To some, instant Ramen noodles are so cheap and easy to prepare that's why it has become the staple food of the so called "broke and lazy college students." Open the pouch and seasonings. Boil the noodles for 3-5 minutes add the seasoning and ta-daaa! Instant dinner with less than 10 minutes of preparation. True enough that it's not the healthiest of meals but at times like Winter, instant Ramen noodles is the best go-to food to save time and money to satisfy your Ramen cravings. With this, here are 5 ways to make instant Ramen noodles taste good brought to you by Nagoya KS:1. ADD VEGETABLES
To make your instant Ramen extra yummy and "healthier" you can add some vegetables like shredded cabbage, spinach, carrots and etc. With the inclusion of vegetables your instant Ramen might turn from a sad snack to garden meal. Yum!
2. COOKED MEAT
Try putting slices of your leftover ham, bacon slab, or canned meat. The savory taste will add some different kick to your instant Ramen and make it extra delicious! it is best to fry cooked meat right after frying it! the oil used in the meat will enhance the taste of your Ramen!
Corn is a great addition or topping for your Ramen because of its sweet taste! The sweetness of the corn will help balance the salty taste of the soup. Sweet and salty goodness! what a combo!
Adding cheese to your instant Ramen will take it to another level! Also, it will help thicken the sauce and add some another layer of saltiness that will definitely satisfy your buds!
5. PICK A CONDIMENT, ANY CONDIMENT
Though the instant noodle packs and cups come with seasoning, you can transform the flavor by adding your own sauce, oil, paste, or other condiment. Sesame seed oil, miso paste and of course, Sriracha are all great options! You'll absolutely love the new taste of your Ramen!
Those are only some of the many ways to enhance your instant Ramen! There are hundreds of ways to enjoy it! Top it with your salad, cook them into an omelette or stuff them into tacos and a lot more! Or if you have time, you can visit Nagoya in Ottawa, KS to enjoy authentic Japanese cuisines including your favorite Ramen!
OHAYO!Succumb your inner Japanese Culture curiosity and read some of the Do's in Don'ts while eatingwhether you're a legit Japanese or not!Japanese people value proper diet and food so much that's why up until to this age they maintainedtheir position as the World's Longest-Living People. Their love for food and the people who put theireffort to prepare the food is so fascinating that's why when it comes to indulging your favoriteJapanese food they have managed to pull some Do's and Don'ts when eating. Here are some :
DO' S:1. "ITADAKIMASU" In Japan, it is very essential to say "Itadakimasu" before you eat to express gratitude for all who played a role in preparing, cultivating, ranching or hunting the food; because as what we have said they value food so much. This means "I gratefully receive." 2. Well, as weird as it is to some who would be reading this; Japanese people likes it when you're loudly slurping your soup! Mainly because this makes you sound like you're enjoying your meal more. Plus, this helps cool down your soup. Yes! 3. "GOCHISOSAMA DESHITA"After finishing your food, it is also important to say "Gochisosama Deshita" to express your gratitude. It is a sign of respect for Japanese people to be thankful for what you have just received.DON'TS:1. First in the list is, ( I don't think only the Japanese people hates this) Blowing your nose is strictly prohibited while eating, It is a sign of disrespect to the people who made your food. Whatever the smell of your food is if you feel like sneezing or something you could ask permission to go the rest room and do your thing.2. Do not stick your chopsticks straight up into a bowl of rice. This is an absolute no-no because in Japan, it is the way a bowl of rice is offered to the spirit of a dead person, at their deathbed or in front of their photograph on the household Buddhist altar. Tsk tsk!3. Don't suck on your chopsticks, or lick them! Chopsticks are supposed to convey your food to your mouth. It's utterly disrespectful! 4. Last in the list of don'ts is, Do not leave even a grain of rice in your bowl. This is how respectful Japanese people are to food. It is a way of giving back to the people who had prepared the food that has been served.In Nagoya KS a legit Japanese experience awaits you! With everything you have just read you can somehow consider yourself a Japanese for a day when you visit us!! Come see us and experience what we're talking about!! You can follow us on Twitter at : @Nagoya_KS and on Facebook at: www.nagoyaks/facebook.com If you want to more about the Japanese culture just click the link below:https://www.lonelyplanet.com/japan/travel-tips-and-articles/77764
NAGOYA: IS IT FRESH?
Since fruits and vegetables don't come with expiration dates, customers are usually unaware of how their favorite fruits and vegetables should look like. When buying fruits and vegetables, you need not to only consider the visible blemishes to know if it's fresh or not. Giving it a smell and considering it's weight could go a long way when it comes to choosing your produce.Fruits and vegetables have seasons and you can't always find the quality you want. Be flexible. Also, there are two categories of fruits and vegetables: 1.) Produce that starts going downhill from the moment it's picked and 2.) Fruits(mainly) and vegetables that can ripen or improve after you buy them; and since we are using a lot of fruits and vegetables in our dishes, it is just right to give you some tips when buying produce. Here are some:
Greens: Celery, parsley, dill, kale, leafy lettuce, broccoli, etc. should always be green and crisp looking. If it’s starting to look wilted, pale, or brown, it’s past its prime. Only buy it if it’s a bargain and you can use it right away. Sometimes the outside of a head of lettuce is wilted but the inside is still okay.
Cabbage: Choose a crisp and heavy head.
Root vegetables including turnips, carrots, beets, sweet potatoes, etc: Root vegetables should feel heavy. The skin should be smooth, not wrinkled. They should smell fresh and have an attractive color. Smaller ones are usually tastier.
Potatoes: The skin should be unwrinkled. Green skin is a sign of poisonous solanine. Cutting off the green won’t remove all of the solanine. Dirt on potatoes can be a sign of freshness, because they are usually washed before storage. The eyes of old potatoes start to sprout.
Onions: Should be heavy and hard, with dark skins and no sprouting.
Garlic: Old garlic will also start to sprout.
Grapes: Lift up the package and look from underneath. As grapes ripen, they fall off the bunch so a lot of loose grapes means they are very ripe.
Strawberries: Firm and without too strong a smell. Always sort strawberries as soon as you get home.
Citrus fruits like lemons, oranges, grapefruits,tangerines: Fresh smell and no soft spots. Brown surface scratches don’t affect the fruit. Green spots is also usually fine.
Apples: Firm, smooth skin with no blemishes.
Cucumbers, zucchini, eggplants, and peppers: Heavy, unwrinkled, dark (although some varieties of zucchini are pale).
Mushrooms: White, if that is their original color. Smooth with no blemishes. Check the ends of the stems should also be white. I fished this one out of the refrigerator to show you. It’s a few days old: Note the brown cut edge at the stem, the way the peel is separating from the stem, and the brown spots on the white flesh.
- the following items listed above are those who doesn't improve with age, so it is best to use it as soon as you can. But if stored properly, citrus fruits,garlic, root vegetables and apples keep for weeks or longer.
Now, below, are the items that can be bought before ripening and left on the counter until ripe. Once ripe, transfer to the refrigerator.
Melons: Press the top of the melon, where the stem was/is. If it’s soft, it’s ripe. Ripe melon also gives off a sweet smell. The stronger the smell, the riper the melon.
Watermelons: Tap it. If you hear a hollow sound, it’s ripe. Also, lift it up and look underneath: the peel there should be yellow or ripe.
Tomatoes: The redder the tomato, the riper it is. Refrigeration as it affects the flavor, so use tomatoes as soon as they are ripe.
Avocados: Choose them hard, or, if you can use them right away, soft with few blemishes. Here are some photos, showing what they look like when they are ready to eat.
Pitted fruits like peaches, apricots, plums, cherries and nectarines: Ripe ones are softer and more colorful. An imperfection or two usually means that they are just past their prime–buy only if you can use that day but they will be delicious. Strong-smelling fruit is very ripe. Avoid green peaches, as they don’t always ripen.
Pears: Same as pitted fruits.
Bananas: Green, hard bananas keep for a while so considering buying some yellow ones to eat right away. Bananas are best when the peel is tan with spots.
When buying produce, it is essential to to buy the best ones in order to create healthy and delicious food most especially at home. As a cook, those who eat your food is your main priority and responsibility of course. Vegetables usually balance and lighten up everyday meals while the Fruits keep you refreshed and often used as dessert as well. So we hope that the tips we gave you helps. Thanks for reading!