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How to cook ABO Ramen Fresh!
In this blog, we will explain how to cook ABO Ramen Fresh.
Noodles are one of the most important elements of a good ramen. Therefore, we hope you will master this cooking method.
Ie-kei ramen started as a hearty meal for truck drivers in Yokohama and grew into a nationwide favorite. Think thick noodles, rich broth, and toppings that always call for a bowl of rice.
Hokkaido is the birthplace of miso ramen, and its most iconic twist pairs rich miso broth with sweet corn and creamy butter. It’s a golden combination that captures the flavor of Japan’s north.
There is a special place in my heart, and my mouth, for ramen. I love it! Now as we are preparing to launch our own new healthy version, ABO Ramen, I’d like to share a bit of the inspiration for its creation as well as bring light to the style of ramen that I grew up eating in Kyushu.
There are many regional varieties of ramen throughout Japan. The table below shows a basic breakdown of the ramen styles from the north of the country to the south. This list is not exhaustive as I may have missed some, and experimentation is going on all the time.
Ramen by Region