Ramen

'So what is the next theme?'

Erina, who walked behind Lou who didn't know anything at all, said," Ramen."

''Ramen? That's new.''

"Lou, do you perhaps don't know the theme at all of these matches?"

"Yeah, no one gives me any information at all, I only know the first theme today when I arrive."

Senzaemon looked at Erian asking what happened but seeing her face made him realize that these two are having some misunderstandings.

"Rame is a Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori, menma, and scallions. Nearly every region in Japan has its own variation of ramens, such as the tonkatsu, ramen of Kyushu, and the miso ramen of Hokkaido. Mazemen is a ramen dish that is not served in a soup, but rather with a sauce."

"Ramen is a Japanese adaptation of Chinese wheat noodles. One theory says that ramen was introduced to Japan during the 1660s by the Chinese neo-Confucian scholar Zhu Shunsui who served as an advisor to Tokugawa Mitsukuni after he became a refugee in Japan to escape Manchu rule and Mitsukuni became the first Japanese person to eat ramen, although most historians reject this theory as a myth created by the Japanese to embellish the origins of ramen."

"The more plausible theory is that ramen was introduced by Chinese immigrants in the late 19th or early 20th century at Yokohama Chinatown. According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way to Japan in 1859.Early versions were wheat noodles in broth topped with Chinese-style roast pork."

"So you know something after all." Erina said.

"Of course,"

As the two contestants start to cook, Lou continues to explain what he knows.

"A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Although ramen usually has toppings, ramen can be broadly categorized by its two main ingredients: noodles and broth."

"Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui, a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Although ramen noodles and Udon noodles are both made with wheat and are similar, they are different kinds of noodles."

"Traditionally, ramen noodles were made by hand, but with growing popularity, many ramen restaurants prefer to use noodle-making machines to meet the increased demand and improve quality."

"The first test is the noodles," Erina said.

"We want to see what kind and how they will make their own noodles, there's a different type of technique in making one but there is only one right choice in making the perfect noodles."

"Next is Soup, Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as pork bones, katsuobushi, niboshi, beef bones, shiitake, onions, and kombu. Some modern ramen broths can also be vegetable-based. Tare is often added to broth to make the soup."

"There are 2 types of soup you can usually see in Ramen."

"Tonkotsu "pork bone" soup is a broth with a typically translucent white-colored appearance. Similar to the Chinese baitang, it has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and creamy consistency that rivals milk, melted butter or gravy. Although Tonkotsu is merely a kind of broth, some people consider tonkotsu ramen a distinct flavor category."

"Torigara "Chicken bone soup based on chicken bone broth originated mainly in Tokyo. It is often used as a base for salt and shoyu ramen."

"As for flavoring. There's different varieties that they can choose, but since this is a cooking challenge, they can make their own flavoring."

Erina looked at Lou and said," It seems you did your homework and hit the jackpot, keep it up, maybe one day-."

"Not one day, after the Election, I will show you my cooking again."

"I hope you don't disgust me."

"We will see."

...….

The first student has finally done, after a barbaric way of cooking, he finally made the last bowl of amen for them.

Ryō Kurokiba a 92nd Tōtsuki Generation Student and Alice Nakiri's aide.

Ryō is quite tall and has a well-built body. His notable traits include his long, unkempt brownish-black hair and bangs that frame his face and hang just above his chin and his red eyes which have bags around them, giving Ryō a wild appearance overall.

For the most part, Ryō's facial appearance makes him appear lazy, slow and disheveled. However, his facial appearance drastically changes when he ties on his bandana, causing his face to become much sharper and fierce. His new persona is much more intimidating than his standard demeanor. After the Stagiaire, Ryō's bangs have shortened, now hanging above his cheeks.

Ryō has a signature piece of headwear that he wears on occasion. He wears a long, flame patterned crimson bandana which he wears when he wants to have a more serious, intimidating and barbaric look.

"Now eat up, it's Soupe De Poisson Ramen…"

"You're Seafood Ramen dish combines French Cuisine soupe de poisson with ramen to create a fusion dish that is both hearty and full of impact. The toppings include three types of cheese, rouille, tenkasa and rusk that was covered with echiré butter." Lou said while looking at his dish, he then started to eat and started analyzing everything he used and did to Ramen.

"The soup body formed by combining shrimp miso and fish innards is amazing,"

"Combined with a generous coating of crushed dried crustacean shells which include lobster and shrimps to the toppings, broth and noodles, the dish's rich flavor is like an all-out brawl to the death for those who eat it"

"Hmmm….. This is nice, from soup's dashi to the butter, everything has plenty of crush powder."

"Shrimp flavor extract comes from the following components, Glycine, Arginine and Proline, and out of all seafood, crustaceans contain the most extracts of all."

"By doing that, you can get the most intense flavor you can have from seafood."

Lou, who had just finished his Ramen, looked at him and smiled," And the best of that is, you actually did your homework."

"The essence of making Ramen is to prevent your customer from looking up and keep them bowing their head while eating in one bowl."

Ryo look at Lou calmly and siad," I see, that's why My Lady always feel defeated facing you, but still you made her cry so better prepare for her revenge."

"Im waiting."