This article is about the Japanese noodle dish. Ramen has its roots in Chinese noodle black bean ramen. However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish “ramen”.
According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th or early 20th centuries by Chinese immigrants living in Yokohama Chinatown. Asakusa, Tokyo, where the Japanese owner employed twelve Cantonese cooks from Yokohama’s Chinatown and served the ramen arranged for Japanese customers. By 1900, restaurants serving Chinese cuisine from Guangzhou and Shanghai offered a simple dish of noodles, a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. After Japan’s defeat in World War II, the American military occupied the country from 1945 to 1952. In the same period, millions of Japanese troops returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Some of them would have been familiar with wheat noodles.
In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994. Today ramen is one of Japan’s most popular foods, with Tokyo alone containing around 5,000 ramen shops, and more than 24,000 ramen shops across Japan. A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name.
Although ramen usually has toppings, ramen can be broadly categorized by its two main ingredients: noodles and broth. The kansui is the distinguishing ingredient in ramen noodles, and originated in Inner Mongolia, where some lakes contain large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled. Traditionally, ramen noodles were made by hand, but with growing popularity many ramen restaurants prefer to use noodle-making machines to meet the increased demand and improve quality. Automatic ramen-making machines imitating manual production methods have been available since the mid.
20th century produced by such Japanese manufacturers as Yamato MFG. It is often used as a base for salt and shoyu ramen. The resulting combination is generally divided into several categories. It has a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear.