Ramen
Ramen
Ramen is arguably Japan's most internationally recognised dish, and it is one where the quality of the broth is everything. The noodles, toppings and seasoning matter, but a great ramen is defined by a broth of depth, richness and complexity that takes time and care to produce. Tonkotsu, which simmers pork bones for twelve hours or more until the stock turns milky and intensely savoury. Shoyu, a clear but deeply flavoured chicken or pork broth seasoned with soy sauce. Shio, the cleanest and lightest style, relying on salt and a carefully made dashi for its character. Each style is a small world of technique and flavour, and making any of them well at home is genuinely possible with the right equipment and ingredients.
The tools in this collection are chosen for their role across the different stages of ramen preparation. A large, heavy-bottomed stock pot is essential for extracting maximum gelatin from bones during long simmers. A fine mesh strainer removes impurities from the finished broth cleanly. A good ladle portions broth into bowls accurately. Long cooking chopsticks separate the noodles as they cook in boiling water and pull them out at the precise moment they are done.
The serving vessels are equally important, a deep ramen bowl with a wide mouth allows toppings to be arranged properly and keeps the broth hot through the meal. The classic Japanese ramen bowl in karakusa or other traditional patterns, available in the tableware section, elevates the home ramen experience considerably compared to a generic soup bowl.
Ingredients in this collection cover the essentials: ramen noodles, miso paste for miso ramen, tsuyu sauce, chukamen noodles and toppings including nori, sesame and yuzu kosho.
Discover more in our subcategories:
Serve your ramen in our bowls and add the right chopsticks and ladles for the full experience.
How to make ramen at home: tools, broth and technique, the four broth styles and everything you need to get it right.
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