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"No, no, no! It will never be spread, especially the Yise family, who will never get this recipe." Yisehui shook his head and said, "I have no interest in revitalizing the family. I just want to live and see more interesting things. Food and cooking."



Chapter 64 Japanese Ramen Originates from China

Yisehui is actually born in a famous family - the country of the Eastern Ji Dynasty, and the West Yise!

The status of the two families in the culinary world is not the top.

But in the ramen industry, it is the top ramen family in Japan.

Soba Kino-kuni is king, and udon Isshiki is king.

It is customary in Japan to refer to all noodles, especially those passed from China, collectively as ramen.

Because the density of ramen restaurants per capita is extremely high, Japan is known as the kingdom of ramen, because all kinds of ramen restaurants and ramen stalls can be seen everywhere on the streets of any city.

However, the popularity of ramen in Japan is not a tradition since ancient times, but a tradition after modern industrialization in the past hundred years.

Originally, ramen was not popular in Japan. After the Black Ship incident, Japan gradually opened up the country, and then accelerated foreign exchanges, and began to introduce foreign culture and technology on a large scale.

Not just modern science and technology, actually, including Chinese and European cooking methods.

In modern history, after Japan reopened to the outside world, the people were quickly impressed by the cooking techniques brought by Chinese chefs.

Therefore, when the so-called Meiji Restoration learned and imitated Western systems on a large scale, it also carried some culture and things from China that had not been passed on to Japan on a large scale.

For example, when Chinese cooking technology has not communicated with Japan for hundreds of years, there has been great innovation and progress, and the dishes have become more abundant.

Therefore, with the folk business exchanges between China and Japan in modern history, Chinese cuisine was once again introduced and learned by Japan eagerly.

In modern history, the city that introduced Chinese cuisine on a large scale belongs to Yokohama.

For example, Miyoko Hojo's family business, Hojo House, is located in Yokohama Chinatown. It can become the first floor in Yokohama Chinatown, so it is qualified to call itself the most authentic Chinese restaurant in Japan.

After Yokohama opened direct flights to Xiangguo, Shanghai and other places, it began to conduct a large number of trade exchanges with China.

After that, the Yokohama Guandi Temple, the Chinese Guild Hall, and the Chinese School were initially selected, and Nanjing Town was formed, which is also the predecessor of Yokohama Chinatown.

Some Chinese who came to Japan to do business began to bring a lot of new Chinese cuisine, among which there are various Chinese pasta.

Later, a businessman in Tokyo, Japan, sensed a business opportunity after tasting Chinese rice and pasta in Yokohama, so he recruited a group of Cantonese chefs to open Cantonese buckwheat in Tokyo - Lai Laixuan.

Although, Lai Lai Xuan is not the first Cantonese soba restaurant to open in Japan.

But it was the first Cantonese soba noodle restaurant opened in Tokyo. After the opening, the business became more and more popular, and even opened more branches throughout Japan.

The opening of Lai Lai Xuan can be regarded as a symbol of the rise of the ramen industry in modern Japan.

In later generations, the Japanese culinary world called the opening of Lai Lai Xuan the "First Year of Ramen"!

After that, various so-called Japanese-style ramen gradually began to rise, and many unlearned and incompetent advertised authentic Japanese-style ramen.

But... how can there be authentic ramen in Japan?

Basically, most of the various schools of ramen in Japan are Chinese noodles with different characteristics introduced from China in modern times.

The rise of a large number of ramen families in modern history was due to the fact that Corporal Li Xian went to China to recruit chefs. After that, they began to use the cooking skills brought by Chinese chefs.

Many Chinese noodles were introduced to Japan in modern history.

Zhusheng noodles are an exception and have not been learned by Japan.

It's not that Zhusheng noodles are not good or famous enough, but because... this kind of noodles are so good, so the master is reluctant to teach them easily!

It is the tradition of Chinese craftsmen to keep their hands on technology.

Although this tradition has caused some technologies to be lost in history, it has actually done a very good job of keeping some secrets secret!

……

The thick moso bamboo is polished smooth, and one end is simply placed on the table and facing the wall with a rope and a cloth pad, and is tied and hung in the air to fix it.

The suspension is not too high, that is, the height of the cotton cloth under the moso bamboo.

Because the bottom is covered with cotton cloth, so although the moso bamboo is bound, it can move up and down.

Fix the rough bamboo tools specially used for bamboo noodles on the table facing the wall.

The fixed bamboo pole can actually move up and down to a certain extent, and at the same time, it can also move left and right in a fan shape.

In this way, for pressing the dough, you can press the noodles up and down, and then press back and forth in a fan shape.

Riding on the bamboo pole does not need to get off, you can press the noodles back and forth.

Therefore, the ancient Chinese used a lot of brains and wisdom in eating.

Many tools for making food, even thinking about it so far, are amazing.

Afterwards, Liu Xing and others moved a smooth table as a chopping board according to the schematic diagram in the recipe.

Take 5 kg of high-gluten flour, mix with 4 kg of duck egg liquid, stir and knead evenly, and start pressing the bamboo noodles at random.

When pressing the noodles, the bamboo pole is suspended in the air, and a person rides on the bamboo pole, one foot is suspended in the air, and the other foot lands on the tiptoe.

When it falls to the ground, just use the toe of one foot to kick upwards, so that the bamboo pole will be bounced up again.