日本人讲述中国拉面和日本拉面的不同
The 3 Shocking Differences in Ramen Between China and Japan
译文简介
日本人讲中日拉面的差异。
正文翻译
Many people might have the image that ramen is a Japanese dish,
but it is originally from China. However, today Chinese ramen and Japanese ramen have become something completely different.
很多人可能会认为拉面是一道日本料理，但它原产于中国。然而，今天的中国拉面和日本拉面已经完全不同了。
So today, as a Japanese who has studied in Beijing, China for one year,
I will explain the three main differences between ramen in China and Japan. Then next, I will introduce my three most favorite local ramen in Japan, so I hope you can enjoy this video till the end.
所以今天，作为一个在中国北京学习了一年的日本人，我将解释中国和日本拉面的三个主要区别。接下来，我将介绍三种我最喜欢的日本当地拉面，希望大家能喜欢这个视频直到最后。
I will explain the three main differences between ramen in China and Japan. Then next, I will introduce my three most favorite local ramen in Japan, so I hope you can enjoy this video till the end.
所以今天，作为一个在中国北京学习了一年的日本人，我将解释中国和日本拉面的三个主要区别。接下来，我将介绍三种我最喜欢的日本当地拉面，希望大家能喜欢这个视频直到最后。
This video will be a great chance for you to learn more about ramen,
so you can enjoy eating it even more. After watching this video, please let me know in the comments about your favorite kind of ramen.
这个视频将是一个很好的机会，让你更多的了解拉面，这样你就可以更享受吃它。看完这个视频后，请在评论中告诉我你最喜欢的拉面种类。
so you can enjoy eating it even more. After watching this video, please let me know in the comments about your favorite kind of ramen.
这个视频将是一个很好的机会，让你更多的了解拉面，这样你就可以更享受吃它。看完这个视频后，请在评论中告诉我你最喜欢的拉面种类。
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When making ordinary packet ramen (like maruchan), I usually prefer the original or mushroom flavour and only use a tiny bit of the seasoning packet; adding in garlic, ginger, chili sesame oil (gotta have that sesame oil, that makes or breaks my ramen) and furikake instead. And sometimes a poached egg and thin sliced mushrooms. It lowers the sodium content and just has a richer flavour to me.
在做普通的小包拉面(比如maruchan)的时候，我一般比较喜欢原味或者蘑菇味的，只用一点点调味包；加入大蒜、姜、辣椒油(一定要有芝麻油，它决定了拉面的成败)和日式煎饼。有时还有荷包蛋和切成薄片的蘑菇。它降低了盐的含量，而且对我来说味道更丰富。
Next time you make some packet ramen, mix up a cracked egg and pour it slowly into the ramen broth as you stir. Basically "egg drop soup" in your ramen since the egg will cook on contact with the hot broth. I've found this can add a lot of richness and silky texture to an otherwise thin and watery soup.
下次你做袋装拉面的时候，混入一个搅匀的鸡蛋，一边搅拌一边慢慢地倒入拉面汤里。基本上就是拉面里的“鸡蛋汤”，因为鸡蛋会与热汤接触而煮熟。我发现这能给原本又薄又稀的汤增加很多丰富和丝滑的口感。
Next time get your hands on Sapporo Ichiban Brand. That brand of instant ramen is just way better than Maruchan.
下次一定要买札幌市坂牌的。那个牌子的方便面比Maruchan牌的好太多了。
Interesting. The history of ramen in Japan seems to almost parallel the history of pizza in the United States. Both were brought into their respective countries by immigrants, then spread out across the nation, and now many areas have their own variations. I had incorrectly assumed that ramen was a Japanese creation.
有趣。拉面在日本的历史似乎与披萨在美国的历史几乎相同。它们都是由移民带入各自的国家，然后散布到全国各地，现在许多地区都有自己的变体。我错误地以为拉面是日本人的发明。
In the Guagdong region, we actually also use alkaline noodles for Wonton Noodle soup. We make them even thinner than Japanese ramen noodles.
在广东地区，馄饨面也会用到碱性面。我们把面做得比日本拉面还细。
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That must be really delicious ❤
那一定很好吃。
I so want to see Shogo reacting to "forgein" style sushi, like mexican (deep fried) sushi. :p
我很想看到Shogo对“外国”寿司的反应，比如墨西哥(油炸)寿司。
California roll comes to mind. And the Brazilian abomination of combining sushi and pizza together.
我想到了加州卷。还有巴西人的恶心做法：把寿司和披萨混在一起。
Wow you explain this so well! I love hearing about the history and culture of Japan. It makes learning the language that much better
哇，你解释得真好! 我喜欢听日本的历史和文化。它让学习这门语言变得更加有益。
Ramen is a miracle dish. It's delicious even in instant ramen cup-form. But so much better when prepared from scratch in a restaurant.
拉面是一道神奇的食物。即使是速食拉面也很美味。但如果是在餐厅里从零开始烹饪的就更好了。
Something I know about Japanese ramen is about the "brine" you mentioned. It's a VERY high alkaline water used in that process and alkaline is VERY BENEFICIAL to immune health, hydration, and bone health. It's very high in antioxidants and helps the body eliminate extra acid in the GI track.
我对日本拉面的了解就是你提到的“卤水”。这是这个过程中使用的一种碱性非常高的水，碱性非常有益于免疫力的健康，水合作用，以及骨骼健康。它富含抗氧化剂，能帮助身体消除胃肠道中多余的酸。
I was in Japan for two years (42 years ago) & must say I never had a bad meal eating the local foods. Most enjoyable & the people were extremely polite.
我在日本呆了两年(42年前)，必须说，我在吃当地食物时，从来没有吃过一顿不好的饭。这是最令人愉快的地方，而且人们非常有礼貌。
One day, when things aren't so difficult, I plan on visiting Japan.
有一天，当情况不那么困难的时候，我打算去日本。
Japanese ramen is absolutely one of my favorite dishes in the world, I couldn't get enough when I went to Japan. Would love to go back sometime.
日本拉面绝对是全世界我最喜欢的食物之一，我去日本的时候总是吃不够。希望有时间能回去。
I always learn so much from your videos and watching them just makes me even more eager to visit Japan again soon! You’re an incredible ambassador and truly a national treasure! The respectful and sincere manner that you choose to present a variety of topics concerning Japan is truly incredible! Thank you so much
我总能从你的视频中学到很多东西，观看这些视频让我更加渴望很快再次访问日本! 你是一位了不起的大使，是真正的国宝! 您选择以尊重和真诚的方式来呈现与日本有关的各种话题，真是令人难以置信! 非常感谢。
Would love to see you visit Wakayama again and experience the nostalgia of eating their ramen. Would be a great video
很高兴看到你再来和歌山，品尝那里的拉面，体验怀旧之情。会是一个很棒的视频。
I think the most popular ramen where I am, in London, is Hakata Tonkotsu ramen, which I really like, although I have found a place selling Sapporo style miso ramen as well, which I also like.
我觉得我在伦敦最受欢迎的拉面是博多豚骨拉面，我很喜欢，不过我也找到了一家卖札幌味噌拉面的地方，我也很喜欢。
For the soup part, I'd honestly say it differs from person to person and region to region. In Guangzhou, we have very rich broth by simmering pork bones for soup for a day or two. Its interchangable honestly. For the "gyozas" we have something called the 锅贴 (guo1 tie1)
至于汤的部分，老实说，每个人、每个地区都不一样。在广州，我们有一种十分浓郁的汤，用文火熬上一两天的猪骨汤。说实话可以与之媲美。至于“gyozas”，我们有一种叫做锅贴的东西。
We visited Kushiro to view the red-crowned cranes. I fell in love with the simple noodle soup the hotel had on their breakfast buffet. I like wavy noodles.
我们去Kushiro看了丹顶鹤。我爱上了酒店自助早餐里简单的汤面。我喜欢泡面。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Instant ramen is great, but its not actual ramen. Its great that many countries have access to some form of ramen, but traveling to Japan and enjoying ramen would be a unique experience. One day I'll save enough, but for now Samyang and Nomshin noodles will do just fine!!
方便面很好，但不是真正的拉面。许多国家都有各种形式的拉面，这很好，但去日本旅行并享受拉面会是一种独特的体验。总有一天我会攒够钱的，但现在我有三阳面和Nomshin面就可以了!!
Vietnam's noodle dishes are also fantastic and I can't recommend them enough.
越南的面食也非常棒，我怎么推荐都不为过。
There's a great ramen joint where I live. I absolutely love their tantan ramen -- spicy ground pork in thick sesame broth, and scallions, with firm noodles. When I get it, I always have them add an egg and fried onions. Now I'm craving the stuff.
我住的地方有家很棒的拉面店。我非常喜欢他们的探探拉面——麻酱肉末加葱花，面条很硬。当我拿到的时候，我总是让他们加一个鸡蛋和炒洋葱。现在我很想吃这东西。
I wonder if there is any completely vegetarian or even vegan ramen dishes in Japan? I make my own version at home using all sorts of spices and miso paste with heaps of veg and tofu. I usually ends up being a multi Asian fusion creation.
我想知道日本有没有全素的拉面，甚至是纯素食的拉面? 我自己在家做，用各种香料和味增酱，还有一大堆蔬菜和豆腐。我通常会表现为一个多种亚洲文化的融合产物。
It seems like nearly all of the most famous dishes in Japan were only introduce in the last 1-200 years. I wonder what the main dishes were for the rest of Japanese history.
似乎日本几乎所有最著名的菜肴都是在过去1-200年才引进的。我想知道其余日本历史上的主菜是什么。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
I can only eat halal food as a muslim, but I love the thick kind of soup broth too In some of the Malaysian's beef soup and Indonesian's bakso broth, the beef bone and fatty meat are boiled until the richness of the fat and bone marrow blended into the soup. If the broth is made with chicken, they'll boil the chicken carcass with chicken wings or chicken feet until the rich thick broth is achieved. Yes it takes one whole day to make that, or we can use pressure cooker and boil them for a few hours. I once ate at a mamak stall that sells that kind of beef soup and they will ask if we want to add a raw egg into the thick, hot soup. The taste is, heaven... ❤
作为一个穆斯林，我只能吃清真的食物，但我也喜欢那种浓郁的汤羹，马来西亚有些牛肉汤和印尼的bakso汤，牛骨和肥肉被加以炖煮，直到浓郁的脂肪和骨髓混合到汤里面。如果用鸡肉做汤，他们会把鸡架和鸡翅或鸡爪一起煮，直到汤汁浓稠。是的，需要一整天的时间来做，或者可以用高压锅煮几个小时。我曾经在一个卖那种牛肉汤的妈妈摊吃过东西，他们会问我们是否要在浓稠的热汤中加入一个生鸡蛋。那种味道简直是天堂……
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哦，感谢你分享关于拉面的历史事实。如果我们学校的历史书中有这些东西，我相信更多的学生(包括我，当我还在学校的时候)会更喜欢学习历史!
Not much better than a raw egg in a bowl of noodles, I do that with pho.
There's another common type of ramen not mentioned in the video, tantan ramen, which adds sesame paste to the broth so it's really thick and rich. It's traditionally made with spicy ground pork, but would be great with goat or beef (beef heart would be amazing in that).
跟面条里的生鸡蛋差不多，我是用河粉做的。
还有一种常见的拉面在视频中没有提到，就是探探拉面，它在肉汤中加入芝麻酱，所以非常浓稠。它的传统做法是用辣肉末做的，但也适合用羊肉或牛肉做(里面加入牛心会很棒)。
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My favourite ramen is Shiro Miso ramen ( white miso ramen.) and Negi ramen (a ramen that's done with leeks.Or wakegi,( spring onions.) That's my favourite ramen.
我最喜欢的拉面是白味噌拉面和内吉拉面(一种用韭菜做成的拉面)。或者叫wakegi(加小葱)。那是我最喜欢的拉面。
If you were a tour guide I would hire you all 3 weeks that I'm visiting Japan
如果你是一个导游，我在日本旅游的三个星期内都会雇用你。
Have fun during your trip!
祝你旅途愉快!
He was a tour guide, I don't think he is anymore.
他以前是个导游，现在不是了。
Shogo could make a killing as a tour guide.
Shogo做导游可以赚大钱。
他和他的家人和朋友可以经营类似于“雇佣朋友”的行业，只作为被雇佣的人，充当单个游客的导游和翻译(而不是庞大的旅游团队，被引导着游览预先确定的景点和目的地)。
想象一下，有一个当地人带着你在城里四处转转，无论你想去哪里，他都跟着你，并帮助你翻译以及你要去的不同地方的礼仪。
当然，这可能会比注册一个常规的导游团花费更多钱，但是对于许多对去日本感兴趣，但对语言障碍和文化差异感到有点害怕的游客来说，这是非常值得的。
@Seven Proxies Id like this idea since as a tourist you might not know all laws, and having such a personal guide would help you lower your risk of acidentaly breaking one ^^
@Seven Proxies 我喜欢这个想法，因为作为一名游客，你可能不知道所有的法律，有这样一个私人导游可以帮助你降低不小心违反法律的风险。
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@SnakeMaster_LP - I've noticed it was a frequent side-hustle for hotel staff or cab drivers. The hotel staff would kind of mumble or whisper it, the cab drivers would just offer. We would meet up off grounds somewhere and see everything! We LOVED it. Saw what and how I wanted to. The person made great money, we all were satisfied!
@SnakeMaster_LP 我注意到这是酒店员工或出租车司机经常做的副业。酒店的工作人员会轻声细语的提示，出租车司机会直接提出。我们可以在某个地方见面，看看所有的东西! 我们喜欢这样。以我想要的方式看到了我想看到的东西。这个人也赚了很多钱，我们都很满意!
This is gonna sound biased but my favorite ramen place will always be らーめん信玄 (Ramen Shingen) in Sapporo. For those who haven't been, definitely try out their "Shinshu ramen". This bowl of ramen is maaaaaad delicious and cannot recommend this more to anyone. But yes Hokkaido and much of Tohoku IMHO has some of the best ramen out there. Always went back to eat there whenever I visited my mother's side of the family around Aomori/Iwate and Hokkaido :)
听起来有点偏颇，但我最喜欢的拉面店永远是札幌的らーめん信玄(ramen Shingen)。对于那些还没吃过的人，一定要尝尝他们的“信舒拉面”。这种拉面太好吃了，再怎么推荐也不为过。但是，北海道和东北大部分地区确实有一些最好的拉面。每当我去青森/岩手和北海道拜访我母亲的家人时，我总是回到那里吃:)
Keep up the phenomenal work Shogo! Love your content!
继续努力这项很棒的工作，Shogo! 爱你的视频!
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处