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Did you know there is a ramen museum in Yokohama complete with a vintage 1950s Japanese town themed food court? https://www.planmyjapan.com/shin-yokohama-ramen-museum-japan/
This is the Shin-Yokohama Ramen Museum located a short train ride away from Tokyo and is a marvellous museum dedicated to traditional Japanese ramen.
Admission to the museum is 450 Yen (100 Yen for kids), and inside is a mini exhibition, plus seven ramen restaurants where you can purchase bowls of noodles. The bowl of noodles we purchased cost 850 yen.
When I last posted about this in the group, many members mentioned the queues for the different restaurants can be quite long (it is loved by both locals and tourists), so you might want to visit as early as possible.
This is the Shin-Yokohama Ramen Museum located a short train ride away from Tokyo and is a marvellous museum dedicated to traditional Japanese ramen.
Admission to the museum is 450 Yen (100 Yen for kids), and inside is a mini exhibition, plus seven ramen restaurants where you can purchase bowls of noodles. The bowl of noodles we purchased cost 850 yen.
When I last posted about this in the group, many members mentioned the queues for the different restaurants can be quite long (it is loved by both locals and tourists), so you might want to visit as early as possible.
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Mango Sticky Rice Recipe❣️
Ingredients
1 mango
1 cup glutinous rice
1 teaspoon toasted sesame seeds
For The Rice Soak
½ cup coconut milk
2 tablespoons granulated sugar
½ teaspoon salt
For The Coconut Sauce
½ cup coconut milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
¼ cup water
Instructions
To Make The Rice Soak
In a bowl, mix the coconut milk with the sugar and salt. Set aside.
To Steam The Rice:
Soak the rice in water overnight. Rinse and drain.
To steam the rice, layer the washed rice on a cheesecloth and fold it. Place on a steamer, and steam for 20 minutes.
When the rice is steamed, place it in a bowl. And pour the rice soak over it, mix well. Set aside, and let it soak up the sauce for 20-30 minutes.
To Make The Coconut Sauce:
In a small saucepan, combine the coconut milk with the sugar and water and let it reach a simmer (do not boil). Make the slurry by combining the cornstarch with water, and whisk it in the coconut milk. Cook for a couple of minutes until the sauce slightly thickens.
To Serve:
Peel and slice the mango into thick slices. Serve the rice in a plate or a bowl, arrange the mango slices on the side, and drizzle with sauce. Sprinkle with sesame seeds.
Enjoy 😍 ❤️
#highlight
Ingredients
1 mango
1 cup glutinous rice
1 teaspoon toasted sesame seeds
For The Rice Soak
½ cup coconut milk
2 tablespoons granulated sugar
½ teaspoon salt
For The Coconut Sauce
½ cup coconut milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
¼ cup water
Instructions
To Make The Rice Soak
In a bowl, mix the coconut milk with the sugar and salt. Set aside.
To Steam The Rice:
Soak the rice in water overnight. Rinse and drain.
To steam the rice, layer the washed rice on a cheesecloth and fold it. Place on a steamer, and steam for 20 minutes.
When the rice is steamed, place it in a bowl. And pour the rice soak over it, mix well. Set aside, and let it soak up the sauce for 20-30 minutes.
To Make The Coconut Sauce:
In a small saucepan, combine the coconut milk with the sugar and water and let it reach a simmer (do not boil). Make the slurry by combining the cornstarch with water, and whisk it in the coconut milk. Cook for a couple of minutes until the sauce slightly thickens.
To Serve:
Peel and slice the mango into thick slices. Serve the rice in a plate or a bowl, arrange the mango slices on the side, and drizzle with sauce. Sprinkle with sesame seeds.
Enjoy 😍 ❤️
#highlight
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