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Cooking Light. June 2015

Cooking Light. June 2015

January 2015 issue of Spinneys FOOD magazine.

Spinneys FOOD Magazine. May 2015

Spinneys FOOD Magazine. May 2015

Buy any 3 of our cooking magazines and get 25% off. Bon Appetit Magazine, 60 Summer Recipes, June 2012 Vol.57 No.06

Buy any 3 of our cooking magazines and get 25% off. Bon Appetit Magazine, 60 Summer Recipes, June 2012 Vol.57 No.06

there are hundreds of varieties of ramen across japan. here are the four broth-based styles you're most likely to see in america. shoyu: soy sauce-based and the most common style. specialty of tokyo. miso: yes, that miso (and not vegetarian-by a long shot). specialty of sapporo. shio: the lightest ramen style, made from a variety of dried seafood and seaweed. specialty of hakodate. tonkotsu: a belly buster with a broth made from long-cooked pork bones. specialty of kurume.

there are hundreds of varieties of ramen across japan. here are the four broth-based styles you're most likely to see in america. shoyu: soy sauce-based and the most common style. specialty of tokyo. miso: yes, that miso (and not vegetarian-by a long shot). specialty of sapporo. shio: the lightest ramen style, made from a variety of dried seafood and seaweed. specialty of hakodate. tonkotsu: a belly buster with a broth made from long-cooked pork bones. specialty of kurume.

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