Studi Komparatif Ramen Di Restoran Kota Kutchan Hokkaido Jepang Dengan Ramen Di Restoran Kota Medan

Abstract

The title of this thesis is Comparative Study of Ramen at Kutchan City Hokkaido Japan Restaurant with Ramen in Medan City Restaurant. The purpose of this study is to find out how the characteristics of Japanese ramen have changed when they are present in Medan City and also to find out how they compare. To analyze how the forms of change and comparison are, the author focuses on to use of the noodles, basic ingredients, spices, broth, taste and price of Japanese ramen with ramen in Medan City. This study, uses a qualitative descriptive method with data taken from interviews, observations, and library research.. For this study, the author analyze one Japanese restaurant in Kutchan City Hokkaido Japan and seven Japanese restaurants located in the city center to the outskirts of Medan City. The results of this study indicate that the traditional characteristics of Japanese ramen in Japanese restaurants in Medan City are gradually disappearing because they adjust to local community preferences. The price range of ramen varies according to the place of production. The more original or similar the ingredients used, the more expensive the price and vice versa, the more substitute ingredients used, the cheaper the price. Due to additional costs for both food ingredients and equipment from the restaurant.