Love, Tastebuds

In my 16 years of existence in this world, two kinds of food gave my tastebuds the love of their lives. These 2 kinds of food top my list of best foods ever. The Japanese dish, Ramen, and the Hambuger!
I could eat loads of burger, and pair them with 3 bowls of Ramen. I would show you the history behind these tasty dishes.

RAMEN:

The splendid taste and aroma of Ramen, made me love the dish. The mixed flavors of the ingredients
just keeps me alive. The best Ramen I tasted was in Japan, during my family's vacation trip. 

According to Rufus (2011), "Ramen -- although it wasn't called that, then -- first appeared in Japan in 1910, when Chinese cooks at Tokyo's Rairaiken restaurant created a signature dish comprising broth and Chinese noodles, which were yellower and more elastic than Japanese noodles because -- then as now -- their dough was kneaded withkansui, a sodium-carbonate-infused alkaline mineral water.
This wildly popular dish was not called ramen but rather shina soba: Shina is a phonetic rendering of the word "China." Soba are buckwheat noodles, although the Chinese noodles used in shina soba were wheat-based. Over the next few years, restaurants all over Japan started serving regional versions of shina soba, using local ingredients."

HAMBURGER:

I love hamburgers. Especially when it comes from 8 cuts, and/or In-N-Out Burgers. Now here is a brief history on hamburgers. According to toriavey.com (2013), "During the 19th century, Hamburg became famous for their beef, from cows raised in the regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties. Since refrigeration was not yet available, fresh beef like this had to be cooked immediately. Hamburg beef came with a hefty price tag outside of its native land, and was often substituted with less expensive varieties of beef. When groups of German immigrants began arriving in America during the 19th century, many earned their livelihood by opening restaurants in large cities like Chicago and New York. It wasn’t long before many of their menus featured an Americanized version of the Hamburg steak– beef that was minced or chopped and combined with garlic, onions, salt and pepper, then grilled or fried. In 1837, New York’s Delmonico’s restaurant offered a Hamburg steak on its first menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and roast beef. A German restaurant at Philadelphia’s Centennial Exposition in 1876 served Hamburg steaks to thousands of customers."

Author: Cesar Omnes Jr.