RAMEN RULE NO. 1:
There are no rules.
At Sanju we love ramen. Hopefully we can make Utrecht and the rest of the Netherlands love ramen as well. By bringing together various ramen enthusiasts with knowledgable Japanese chefs we are on the quest to find the perfect bowl of ramen.
To complete this quest we are using the best possible ingredients that are locally sourced, combined with the knowledge and techniques used in Japan.
The taste of a bowl of ramen is always changing. We are constantly testing new ingredients to improve the taste of our ramen. On top of that we use products that are alive and change flavour based on time. This means that every day we test our ingredients and find the best possible balance of flavours. The effort we put into this you can taste, every time again.
See you very soon,
What is Ramen?
Ramen is made by combining a heavy soup stock with a tare (spice mixture), Japanese noodles, and various toppings. By using various combinations of the elements above the possibilities are endless. Unlike many other Japanese
Ramen is a dish that originates back 2000 years to china. around 1850 Chinese workers brought this dish to the harbour cities of Japan. The dish became popular under construction workers and carriage drivers. It was named after the style of noodle from which it originates: “Lamyun”. Ramen rose in popularity spawning various different styles across Japan. Nowadays ramen is a dish well known in Japanese cuisine. Japan currently counts around 22.000 ramen restaurants alone.
The ingredients of ramen
出し汁 - STOCK
The stock in a bowl of ramen is made by boiling ingredients into a heavy stock. The most well eaten stock in ramen is made by using pork, better known as Tonkotsu. Other styles are made with chicken (Tori), or vegetables (Yasai).
The flavour and consistency of the stock can be adjusted by the strength of the fire, the time spent cooking, and the ratio of ingredients and water.
かえし - TARE
The tare is the addition that adds the most flavour. Tare is extremely salty and contains tons of umami. By combining the tare with the soup, the saltiness and umami is enriched which results in the signature heavy and fulfilling taste of a bowl of ramen.
Tares can be divided into 3 categories: Shio, Shoyu and Miso. Shio tare is salt and fish based and usually clear. Shoyu tare is made by combining various differents soy sauces and dark in color. Miso tare consists of various types of miso, which result in the most creamy style of ramen.