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Ramen, with its origins in Chinese lamian, is considered a national dish of Japan. Ramen is to Japanese people as hamburgers or sandwiches are to American people. Instant noodles have long been a favorite junk food for people in the U.S. but now, ramen shops are popping up everywhere (especially in New York City) and non-Japanese chefs are creating their own interpretation of the Japanese noodle dish. Even in Japan, every region has its own style of ramen, displaying the local ingredients available in the area.
Ramen is composed of soup, noodles and garnish, and the soup is composed of stock, taré and kaori abura. Taré is the flavoring of the soup and the kaori abura is the oil, that provides the aroma. The stock provides the body and richness of the soup.
Browse our tableware section for ramen bowls, renge spoons and chopsticks, and our cooking utensil section for ramen noodle strainers, refractometers and other essential tools!
We have variety of ramen bowls which are typically used for serving ramen but can also be used for other noodle dishes such as soba, udon, and hearty soups.
Renge Spoons & Chopsticks
Renge spoons are essential for ramen noodle. We have different materials of renge spoons such as ceramic, melamine plastic and also wood.
These noodle strainers are designed to hook over the pot during boiling noodles and strain them right after cooking is done.
Ladles for Ramen
These stainless steel ladles are essential for making ramen soup. Measuring tare, scooping ramen stock into a bowl.
These hammered pots called ”Yukihira nabe" create more surface area on the pot exterior for conducting heat, while on the inside of the pot, the dimples help prevent foods from burning and sticking. Good to making ramen stock at home.
Yakumi Mise En Place Pans
These "Mise en place" containers refer to having all ingredients prepared and ready to go in the busy kitchen. Ingredients prepared up front and kept in the containers save time to serve dishes to customers.