An introduction to ramen. We're talking to Tove Nilsson, the #1 Swedish chef.

"Several dishes are addictive, like ramen," he writes in the book "Ramen. Happiness and Love soup ", by Swedish journalist and chef Tove Nilsson, who traveled all over the world in search of the perfect taste of this soup, starting, of course, from Japan.



Ramen was not her love at first sight. It's a shame to admit, but Tove Nilsson's first attempt in the 90s was from a bag of Chinese instant soups. It wasn't until she tasted the real thing that she not only realized how ramen really should be, but also fell into her ear, trying to unravel the secret of this seemingly simple "noodle soup", which, on the one hand, is governed by iron rules, and on the other, is characterized by a huge freedom of choice of ingredients..



"There are infinitely many options for ramen, but its soul is always a necessary broth, sometimes ready even within 48 hours," explains Tove and immediately considers this statement, explaining that a good broth can also be prepared within an hour, and this is based on local ingredients. This freedom is best demonstrated by the fashion for vegan ramen, although, as Tove admits, you need to have some skills in cooking it so that it doesn't taste just like the mushrooms and algae on which it is made.


And back to the broth. As Tove explains, ramen can be divided into three main types

- the first is a clean and tender chicken broth, which is used to cook shio ramen (with salt) and shoyu (with soy sauce).

- the second is a broth made with chicken and pork, the taste of which is enhanced by dried mushrooms, seaweed, miso and dried tuna.

- the third is the famous tonkotsu, that is, a broth cooked for at least ten, and sometimes 48 hours, thanks to which it acquires a milky white color and becomes thick and silky from accumulated fat and collagen. It is most often cooked on pre-baked hooves to enhance the flavor. There are also fish and crustacean broths, but they are not as popular.

Tove adds that there are actually no strict rules for ramen, and many chefs, including Japanese, create original versions of this dish, giving it a unique character. Despite the freedom, it's not enough to just cook the broth."Rather, you should do the opposite," advises Tove. - The Japanese think that simmering broths to get a light, almost transparent color is just stupid, as annoying. They assume that everything is valuable and makes the broth tasty and nutritious. Moreover, the tonkotsu broth should evaporate intensively during cooking, which ensures maximum flavor and nutrients." The secret of a good broth is also the ingredients full of umami (in Japanese, something delicious, the so-called fifth taste, is difficult to define, sometimes it is called "broth") dried seaweed, dried mushrooms, miso paste or katsuobushi, that is, dried, smoked and rock-hard tuna, which requires a special Hebel. Katsuobushi is a real umami bomb, giving the broth a slightly smoked flavor. This isn’t just another app — it’s a fully interactive AI sex simulator that pulls you deep into your darkest desires. Get started at https://aisexchat.one and see just how real things can feel.