mixed into a spicy gochujang sauce or used to season a hearty galbijjim, jin-ganjang adds depth and strong richness to every bite.

How is Korean Soy Sauce Made?

While Korean soy sauce shares some common ingredients with Japanese and Chinese soy sauces, the proportions and specific types of ingredients used can vary. Korean soy sauce typically contains a higher proportion of soybeans compared to Chinese soy sauce, resulting in a richer and more earthy flavor. Additionally, Korean soy sauce may use a higher proportion of salt compared to Japanese soy sauce, giving it a saltier taste.

Korean soy sauce is traditionally fermented through natural processes and relies on a critical ingredient: Meju.

Meju is made with cooked soybeans that are mashed and formed into blocks or patties, which are then inoculated with mold spores. If that sounds familiar, it is because it is �� the mold spores used are, in fact, koji. Meju helps kick-start the fermentation process and contributes to the unique flavor profile of Korean soy sauce. After fermentation, Korean soy sauce may undergo additional aging and maturation to further develop its flavor and aroma. It is often aged in large clay pots or wooden barrels, allowing it to mellow and mature over time. This aging process contributes to the complexity and depth of flavor found in Korean soy sauce.

While traditional methods of soy sauce production continue to thrive in Korea, there is also a growing trend toward innovation and experimentation. Modern producers are exploring new techniques and ingredients to create soy sauces that cater to contemporary tastes and preferences. Some producers are incorporating organic and locally sourced ingredients, while others are experimenting with different fermentation methods or aging processes. The result is a diverse range of soy sauces that reflect the dynamism and creativity of modern Korean cuisine, while still honoring the traditions of the past.

The Philippines: Toyo, The Strongest Soy Sauce

Unsurprisingly, soy sauce plays a central role in the country's distinctive cuisine. Filipino soy sauce, called toyo, features a rich, savory profile with a hint of sweetness. This reflects the country's unique blend of indigenous and colonial influences. Unlike its counterparts, toyo boasts a bold flavor that matches the intensity of Filipino dishes, creating robust flavor combinations.

What is Filipino Soy Sauce?

Dark and luscious, Filipino soy sauce lends its distinctive character to iconic dishes like adobo (braised meat in soy sauce, vinegar, garlic and peppercorns). The addition of coconut sugar or molasses to toyo contributes a hint of sweetness, creating a perfect balance with the savory depth of the soy sauce. This soy sauce is thinner, saltier and slightly tangier than its other soy sauce counterparts. The interplay of sweet, salty, sour and savory flavors is a hallmark of Filipino cuisine, and toyo serves as the essential ingredient that ties these elements together.

The interplay of sweet, salty, sour and savory flavors is a hallmark of Filipino cuisine, and toyo serves as the essential ingredient that ties these elements together.

Although this Filipino soy sauce may sound similar to previously discussed soy sauces, it is missing a key ingredient: wheat. Traditionally, toyo is a wheat-free soy sauce, making it a great alternative for those with gluten sensitivities.

Just as Kikkoman is the name-brand for Japanese soy sauce, Datu Puti is the Filipino household soy sauce. When making adobo, sinigang or even lumpia, Datu Puti is the brand most easily recognized for Filipino soy sauce.

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Soy Sauce and Modernity: A Look Towards the Future

As the world continues to evolve, so too does the production and consumption of soy sauce.

Modern production techniques have introduced new methods to accelerate the brewing process. Techniques like hydrolyzed vegetable protein (HVP) can be used to create soy sauce in a matter of days. HVP is a concentrated form of protein that is broken down into amino acids, which contribute to the umami flavor of soy sauce.

While these methods offer increased efficiency and affordability, traditionalists argue that they lack the depth and complexity of flavor achieved through slow fermentation. Although some argue that these modernized brewing variations lessen the quality of the final produce, they also allow for an expansion of affordable accessibility to this iconic ingredient. Most soy sauce brands will offer both traditional and modernized brewing variations of their soy sauces, labeled as such on their bottles, allowing consumers to decide which they prefer to cook with.

Soy Sauce Sustainability

With increasing concerns about sustainability when choosing the right ingredients, soy sauce producers are exploring ways to minimize their environmental impact by using organic soybeans, reducing water consumption during production and implementing energy-efficient practices. Producers are experimenting with new ingredients, fermentation techniques and aging processes to create unique flavor profiles. These advancements cater to evolving consumer preferences and offer exciting possibilities for the future of soy sauce.

Learn More About Sustainability in ICE's Plant-Based �� Arts Program

From its humble origins in China to its diverse regional variations, soy sauce has become an integral part of countless cuisines and cultures. Although this guide discussed several variations of soy sauces, this is only a generalized introduction, as there are even more specialized types of soy sauces within each cuisine that go further in complexity and flavors.

Soy sauce has become a testament to human ingenuity, a symbol of cultural exchange and a delicious addition to countless dishes.

Ingredient Exploration Plant-Based Plant-Based �� Arts

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Noodle Knowledge: Most Common Types of Ramen

ajohnson — Wed, 27 Dec 2023 23:16:05 +0000

Noodle Knowledge: Most Common Types of Ramen ajohnson Wed, 12/27/2023 - 18:16 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Unsplash%20Ramen%20by%20Isaac%20Lopez.jpeg.webp?itok=fu9ZnsZ6 Photo by Isaac Lopez on Unsplash. December 27, 2023

By Olivia Carter

Celebrated as Japan's ultimate comfort food, ramen has become a global culinary sensation with its hallmark chewy noodles, tantalizing toppings and steaming soup. Yet, the true essence of this beloved dish lies in its diverse broths.

Vastly different from the vaguely chicken-flavored powder found in its popular instant form, traditional Japanese ramen broth has a full spectrum of different flavors to experience, depending on your pick from the menu.

Shoyu (Soy Sauce) Ramen

Originating in the bustling metropolis of Tokyo, shoyu ramen epitomizes the fusion of simplicity and sophistication. Its clear, umami-rich broth is delicately seasoned with soy sauce, creating a harmonious blend of flavors. Crafting this elegant base is a meticulous process that involves simmering a combination of chicken and pork bones. Although not traditional, minor ingredients such as ginger root, scallions or garlic can be added to this stock. Once the stock is simmered and strained of impurities, soy sauce is added to achieve a savory and aromatic profile. Although simple, this Japanese ramen broth carries the show with its caramel-colored hue and earthy saltiness.

Shoyu ramen often includes tender slices of chashu (braised pork belly), menma (fermented bamboo shoots), finely chopped scallions and classic nori (seaweed). An optional marinated soft-boiled egg adds a creamy contrast to the savory ensemble. To upgrade this already savory bowl, the egg can often be marinated in its rich soy sauce broth a day or two before, leaving it with a lightly tanned exterior to blend in with this delicious noodle soup.

Up Your Ramen Game with a Soy Egg

Shio (Salt) Ramen

In the heart of Hokkaido, shio ramen stands as another testament to the art of subtlety. This refreshing ramen variety boasts a clear, salt-seasoned broth that allows the essence of the sea to shine with utmost clarity. The broth begins with either chicken or pork bones, chosen for their mild and complementary flavors. High-quality sea salt is added delicately, allowing the natural saltiness to take center stage without becoming overpowering. Achieving pristine clarity is a result of a gentle simmer, meticulous skimming and precise straining. If the stock is agitated too frequently during straining, the impurities often blend in, causing the crystal-clear soup to become murky in the aftermath. The gentle, transparent coloring of this ramen noodle soup matches the refreshingly smooth flavor of shio.

The toppings for shio ramen are thoughtfully selected, often featuring crisp bean sprouts, wakame (seaweed), slices of kamaboko (fish cake) and a sprinkle of minced scallions. This minimalist approach allows the subtle saltiness of the broth to remain the main character.

Miso Ramen

Also hailing from Hokkaido, miso ramen offers a departure from the transparent broths, diving into a world of robust, cloudy umami. Crafting this bold flavor profile entails the use of fermented soybean paste, or miso, which imparts an earthy, rich depth to the broth. The broth is prepared by simmering pork or chicken bones, with a seasoned miso paste added to create a thick, flavorful base. This miso paste is often several types of miso blended together to the perfect balance, meaning that every ramen shop will have its own unique miso paste that can offer differentiating undertones. Using more red miso paste, for example, may give it a more earthy, hearty flavor; yellow miso may give a more pungent, fermented flavor.

Chashu pork slices are often found in miso ramen.

Miso ramen toppings often include buttered corn, slices of chashu, marinated eggs, bean sprouts and mayu (pungent black garlic oil), all coming together beautifully with the rich broth. Unlike shio and shoyu, which give more attention to the broth, miso ramen has no problem drowning many of the common ramen toppings in its flavor.

Tonkotsu Ramen

Venture to Fukuoka, and tonkotsu ramen, renowned for its creamy, milky-white broth, reigns supreme. The secret behind its lush consistency is the meticulous process of simmering pork bones for an extended period, extracting every ounce of flavor and creaminess from the bones. The result is a broth that's rich, hearty and almost velvety in texture.

The journey to crafting tonkotsu broth is an enduring one, with bones simmered for up to 16 hours �� sometimes even longer. This extended cooking time allows the collagen-rich marrow and connective tissues in the pork bones to break down and dissolve into the broth, creating a thick and luscious consistency. This beautifully golden-colored stock will often become a thick, jiggly block of aspic once chilled. This is usually a hallmark sign of a perfectly made tonkotsu stock, ready to be heated and poured over a bowl of bouncy, chewy ramen noodles.

Related: Types of Japanese Noodles

Just like miso ramen, traditional toppings are often paired with tonkotsu ramen, including slices of chashu, black garlic oil, finely chopped scallions and pickled ginger, all complementing the rich broth. These heavy ramen broths don��t need to worry about toppings stealing the show.

Tantanmen (Sesame-Based) Ramen

Tantanmen, while not native to Japan, has found its place in the country's ramen culture. This spicy and creamy broth draws inspiration from Sichuan cuisine, resulting in a fiery culinary adventure that carries a touch of its Chinese heritage. Tantanmen's origins trace back to the Sichuan province of China, where the dish is known as dan dan noodles. In its traditional Chinese form, this dish features a rich and spicy sauce made from ground Sichuan peppercorns, chile oil, sesame paste and minced pork. The heat and complexity of Sichuan flavors shine through, providing a robust, fiery and aromatic dressing for the noodles.

In the Japanese adaptation of tantanmen, the essence of the Sichuan sauce is preserved. A base of sesame paste forms the heart of the broth, lending a creamy texture and nutty flavor.

By adding soy milk to this paste, it becomes a much milder version of this fiery dish; while also turning it into a lovely, creamy soup instead of a heavy, saucy meal. Chile oil, Sichuan peppercorns and various spices are incorporated to create a spicy and aromatic profile. Ground pork is traditionally browned and added to enhance the broth's depth.

Toppings often include wilted spinach, bean sprouts, sesame seeds and a numbingly spicy chile paste, allowing diners to customize their spice level, reflecting the Chinese roots of the dish.

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Tsukemen (Dipping Ramen)

In Tokyo, Tsukemen reimagines the traditional ramen experience by separating the noodles and broth. The concentrated broth is achieved by simmering a blend of chicken and pork bones and flavored with aromatic ingredients. Unlike the previously explained ramen broths, this soup is reduced until heavily concentrated and then strained. The result is a broth that's bold and intensely flavored, that it��s enjoyed not actually as a soup, but by lightly dipping chilled or heated noodles into this concentrated broth, allowing the flavor to lightly cling to the noodles.

Tsukemen toppings often feature sliced chashu, nori, menma and marinated soft-boiled eggs. The noodles themselves are thicker and chewier than traditional ramen noodles, creating a delightful contrast in texture when compared to traditional Japanese ramen dishes. These large noodles also help the deeply flavored dipping broth stick to more surface area, without letting the broth overwhelm the dish.

Kaisen Ramen (Seafood-based)

From the coastal regions of Japan emerges kaisen ramen, a tribute to the sea's bounty. This ramen variety features a light broth primarily crafted from an array of seafood ingredients such as fish, shrimp, clams and scallops, and lightly seasoned with soy sauce or miso. The seafood ingredients infuse the broth with a refreshing and briny essence, making it a delightful symphony of the sea��s bold flavors with a gentle contrast of salt or earthiness.

Toppings often include seafood such as shrimp, mussels, squid and bonito flakes (dried fish flakes), as well as crisp seaweed, green onions and yuzu zest, adding a refreshing twist to an otherwise fishy ensemble.

Hiyashi Chuka (Cold Noodle Ramen)

When summer approaches, hiyashi chuka emerges from Tokyo as a delightful cold noodle dish. Thin wheat noodles are chilled and dressed in a sweet and tangy sauce made from soy sauce, rice vinegar, sesame oil and sugar. This dish is then topped with pops of color from julienned cucumbers, carrots, bell peppers, thinly sliced omelet and ham. Sometimes sweet crab meat adorns the noodles, creating a refreshing and visually appealing dish.

Unlike the previous Japanese ramen types, this ramen dish is more akin to a noodle salad than a soup. The zesty dressing combined with the chilled noodles offers a uniquely light and easy-going meal compared to the usually hefty soups.

In the world of Japanese cuisine, ramen stands as a true testament to culinary artistry, offering a diverse array of flavors, textures and regional influences. From the streets of Tokyo to the coastal regions of Japan, each ramen variety presents a unique journey for the palate, showcasing the meticulous craftsmanship that goes into crafting the perfect bowl.

Need more ramen in your life? Meet Rasheeda Purdie, an ICE alumna with an acclaimed NYC ramen pop-up

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All About Laksa Noodles

ajohnson — Thu, 21 Dec 2023 20:21:56 +0000

All About Laksa Noodles ajohnson Thu, 12/21/2023 - 15:21 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Laksa%20Noodles%20Unsplash.jpeg.webp?itok=5xRGO8bi Photo by Kina on Unsplash Laksa is a delicious fusion of Chinese and Malay culinary traditions December 21, 2023

By Olivia Carter

Laksa, a tantalizing and aromatic noodle soup dish, has captured the hearts and taste buds of people across Southeast Asia and beyond.

While it is renowned for its rich and spicy flavors, few may realize that laksa noodle soup is a culinary wonder born from the fusion of Chinese and Malay traditions within the vibrant Peranakan culture.

It's essential to understand the Peranakan community, often referred to as the Baba-Nyonya or Straits Chinese, before delving into the origin of the laksa noodle dish. The term "Peranakan" means "descendants" or "born of" in Malay, bringing emphasis to the mixed heritage of this unique ethnic group. The Peranakans are the descendants of Chinese immigrants who settled in the historic Straits Settlements of Southeast Asia, including regions such as Penang, Malacca, Singapore and parts of Indonesia, primarily during the Ming and Qing dynasties.

Over time, these Chinese settlers intermarried with local Malays and Indonesians, resulting in a distinctive cultural and ethnic group that harmoniously blended elements of both Chinese and Southeast Asian cultures. The Peranakans have their own language, customs, traditions, art forms and, of course, cuisine.

This cuisine became known as Nyonya cuisine.

What is Nyonya Cuisine?

Also known as Peranakan or Straits Chinese cuisine, Nyonya recipes serve as a testament to the rich blend of Chinese and Malay culinary traditions both sides of the community have brought together. The cuisine is well known for its bold and intricate flavors, often involving a plethora of aromatic herbs, spices and indigenous ingredients combined with the culinary techniques from both sides.

Nyonya dishes are known for their perfectly balanced sweet, sour, salty and spicy flavors, creating many wonderfully fulfilling dishes including the mouth-watering laksa noodle dish.

How is Laksa Prepared?

One of the key components that gives laksa its distinctive flavor is a spice paste known as "rempah." Serving as the flavor base for the rich and fragrant broth that defines laksa's taste, the specific composition of the rempah can vary depending on regional variations and personal preferences. It typically includes ingredients such as shallots, garlic, ginger, lemongrass, chile peppers and often belacan (shrimp paste). These ingredients are finely chopped, ground or blended together to create a fragrant spice paste that can be saved in batches for many different Nyonya dishes outside of laksa.

To prepare laksa, the rempah is saut��ed or cooked in oil until it becomes aromatic, releasing its full range of flavors. Coconut milk is then added to create a creamy and hearty broth. Various other ingredients like noodles, protein (such as prawns, chicken or tofu), bean sprouts and sometimes hard-boiled eggs are added to complete the dish.

More Noodles: An Introduction to Common Types of Chinese Noodles

The use of rempah in laksa is instrumental in giving the soup its complexity, spiciness and depth of flavor. The ingredients in rempah draw from both Chinese and Malay culinary traditions, reflecting the fusion of these culinary influences within the Peranakan culture. Chinese elements such as ginger, garlic and shallots harmonize with Malay elements like lemongrass, chile peppers, coconut milk and shrimp paste to create a unique and piquant spice paste that forms the heart of laksa noodle soup.

One of the wonderful aspects of laksa noodle soup is its diversity. Although Nyonya laksa may have been its origin, there are several regional variations of the dish, each with its own unique twist, including:

Laksa Lemak: Known for its rich and heavy coconut milk-based broth, which is creamier and more savory-forward than laksa Nyonya.
Laksa Asam: Featuring a tangy tamarind-based broth that offers a delightful contrast to the spiciness.
Laksa Johor: Utilizes spaghetti-like flour noodles instead of the traditional rice or wheat noodles.

These variations highlight the diversity of laksa across different cultural influences over time while still maintaining the original heart of the dish that was born from the love of two distinct peoples that came together, making it a historic and cherished dish.

Other Nyonya cuisine staples include:

Ayam Pongteh: a chicken stew braised in a thick, savory sauce made from fermented soybean paste and palm sugar.
Ikan Assam Pedas: a sour, spicy fish stew infused with tamarind juices and chile peppers.
Kuih Pie Tee: a crispy tart filled with a mixture of vegetables, seafood and a sweet and spicy chile sauce.
Otak-otak: a type of fish cake made from spiced fish paste and coconut milk that is wrapped in banana leaves and steamed.
Popiah: spring rolls filled with expertly cut vegetables, prawns and sometimes eggs, served with a sweet and spicy chile sauce.

Although these Nyonya dishes may not be as easily recognizable as laksa, they are just as delicious and important to the heritage of this blended cuisine.

Laksa noodles and Nyonya cuisine as a whole represent a beautiful and harmonious fusion of culinary traditions within the Peranakan culture. This unique blend of flavors, drawing from ingredients rooted in both Chinese and Malay culinary heritage, exemplifies the richness and creativity of Nyonya cuisine.

It showcases the coexistence of diverse flavors and culinary techniques that were born between the love of a migrant culture to a new land and its local people, resulting in beloved dishes like laksa noodle soup that continue to captivate foodies around the world.

More Noodle History: An Introduction to Common Types of Japanese Noodles

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Noodle Knowledge: An Introduction to Common Types of Japanese Noodles

ajohnson — Wed, 12 Jul 2023 23:12:39 +0000

Noodle Knowledge: An Introduction to Common Types of Japanese Noodles ajohnson Wed, 07/12/2023 - 19:12 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Ramen%20Header.jpeg.webp?itok=2OfYgx2J Though common Japanese noodles have similarities, they also have many differences �� especially when it comes to how they are traditionally eaten. July 12, 2023

By Olivia Carter

Japanese cuisine has China to thank for its noodles. Introduced to Japanese cuisine during the early centuries of the Common Era, wheat-based noodles were originally brought over from China, along with various culinary techniques and cultural influences.

Initially, these Japanese noodles were prepared in a similar style to Lamain (��), the classic hand-pulled Chinese noodle. Over time, Japanese chefs adapted and transformed these noodle dishes according to their own regional cuisines, giving rise to unique Japanese noodle types and various Japanese noodle recipes.

Some of the fundamental changes that occurred during this evolution include the addition of rich pork-based broths, and the inclusion of toppings such as chashu pork, bamboo shoots, and soft-boiled eggs, as well as heavy usage of soy sauce. The popularity of noodles continued to grow throughout Japanese history, especially booming during the Meiji period, evolving into a staple ingredient and an integral part of Japanese culinary history.

Ramen

Ramen is the strongest example of how Chinese cuisine made its way into Japan.

These noodles are typically made from flour, salt, water, and alkaline mineral water called ��kansui��, which gives the noodles their distinctive chewy texture and flavor. These traits make ramen nearly identical to its ancestor - lamian noodles. Lamian noodles are hand-pulled, bouncy Chinese wheat noodles that use a special ingredient called penghui to add a chewy texture and mildly sulfuric undertone. In the early stages of their evolution to what we now know them as, these Japanese ramen noodles were hand-pulled and stretched just like their Chinese counterpart.

However, with time, Japanese noodle-masters began kneading the dough to be rolled out and then cut into thin noodles. Ramen is typically served in a flavorful broth, with toppings such as sliced pork, boiled egg, bamboo shoots, and scallions. This noodle type itself has become an entire complex portion of Japanese cuisine, as ramen flavors and modifications grew with regional differences and changes in history.

Read More: Ramen vs Pho

Udon

Udon may be the second most popular type of Japanese noodle after ramen.

Japanese udon noodles are thick and chewy, yet tender with a subtly sweet undertone. The dough for udon is made by mixing wheat flour, salt, sometimes a small pinch of sugar, and water before kneading it until it becomes smooth. The dough is then rolled out and cut into thick, delicate noodles.

Just like the majority of Japanese noodles, udon is usually boiled before serving. Japanese udon noodles can be served hot or cold and are often used in gentle, clear soups like Kakejiru or heavier stir-fry dishes like Yakiudon. The mellow flavor imparted by this noodle makes it great for adding a filling component to a dish without disrupting its dominant flavors.

Somen

Thin and pale, somen noodles are often compared to angel hair pasta or even Chinese rice noodles due to their appearance. The dough for somen is made from wheat flour and water, with vegetable oil usually rubbed on the dough before it is rolled out and stretched.

The stretching process takes the longest, as often the dough is stretched and twisted into extremely long ropes before being sliced into thin strands. Even when sliced, somen noodles often maintain decent length when compared to other noodle types. The Japanese noodles are then boiled in salted water for a few minutes until they are al dente. They are then rinsed in cold water to stop the cooking process and drained before being served.

Although somen can be served with a hot soup or broth; it is primarily enjoyed cold with a dipping sauce made from soy sauce, dashi, and mirin. Somen can also be served with toppings such as thinly sliced cucumber, grated ginger, or chopped scallions.

Somen's refreshing and light flavor makes it an extremely popular choice in Japan during hot weather. It can be enjoyed as a cooling snack or as a light, refreshing meal to help combat the heat.

Soba

Soba noodles are made by combining buckwheat flour and wheat flour with water to form a dough, which is then rolled out and cut into thin, long strips. Soba noodles are very similar to their other noodle siblings, however, the addition of buckwheat flour makes all the difference.

One of the defining characteristics of soba noodles is their nutty, earthy flavor. It��s the use of buckwheat flour in the dough that gives the Japanese noodles a distinctive taste, which that sets them apart from other types of noodles.

Buckwheat is also high in protein and fiber, and contains essential amino acids that add more nutritional content to the noodle in comparison to regular flour-based noodles.
Just like somen, soba is popularly served cold with a dipping sauce made from soy sauce, mirin, and other ingredients. Soba can also be eaten like a salad, combining the noodles with a variety of freshly sliced vegetables and a light dressing.

Recipe: Chilled Soba with Gochujang Dressing

Shirataki

Shirataki noodles, also known as konjac noodles, are a type of Japanese noodle made from the konjac yam. They are casually called "miracle noodles" due to their low calorie and carbohydrate content. They are also gluten-free, making them popular for people with restrictive diets.

The noodles are made by mixing the konjac yam flour with water and limewater, giving them their unique texture. Limewater is an alkaline water solution, but is not the same type that is used in ramen. Ramen and similar noodles often use lye water. Lime water is made by dissolving calcium hydroxide (also known as hydrated lime) in water, whereas lye water is made by dissolving sodium hydroxide (also known as caustic soda) in water. They are both generally called alkaline water due to having a pH greater than 7, but this technical difference is what separates lime from lye.

The noodles are translucent and have a chewy, slippery, and gelatinous texture from the high amount of glucomannan they are made with. Glucomannan is a soluble dietary fiber that comes from the konjac yam flour. This fiber is often used in Southeast Asia to help promote fullness or aid in bowel regularity.

Shirataki noodles have virtually no flavor of their own, but can absorb the flavors of the sauces or broth they are cooked in. They do require a water soak and a rinse before cooking them, as the liquid they are packaged in can sometimes have a strong smell.

The texture of shirataki noodles can often take someone by surprise, but they are popular among those looking for a somewhat healthier alternative to traditional Japanese noodles.

Noodles Ingredient Exploration

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Dumpling Delving: An Introduction to Chinese Dumplings

ajohnson — Mon, 03 Jul 2023 13:00:00 +0000

Dumpling Delving: An Introduction to Chinese Dumplings ajohnson Mon, 07/03/2023 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Dumplings%20on%20tray.jpeg.webp?itok=Oei5YtH6 A primer on eight different types of Chinese dumplings July 3, 2023

By Olivia Carter

Dumplings are hugely important in Chinese culinary history.

Going back as far as Western Han Dynasty, Chinese dumplings have continued to evolve with Chinese cuisine itself, resulting in a broad and extensive variety that can now be enjoyed around the world.

To list all of the existing types of Chinese dumplings would be an overwhelming ordeal; so instead this will be an introduction to more commonly-known dumplings that can be found at many local Chinese restaurants.

Guo Tie (��)

Guo tie are one of the most common Chinese dumplings found in restaurants around the world. They are typically recognized by their English translation �� pot stickers.

Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water. The dumplings are then pan-fried on one side until crispy, and then steamed with a small amount of water until the filling is cooked through.

For extra crunch, some guo tie are steamed with a cornstarch and water mixture, which is cooked down until all that remains is a crunchy ��skirt�� that connects all the dumplings together with a lacy bottom.

Guo tie are a perfect combination of textures. The underbelly gets crispy while the top stays soft and tender. The dumplings are usually served with a dipping sauce made of soy sauce, vinegar and chili oil, and can be enjoyed either as a snack or a main dish.

Shui Jiao (ˮ��)

Shui Jiao can often be confused with Guo Tie due to how strikingly similar they are.

Shui jiao have the same wrapper and can use the same fillings as guo tie, but the difference between the two is explained in the name: shui jiao means ��water dumpling��. The namesake of these types of dumplings comes from the fact that the dumplings are boiled in water. Sometimes, a jiaozi (the generalized term for Chinese dumplings) can first be made as a shui jiao before pan-frying it to turn it into guo tie.

Just like the guo tie, this dumpling is often enjoyed with a salty, acidic dipping sauce of soy sauce and vinegar.

Wonton (��)

Just like shui jiao, wontons are boiled types of Chinese dumplings that also originate from the northern regions of China. With much thinner flour wrappers than shui jiao, wontons are delicate and tender, matching their loose English translation of ��swallowing a cloud��.

Like most dumplings, the inner filling is a mixture of ground meat (traditionally pork) and vegetables that is seasoned lightly to add a hint of flavor. The main allure of wontons are the broth they are boiled in, which is commonly chicken broth.

For a more in-depth flavor, the broth can also be made with pork bone and shrimp shells. Either preparation results in a clear, refreshing soup with delicate wontons floating about.

For an alternative take, wontons can also be fried and served with a sweet dipping sauce.

Har Gow (Ϻ��)

Unlike the artsy translation of wonton, the English translation of ��har gow�� is quite literal: it means ��shrimp dumpling.��

These Cantonese dumplings are not made with a flour wrapper; but instead with various starches, such as extracted wheat starch, rice starch, or tapioca starch. Using these alternatives to flour allows the wrapper to remain thin, chewy and translucent �� showing off the delicious filling within. That filling is traditionally made of shrimp and bamboo.

Although traditional har gow is always delicious, you can now find these types of Chinese dumplings in dim sum restaurants with unique flavor combinations in their fillings.

To cook them, har gow are gently steamed before being paired with a sweet soy dipping sauce for serving.

Related: Deconstructing Dim Sum

Siu Mai (��)

Siu mai, also known as shumai, is another popular Cantonese dumpling that is believed to have originated in Southern China. Like har gow, they are a staple in type of Chinese dumplings in dim sum restaurants and are often served in the bamboo baskets in which they were steamed.

Siu mai are made with a filling of ground pork (although some add shrimp), sometimes mushrooms, bamboo shoots, or water chestnuts. That filling is wrapped in a thin layer of wheat dough and formed into a small, open-topped purse shape. The dumpling is often garnished with a small dot of orange roe or carrot, giving it a pop of color. The final result is a beautiful flower-like dumpling that is served with a classic soy sauce dipping sauce.

Siu mai dough can also be made with the addition of lye water, which is a common ingredient for making hand-pulled noodles. This ingredient helps add a unique, subtle chewiness to the wrapper. Lye water helps increase the PH of the dough, allowing it to become more springy or bouncy from the breakdown of gluten.

Dan Jiao (��)

@luckydragonsupperclub Have you had Dan Jiao before? ??#dumplings #lny ? Sure Thing (sped up) - Miguel

Dan jiao, which translates to ��egg dumpling,�� are unique types of Chinese dumplings where the filling is wrapped by beaten eggs instead of a flour-based wrapper. This gives it a delicate and fluffy texture, making it a popular choice for breakfast or a light snack.

To make the dumplings, the chef first beats eggs together to a smooth consistency. Then a small amount of the egg mixture is poured into a hot, oiled ladle. The mixture is gently swirled until it coats the ladle and begins to cook into a thin layer.

The filling, which is often pork, shrimp, and bamboo shoots minced together, is then added to the egg wrapper. Everything is then folded together into a tight dumpling.

The end result is similar to an omelet: a fluffy egg dumpling with a meaty inside, served with the usual dipping sauce of soy sauce, vinegar, and chili oil or enjoyed plain. Dan jiao can also be served in a clear soup with noodles as a breakfast meal or dim sum plate.

Xiao Long Bao (С��)

Xiao long bao, also known as ��soup dumplings��, are believed to have originated somewhere in Jiangnan region of China. Their popularity eventually grew to Shanghai and eventually, the entire world.

The dumplings are a type of steamed bun filled with a mixture of minced pork, scallions, and a gelatinized broth called aspic. By cooking down the pork bones with ingredients such as chicken feet, pork skin, and other connective tissue, the leftover broth is so rich with gelatin that it sets into a jelly-like consistency when chilled. This ��meat jelly�� can then be diced and folded into the meaty fillings.

You NEED this Recipe: How to Make Soup Dumplings

The wrapper for xiao long bao is made from a dough slightly thicker than jiaozi, that is rolled out into small circles. The filling is then placed in the center of the wrapper, and the edges are folded and twisted together tightly to seal in the soup. When these dumplings are steamed, the heat causes the gelatin within to melt, creating a hot, flavorful broth inside of the dumpling.

There is a specific way to best eat xiao long bao. If an eater isn��t careful, the hot soup inside of the dumplings can burst out all at once. Losing all of the delicious, steaming-hot broth is sad and can often be quite painful �� literally.
To prevent this, the best way to eat xiao long bao is to first bite a small hole in the dumpling to slurp out the soup before then enjoying the dumpling whole. It can also be dipped in a vinegar-based sauce to help it cool down.

Shen Jian Bao (��)

A close sibling to xiao long bao, shen jian bao is a type of pan-fried baozi (generalized term for steamed, stuffed bun) that originated in Shanghai.

Just like xiao long bao, these dumplings are made with a meaty filling that is folded with an aspic meat jelly. The dough for shen jian bao is thicker than xiao long bao dough, making it chewier and bread-like.

After the dumplings are assembled, they are pan-fried until the bottom is crispy and browned, and then a small amount of water is added to the pan and covered with a lid to steam the dumplings. If this cooking style sounds familiar, it��s because it is; the crispy bottom and tender top are reminiscent of guo tie.

Though the two dumplings originated in different regions of China, this kinship in cooking methods shows just how similarly their foodways developed.

Tang Yuan (��Բ)

The final dumpling is tang yuan, which are also known as ��soup ball�� dumplings.

These dumplings are a traditional dessert made of glutinous rice flour mixed with water and shaped into small balls. The rice flour helps these dumplings keep a soft and chewy texture, which is often compared to dango, a Japanese rice ball treat.

The balls can be filled with a variety of sweet or savory fillings, such as sesame paste, red bean paste, peanut sauce, or even minced meat. They are then boiled in water until tender and can then be served immediately or chilled.
Tang yuan are often served in a sweet soup or syrup made of water, sugar, and sometimes ginger.

The dish is commonly associated with festivals and holidays and is a dish that is often eaten during celebrations with close friends and family.

More like this: Common Types of Chinese Noodles

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An Introduction to Common Types of Chinese Noodles

abaker — Tue, 06 Jun 2023 13:00:00 +0000

An Introduction to Common Types of Chinese Noodles abaker Tue, 06/06/2023 - 09:00 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/egg-noodles-HERO.jpg.webp?itok=KPZInofT June 6, 2023

By Olivia Carter

Chinese cuisine has seen noodles as a staple in its culinary history for thousands of years.

This dedication has led to a wide variety of noodles spread across different provinces and cultures throughout China; each with their own unique preparations and presentations involved.

For some, the process of noodle-making is an art-form; passed down from each generation of noodle masters. It is a versatile ingredient found in some of the most popular and well-known dishes in Chinese cuisine, even leading to the development of other cuisines such as Japan, Vietnam, Thailand and more.

Related Read: Beijing Noodle Making

Hand-Pulled Noodles (�� Lami��n)

Hand-pulled noodles are not only commonly found among street vendors and high-end restaurants, but also in viral videos across the internet.

@tiffycooks All you need is FOUR simple ingredients to make these noodles!! #noodles #spicy #easyrecipe ? original sound - TIFFY COOKS ?

Many have become entranced by the noodle masters who seem to almost dance while skillfully slapping these long dough ropes against a floured table to create amazingly elastic and delicious noodles. The noodles are a specialty of Northwestern China, where in provinces such as Gansu and Shaanxi, the original birthplace is debated heavily.

Repeatedly pulled and stretched by hand (hence the name), these wheat noodles are bouncy and chewy with the help of a special ingredient: Penghui (��), a powder created by burning a bitter fleabane tumbleweed into ash, that is added to water to create an alkaline water solution. This secret ingredient is what gives the stretchy noodles their elasticity and slightly yellow color. It also leaves a faint undertone of sulfuric flavor to the noodles, making them identifiable from noodles that do not use alkaline or lye water in their process.

Hand-pulled noodles do not have to specifically use Penghui, as standard commercial lye water or other alkaline water solutions are acceptable. This alkaline solution can also be mimicked at home, through a process called "kan sui." By baking sodium bicarbonate until it becomes sodium carbonate in the oven, this powder can then be mixed with water as a weaker but acceptable substitute for commercial alkaline water.

Egg Noodles (�� Dan Mian)

Egg noodles, most commonly associated with dishes including wonton soup or chow mein, are traditionally made with flour, water and of course, eggs. The addition of eggs gives the noodles a stronger yellow color and a slightly richer flavor than standard wheat noodles.

When making these springy noodles, they can be cut into a variety of thicknesses and shapes before either air-drying or boiling the noodles. In Beijing, these egg noodles are often cut to be slightly thicker before being paired with a heavy, delicious sauce as the famous dish Zha Jiang Mian (ը��).

Although alkaline water can be used, the egg itself gives enough chew to the noodle that it doesn��t require the same treatment as hand-pulled noodles. The egg also adds strength to the noodles, allowing them to hold up in heavier stir-fry dishes where other noodle types might fall apart. This makes egg noodles a perfect start for a beginner chef looking to begin making their own noodles from scratch.

Egg Noodle Recipe: Pancit Canton Noodles

Rice Noodles (�׷� M�� F��n)

Vermicelli is one of the most commonly-known types of rice-based noodle in the West.

Despite the broad term, there are technically different types of rice noodles found in Chinese cuisine. These can include ho fun, lai fun, mi xian, vermicelli and many more provincial specialties.

Other than shape and thickness, the main difference is how the noodle is prepared for cooking. Wide, flat noodles like ho fun are actually made by steaming large sheets of the gelatinous batter before cutting them to the preferred size and length. This differs heavily from vermicelli, which utilizes a murukku maker (a cylindrical noodle press) to squeeze out the batter into extremely thin rice noodles directly into boiling water.

Despite what the name implies, many home kitchens use additional starches such as potato, tapioca or corn starch in addition to rice flour when making these noodles due to the brittleness of pure rice flour. Even with mixing different starches into rice flour, rice noodles still remain gluten-free, making them the a perfect noodle for those looking to avoid gluten.

Glass Noodles (��˿ F��n S��)

Japchae is a well-known dish made with glass noodles

Glass noodles, also known as cellophane or bean thread noodles, are a type of transparent noodle made from various starches, most commonly mung bean, cassava (tapioca) or sweet potato starch.

The dried noodles are extremely brittle and hard, requiring a soak in hot water (not boiling water) before used in cooking. Once prepared, they become soft and slippery; with a translucent glass-like appearance. As a result, glass noodles are often used in dishes where appearance is just as important as flavor, allowing the paired ingredients to shine or creating an intricate visual presentation.

A perfect example is the dish Ants Climbing a Tree (Ma Yi Shang Shu), where the noodles help create the picture of watching ants climb up the long branches of a tree. Another dish that heavily relies on glass noodles is imitation shark fin soup. (Shark fin is not only detrimental to the shark population and ocean wildlife as a whole, but now highly illegal.) To replicate the texture and visual of shark fins, the soup has gradually switched to using glass noodles instead to make it a less environmentally damaging, yet delicious dish.

Just like rice noodles, these noodles are gluten-free, but also low in calories. This makes them popular for healthier dish options or for adding a little extra texture without too much nutritional change.

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Olivia Carter

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Noodle Knowledge: An Introduction to Common Types of Japanese Noodles

Ramen

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Dumpling Delving: An Introduction to Chinese Dumplings

Guo Tie (����)

Shui Jiao (ˮ��)

Wonton (���)

Har Gow (Ϻ��)

Siu Mai (����)

Dan Jiao (����)

Xiao Long Bao (С����)

Shen Jian Bao (�����)

Tang Yuan (��Բ)

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An Introduction to Common Types of Chinese Noodles

Hand-Pulled Noodles (���� Lami��n)

Egg Noodles (���� Dan Mian)

Rice Noodles (�׷� M�� F��n)

Glass Noodles (��˿ F��n S��)

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Guo Tie (��)

Wonton (��)

Siu Mai (��)

Dan Jiao (��)

Xiao Long Bao (С��)

Shen Jian Bao (��)

Hand-Pulled Noodles (�� Lami��n)

Egg Noodles (�� Dan Mian)