Visit Japan, enjoy the best ramen in the world

Ramen is a noodle soup dish that was originally imported from China and has become one of the most popular dishes in Japan in recent decades. Ramen is inexpensive and widely available, two factors that also make them an ideal option for budget travelers. Ramen restaurants, or ramen-ya, can be found in virtually every corner of the country and produce countless regional variations of this common noodle dish.

The modern ramen scene has a wealth of serving variations, even if the dishes are all called ramen: cold or hot noodles eaten together with soup, noodles served without soup, and thin noodles are eaten with a hot dipping sauce.

Ramen is a Japanese adaptation of Chinese wheat noodles. Ramen was first introduced to Japan in 1660s by Zhu Shun Shui. There is another theory which claims that the second origin story centers on ramen’s arrival in the nineteenth century as a result of changes in Japanese food practices inspired by American imperialism. It was also said that Ramen was introduced by Chinese immigrants in the late 19thor early 20th century.  According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way over to Japan in 1859. Early versions were wheat noodles in broth topped with Chinese-style roast pork.

The word ramen is a Japanese transcription of the Chinese lamian. In 1910, a Chinese restaurant serving ramen in Yokohama's Chinatown received public praise in Japan. Until the 1950s, ramen was called shina soba but today chūka soba or just ramen is more common, as the word has acquired a pejorative connotation.

Shoyu

Shoyu ramen soup is a clear, brown broth flavored with soy sauce (shoyu). The soup is usually made of chicken broth but often contains other meats such as pork, beef or fish depending on the region. Shoyu ramen is the most common type of ramen and is usually what is served when the menu does not specify a specific type of soup.

Shio

Shio ramen soup is a light, clear broth seasoned with salt. It is typically made from chicken broth, but may also be flavored with other meats such as pork.

Miso

Miso ramen soup is flavored with soybean paste (miso), resulting in a thick, brown soup with a rich, complex flavor. The style originated in Hokkaido where the long cold winters spurred the need for a heartier type of ramen soup, but it has spread to the point where it can be found pretty much anywhere in Japan.

Tonkotsu

Particularly popular around Kyushu, tonkotsu ramen is made of pork bones which have been boiled down until they dissolve into a cloudy white broth. The thick, creamy soup is also often flavored with chicken broth and pork fat.


See more: 8 typical dishes from Northern Japan, Aomori cuisine

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The best ecotourists destinations in Taiwan

Known as the beautiful island or Ilha Formosa, Taiwan is a region of many natural wonders. So it’s no surprise that the local tourism board is doing its best to promote it as the perfect ecotourism destination.

Yangmingshan National Park

As the most easily accessed of Taiwan’s parks, Yangmingshan is one of the most popular destinations for tourists staying in Taipei. It’s just a short bus ride out of the city and is home to hot springs, lush countryside, and a geothermal scenic area where you can witness steam rise from the ground. The park is also home to endless hiking trails and some incredible natural scenery. It’s well worth a visit even if you’re only in the city for a weekend.

Taroko National Park

Taroko National Park Taroko National Park is perhaps Taiwan’s most famous national park and is a source of immense local pride. Located in Hualien County, the park is a regular stop for the thousands of organized tours that make their way around the island each year. The park features marble-walled canyons and over half of Taiwan’s animal and plant species. Grottos, scenic bridges, mountainside temples, cliffs, and waterfalls, Taroko National Park is a photographer’s dream and easily Taiwan’s number one tourist attraction.

Shuiyang Forest

Speaking of the dreamy Shuiyang Forest, many describe it as “fallen heaven.” In fact, it is a landslide dam caused by the devastating 921 Earthquake back in 1999. Shuiyang Forest is located within the Sun Link Sea Forest Park. Due to its remote location, it is advised to go on a two-day trip and camp by the forest. To arrive here, there are two routes you should familiarize yourself with, both leaving from the Renting entrance, but the forest road is relatively smooth. As you are spending a night or two here, carrying heavy types of equipment on your back is unavoidable — take the route that is not beyond your physical limits.

Kenting National Park

To many people in Taiwan, Kenting is the ultimate local beach destination and with good reason. Its many beautiful and sometimes deserted beaches are some of the best in Taiwan, but the park is much more than a few stretches of golden sand. Kenting, commonly known as Kenting National Park is at the extreme southern tip of Taiwan. Located on the Hengchun Peninsula of Pingtung Count, it is famous for its beautiful beaches and lush vegetation, and plenty of different corals.

See more: Visit Kenting, the southernmost of Taiwan

Yehliu Geopark

Another destination that is just outside of the capital, Yehliu is easily accessed by public bus or even a private tour. The Geopark boasts some truly amazing rock formations that make for some excellent photo opportunities. Make sure though to visit during the week as at the weekend, and on public holidays, the place can get very busy.

Tianlao Moon World

Tianliao Moon World is a tract of barren land between Chongde Village and Gutin Village of Tianliao District. It has a dreary and desolate beauty of the desert and is famous for its similarity to the landscape of the Moon surface. The Badlands, as some call it, resembles a moonscape, albeit with a few trees scattered throughout the area, and it really is a place that you have to see for yourself to truly appreciate.

Source Internet

6 noodle dishes you should try in Penang

The noodles in Penang are renowned in Asia as some of the best. Although there are plenty of other good reasons to visit the big island in Malaysia, the foods attract attention and admiration from people all over the world.

Char Kway Teow

You'll encounter this heavy, filling noodle dish under many spellings such as "char koay" or just "kway teow."

As the name implies, the noodles have a deliberately charred and slightly burned aroma that comes from the wok. Kway teow was once the dish of choice for poor laborers who needed a filling meal to keep them going. The dish is usually prepared with pork fat, fish cake, egg, and prawns.

Hokkien Mee

Named after the Chinese immigrants to Penang, Hokkien mee (sometimes spelled "mie") often contains barbecued pork sliced into thin strips, prawns, shallots, and a fish-based chili paste. Yellow egg noodles are mixed with rice vermicelli.

The version of Hokkien mee in Penang differs a little from other places because it is spicier. The hearty broth is made from pork bones and shrimp shells.

Penang Laksa

Laksa is a famous dish celebrated throughout Southeast Asia, however, Penang has put a special twist on it. A little fishy and seasoned with lemongrass, ginger, and mint, Penang's take on laksa is a unique taste that you'll never forget.

Penang laksa is a variant of asam laksa — both are slightly sour thanks to sour mangosteen fruit — rather than sweet as are laksa variants based on coconut milk.

Mee Rebus

Mee rebus is a noodle dish often prepared with ketchup or a sweet tomato gravy; lime provides citrus that offsets the sweet taste. Expect yellow egg noodles, half of a boiled egg, and shallots.

Mee Goreng

Mee goreng simply translates to "fried noodles" and can be prepared in a variety of ways depending on the whim and style of the street food hawker. Noodles can be rice, egg, or in a worst-case scenario, the same "instant" noodles upon which starving college students sometimes rely.

Mee goreng — prepared by Indian-Muslim hawkers in Mamak eateries — is a good option for avoiding the pork typically found in other noodle dishes.

Loh Mee

This noodle soup is thickened with egg and corn starch into a gravy that lends a somewhat-slimy texture to an otherwise-tasty noodle dish. The noodles are usually thick, yellow noodles. That mysterious, spongy option seen floating in the dish is a slice of fishcake.

Loh mee is sometimes spelled as "lor mee."

See more: Top 11 destinations to visit in Malacca

Source: Internet