Ramen, Gyoza, Cha-han

Ramen is a national food representing Japan. Chinese noodle dishes were introduced to Japan and fused with Japanese food culture. It is one of the most popular noodle dishes in Japan, and each region has its own unique style and characteristics.

Ramen has three basic components: noodles, soup, and ingredients.

There are many variations of noodles, from thick to thin to curly, and you can enjoy different ramen depending on the region by combining them.

Soup can be made from soy sauce, miso, salt, etc., and the base can be made from various ingredients such as chicken bones, pork bones, seafood, etc.

Ingredients include chashu, menma, green onions, bean sprouts, seasoned eggs, naruto, and seaweed.

For example, Sapporo ramen is characterized by its rich miso-flavored soup and thick noodles, making it a powerful dish that is perfect for Hokkaido's cold climate. On the other hand, Tokyo ramen has a perfect balance of soy sauce-based soup and medium-thin noodles, giving you a sense of the urban atmosphere.

In addition, each ramen shop offers homemade garlic oil, flavored vegetables, and special chashu pork, which create a unique flavor. When foreigners enjoy Japanese ramen, they will be surprised by the rich variety of combinations while savoring the characteristics of each region and the specialty of each restaurant.

Additionally, ramen is closely tied to Japanese food culture, and there are many different styles of ramen, from small ramen shops on street corners to high-end ramen specialty shops. Ramen can be called a Japanese soul food, and by understanding and enjoying its deep flavor and diversity, it will be a great opportunity for foreigners to experience Japanese food culture.

Gyoza is also a popular food in Japan, loved both domestically and internationally for its deliciousness and convenience. Although gyoza is mainly influenced by China, there are Japanese unique arrangements and variations.

Gyoza is ground meat-based filling wrapped in thin flour dough and typically come in styles such as grilled, steamed, or fried gyozas. In Japan, grilled gyoza is the mainstream.

The filling is mainly pork, cabbage, chives, garlic, ginger, etc., and seasonings and aromatic vegetables are added and mixed together. The gyozas are baked or steamed to create juicy and fragrant gyozas.

Yaki gyoza is characterized by its crispy outside and juicy inside, and is commonly eaten with a sauce such as soy sauce or vinegar soy sauce.

Additionally, gyoza are generally enjoyed for sharing, and eating them with friends and family creates a friendly atmosphere. It can be easily enjoyed in a variety of places, such as izakayas, ramen shops, and gyoza specialty shops, so it's approachable even for foreigners and allows them to experience Japanese izakaya culture and food culture.

Cha-han (fried rice) is one of the delicious dishes that originated from Chinese cuisine in Japan, and incorporates unique Japanese arrangements and styles.

Cha-han is fried rice made by stirring rice and other ingredients with soy sauce, salt, and seasonings, and there are many variations. The ingredients generally include rice, vegetables (green onions, ginger, etc.), meat (char siu porc, chicken, shrimp, etc.), and eggs. In addition, some regions and stores add special sauces and spices to create unique flavors.

Notably, Japanese fried rice is often bland and simply seasoned, unlike Chinese food. This is because, in line with Japanese food culture, its role as a dish is emphasized. Fried rice is one of the popular dishes that can be easily enjoyed, appearing on the menu not only at Chinese restaurants but also at ramen shops, set meals restaurants, and izakaya bars.

Also, like ramen, fried rice is popular among students and businessmen for lunch, dinner, and as a home-cooked meal. Particularly in the restaurant industry, ramen is often served with ramen and is generally enjoyed as a set menu. Its simple yet flavorful taste is familiar to many people and is a beloved part of Japanese food culture.