After a busy day's work, the employees of Renqian Taste House all took a long breath and stared at each other and smiled to show their comfort to each other. Sikong Yao originally thought that she could at least help clean up after closing, but Battlefield Hara Zemi signaled that she didn't have to participate in the work today.

Battlefield Yuan Zejian said to Sikong Yao, who was eager to try: "Xiao Yao, you don't need to help today, from tomorrow onwards, I will arrange a job for you, now I will take you to the place where you stay." ”

Sikong Yao looked at the employees who had already devoted themselves to closing work, and felt that she hadn't helped her all day, and she was really a little unhappy, but the employees of Renqian Weiwu seemed to have seen through Sikong Yao's thoughts, and they all smiled, as if they were signaling Sikong Yao not to take this little thing to heart.

So Sikong Yao had no choice but to follow the battlefield Yuan Zejian and leave the Renqian Flavor House.

Even though it's 9 p.m., most of the restaurants are ready to close, but in Japan, it's almost impossible to get out on the streets at that point. This is completely different from the nightlife of Chinese, after leaving the Renzen Taste House, although it is much more deserted than at noon, there are still many customers in the Dotonbori Food Street, and there is also an Osaka Castle Tenkan not far from here, and singer concerts are held from time to time, so for the Dotonbori Food Street, there are still many customers.

Battlefield Hara Ze said with a smile: "How, did you gain anything today?" ”

Sikong Yao scratched his head, there were not many words to say that he had gained, but there were a lot of words of shock, and he shrugged his shoulders. Said: "Because I just watched, I didn't really feel the work of Ren Qian Weiya, so if you are specific, you should wait until you enter the actual work to feel it." ”

Battlefield Harasawa nodded and said, "Yes, then what do you think about Japanese food?" ”

Sikong Yao pondered for a while, and then the food related to Japanese cuisine came to his mind, thinking of sushi, sashimi, or very delicate decorations. Kaiseki cuisine is like an art. He continued, "In Japanese cuisine, I have the impression that the colors are natural, the flavor is delicious, the shapes are diverse, the utensils are sophisticated, and the ingredients and cooking methods seem to be very important to the sense of the seasons, such as sushi. You don't have to be able to supply any of the ingredients in the climate all year round, right? ”

Battlefield Hara laughed. "That's right. In the production of Japanese cuisine, the ingredients are fresh and the cutting is exquisite. The artistic placement pays attention to the harmony and unity of "color, fragrance, taste and utensils", especially attaches great importance to not only taste, but also to visual enjoyment. ”

Sikong Yao remembered the food magazine report he had read, then nodded and said, "Yes, I read it in a food magazine, it seems to say that Japanese cuisine is recognized as an international cuisine that is meticulously cooked." ”

When Battlefield Harazawa saw Sikong Yao's praise, he suddenly felt good in his heart, and said proudly: "That's right, Japanese cuisine is a well-deserved international cuisine, in addition to tasting the aroma, taste, touch, sight, smell, etc. cannot be ignored, although the vast majority of Japanese cuisine is made of sugar, vinegar, miso, soy sauce, bonito, kelp, etc. as the main seasonings, the secret of its deliciousness is the heart of the cuisine." ”

Sikong Yao seemed to understand and said: "I know that bonito flakes are available, there are many snacks, such as takoyaki and okonomiyaki, kelp is kelp, Japanese kombu is not the same as China, the taste is more chewy, and if you have miso, it doesn't seem to taste much to me." ”

Battlefield Harazawa laughed when he saw it, and said, "Miso is the soul of Japanese cuisine, I see that you drank the substandard miso soup on time." ”

Sikong Yao pondered for a while, recalling the bowl of miso soup that he drank at Grandpa Eel at noon, which was almost no aroma, only fresh to frightening taste, so he said with some fear: "I don't know, but I also think that it is not the miso soup that is generally recognized by the Japanese." ”

Seeing that he was thinking for a while, Battlefield Harazawa proposed, "Why don't you take you to eat the dish that best reflects the value of miso soup?" ”

Since he ate dinner at four o'clock in the afternoon, and it was not a sushi that could provide calories, Sikong Yao was also a little hungry at this time, and it was really good for Battlefield Hara Ze to make such a suggestion.

Sikong Yao smiled happily: "Okay, I'm a little hungry, if you don't say it, I plan to buy some snacks to pad my stomach." ”

Battlefield Hara Zemi also said a little helplessly: "It's true that I eat at four o'clock in the afternoon, and I'll be hungry soon, and the employees of Renqian Flavor House often complain like this, haha." ”

Sikong Yao smiled: "So what is the so-called dish that can best reflect the value of miso soup in the original predecessors of the battlefield?" ”

Seeing a slight smug look on his face, Battlefield Harazawa said slowly: "If you want to say the best miso soup dish, it's really ramen!" ”

In fact, among the three major noodles in Japan, i.e., udon, ramen and soba, only soba can barely be regarded as a traditional Japanese noodle dish, and the well-known ramen in Chinese cuisine is the original origin of today's ramen. The earliest historical record of ramen in Japan is in 1704, when a historian named An Jisatoru mentioned Chinese noodles in the book "Shun Shui Zhu Shi Tanqi" and that Mito Huangmen once ate noodles similar to udon noodles.

Most of the overseas Chinese who live in Hengyan Chinatown are from Guangdong or Fujian, and because southerners are accustomed to seasoning with salt, Chinese ramen is seasoned with salt and soup made from chicken or pork bones. However, in order to cater to the tastes of the Japanese, some ramen was later seasoned with soy sauce, and this is how Japanese ramen was born. Therefore, the so-called Japanese ramen is a Japanese-style noodle made by Japan using the essence of Chinese noodles and researching them.

However, although it originated in China, the traditional ramen has been continuously researched and improved by the Japanese people, and has become a unique noodle dish seen in Japan today, and ramen has not only been carried forward by the Japanese people, but its influence has also spread to the world. So much so that many people outside of Japan believe that ramen is a food that originated in Japan, and even many Chinese have the same misconception.

Japan is a country that likes to eat ramen, and there is no shortage of this food in the Dotonbori Food Street, but according to Battlefield Harasawami, the ramen here is not authentic, so Battlefield Harasawami took Sikong Yao to a special place, that is, the Shin-Yokohama Ramen Museum.

The Shin-Yokohama Ramen Museum is a large open space, the architectural style is a bit like medieval Shanghai, quite a bit of Corentic style, and the most shocking thing is that this whole area is actually all restaurants that operate ramen dishes, and judging from the many restaurants in the city, there must be many very famous ramen shops.

In any corner of the New Yokohama Ramen Museum, Sikong Yao saw the enthusiasm of Japanese and foreigners who love ramen, and the enthusiastic faces also aroused Sikong Yao's interest, and he looked curiously at the restaurants, sometimes he loved the soy sauce ramen with barbecued pork and sugar eggs, and suddenly he drooled over the turtledove ramen with the taste of bonito, and the original Ivan ramen, which paid great attention to salt and soy broth, also made Sikong Yao look away.

Battlefield Hara Sawami was very satisfied with Sikong Yao's expression, and was able to show Japanese food to foreign friends and get ideal feedback, which was exactly what he wanted to see.

Pointing to a mobile trailer stall, Battlefield Harasawami explained to Sikong Yao, "There's nothing more enjoyable than eating a bowl of comfortable ramen. Ramen has been in Japan for nearly 90 years, and during this time, various changes have taken place to suit the tastes of people living in different regions, and there have been various schools of cooking techniques and flavors. However, it is basically divided into three major regions: northern, central and southern. In the early days, most of the operators used trolleys and operated as mobile vendors. ”

Sikong Yao enjoyed the aroma wafting from the soup pot of the ramen cart with relish, while Battlefield Harasawami continued, "Today, you can still find this kind of mobile trailer-style ramen stall with "ramen" katakana signboard cloth in Ueno, Yokohama, and other areas, and famous restaurants such as Ajisen, Ito, and Kumamoto. ”

Sikong Yao nodded and said, "Well, Ajisen ramen and Ido ramen are also available in our country, which are quite famous." ”

Battlefield Hara sawa said again: "But ramen has crossed the ocean, and when it arrives in your country, it may have long lost its original innocent ramen taste." ”

Sikong Yao shrugged noncommittally and said, "Well, yes, what are those roadside vending machines selling?" It doesn't look like there's a drink. ”

Sikong Yao pointed to the vending machines that can be seen everywhere in the New Yokohama Ramen Museum, all of which are crowded with countless people, so that Sikong Yao can't see what is being sold inside.

Battlefield Hara Sawami smiled and said, "That, that's actually a meal roll vending machine." ”

"Meal ticket vending machine?" Sikong Yao asked puzzled.

Battlefield Harasawami nodded and said, "Many ramen shops have vending machines like this, and customers buy the meal rolls directly, and then the ramen shop makes food based on the meal rolls, so as to avoid contact with money, so as to ensure hygiene." ”

Sikong Yao said curiously: "Eh, it's interesting." ”

As if seeing that Sikong Yao still had doubts in his heart, Battlefield Yuan Ze added: "But there are also vending machines that actually throw you a canned ramen directly, and there are hot and cold options, but the taste is far from freshly made." (To be continued......)