Shoyu-Ramen with Duck

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There are four main types of broth commonly used for ramen dishes in Japan: shoyu, shio, miso, and tonkotsu.  In English, these ramens translate to: soy sauce, salt, soybean paste, and pork bone.

Japanese chefs take very seriously these broths because they are the key components for every bowl of authentic Japanese ramen.  Recipes have been passed down through generations, though some revolutionary types of ramen have also emerged over the years, such as curry ramen and seafood ramen.

Shoyu Ramen”, or soy sauce ramen, is easily distinguishable by a clear, slightly brown broth and salty taste.

Many regions of Japan have their own take on how the broth should be flavored.  Generally speaking, if you’re at a ramen establishment and the menu simply says ‘ramen’, you’re either going to be served a bowl of “shoyu ramen” or the restaurant’s signature ramen by default.

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