Naomi Imatome-Yun

WHO KNEW??? I was familiar with the Ramen that I got in college, and in my lunches when I first started working. Remember the little styrofoam cups with the dried noodles in? You would add boiling water and the little flavor packets, and choke them down. Well, things have definitely changed! Wow!
I had no idea of what good ramen could be!
Thanks to our Chinese exchange student, I was awakened to a whole new experience. She took my wife and I to our first ramen restaurant, and I was amazed. The depth of flavors, the variety of ingredients, and the downright deliciousness of a quality ramen!
So, when I was offered an ARC of this book from Callisto, I jumped at the chance.
The book opens with the history of ramen in Japan and China. Which was very interesting in itself.
Part 2 dealt with the steps in making ramen. Spoiler: it's not just pouring boiling water into the little styrofoam cup! A person can easily get very involved in making ramen.
Finally, part 3 gets into the best part! The recipes. Over a hundred pages of delicious looking recipes! All written in an easy to understand, step by step method.
I loved this book! We have started making our own ramen now, and it's so good! And there are enough recipes in the book to keep us busy for years to come!… (mais)

If you like Japanese ramen recipes this book would be for you. It has a lot of recipes. You can take a tour of Japanese flavors with these recipes. What I like is that there is a section on how to make different broths to use in the recipes. Unfortunately for me, a lot of the ingredients I would not be able to get at the local grocery store or even Walmart. That is all we have in our small town. I would probably have to order at Amazon, maybe.
That said, as I was perusing the book, I loved the pictures and even some of the recipes. I did bookmark one, Spicy Stir-Fried Garlic Ramen which I will make for sure.
The book is broken down into 3 sections on mastering Japanese Ramen. There is the introduction of course but Part I is the history of the Ramen, Part II is the six steps and Part III is the recipes.
I will also be trying the broth section that looks really easy, some broths can be made in the pressure cooker!
Now I think if you are into Japanese food and want to try on your own, this cookbook is definitely for you!… (mais)