Japanese Street Food: Crepes

Last month we featured savory, comforting, delicious ramen.

This month… crepes!

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More specifically, Japanese-style crepes. You’ve heard of crepes from France, filled with sweet fruit compote or ham, eggs and cheese. And you’ve probably tried crepes from other countries, like rice-and-lentil-based dosa from India. But Japanese crepes are unique, interesting and quintessentially youthful!

Crepes are thin pancakes, and in Japan, they are made to be sweet. The batter, consisting of eggs, milk, water, salt, flour and butter, is poured onto a griddle, and spread very, very thin in the shape of a circle using a crepe paddle. The crepe is cooked through until golden, then transferred to a plate using a long, flat spatula.

And that’s where the specialness of this Japanese street food begins!

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Fillings and toppings range from fruit—such as strawberries and bananas, chocolate and whipped cream—to potato salad, hot dogs, tuna, pizza toppings, spaghetti, cheesecake and even frankfurter salad with lettuce, frankfurter, turkey, kidney beans and ketchup! Any and all of these fillings are rolled inside the crepe, and then served in a paper cone.

The varieties are endless, and unique to the ubiquitous crepe shops that have popped up across metropolitan areas in Japan since crepes were introduced in the 1970’s. Today, young people from middle school through college congregate at crepe shops to savor the flavors of this great street food.

Regardless of what type of crepe becomes your favorite, this iconic Japanese street food is always something we’d love to eat! Tell us about your favorite crepe… and try out one of our favorite recipes!

Stay tuned for next month’s street food showcase!

Japanese Street Food:  Ramen

ramen01Yum.

Street food.

All over the world, cities are famous for iconic foods served on sidewalks, along canals, at festivals and in parks. With a reputation for providing excellent, cheap, fast food, street food vendors unite people across all cultures—from hot dogs in New York City to pav bhaji in Mumbai to coxinha in Sao Paolo. Japan offers a rich street food culture with many vendors, called yatai, setting up their two-wheeled carts during meal times to serve savory, sweet and flavorful dishes to customers.

One of the most popular street food dishes in Japan is ramen. While most people think of ramen as a quintessentially Japanese dish, it was originally brought to Japan from China in the mid-1800s. Made of wheat flour, salt, plain water and kansui (a type of alkaline water which gives the noodles their bounciness and yellow hue), ramen noodles became a staple in Japan following their introduction and were especially ubiquitous following World War II, as wheat flour from the United States became readily available. Over time, ramen specialties emerged, with regional variations being created with unique local flavors, preparation techniques and consumption habits.

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Miso ramen

There are various types of ramen, and they are distinguished by their heaviness, the broth base, and the seasoning sauce added to the base broth to give it its distinctive flavor, or tare. The noodles and toppings also vary regionally and aficionados develop cult followings to their unique concoctions. The most popular types of ramen are miso ramen, shoyu ramen and tonkotsu ramen.

Sapporo is the birthplace of miso ramen, in which the broth base is made using fermented soybean paste. According to legend, miso ramen was created in a small ramen shop by a customer, who requested noodles in his miso and pork broth soup. The kotteri heaviness of this ramen, because of the added fats and butter, results in an opaque broth. Add in thick noodles and toppings such as garlic, ginger, bean sprouts, bamboo shoots, corn, scallions, and minced roasted pork and you have one of the most popular forms of ramen!

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Shoyu ramen

Shoyu ramen is one of the most traditional types of ramen, and the broth is simmered for hours, resulting in a complex blend of pork, chicken, vegetables, seaweed and dried fish. The broth is then mixed with soy sauce to complete the flavor. Shoyu ramen, somewhere in the middle of the heaviness scale, is generally served with thin, wavy noodles and topped with scallions, nori, roasted pork, naruto and bamboo shoots.

Tonkotsu ramen

Tonkotsu ramen

Tonkotsu ramen is another type of ramen from Japan and it has recently experienced a surge in popularity in the United States.  Tonkotsu ramen is made from a rich bone broth, boiled for days, to which thin straight noodles and spicy condiments such as mustard greens, ginger and even chili oil are added. Originating from the Fukuoka area, where yatai are hugely popular, tonkotsu ramen is usually served with all-you-can-eat noodles, making it extra filling and hearty.

Regardless of what type of ramen becomes your favorite, this noodle soup dish is perfect for any season, for lunch or dinner, and any place where savory, soothing and filling food is on order! Tell us about your favorite ramen… and stay tuned for next month’s street food showcase!