Bloomberg reports that scientists in Japan are searching for new wheat varieties in order to reduce the need to import wheat, which has been keeping ramen prices too high.
Hakata ramen, a specialty of Japan’s southern island of Kyushu, is popular for its firm, chewy noodles made with high- protein wheat flour milled from grain grown in the U.S., Canada and Australia. Higher global prices have hit noodle sellers hard.
The solution may be just down the road, where scientists are testing new varieties of wheat in an effort to satisfy local tastes and reduce imports. The project is just one of the ways Japan is trying to lessen its reliance on overseas suppliers as commodity prices hover near record highs.
We’ve discussed commodity prices here before and we probably will again. While supplying more local wheat may not put a dent in the international commodity price for wheat, they will certainly save on the shipping costs, since, as the crow flies, it is 6184.65 (9952.95 km) miles from Wichita to Tokyo.
Chichi is the real title of this fine recipe, but I wonder if Johnny Cash ever got to try this during his visit. I also like the imagery below of kneading the meal in a trashbag before eating it, yum.
Submitted By: Mikey Accident
Submitted From: Folsom
- 2 packs of ramen noodles hot and spicy or other spicy variety
- 1/3 bottle of jalapeno squeeze cheese
- 1 summer sausage
- 1 Slim Jim (the food product, not the breaking and entering tool)
- 1 bag of instant chili (canned will work)
- 1 small garbage bag (if you only have a regular house size one,cut the top half off)
Before you start crush the noodles while they are still in the package. Microwave a bowl of water for 2 minutes, then add both ramen noodle packets and let sit for now. (Put on a lid on the bowl if you have one.) Now, chop or dice the summer sausage and Slim Jim, and then make or heat the chili. The noodles should now be fully expanded (about 10 mins), drain ALL the water from the noodles. Dump the noodles into the garbage bag then add 1 flavor pack and 1/3 bottle of jalapeno cheese and knead the bag. Next add the meat then knead again till meat is evenly distributed. Now add the hot chili (the hotter the better). This would also be the time to add the other flavor pack if you want. I find one and a half packs to be enough but you could add more later if needed. Finally, knead the bag again and you’re ready to enjoy fine prison cuisine. I can eat it all myself but it could feed 2 normal people. I recommend eating it with a spork for the authentic prison experience.
I don’t like sauerkraut, but I know some folks do… Also, I don’t know what boneless rolled pork is, maybe a pork loin?
Submitted By: Kip
Submitted From: Pittsburgh, PA
- 1 small Boneless rolled pork
- 1 large can of sauerkraut
- 3-4 packets of Ramen (no flavor packets needed)
- 3/4 stick of butter
- 1 tblspoon of black pepper
Open the can of sauerkraut, but do not drain. Pour a little bit of the juices into a slow cooker, and then add the pork. Cover the pork with the sauerkraut and cook for about 8 hours. When the pork is done, pull it and cut it apart, cutting off all the fat. While your finishing up the pork, cook your ramen as normal, draining the noodles . Once the pork is ready, drain the pork/kraut mix, and add the pork and kraut to the noodles. Mix in the butter and stir until evenly mixed, then add the pepper, stir a bit and eat!
You like-a the juice?
Submitted By: Kip
Submitted From: Pittsburgh, PA
- 1 package of ramen cooked and drained (flavor packet will not be used)
- 1/2 cup of Gyro Sauce
- 1/4 lb of gyro meat
- 1 cup of shredded iceburg lettuce
- 1/2 cup of Diced tomatoes
- 1/2 cup of Chopped Red onion (I Hate onions but you might like them)
Cook ramen as usual and drain, do not add flavor packet. Mix ramen and the veggies in a bowl, and top with gyro meat and sauce. Makes one serving if you eat like I do. Optionally you can sprinkle with Cheddar cheese, it is amazing, but not Gyro-ish once you add the cheddar.
PS: This sounds good, if you can trust anyone who doesn’t like onions.
PPS: It would be awesome to have a gryo meat spinner thing at home.
I missed this last week, but scientists in Japan have created a noodle bowl with a diameter of 1/25,000 of an inch (0.001016 mm). Unfortunately this won’t a useful amount of ramen, but the picture is certainly cool.
Mechanical engineering professor Masayuki Nakao said Thursday he and his students at the University of Tokyo used a carbon-based material to produce a noodle bowl with a diameter 1/25,000 of an inch in a project aimed at developing nanotube-processing technology.
The ramen bowl experiment included a string of “noodles” that measured one-12,500th of an inch in length, with a thickness of one-1.25 millionth of an inch.
Marx Foods is holding a salmon recipe contest that ends on June 20. The winner gets 15 lbs of salmon which is pretty cool, and the folks at Marx thought that my readers would be a great source for recipes that combined salmon with (of course), ramen! The entry form is on the main page. If anyone wins using ramen as an ingredient, please let me know!