With a taste and smell that draws in people from all around the world, Japanese ramen ranks number 1 in all of the nation’s cuisine – or at least according to the 600 foreigners from 44 countries interviewed by Japan Times.
Popular for a multitude of reasons, ramen noodles were originally introduced to Japan from China, during the Edo Period. First served to Tokugawa Mitsukuni, a prominent daimyō who was known for his influence in the politics, the inclusion of ramen in daily menus eventually trickled down to the general public after the Meiji Period and in the post-war era.
Brewed from pork bones, shellfish, beef bones, fish, and vegetables, the famous ramen soup which is topped by soy sauce, miso, seaweed, and salt, is thus revered for its easy preparation and delicious flavor. While its soup is often delicately altered to create innovative varieties, most ramen utilize standardized wheat flour noodles alongside a distinct brand of alkali salt and kansui. These ingredients are kneaded together to create the ideal taste, texture, colour, width, shape, and hardiness in accordance to the soup.
Now knowing the meticulous effort which goes into creating and grading each and every bowl, ramen’s slow transformation into a gourmet dish, should come as no surprise. Unveiling the world’s most expensive bowl of noodles and broth, Sydney’s Gumshara restaurant puts a luxurious spin on the beloved Japanese ramen.
Incorporating a host of high-priced and quality ingredients such as pork bone, lobster heads, an entire lobster, tempura tail, golden head, golden sheets of nori, and staple additions such as seasoned soft-boiled egg, bamboo shoots, spring onions, and noodles – this dish, worth an estimated $282, is expected to take over 12 hours to prepare and complete.