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This book is very interesting to read, author gives a very good overview over the Japanese Ramen cookery. But the book falls in pieces when opened full (180 degrees), publisher should be ashamed for this inferior quality. I will rebind it with a plastic ring band. Takes some time, but worth the work of the author.
This book is perfect. I lived 6 months in Tokyo and enjoyed a lot of ramen. Back in Germany I can not live without ramen anymore and it‘s nearly impossible to find delicious ramen in Germany. The structure of this book is one the most impressive aspects. Some short background information first, than the basic ingredients for ramen and several variation of each. Afterwards there are a lot of recipes how to combine these basic ingredients to serve many different ramen (local variations, ...). Afterwards there are some recipes for sides like gyoza. I love this book.
It’s a very nice book. The cover is nice and is a nice material. The book is more of a traditional recipe/cookbook more than a Ramen porn cookbook. By that I mean there were only a handful of pictures in the book. I felt there should have been pictures with every recipe. Considering Ramen is not only a food but an art. Feel like they missed the mark.
After living in Hawaii & Samoa for 5 years (many years ago), I have come up with many ways to prepare ramen (or Saimin/Saimini, as I knew it to be called). I even have an extensive Pinterest board dedicated to ramen/saimin recipes! This book has given me some excellent ideas for new ingredients and techniques! I’m looking forward to testing them!
So I was waiting for her upcoming book about Ramen. I know that Naomi has compiled great recipes and delicious results when she has written about Seoul Cooking a few years back. I never put a book down and was so enamored by her recipes that created delicious results. And I added some of my personal touches to those recipes - they were so good when I cooked it for family and friends. This book is so well-crafted and gives you the importance of each component of making the best ramen at home. Chapter 1 will guide you through ingredients that are synonymous to Japanese ramen and the basics of cooking such components. Chapter 2 will list the basics of making great ramen like making your own noodles either Basic Ramen noodles or a GF version made of rice. Second, is the broth. Third, is the tare where a salty umaminess coming from 5 types. 4th is types of proteins and other toppings that goes when preparing ramen. 5th is a seasoned oil that accompanies when eating ramen. All of the recipes are easy to make and easy to follow instructions. All of them can be made at your own home. The third big chapter list unique recipes of ramen - I would say more than 75 kinds of it. Although, I got to try few first and see what are my faves. I am pretty sure this is a treat especially during the winter. And we love soups and noodles. Ramen is also delicious to savor, eat and slurp with umaminess. I just love how Naomi gives a new perspective on making ramen. This is a great book to have when you want to make ramen - it is a ramen obsession! I bought the Kindle version because it is so convenient when I cook. My favorite format when I cook.