there are hundreds of varieties of ramen across japan. here are the four broth-based styles you're most likely to see in america. shoyu: soy sauce-based and the most common style. specialty of tokyo. miso: yes, that miso (and not vegetarian-by a long shot). specialty of sapporo. shio: the lightest ramen style, made from a variety of dried seafood and seaweed. specialty of hakodate. tonkotsu: a belly buster with a broth made from long-cooked pork bones. specialty of kurume.
Kookoo sabzi, herb omelette and traditional Nowruz (Persian New Year) fare
view from bizan park in Tokushima city
Today's lecture was on Japanese New Years cuisine, known as ''Shougatsu Ryouri''or sometimes as ''O-Sechi Ryouri''. It is usually eaten over the course of 3-days, so it typically consisted mostly of salted, preserved and pickled foods so as to not go Awesome Restaurant Recipes.Go to http://search-for.net/recipes link to see what I found.