Tsukemen: Difference between revisions

Tsukemen
	Tsukemen at a Tokyo restaurant
Alternative names	Dipping ramen[citation needed]
Type	Noodle soup
Place of origin	Japan
Region or state	Tokyo
Created by	Kazuo Yamagishi
Invented	1961
Main ingredients	Cold ramen noodles, broth
	Media: Tsukemen;

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Tsukemen (Japanese: つけ麺, English: "dipping noodles")^[1] is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.

Tsukemen is a Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup.^[2]^[3] Soba and udon are some types of noodles used in the dish.^[2]^[4]^[5] The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles.^[2]^[3] The noodles can also be served at room temperature.^[6] Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles.^[6] Some additional ingredients used include nori, chashu, menma, tamago and boiled eggs.^[6]^[7]

The soup serves as a dipping sauce, and is typically much stronger and intense in flavor compared to standard ramen broth.^[2]^[6] Dashi, a soup in Japanese cuisine, can be used,^[2] which is prepared using a soup base or stock that is also named "dashi." Some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.^[2]^[8]

History[edit]

Taishoken Higashiikebukuro where Kazuo Yamagishi worked until the end

Tsukemen was invented in 1961 by Kazuo Yamagishi (1935–2015), who owned Taishoken restaurant, a well-known ramen restaurant in Tokyo, Japan.^[2]^[9]^[10] In 1961, Yamagishi added the dish to his restaurant's fare using the name "special morisoba", which consisted of "cold soba noodles with soup for dipping."^[9] At the time, it was priced at 40 yen, and the dish soon became very popular at Taishoken restaurants.^[9]^[11] As of 2015, over 100 Taishoken restaurants exist in Japan.^[9]

In recent years (circa 2000–present), tsukemen has become a very popular dish in Tokyo^[5] and throughout Japan, and several restaurants now exist in the country that purvey it exclusively.^[1]^[2]^[12]^[13]

Tsukemen is also served in restaurants in the United States^[6] and in other countries. In recent years (circa 2013–present), Tsukemen has become a popular dish in some ramen shops in Los Angeles.^[6] Conversely, in other areas of the U.S., such as Chicago, the dish is uncommon and rarely served in restaurants.^[14]

Gallery[edit]

Various tsukemen preparations
Tsukemen with nori-topped noodles
Tsukemen with a sheet of nori atop the noodles
Close-up view of a soup for tsukemen
Tsukemen topped with fried pork cutlet, half of a soft-boiled egg and greens, in Singapore
Tsukemen with additional foods on the side
Tsukemen noodles being dipped

References[edit]

^ ^a ^b Yagihashi, T.; Salat, H. (2011). Takashi's Noodles. Potter/TenSpeed/Harmony. p. 86. ISBN 978-1-60774-201-2.
^ ^a ^b ^c ^d ^e ^f ^g ^h Orkin, I.; Ying, C. (2013). Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint. Ten Speed Press. p. 169. ISBN 978-1-60774-446-7.
^ ^a ^b Kimoto-Kahn, A. (2016). Simply Ramen: A Complete Course in Preparing Ramen Meals at Home. Race Point Publishing. p. 117. ISBN 978-1-63106-144-8.
^ Eaton, Hillary (October 28, 2015). "Watch Your Udon Noodles Being Made at Musashiya in Westwood, Opening Today". L.A. Weekly. Retrieved February 22, 2017.
^ ^a ^b Time Out Tokyo. Time Out Guides. Time Out Guides. 2010. p. 157. ISBN 978-1-84670-121-4.
^ ^a ^b ^c ^d ^e ^f Scattergood, Amy (July 31, 2013). "7 L.A. Ramen Shops for Great Bowls of Tsukemen". L.A. Weekly. Retrieved February 22, 2017.
^ "Barikata dishes out new treats". Sun.Star Cebu. February 17, 2017. Retrieved February 22, 2017.
^ Sietsema, Robert (August 7, 2011). "Dish No. 61: Pork Kimchee Tsukemen Soba at Cocoron". Village Voice. Retrieved February 22, 2017.
^ ^a ^b ^c ^d "Ramen legend Kazuo Yamagishi passes away at 80". Japan Bullet. February 21, 2017. Retrieved February 22, 2017.
^ Solt, G. (2014). The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze. California Studies in Food and Culture. University of California Press. p. 161. ISBN 978-0-520-27756-4.
^ "Death of a Noodle Master". NHK World. April 2, 2015. Archived from the original on April 21, 2017. Retrieved February 22, 2017.
^ Dodd, J.; Richmond, S. (2011). The Rough Guide to Japan. Rough Guide to... Rough Guides. p. pt276. ISBN 978-1-4053-8926-6.
^ Swinnerton, Robbie (July 6, 2012). "Rokurinsha: A ramen line-up worth dipping into". The Japan Times. Retrieved February 22, 2017.
^ Dolinsky, Steve (October 28, 2016). "Tsukemen puts hot-and-cold twist on ramen". ABC7 Chicago. Retrieved February 22, 2017.

External links[edit]

Ramen vs. Tsukemen: What's the Difference?

[Yagihashi_Salat_2011-1] Yagihashi, T.; Salat, H. (2011). Takashi's Noodles. Potter/TenSpeed/Harmony. p. 86. ISBN 978-1-60774-201-2.

[Orkin_Ying-2] ^ ^a ^b ^c ^d ^e ^f ^g ^h Orkin, I.; Ying, C. (2013). Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint. Ten Speed Press. p. 169. ISBN 978-1-60774-446-7.

[Kimoto-Kahn_2016-3] Kimoto-Kahn, A. (2016). Simply Ramen: A Complete Course in Preparing Ramen Meals at Home. Race Point Publishing. p. 117. ISBN 978-1-63106-144-8.

[Eaton_2015-4] Eaton, Hillary (October 28, 2015). "Watch Your Udon Noodles Being Made at Musashiya in Westwood, Opening Today". L.A. Weekly. Retrieved February 22, 2017.

[Time_Out_Tokyo_2010-5] Time Out Tokyo. Time Out Guides. Time Out Guides. 2010. p. 157. ISBN 978-1-84670-121-4.

[Scattergood_2013-6] ^ ^a ^b ^c ^d ^e ^f Scattergood, Amy (July 31, 2013). "7 L.A. Ramen Shops for Great Bowls of Tsukemen". L.A. Weekly. Retrieved February 22, 2017.

[SunStar_2017-7] "Barikata dishes out new treats". Sun.Star Cebu. February 17, 2017. Retrieved February 22, 2017.

[Sietsema_2011-8] Sietsema, Robert (August 7, 2011). "Dish No. 61: Pork Kimchee Tsukemen Soba at Cocoron". Village Voice. Retrieved February 22, 2017.

[Japan_Bullet_2017-9] "Ramen legend Kazuo Yamagishi passes away at 80". Japan Bullet. February 21, 2017. Retrieved February 22, 2017.

[Solt_2014-10] Solt, G. (2014). The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze. California Studies in Food and Culture. University of California Press. p. 161. ISBN 978-0-520-27756-4.

[NHK_2015-11] "Death of a Noodle Master". NHK World. April 2, 2015. Archived from the original on April 21, 2017. Retrieved February 22, 2017.

[Dodd_Richmond_2011-12] Dodd, J.; Richmond, S. (2011). The Rough Guide to Japan. Rough Guide to... Rough Guides. p. pt276. ISBN 978-1-4053-8926-6.

[Swinnerton_2012-13] Swinnerton, Robbie (July 6, 2012). "Rokurinsha: A ramen line-up worth dipping into". The Japan Times. Retrieved February 22, 2017.

[Dolinsky_2016-14] Dolinsky, Steve (October 28, 2016). "Tsukemen puts hot-and-cold twist on ramen". ABC7 Chicago. Retrieved February 22, 2017.

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@@ Line 1: / Line 1: @@
+{{Short description|Japanese noodle dish}}{{Infobox food
-[[File:Tsukemen at a Tokyo restaurant.jpg|thumb|upright=1.25|''Tsukemen'' at a Tokyo restaurant]]
+| name             = Tsukemen
-'''''Tsukemen''''' ([[Japanese language|Japanese]]: つけ麺, [[English language|English]]: "dipping ramen")<ref name="Yagihashi Salat 2011"/> is a [[ramen]] dish in [[Japanese cuisine]] consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in [[Tokyo]], Japan, after which time it has become a very popular dish in Tokyo and throughout Japan. In the United States, ''tsukemen'' has become popular in Los Angeles, while in other cities, such as Chicago, it is relatively uncommon.
+| image            = Tsukemen at a Tokyo restaurant.jpg
+| image_size       = 240px
+| caption          = ''Tsukemen'' at a Tokyo restaurant
+| alternate_name   = Dipping ramen{{citation needed|date=August 2018}}
+| type             = [[Noodle soup]]
+| country          = [[Japan]]
+| region           = [[Tokyo]]
+| creator          = [[Kazuo Yamagishi]]
+| year             = 1961
+| main_ingredient  = Cold [[ramen]] noodles, [[broth]]
+}}
+[[File:Hiyashi chuka with sesami miso sauce of Hidakaya.jpg|thumb|[[Hiyashi chūka]] Tsukemen]]
+'''''Tsukemen''''' ({{lang-ja|つけ麺}}, English: "dipping noodles")<ref name="Yagihashi Salat 2011"/> is a [[ramen]] dish in [[Japanese cuisine]] consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by [[Kazuo Yamagishi]], a restaurateur in [[Tokyo]], [[Japan]]. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.
-==Overview==
 ''Tsukemen'' is a [[Japanese noodles|Japanese noodle]] [[ramen]] dish in [[Japanese cuisine]] consisting of separate servings of noodles and soup or [[broth]], whereby the noodles are dipped in the soup.<ref name="Orkin Ying"/><ref name="Kimoto-Kahn 2016"/> [[Soba]] and [[udon]] are some types of noodles used in the dish.<ref name="Orkin Ying"/><ref name="Eaton 2015"/><ref name="Time Out Tokyo 2010"/> The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles.<ref name="Orkin Ying"/><ref name="Kimoto-Kahn 2016"/> The noodles can also be served at room temperature.<ref name="Scattergood 2013"/> Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles.<ref name="Scattergood 2013"/> Some additional ingredients used include [[nori]], [[Char siu|chashu]], [[menma]], [[Tamagoyaki|tamago]] and boiled eggs.<ref name="Scattergood 2013"/><ref name="SunStar 2017"/>
-The soup serves as a [[dipping sauce]], and is typically much stronger and intense in flavor compared to standard ramen broth.<ref name="Orkin Ying"/><ref name="Scattergood 2013"/> [[Dashi]], a soup in Japanese cuisine, can be used,<ref name="Orkin Ying"/> which is prepared  using a soup base or stock that is also named "dashi." Some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.<ref name="Orkin Ying"/><ref name="Sietsema 2011"/>
+The soup serves as a [[dipping sauce]], and is typically much stronger and intense in flavor compared to standard ramen broth.<ref name="Orkin Ying"/><ref name="Scattergood 2013"/> [[Dashi]], a soup in Japanese cuisine, can be used,<ref name="Orkin Ying"/> which is prepared using a soup base or stock that is also named "dashi." Some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.<ref name="Orkin Ying"/><ref name="Sietsema 2011"/>
-<gallery class="center" caption="Tsukemen" widths="220px" heights="160px">
-File:Tsukemen bowls.jpg|Tsukemen bowls, with [[nori]]-topped noodles
-File:Tsukemen1.jpg|Close-up view of the soup for ''tsukemen''
-File:Tsuke-men 001.jpg|''Tsukemen'' in Japan
-File:Tsukemen by banej in Singapore.jpg|''Tsukemen'' topped with fried pork cutlet, half of a soft-boiled egg and greens, in Singapore
-</gallery>
 ==History==
-[[File:Tsukemen noodles being dipped.jpg|thumb|''Tsukemen'' noodles being dipped]]
+[[File:Tsuke-men 001.jpg|thumb|''Tsukemen'' in Japan]]
-''Tsukemen'' was invented in 1961 by Kazuo Yamagishi (1935–2015), who owned Taishoken restaurant, a well-known ramen restaurant in [[Tokyo]], Japan.<ref name="Orkin Ying"/><ref name="Japan Bullet 2017"/><ref name="Solt 2014"/> In 1961, Yamagishi added the dish to his restaurant's fare using the name "special morisoba", which consisted of "cold soba noodles with soup for dipping."<ref name="Japan Bullet 2017"/> At the time, it was priced at 40 [[Japanese yen|yen]], and the dish soon became very popular at Taishoken restaurants.<ref name="Japan Bullet 2017"/><ref name="NHK 2015"/> As of 2015, over 100 Taishoken restaurants exist in Japan.<ref name="Japan Bullet 2017"/>
+[[File:大勝軒(Taishouken).jpg|thumb|Taishoken Higashiikebukuro where Kazuo Yamagishi worked until the end]]''Tsukemen'' was invented in 1961 by [[Kazuo Yamagishi]] (1935–2015), who owned Taishoken restaurant, a well-known ramen restaurant in [[Tokyo]], Japan.<ref name="Orkin Ying"/><ref name="Japan Bullet 2017"/><ref name="Solt 2014"/> In 1961, Yamagishi added the dish to his restaurant's fare using the name "special morisoba", which consisted of "cold soba noodles with soup for dipping."<ref name="Japan Bullet 2017"/> At the time, it was priced at 40 [[Japanese yen|yen]], and the dish soon became very popular at Taishoken restaurants.<ref name="Japan Bullet 2017"/><ref name="NHK 2015"/> As of 2015, over 100 Taishoken restaurants exist in Japan.<ref name="Japan Bullet 2017"/>
 In recent years (circa 2000–present), ''tsukemen'' has become a very popular dish in Tokyo<ref name="Time Out Tokyo 2010"/> and throughout Japan, and several restaurants now exist in the country that purvey it exclusively.<ref name="Yagihashi Salat 2011"/><ref name="Orkin Ying"/><ref name="Dodd Richmond 2011"/><ref name="Swinnerton 2012"/>
 ''Tsukemen'' is also served in restaurants in the United States<ref name="Scattergood 2013"/> and in other countries. In recent years (circa 2013–present), ''Tsukemen'' has become a popular dish in some ramen shops in Los Angeles.<ref name="Scattergood 2013"/> Conversely, in other areas of the U.S., such as Chicago, the dish is uncommon and rarely served in restaurants.<ref name="Dolinsky 2016"/>
+== Gallery ==
+<gallery mode="packed" caption="Various tsukemen preparations">
+File:Tsukemen, noodles topped with sliced nori.jpg|''Tsukemen'' with [[nori]]-topped noodles
+File:Tsukemen bowls.jpg|''Tsukemen'' with a sheet of nori atop the noodles
+File:Tsukemen1.jpg|Close-up view of a soup for ''tsukemen''
+File:Tsukemen by banej in Singapore.jpg|''Tsukemen'' topped with fried pork cutlet, half of a soft-boiled egg and greens, in Singapore
+File:Tsukemen with additional foods on the side.jpg|Tsukemen with additional foods on the [[Side dish|side]]
+File:Tsukemen noodles being dipped.jpg|''Tsukemen'' noodles being dipped
+</gallery>
 ==See also==
-{{portal|Food|Japan}}
+{{portal|Food|Japan|Tokyo}}
 * [[List of Japanese soups and stews]]
 * [[List of noodle dishes]]
+* [[List of ramen dishes]]
 ==References==
 {{reflist|refs=
-<ref name="Orkin Ying">{{cite book | last=Orkin | first=I. | last2=Ying | first2=C. | title=Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint | publisher=Ten Speed Press | year=2013 | isbn=978-1-60774-446-7 | url=http://books.google.com/books?id=OHaKDQAAQBAJ&pg=PA169 | page=169}}</ref>
+<ref name="Orkin Ying">{{cite book | last=Orkin | first=I. | last2=Ying | first2=C. | title=Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint | publisher=Ten Speed Press | year=2013 | isbn=978-1-60774-446-7 | url=https://books.google.com/books?id=OHaKDQAAQBAJ&pg=PA169 | page=169}}</ref>
-<ref name="Kimoto-Kahn 2016">{{cite book | last=Kimoto-Kahn | first=A. | title=Simply Ramen: A Complete Course in Preparing Ramen Meals at Home | publisher=Race Point Publishing | year=2016 | isbn=978-1-63106-144-8 | url=http://books.google.com/books?id=e4QvCwAAQBAJ&pg=PA117 | page=117}}</ref>
+<ref name="Kimoto-Kahn 2016">{{cite book | last=Kimoto-Kahn | first=A. | title=Simply Ramen: A Complete Course in Preparing Ramen Meals at Home | publisher=Race Point Publishing | year=2016 | isbn=978-1-63106-144-8 | url=https://books.google.com/books?id=e4QvCwAAQBAJ&pg=PA117 | page=117}}</ref>
-<ref name="Scattergood 2013">{{cite web | last=Scattergood | first=Amy | title=7 L.A. Ramen Shops for Great Bowls of Tsukemen | website=L.A. Weekly | date=July 31, 2013 | url=http://www.laweekly.com/restaurants/7-la-ramen-shops-for-great-bowls-of-tsukemen-2895920 | accessdate=February 22, 2017}}</ref>
+<ref name="Scattergood 2013">{{cite web | last=Scattergood | first=Amy | title=7 L.A. Ramen Shops for Great Bowls of Tsukemen | website=L.A. Weekly | date=July 31, 2013 | url=http://www.laweekly.com/restaurants/7-la-ramen-shops-for-great-bowls-of-tsukemen-2895920 | access-date=February 22, 2017}}</ref>
-<ref name="Yagihashi Salat 2011">{{cite book | last=Yagihashi | first=T. | last2=Salat | first2=H. | title=Takashi's Noodles | publisher=Potter/TenSpeed/Harmony | year=2011 | isbn=978-1-60774-201-2 | url=http://books.google.com/books?id=eHJw5H9897MC&pg=PT86 | page=86}}</ref>
+<ref name="Yagihashi Salat 2011">{{cite book | last=Yagihashi | first=T. | last2=Salat | first2=H. | title=Takashi's Noodles | publisher=Potter/TenSpeed/Harmony | year=2011 | isbn=978-1-60774-201-2 | url=https://books.google.com/books?id=eHJw5H9897MC&pg=PT86 | page=86}}</ref>
-<ref name="Dolinsky 2016">{{cite web | author=Dolinsky, Steve | title=Tsukemen puts hot-and-cold twist on ramen | website=ABC7 Chicago | date=October 28, 2016 | url=http://abc7chicago.com/1577554/ | accessdate=February 22, 2017}}</ref>
+<ref name="Dolinsky 2016">{{cite web | author=Dolinsky, Steve | title=Tsukemen puts hot-and-cold twist on ramen | website=ABC7 Chicago | date=October 28, 2016 | url=http://abc7chicago.com/1577554/ | access-date=February 22, 2017}}</ref>
-<ref name="SunStar 2017">{{cite web | title=Barikata dishes out new treats | website=[[Sun.Star Cebu]] | date=February 17, 2017 | url=http://www.sunstar.com.ph/cebu/lifestyle/2017/02/18/barikata-dishes-out-new-treats-526401 | accessdate=February 22, 2017}}</ref>
+<ref name="SunStar 2017">{{cite web | title=Barikata dishes out new treats | website=[[Sun.Star Cebu]] | date=February 17, 2017 | url=http://www.sunstar.com.ph/cebu/lifestyle/2017/02/18/barikata-dishes-out-new-treats-526401 | access-date=February 22, 2017}}</ref>
-<ref name="Japan Bullet 2017">{{cite web | title=Ramen legend Kazuo Yamagishi passes away at 80 | website=Japan Bullet | date=February 21, 2017 | url=http://www.japanbullet.com/news/ramen-legend-kazuo-yamagishi-passes-away-at-80 | accessdate=February 22, 2017}}</ref>
+<ref name="Japan Bullet 2017">{{cite web | title=Ramen legend Kazuo Yamagishi passes away at 80 | website=Japan Bullet | date=February 21, 2017 | url=http://www.japanbullet.com/news/ramen-legend-kazuo-yamagishi-passes-away-at-80 | access-date=February 22, 2017}}</ref>
-<ref name="Dodd Richmond 2011">{{cite book | last=Dodd | first=J. | last2=Richmond | first2=S. | title=The Rough Guide to Japan | publisher=Rough Guides | series=Rough Guide to... | year=2011 | isbn=978-1-4053-8926-6 | url=http://books.google.com/books?id=V-guH1q__1wC&pg=PT276 | page=pt276}}</ref>
+<ref name="Dodd Richmond 2011">{{cite book | last=Dodd | first=J. | last2=Richmond | first2=S. | title=The Rough Guide to Japan | publisher=Rough Guides | series=Rough Guide to... | year=2011 | isbn=978-1-4053-8926-6 | url=https://books.google.com/books?id=V-guH1q__1wC&pg=PT276 | page=pt276}}</ref>
-<ref name="Eaton 2015">{{cite web | last=Eaton | first=Hillary | title=Watch Your Udon Noodles Being Made at Musashiya in Westwood, Opening Today | website=L.A. Weekly | date=October 28, 2015 | url=http://www.laweekly.com/restaurants/watch-your-udon-noodles-being-made-at-musashiya-in-westwood-opening-today-6210427 | accessdate=February 22, 2017}}</ref>
+<ref name="Eaton 2015">{{cite web | last=Eaton | first=Hillary | title=Watch Your Udon Noodles Being Made at Musashiya in Westwood, Opening Today | website=L.A. Weekly | date=October 28, 2015 | url=http://www.laweekly.com/restaurants/watch-your-udon-noodles-being-made-at-musashiya-in-westwood-opening-today-6210427 | access-date=February 22, 2017}}</ref>
-<ref name="Sietsema 2011">{{cite web | last=Sietsema | first=Robert | title=Dish No. 61: Pork Kimchee Tsukemen Soba at Cocoron | website=Village Voice | date=August 7, 2011 | url=http://www.villagevoice.com/restaurants/dish-no-61-pork-kimchee-tsukemen-soba-at-cocoron-6554428 | accessdate=February 22, 2017}}</ref>
+<ref name="Sietsema 2011">{{cite web | last=Sietsema | first=Robert | title=Dish No. 61: Pork Kimchee Tsukemen Soba at Cocoron | website=Village Voice | date=August 7, 2011 | url=http://www.villagevoice.com/restaurants/dish-no-61-pork-kimchee-tsukemen-soba-at-cocoron-6554428 | access-date=February 22, 2017}}</ref>
-<ref name="Time Out Tokyo 2010">{{cite book | title=Time Out Tokyo | publisher=Time Out Guides | series=Time Out Guides | year=2010 | isbn=978-1-84670-121-4 | url=http://books.google.com/books?id=fVKQDCx4V80C&pg=PA157 | page=157}}</ref>
+<ref name="Time Out Tokyo 2010">{{cite book | title=Time Out Tokyo | publisher=Time Out Guides | series=Time Out Guides | year=2010 | isbn=978-1-84670-121-4 | url=https://books.google.com/books?id=fVKQDCx4V80C&pg=PA157 | page=157}}</ref>
-<ref name="Solt 2014">{{cite book | last=Solt | first=G. | title=The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze | publisher=University of California Press | series=California Studies in Food and Culture | year=2014 | isbn=978-0-520-27756-4 | url=http://books.google.com/books?id=rIYkDQAAQBAJ&pg=PA161 | page=161}}</ref>
+<ref name="Solt 2014">{{cite book | last=Solt | first=G. | title=The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze | publisher=University of California Press | series=California Studies in Food and Culture | year=2014 | isbn=978-0-520-27756-4 | url=https://books.google.com/books?id=rIYkDQAAQBAJ&pg=PA161 | page=161}}</ref>
-<ref name="NHK 2015">{{cite web | title=Death of a Noodle Master | website=NHK World | date=April 2, 2015 | url=http://www3.nhk.or.jp/nhkworld/english/news/onbusiness/2015040201.html | accessdate=February 22, 2017}}</ref>
+<ref name="NHK 2015">{{cite web | title=Death of a Noodle Master | website=NHK World | date=April 2, 2015 | url=http://www3.nhk.or.jp/nhkworld/english/news/onbusiness/2015040201.html | access-date=February 22, 2017 | url-status=dead | archive-url=https://web.archive.org/web/20170421030237/http://www3.nhk.or.jp/nhkworld/english/news/onbusiness/2015040201.html | archive-date=April 21, 2017 }}</ref>
-<ref name="Swinnerton 2012">{{cite web | last=Swinnerton | first=Robbie | title=Rokurinsha: A ramen line-up worth dipping into | website=The Japan Times | date=July 6, 2012 | url=http://www.japantimes.co.jp/life/2012/07/06/food/a-ramen-line-up-worth-dipping-into/ | accessdate=February 22, 2017}}</ref>
+<ref name="Swinnerton 2012">{{cite web | last=Swinnerton | first=Robbie | title=Rokurinsha: A ramen line-up worth dipping into | website=The Japan Times | date=July 6, 2012 | url=http://www.japantimes.co.jp/life/2012/07/06/food/a-ramen-line-up-worth-dipping-into/ | access-date=February 22, 2017}}</ref>
 }}
@@ Line 48: / Line 64: @@
 {{Commons category|Tsukemen}}
 * [https://triplelights.com/blog/ramen-vs-tsukemen-whatsdi-395 Ramen vs. Tsukemen: What's the Difference?]
+{{Japanese food and drink|state=autocollapse}}
 {{Noodle}}
 [[Category:Japanese cuisine terms]]
-[[Category:Japanese noodles]]
 [[Category:Japanese soups and stews]]
-[[Category:Ramen]]
+[[Category:Ramen dishes]]
+[[Category:Japanese noodle dishes]]

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
Category

Latest revision as of 17:22, 6 March 2024

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