Bookending the trilogy of Hokkaido’s finest ramens is Asahikawa’s shoyu (soy) ramen. With Sapporo’s miso ramen, Hakodate’s shio and now Asahikawa’s shoyu, 太子 ラーメン a single journey to Hokkaido will assure the chance for you to attempt three of the preferred ramen flavours. Like Sapporo’s, Asahikawa’s ramen was designed with the chilly in thoughts. This time, for winters that may go as little as -30℃. The result’s a thin film of flavoured oil coating the surface of the ramen to trap the heat in and the cold, out.
The brand simply reformulated the recipe with pumpkin seed protein because the No. 1 ingredient. If you happen to tried it previously and didn’t adore it, it is likely to be a great time to provide Immi one other go. You will get them in black garlic hen, spicy beef or tom yum shrimp flavors. The ramen is great slurped up as a soup, but I’ve grown fond of stir-frying the cooked noodles and seasoning with chicken and vegetables for a simple, keto-pleasant weeknight dinner.
Fish cake: Narutomaki is a method of Japanese fish cake that may be minimize into slices and added to your Shoyu ramen. It’s made from a white fish paste that’s rolled into a log after which steamed and sliced. Narutomaki has a pink swirl in it that comes from pink meals dye for aesthetic attraction.
