Ramen types by seasoning type
Other categorization of ramen is made by seasoning type used to make ramen soup. Because ramen soup consists of base stocks, motodare (seasoning), and flavored oils, what majority of people refer to as "miso ramen" or "shoyu ramen" comes from the type of seasoning used in ramen soup. Whatever the base stocks used in the ramen soup, if the primary motodare used is shio or salt, it may be called "shio ramen", for example.
There are certain ramen dishes that are listed as this type categorization, but they may get perceived as other types. It looks like shio ramen, but it is actually called "shoyu ramen". This is often common. The amount of motodare used or even the color of soup may decide if it is a "tonkotsu ramen", which may often be really a "shio ramen" or "shoyu ramen".
Because shio ramen does not mean that there's no shoyu motodare contained in it, we should be careful how to categorize it. Because customers tend to care if it is miso, shio, shoyu or tonkotsu, we should name it with one of these words just to avoid confusion.
There are certain ramen dishes that are listed as this type categorization, but they may get perceived as other types. It looks like shio ramen, but it is actually called "shoyu ramen". This is often common. The amount of motodare used or even the color of soup may decide if it is a "tonkotsu ramen", which may often be really a "shio ramen" or "shoyu ramen".
Because shio ramen does not mean that there's no shoyu motodare contained in it, we should be careful how to categorize it. Because customers tend to care if it is miso, shio, shoyu or tonkotsu, we should name it with one of these words just to avoid confusion.
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