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33 books
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14 voters
Ramen Books
Showing 1-50 of 59
![ラーメン赤猫 1 [Rāmen Aka Neko 1]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1681027496l/126860474._SX50_.jpg)
ラーメン赤猫 1 [Rāmen Aka Neko 1] (Paperback)
by (shelved 2 times as ramen)
avg rating 4.00 — 182 ratings — published 2022
Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint (Hardcover)
by (shelved 2 times as ramen)
avg rating 4.12 — 1,165 ratings — published 2013
![Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1363836941l/17262625._SX50_.jpg)
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] (Hardcover)
by (shelved 2 times as ramen)
avg rating 4.29 — 982 ratings — published 2013
Momofuku (Hardcover)
by (shelved 2 times as ramen)
avg rating 3.93 — 14,476 ratings — published 2009
101 Things® to Do with Ramen Noodles (Unknown Binding)
by (shelved 2 times as ramen)
avg rating 3.70 — 396 ratings — published 2005
Yumi and the Nightmare Painter (Hoid's Travails, #2)
by (shelved 1 time as ramen)
avg rating 4.43 — 125,782 ratings — published 2023
Start with Why: How Great Leaders Inspire Everyone to Take Action (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.10 — 276,181 ratings — published 2009
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.41 — 40,975 ratings — published 2022
Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot (Paperback)
by (shelved 1 time as ramen)
avg rating 3.87 — 546 ratings — published 2007
Never Split the Difference: Negotiating as if Your Life Depended on It (Paperback)
by (shelved 1 time as ramen)
avg rating 4.34 — 220,768 ratings — published 2016
The E-myth Revisited (Unknown Binding)
by (shelved 1 time as ramen)
avg rating 4.06 — 98,794 ratings — published 1985
The Restaurant Business Startup Guide byDaniels (Paperback)
by (shelved 1 time as ramen)
avg rating 0.0 — 0 ratings — published
The Sushi Economy: Globalization and the Making of a Modern Delicacy (Hardcover)
by (shelved 1 time as ramen)
avg rating 3.64 — 762 ratings — published 2007
Made to Stick: Why Some Ideas Survive and Others Die (Hardcover)
by (shelved 1 time as ramen)
avg rating 3.98 — 100,694 ratings — published 2006
The Book of Ramen: Japanese Noodles Soup in Classic and Not-you-Usual Ways (Kindle Edition)
by (shelved 1 time as ramen)
avg rating 4.00 — 1 rating — published
Ramen Forever: Recipes for Ramen Success (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.21 — 34 ratings — published
Ramen: 80 easy noodle bowls and broths (Kindle Edition)
by (shelved 1 time as ramen)
avg rating 4.00 — 61 ratings — published
Frankenstein (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.03 — 10,115 ratings — published 1999
Shin Gendai Ryoukiden (Unknown Binding)
by (shelved 1 time as ramen)
avg rating 2.90 — 600 ratings — published 2013
Ramen for Everyone (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.19 — 605 ratings — published 2023
![ラーメン赤猫 2 [Rāmen Aka Neko 2]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1679681164l/123748359._SX50_.jpg)
ラーメン赤猫 2 [Rāmen Aka Neko 2] (Paperback)
by (shelved 1 time as ramen)
avg rating 4.17 — 101 ratings — published 2022
I Want to Be Spaghetti! (Unknown Binding)
by (shelved 1 time as ramen)
avg rating 4.16 — 611 ratings — published 2023
Star Wars: The High Republic Adventures, Vol. 1 (Paperback)
by (shelved 1 time as ramen)
avg rating 3.68 — 1,465 ratings — published 2021
Lost Stars, Vol. 1 (Paperback)
by (shelved 1 time as ramen)
avg rating 4.16 — 1,178 ratings — published 2018
Fugitive Telemetry (The Murderbot Diaries, #6)
by (shelved 1 time as ramen)
avg rating 4.29 — 110,227 ratings — published 2021
Let's Make Ramen!: A Comic Book Cookbook (Paperback)
by (shelved 1 time as ramen)
avg rating 4.21 — 2,181 ratings — published 2019
Space Boy Volume 4 (Space Boy, #4)
by (shelved 1 time as ramen)
avg rating 4.42 — 1,921 ratings — published 2019
Space Boy Volume 3 (Space Boy, #3)
by (shelved 1 time as ramen)
avg rating 4.41 — 2,287 ratings — published 2019
Space Boy Volume 2 (Space Boy, #2)
by (shelved 1 time as ramen)
avg rating 4.38 — 2,762 ratings — published 2018
Heartstopper: Volume Four (Heartstopper, #4)
by (shelved 1 time as ramen)
avg rating 4.57 — 447,113 ratings — published 2021
Ms. Koizumi Loves Ramen Noodles, Vol. 1 (Paperback)
by (shelved 1 time as ramen)
avg rating 3.57 — 643 ratings — published 2014
Space Boy Volume 1 (Space Boy, #1)
by (shelved 1 time as ramen)
avg rating 4.30 — 4,352 ratings — published 2018
Heartstopper: Volume Two (Heartstopper, #2)
by (shelved 1 time as ramen)
avg rating 4.51 — 575,703 ratings — published 2019
Demon in the Wood (Grishaverse, #0)
by (shelved 1 time as ramen)
avg rating 4.09 — 51,992 ratings — published 2022
Mary's Monster: Love, Madness, and How Mary Shelley Created Frankenstein (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.34 — 4,117 ratings — published 2018
Thinking, Fast and Slow (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.17 — 604,241 ratings — published 2011
![極主夫道 1 [Gokushufudō 1]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1533276190l/40553160._SX50_.jpg)
極主夫道 1 [Gokushufudō 1] (Paperback)
by (shelved 1 time as ramen)
avg rating 4.30 — 31,735 ratings — published 2018
The Fox & Little Tanuki, Volume 1 (Paperback)
by (shelved 1 time as ramen)
avg rating 4.07 — 1,475 ratings — published 2019
Heartstopper: Volume One (Heartstopper, #1)
by (shelved 1 time as ramen)
avg rating 4.41 — 907,224 ratings — published 2018
Magic Ramen: The Story of Momofuku Ando (Hardcover)
by (shelved 1 time as ramen)
avg rating 4.32 — 1,530 ratings — published 2019
The Ramen_Lord Book of Ramen (ebook)
by (shelved 1 time as ramen)
avg rating 4.78 — 27 ratings — published
Uncle Scrooge and Donald Duck: The Treasure of the Ten Avatars (The Don Rosa Library, #7)
by (shelved 1 time as ramen)
avg rating 4.56 — 242 ratings — published 2017
Trapped (League of Peoples, #6)
by (shelved 1 time as ramen)
avg rating 3.92 — 541 ratings — published 2002
Weave World (Paperback)
by (shelved 1 time as ramen)
avg rating 4.13 — 34,529 ratings — published 1987
Baltimore, Vol. 5: The Apostle and the Witch of Harju (Hardcover)
by (shelved 1 time as ramen)
avg rating 3.94 — 717 ratings — published 2015
Bomb Queen Deluxe Edition, Volume 2 (Bomb Queen Deluxe Edition, #2)
by (shelved 1 time as ramen)
avg rating 3.50 — 48 ratings — published 2013
The Gospel of the Flying Spaghetti Monster (Paperback)
by (shelved 1 time as ramen)
avg rating 3.80 — 5,768 ratings — published 2006
Ramen to the Rescue Cookbook: 120 Creative Recipes for Easy Meals Using Everyone's Favorite Pack of Noodles (Kindle Edition)
by (shelved 1 time as ramen)
avg rating 3.75 — 60 ratings — published 2011
Slurp! A Social and Culinary History of Ramen - Japan's Favorite Noodle Soup (Hardcover)
by (shelved 1 time as ramen)
avg rating 3.64 — 28 ratings — published 2012
Oodles & Oodles of Ramen Noodles: Surprising & Delicious Ways to Use Your Noodle! (Paperback)
by (shelved 1 time as ramen)
avg rating 3.86 — 7 ratings — published 2010
“Thanks to the soy-sauce-based kaeshi sauce, the broth does have a clean aftertaste, yes... but you would never expect this strong and sweet an umami flavor just at a glance!"
"How on earth could she-
Oh! The vegetable toppings... I've seen this combination before...
Kozuyu."
"Kozuyu?"
"Yes, sir! I made this dish based on Kozuyu but with a paitan stock and soy sauce for the kaeshi. It's Kozuyu Chicken Soy Sauce Ramen."
KOZUYU
It's a traditional delicacy local to the Aizu area in Northwestern Japan. A vegetable soup, its clear broth is made with scallop stock. Considered a ceremonial meal, it is often served in special bowls on auspicious days, such as festivals and holidays.
"Oh, so that's what it is!"
"She took a local delicacy and reimagined it as a ramen dish. How clever!"
"The scallop and paitan stock forms a solid foundation for the overall flavor of the dish."
"Who knew that ramen and Kozuyu would complement each other this well?"
"It looks like she also used a blend of light soy sauce and white soy sauce for the kaeshi sauce."
White soy sauce! While most Japanese soy sauces are made with a mix of soy and wheat... white soy sauce uses a much higher ratio of wheat to soy! This gives it a much sweeter taste and a far lighter color than regular soy sauce, which is why it's called white. Since Kozuyu broth is traditionally seasoned with soy sauce, using white soy sauce makes perfect sense!
"But white soy sauce alone isn't enough to explain this umami flavor! Where on earth is it coming from?"
"In this dish, the last, most important chunk of umami flavor...
... comes from the vegetables.
The burdock root, shiitake mushrooms, string beans... every vegetable I used as a topping... were first dried and then simmered together with the broth!"
Aha! That's right! Drying vegetables concentrates the umami flavors and increases their nutritional value! It also ameliorates their natural grassy pungency, giving them a flavor when cooked that is much different than what they had raw!
Megumi has captured all of that umami goodness in her broth!”
― 食戟のソーマ 9 [Shokugeki no Souma 9]
"How on earth could she-
Oh! The vegetable toppings... I've seen this combination before...
Kozuyu."
"Kozuyu?"
"Yes, sir! I made this dish based on Kozuyu but with a paitan stock and soy sauce for the kaeshi. It's Kozuyu Chicken Soy Sauce Ramen."
KOZUYU
It's a traditional delicacy local to the Aizu area in Northwestern Japan. A vegetable soup, its clear broth is made with scallop stock. Considered a ceremonial meal, it is often served in special bowls on auspicious days, such as festivals and holidays.
"Oh, so that's what it is!"
"She took a local delicacy and reimagined it as a ramen dish. How clever!"
"The scallop and paitan stock forms a solid foundation for the overall flavor of the dish."
"Who knew that ramen and Kozuyu would complement each other this well?"
"It looks like she also used a blend of light soy sauce and white soy sauce for the kaeshi sauce."
White soy sauce! While most Japanese soy sauces are made with a mix of soy and wheat... white soy sauce uses a much higher ratio of wheat to soy! This gives it a much sweeter taste and a far lighter color than regular soy sauce, which is why it's called white. Since Kozuyu broth is traditionally seasoned with soy sauce, using white soy sauce makes perfect sense!
"But white soy sauce alone isn't enough to explain this umami flavor! Where on earth is it coming from?"
"In this dish, the last, most important chunk of umami flavor...
... comes from the vegetables.
The burdock root, shiitake mushrooms, string beans... every vegetable I used as a topping... were first dried and then simmered together with the broth!"
Aha! That's right! Drying vegetables concentrates the umami flavors and increases their nutritional value! It also ameliorates their natural grassy pungency, giving them a flavor when cooked that is much different than what they had raw!
Megumi has captured all of that umami goodness in her broth!”
― 食戟のソーマ 9 [Shokugeki no Souma 9]
“Even though hiyashi chūka is a dish that was developed in Japan, does it make a difference or not if one prepares it using Chinese ingredients?
The most important things--- the noodles and the broth--- are both items borrowed from Chinese cuisine and are prepared using Chinese cooking methods. The barbecued pork on top is also Chinese-style.
Which obviously means that Chinese condiments would be better suited to it.
Chinese soy sauce and Japanese soy sauce taste different. The same goes for the sake and mirin.
Shirō used the best ingredients he could get his hands on in Japan. That is perfectly fine as long as you're making Japanese food.
But the Chinese condiments have a far better chemistry with the dish.
Shirō paid great attention to each of the ingredients individually but neglected to consider the dish as a whole.
Because the ingredients are Chinese, by using Chinese condiments...
... he was able to blend the flavors into one, which is impossible to do with Japanese condiments.”
― Ramen and Gyoza
The most important things--- the noodles and the broth--- are both items borrowed from Chinese cuisine and are prepared using Chinese cooking methods. The barbecued pork on top is also Chinese-style.
Which obviously means that Chinese condiments would be better suited to it.
Chinese soy sauce and Japanese soy sauce taste different. The same goes for the sake and mirin.
Shirō used the best ingredients he could get his hands on in Japan. That is perfectly fine as long as you're making Japanese food.
But the Chinese condiments have a far better chemistry with the dish.
Shirō paid great attention to each of the ingredients individually but neglected to consider the dish as a whole.
Because the ingredients are Chinese, by using Chinese condiments...
... he was able to blend the flavors into one, which is impossible to do with Japanese condiments.”
― Ramen and Gyoza
