The Way of Noodles 麵之道

The Way of Noodles: A Journey from Taiwanese Beef Noodles to Japanese Ramen

Ramen, a soulful dish loved by many, has captured the hearts of fans worldwide. Whether it's the rich tonkotsu broth of Japanese ramen, simmered for hours with pork bones, or the hand-pulled Lanzhou noodles known for their chewy texture, ramen has become a unique culinary culture that continues to attract countless food lovers.

As an entrepreneur passionate about Asian noodles, I have been exploring ways to merge the characteristics of Taiwanese beef noodles with different styles of ramen to create a one-of-a-kind flavour. This time, I will be heading to Houston to attend a professional ramen training course, diving deep into the techniques and philosophies of authentic Japanese ramen.

Houston Trip: Mastering the Core Techniques of Ramen

This training will focus on:

• Broth Preparation: Japanese ramen emphasizes various broths, such as tonkotsu, chicken, seafood, or mixed broths. Learning how to simmer these ingredients over time to achieve the richest flavours is a crucial skill.

• Noodle Making: The texture and absorption ability of noodles are vital. Factors such as alkaline water ratio, flour selection, and aging methods significantly influence the depth of ramen.

• Seasoning & Toppings: The essence of Japanese ramen lies in the combination of broth and seasonings. Whether it’s shoyu, miso, shio, or seafood-based flavours, each creates a distinct ramen experience.

The Fusion of Beef Noodles and Ramen

Taiwanese beef noodles are known for their rich, braised broth and clear, stewed variations, featuring deep flavours from beef bone broth and spices. Japanese ramen, on the other hand, relies on pork, chicken, or seafood broths combined with concentrated seasonings and toppings such as chashu, marinated eggs, and bamboo shoots to create its unique profile. Both styles share a deep appreciation for carefully simmered broths that enhance the dish's umami.

This training is not just about mastering traditional ramen techniques but also about finding the commonalities between Taiwanese beef noodles and Japanese ramen to craft a unique Gubahmi beef noodle dish.

Order Delivery Update

Due to this ramen training trip, all orders will be delivered on February 24. Thank you for your patience, and I look forward to bringing back these learned techniques to further innovate our beef noodles and ramen creations!

This journey is not just about learning ramen techniques but also about a deeper exploration of Asian noodle culture. Stay tuned—we're excited to bring even more delicious innovations your way!

麵之道：從台灣牛肉麵到日本拉麵的進修之旅

拉麵，這碗承載著無數人熱愛的靈魂美食，在全球擁有廣大的粉絲。無論是以豬骨長時間熬煮成濃郁豚骨湯的日式拉麵，或者由用手拉製成，口感有筋道的蘭州拉麵，拉麵在各地成為一門獨特的飲食文化，也有無數的食客追隨著。

作為一名熱愛亞洲麵食的創業者，我一直在探索如何將台灣牛肉麵的特色與不同種類的拉麵相結合，打造出獨一無二的風味。這次，我將前往休士頓，參加一場專業的拉麵進修課程，深入學習正宗日式拉麵的技術與理念。

休士頓之行：學習拉麵的核心技術

這次學習的重點包括：

• 高湯熬製：日式拉麵講究不同食材熬製的湯底，如豚骨、雞湯、魚介與混合湯底，如何長時間燉煮以達到最濃郁的風味，是值得深入研究的技術。

• 麵條製作：麵的口感與吸附湯汁的能力至關重要，不同的鹼水比例、麵粉選擇與熟成方式，會大幅影響拉麵的層次。

• 調味與配料：日式拉麵的精華在於湯底與醬料的結合，無論是醬油、味噌、鹽味或魚介風味，都能創造出截然不同的拉麵風格。

牛肉麵與拉麵的可能結合

台灣牛肉麵以紅燒湯底、清燉湯頭為主，濃郁的牛骨湯與香料層次豐富的滷汁，是許多饕客喜愛的風味。而日式拉麵則透過豚骨、雞湯或魚介高湯，搭配風味濃縮的醬料與叉燒、糖心蛋、筍乾等配料，創造出獨特的麵食文化。兩者在湯頭的講究上有異曲同工之妙，都是經過長時間熬煮，以濃郁的風味作為基礎。

這次的進修，不僅是為了學習傳統拉麵的技術，更是希望找到台灣牛肉麵與日式拉麵之間的共通點，打造一碗獨具特色的專屬於 Gubahmi 的牛肉麵。

訂單配送調整通知

由於這次的拉麵進修之旅，所有的訂單將延至 2月24日配送。感謝大家的耐心等待，也期待將這次學習到的技術帶回來，讓未來的牛肉麵或拉麵創新更加美味！

這趟旅程不只是對拉麵技術的學習，更是對亞洲麵食文化的一次深入探索。敬請期待，我們將帶來更多美味的突破與創新！