Ramen: voted the greatest Japanese
invention of the 20th century. Photo ©
Olga Nayashkova | Fotolia.

It may be old news, but we just came across an old Japanese survey that names instant ramen as “the greatest invention of the 20th century.”

We would have passed it by, but for the the fact that Nation’s Restaurant News recently published an article about how ramen was trending among chefs in U.S. restaurants—albet the original ramen, not the instant noodles (see “The History Of Ramen,” below).

In 2000, Fuji Research Institute, a financial research firm in Tokyo, asked 2,000 adults in the region to rate the greatest Japanese inventions of the 20th century.

They were given three categories: manufactured goods, culture and technology.

Japan is known for its technological innovation. So most people were surprised that ramen, instant noodles, was voted the best invention of the 20th century.

Created in 1958, instant ramen went into commercial production in 1971. Worldwide, almost 50 billion cups are now consumed each year.

 
While the Fuji Institute’s survey may not have been the most scientific, it does show one thing: Even in a country famous for its technology, food rules.
 

*The first camera, called the camera obscura, dates back to the ancient Chinese and Greeks. It projected an image on to a surface but did not create a permanent image. The first photographed camera image was made around 1816 in France by Nicéphore Niépce. In 1837 his partner, Louis Daguerre, created the first practical photographic process, the daguerreotype, using silver-plated copper plates. Commercially introduced in 1839, the date considered as the birth year of practical photography. It was replaced by easier processes in 1860, including paper-based negatives and much shorter exposure times. The use of photographic film was pioneered by George Eastman, who started manufacturing paper film in 1885 before switching to celluloid in 1889. His first camera, the Kodak, was first offered for sale in 1888.

THE HISTORY OF RAMEN

Ramen are Japanese wheat noodles. While they are known to Americans largely as salty, inexpensive packaged noodle soup mixes, in Japan there are as many varieties of noodle and recipes as there are prefectures, ramen dishes are fine cuisine and innovation is the name of the game, where recipes are closely-guarded secrets.

The concept of a dish of noodles in meat broth—chicken or pork—originated in China. It differs from native Japanese noodle soup dishes, in that until ramen appeared, Japanese broth was based on either made from vegetables or seafood.

The type of noodles and toppings used in ramen also came from China. It is believed that “ramen” is the Japanese pronunciation of the Chinese word “lamian,” meaning “hand-pulled noodles” (as opposed to noodles that are sliced with a knife).

While some ramen dishes began to appear in Japan in the late 1600s, they didn’t become widespread until the Meiji Era (1868 through 1912), when Japan moved from being an isolated feudal society to a modern nation.

The growth of ramen dishes continued after World War II, but was still a special occasion that required going out.
 
Soup recipes and methods of preparation are closely-guarded secrets in many restaurants. Beyond regional variations, innovative Japanese chefs continue to push the boundaries of ramen cuisine. Curry ramen, invented in the Hokkaido region, became a national favorite, as has ramen based on the Chinese dish of shrimp in chili sauce. Non-Japanese ingredients such as black pepper and butter have found their way into recipes.

Here’s a recipe for homemade pork ramen soup.

Check out this article, which details the different type of ramen by region.
 
THE INVENTION OF INSTANT RAMEN

In 1958, instant noodles were invented by Momofuku Ando, founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make this dish simply by adding boiling water. Exported, these ramen soup packages soon became a pop culture sensation across the globe.

Look for the bright orange-red boxes in your
grocer’s freezer case. Photo courtesy
Tandoor Chef.

The family-run company produces authentic, restaurant quality, all natural frozen Indian cuisine. All the traditional favorites are available, as well as modern creations like naan pizza and vegetarian masala burgers.

The choices include meat plus vegetarian and certified vegan options, along with a line that is gluten free.

If you haven’t been exposed to Indian food (or good Indian food), here’s a chance to get to know it, in a most convenient way.

Depending on what your retailer carries, you can feast on:

We didn’t get to try the pizzas, but everything we did try was impeccably spiced for American palates. We’ll certainly keep a supply in our freezer, for when we crave crunchy samosas or palak paneer, one of our favorite spinach dishes.

Learn more at TandoorChef.com.

While not all Tandoor Chef products are cooked tandoori-style, here’s an overview of this famous Indian cooking technique.

A tandoor is a cylindrical clay or metal oven (it can be as simple as a large pot) used in cooking and baking—not only in India but elsewhere in central, southern and western Asia. It is typically dug into the ground or built into an enclosure to keep anyone from coming into contact with the extremely hot surface.

The tandoor ia used to cook meats or vegetables (and sometimes breads) over an intense charcoal fire, which is built inside the oven. The meats or vegetables are marinated and lowered into the oven on long metal skewers. Cooking in a smoky and extremely hot environment (often 500°F), they take on a special flavor.

Tandoori-style foods are first marinated in yogurt, a medium with natural acidity (required in a marinade) and a thickness that helps to adhere the herbs and spices to the food.

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If you’ve ever had tandoori chicken and wondered why it is bright red or yellow, the answer is spice. The red color is provided by ground annatto seeds; the yellow comes from saffron (pricey!) or turmeric.
  

The world over, what people eat for breakfast varies widely.

 
So what’s wrong with a breakfast salad? Why not tortilla chips instead of bread?

This recipe, from Amanda Paa of HeartbeetKitchen.com, is a salad with bacon and eggs. Food Should Taste Good’s “The Works” tortilla chips standn in for a bagel.

If you don’t want a salad, there’s a breakfast sausage and cheese dip to enjoy with tortilla chips, below.

Ingredients For 2 Servings

 
Preparation

1. EQUALLY DIVIDE the salad greens, bacon (1 slice crumbled and 1 slice whole per plate) tomatoes and olives between two plates.

2. POACH the eggs: Fill a medium saucepan 2 inches deep with water and set over medium-high heat. When the water boils, turn the heat down so that the water is just simmering. Crack one egg into a small dish and slide it into the water. Quickly do the same with the second egg. Set the timer for 3-1/2 minutes (if you like a firmer yolk, cook for 4-1/2 minutes). Make sure the water stays at a simmer. When the timer goes off…

3. USE a slotted spoon to scoop one egg out of the water. Tilt the spoon so the liquid drains completely, then place the egg on top of one of the salads. Repeat with the second egg.

4. TOP the eggs with a sprinkle of salt and a few grinds of black pepper, then drizzle each salad with dressing (we made a balsamic vinaigrette but some people may prefer a creamy dressing).
 

RECIPE #2: ROSEMARY & CHEDDAR BREAKFAST SAUSAGE DIP

Ingredients For 6 Servings

 
Preparation

1. COOK the sausage in a medium skillet over medium-high heat, stirring frequently and breaking it up into crumbles. When sausage has just a little pink remaining, add the onion and continue cooking until the meat is no longer pink and the onions are translucent. Using a colander, drain the meat and set it aside.

3. TOSS together the cheese, cornstarch, and rosemary in a bowl. Add this to warm milk and turn the heat up slightly, constantly stirring to melt the cheese evenly.

4. COOK for about 5 minutes, until the cheese is melted and smooth. Stir in the salt and garlic powder, then add the sausage. Mix well and serve immediately.
 
 

Fresh fava beans. Photo courtesy
TheDeliciousLife.com. Check out their
recipe for a charming appetizer or hors
d’oeuvre, Fava Bean Purée with Feta and
Garlic Toasts.

Also known as the broad bean, faba bean, field bean and other names, Vicia faba is a member of the pea family (Fabaceae) that is native to North Africa, possibly Egypt.

Fava is the Italian word for broad bean, and is the term most commonly used in the U.S. In the U.K. and Australia, broad bean is the common term.

According to Wikipedia, fava beans are “among the most ancient plants in cultivation and also among the easiest to grow.” As such, they are cultivated extensively worldwide.

Along with lentils, peas and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 B.C.E. or earlier. They were popular with the ancient Greeks and Romans.

The beans, which resemble edamame and lima beans, are green with a buttery texture and an earthy flavor.

WAYS TO ENJOY FAVA BEANS

Fava beans are a wonderful addition to any meal, hot or cold. If you search online for “fava bean recipes,” you’ll find lots from which to choose. Here are some ideas for starters:

 
Another idea: Egypt’s national dish, ful medames, is a stew of fava beans with olive oil, lemon juice and garlic, usually eaten for breakfast (but you can serve it with any meal). It is a staple throughout the Middle East.

We keep tuna pouches at the office as better-for-you options for lunch and snacking. Photo courtesy Starkist.

We’ve been enjoying tuna pouches since they first appeared. Especially at the office, they provide a convenient, better-for-you option for lunch or snacking.

We especially like the flavored tuna pouches, which are tasty enough to require no mayonnaise. We just add the contents to a piece of toast, or onto leafy greens.

StarKist has expanded the flavored tuna options with a new product line, StarKist Gourmet Selects Pouches, that includes real veggies in each pouch. We received samples of the three internationally-inspired flavors:

 
There are recipes for cooked dishes using the tuna on the back of each pouch.

The new Gourmet Selects pouches are in a much smaller size: 2.6 ounces, good for kids but not enough for this not-so-delicate eater. Still, we’d be happy to have a carton of them delivered to the office to take the place of our often less-good-for-you snacks.
 
NEWS FOR EXPECTANT & NEW MOMS

Some pregnant women have limited their fish and seafood intake, due to past studies concerned about the amount of mercury in some fish.

A new report from the U.S. Dietary Guidelines Advisory Committee encourages women who are pregnant, may become pregnant or are breastfeeding to eat at least 8 to 12 ounces (2 to 3 servings) of fish each week.

According to 2014 FDA research, women can safely consume up to 67 ounces—33 servings—of canned albacore tuna each week.

The advice, expected to be adopted and included in the 2015 Dietary Guidelines for Americans, comes at a time when seafood consumption in the U.S. is at an all-time low, especially among moms and moms-to-be.

Thanks to Bumble Bee for spreading the word about the new recommendations.