Ikuna thought they would taste great with a tomato sauce, or topped with ketchup to make a napolitan liar. They had a very European feel for them, with a grainy texture that could only be produced from noodles made with semolina. The thick noodles, which must have been cooked from dry, were perfectly cooked. The first step is to cut down the noodles. In that sense, since the soup smelled more like a broth and resembles a soba tsuyu broth, the addition of the shrimp tempura was a bullseye (and it’s not actually a tempura), so it was ebi’s in fact a sautée. She likes this broth to the dishes used in Kamo Nanban Soba, that are made with duck broth. However, as soon as Ikuna tried the soup and avoided the bamboo shootss, she realized that the soup was very good. Ikuna guessed they came from a can imported from somewhere in Asia. It seemed like the culprit was bamboo shoots. It was a very gentle odor of dried fish which made Ikunas face scrunch against her will. ![]() Even though Japanese people can’t have a habit of eating raw enoki, Ikuna did not really know what to do about it. Enoki mushrooms aren’t popular in Europe, so they’re probably selected to produce their Japanese-style flavor. Ikuna thought that wasn’t that surprising from an international standpoint. In fact, the use of raw enoki mushrooms, as a topping is almost never heard of. The shrimp tempura that would have been unique as an individual, was basically ebi fry, which is a totally different category of fried food, and which nobody in Japan thought was going to try using as a topping for ramen.Įven that is not rare. In terms of traditional ramen, this bowl was quite unusual. He was much more generous than he had anticipated. In Japan it’s pretty uncommon to mix tempura and ramen thats usually done with soba or udon, which have a much lighter broth, but isn’t it still possible to add fried foods like chicken karaage to ramen, so Ikuna sure surprised me to follow the trend?Ībout 15 minutes later, what came at his table was this interesting combination. Ikuna chose to splurge for the most expensive item on the menu: the Shrimp Tempura Ramen (110 kuna 220 yen). Gyoza, for example, was 60 kuna (about 102 yen or US$8.19) and the Miso Ramen 90 kuna (653, yen). In spite of the fact that the food was very cheap in Zagreb. If there were no ramen signs or a bottle of Suntory Whisky Hibiki floating in the shelf, one might not even know that it was a Japanese restaurant. People in other countries would feel that way about ramenIkuna couldn’t help but be moved. The stylish neon sign no Ramen no LIFE was touching, too. ![]() This noren curtain in the window had ramen written in Katakana, which was a sight for Ikunas sore Japanese eyes. ![]() It was called Ramen Bar in Torikaya and is located in a prime spot in Zagreb. ![]() He immediately went running his GPS and headed over. Ikuna had tried some traditional ramen in other countries in Europe, like Paris and Spain, so she was eager for Croatia to take on the popular noodles dish. In spite of his surprise, she received one pizza, and it looked like a restaurant full of ramen. When you search for ramen restaurants in other countries, the results often include Chinese restaurants and sushi restaurants which also serve ramen, so Ikuna made sure to specify when she searched a ramen specialty restaurant. But in a smaller city like Zagreb, can she find any Japanese restaurants? In experiments, she searched for ramen on Google Maps. However, like often happens on holiday, Ikuna drank a lot of Japanese food. Ikuna thought that it was a good place to get off with a great vacation. While Croatia’s capital city is Zagreb, a quiet place where the cost of living is very expensive. Ikuna Kamezawa, our world-renowned journalist, visited Croatia recently. That ramen was completely unique and we could’ve all of its own.
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