🍱 Ramen Secrets: Regional Twists and Fermentation
LIP #218
Jan 09, 2025
Ramen is way more diverse than most people realize - and some of the variations are truly fascinating!
Making ramen at home:
- Don't stress about exact temperatures
- Use bone broth as your flexible base
- Build flavor with miso and soy sauce
The magic of Koji fermentation:
- Koji is fermented rice with a special fungus
- Under a microscope it looks fluffy like cotton candy
- It creates a unique seasoning called shio
- The flavor is complex and deep - nothing like regular salt
Rice-based ramen:
- Some regions skip bone broth entirely
- They use thick, white broth made from broken rice
- Similar to Chinese rice porridge
- Flavored with miso for a Korean-style twist
There's truly no single right way to make ramen!
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Leadership In Practice #280
Thursday, May 28, 2026 at 11:00 AM EST
Lessons from LIP #218
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