Japanese dish of Chinese origin consisting of wheat noodles in a meat or fish broth
This article is about the Japanese noodle dish. For the instant version and other uses, see
Ramen (disambiguation)
.
Ramen
(
)
(
拉?, ラ?メン or ら?めん
,
r?men
,
[?a?ːme?]
ⓘ
)
is a
Japanese
noodle dish. It consists of
Chinese-style wheat noodles
(
中華?
,
ch?kamen
)
served in a
broth
; common flavors are
soy sauce
and
miso
, with typical toppings including sliced pork
(
ch?sh?
)
,
nori
(dried seaweed),
menma
(bamboo shoots), and
scallions
. Ramen has its roots in Chinese noodle dishes and is a part of
Japanese Chinese cuisine
.
[1]
Nearly every region in Japan has its own variation of ramen, such as the
tonkotsu
(pork bone broth) ramen of
Kyushu
and the
miso
ramen of
Hokkaido
.
The origins of ramen can be traced back to
Yokohama Chinatown
in the early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word
lamian
(拉麵), meaning "pulled noodles", but is not derived from the northern Chinese dish of
lamian
. Instead, the dish evolved from southern Chinese noodle dishes from regions such as
Guangzhou
, reflecting the demographics of Chinese settlers in
Yokohama
. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958,
instant noodles
were invented by
Momofuku Ando
, further popularizing the dish.
Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. Examples include
Sapporo
's rich miso ramen,
Hakodate
's salt-flavored ramen,
Kitakata
's thick, flat noodles in pork-and-
niboshi
broth, Tokyo-style ramen with soy-flavored chicken broth,
Yokohama
's
Iekei Ramen
with soy flavored pork broth,
Wakayama
's soy sauce and pork bone broth, and
Hakata
's milky
tonkotsu
(pork bone) broth. Ramen is offered in various establishments and locations, with the best quality usually found in specialist ramen shops called
ramenya
(ラ?メン屋).
Ramen's popularity has spread outside of Japan. In Korea, ramen is known as
ramyeon
(라면). In China, ramen is called
rishi l?mian
(日式拉麵 "Japanese-style lamian"). Ramen has also made its way into Western restaurant chains. Instant ramen was exported from Japan in 1971 and has since gained international recognition.
Etymology
[
edit
]
The word
ramen
is a Japanese borrowing of the
Mandarin Chinese
l?mian
(
拉麵
, 'pulled noodles').
[2]
[3]
The word
ramen
(
拉?
)
first appeared in Japan in Seiichi Yoshida's
How to Prepare Delicious and Economical Chinese Dishes
(1928).
[4]
In the book, Yoshida describes how to make
ramen
using flour and
kansui
, kneading it by hand, and stretching it with an illustration. He also states that
ramen
is better suited for soup or cold noodles than for baked noodles. In this case, however,
ramen
refers to Chinese noodles, not the dish. The first mention of
ramen
as a dish appears in Hatsuko Kuroda's
Enjoyable Home Cooking
(1947).
[5]
Early ramen or ramen-like dishes went by different names, such as
Nankin soba
(
南京そば
,
lit.
'
Nanjing
noodles
'
)
, named after the city which was the then capital of China),
Shina soba
(
支那そば
,
lit.
'
Chinese noodles
'
)
or
Ch?ka soba
(
中華そば
,
lit.
'
Chinese noodles
'
)
.
[6]
[7]
[8]
For example, in 1903, in
Yokohama Chinatown
(then known as Nanjing Town), there was a Nanjing noodle restaurant
(
南京蕎?所
,
Nankin soba dokoro
)
.
[9]
Until the 1950s, ramen was most commonly called
Shina soba
, but today
Ch?ka soba
or just
ramen
(
ラ?メン
) are more common, as the word
支那
(
Shina
, meaning 'China') has acquired a pejorative connotation through its association with Japanese imperialism.
[10]
History
[
edit
]
Origin
[
edit
]
Ramen is a Japanese adaptation of Chinese wheat noodle soups.
[11]
[12]
[13]
[14]
[15]
It is first recorded to have appeared in
Yokohama Chinatown
in the early 20th century.
[16]
[17]
Although ramen takes its name from
l?mian
,
it did not originate from the hand-pulled lamian noodles of northern China, since the noodles used in ramen are cut, not pulled.
[7]
Rather, ramen is derived from southern Chinese noodle dishes such as
char siu
tangmian
(roast pork noodle soup) from
Guangdong
, and
rousi tangmian
(sliced meat noodle soup) from
Jiangnan
.
[18]
[8]
[6]
[19]
This is reflective of Yokohama Chinatown's demographics, as most Chinese settlers in the district came from the cities of
Guangzhou
and Shanghai.
[20]
[21]
S?men
is another type of noodle of Chinese origin made from wheat flour, but in Japan it is distinguished from the noodles used in ramen. The noodles used for ramen today are called
ch?kamen
(
中華?
,
lit.
'
Chinese noodles
'
)
and are made with
kansui
(
鹹水
, alkaline salt water), but since there is no natural
kansui
in Japan, it was difficult to make
ch?kamen
before the
Meiji Restoration
(1868).
The official diary of
Sh?koku-ji
Temple in Kyoto,
Inry?ken Nichiroku
(
蔭?軒日?
)
, mentions eating
j?ngdaimian
(
???
)
, noodles with
kansui
, in 1488.
[22]
[23]
J?ngdaimian
is the noodle of the
Yuan dynasty
. This is the earliest record of
kansui
noodles being eaten in Japan.
One theory says that ramen was introduced to Japan during the 1660s by the
neo-Confucian
scholar
Zhu Shunsui
, who served as an advisor to
Tokugawa Mitsukuni
after he became a refugee in Japan to escape
Manchu rule
. Mitsukuni became the first Japanese person to eat ramen. However, the noodles Mitsukuni ate were a mixture of starch made from
lotus root
and wheat flour, which is different from
ch?kamen
with
kansui
.
[23]
According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th
[11]
[24]
or early 20th centuries by
Chinese immigrants
living in
Yokohama Chinatown
.
[16]
[17]
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
gy?za
dumplings
to workers. By the mid-1900s, these stalls used a type of a musical horn called a
charumera
(
チャルメラ
, from the Portuguese
charamela
) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early
Sh?wa period
, ramen had become a popular dish when eating out.
[
citation needed
]
First store
[
edit
]
According to ramen expert Hiroshi Osaki, the first specialized ramen shop was
Rairaiken
[
ja
]
(
??軒
), which opened in 1910 in
Asakusa
, Tokyo. The Japanese founder, Kan'ichi Ozaki (尾崎貫一), employed twelve
Cantonese
cooks from
Yokohama
's
Chinatown
and served the ramen arranged for Japanese customers.
[25]
[26]
Early versions were wheat noodles in broth topped with
char siu
.
[11]
The store also served standard Chinese fare like
wontons
and
shumai
, and is sometimes regarded as the origin of Japanese-Chinese fusion dishes like
ch?kadon
and
tenshindon
.
[27]
[28]
Rairaiken'
s original store closed in 1976, but related stores with the same name currently exist in other places, and have connections to the first store.
In 1933, Fu Xinglei (傅興雷), one of the twelve original chefs, opened a second
Rairaiken
in Y?tenji,
Meguro Ward
, Tokyo.
[29]
In 1968, one of Kan'ichi Ozaki's apprentices opened a store named
Shinraiken
("New Raiken") in
Chiba Prefecture
.
[29]
In 2020, Ozaki's grandson and great-great-grandson re-opened the original
Rairaiken
as a store inside
Shin-Yokohama R?men Museum
.
[30]
Post-war popularization
[
edit
]
After Japan's defeat in
World War II
, the
American military
occupied the country from 1945 to 1952.
[11]
In December 1945, Japan recorded its worst rice harvest in 42 years,
[11]
[31]
which caused food shortages as Japan had drastically reduced rice production during the war as production shifted to colonies in China and Formosa island.
[11]
The US flooded the market with cheap wheat flour to deal with food shortages.
[11]
From 1948 to 1951, bread consumption in Japan increased from 262,121 tons to 611,784 tons,
[11]
but wheat also found its way into ramen, which most Japanese ate at
black market
food vendors to survive as the government food distribution system ran about 20 days behind schedule.
[11]
Although the Americans maintained Japan's wartime ban on outdoor food vending,
[11]
flour was secretly diverted from commercial mills into the black markets,
[11]
where nearly 90 percent of stalls were under the control of gangsters related to the
yakuza
who extorted vendors for protection money.
[11]
Thousands of ramen vendors were arrested during the occupation.
[11]
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.
[11]
By 1950 wheat flour exchange controls were removed and restrictions on food vending loosened, which further boosted the number of ramen vendors: private companies even rented out
yatai
starter kits consisting of noodles, toppings, bowls, and chopsticks.
[11]
Ramen
yatai
provided a rare opportunity for small-scale postwar entrepreneurship.
[11]
The Americans also aggressively advertised the nutritional benefits of wheat and animal protein.
[11]
The combination of these factors caused wheat noodles to gain prominence in Japan's rice-based culture.
[11]
Gradually, ramen became associated with urban life.
[11]
Modern period
[
edit
]
In 1958,
instant noodles
were invented by
Momofuku Ando
, the Taiwanese-Japanese founder and chairman of
Nissin Foods
. Named the greatest Japanese
invention
of 20th century in a Japanese poll,
[32]
instant ramen allowed anyone to make an approximation of this dish simply by adding boiling water.
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.
[33]
Today ramen is one of Japan's most popular foods, with Tokyo alone containing around 5,000 ramen shops,
[11]
and more than 24,000 ramen shops across Japan.
[34]
Tsuta
, a ramen restaurant in Tokyo's
Sugamo
district, received a
Michelin star
in December 2015.
[34]
Types
[
edit
]
A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles and toppings.
[35]
Noodles
[
edit
]
Most noodles are made from four basic ingredients: wheat flour, salt, water, and
kansui
[
ja
]
, derived from the Chinese
ji?nshu?
(
?水
), a type of alkaline mineral water containing
sodium carbonate
and usually
potassium carbonate
, as well as sometimes a small amount of
phosphoric acid
. Ramen is not to be confused with different kinds of noodle such as
soba
,
udon
, or
somen
.
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.
[
citation needed
]
Eggs may also be substituted for
kansui
. Some noodles are made with neither eggs nor
kansui
and should only be used for
yakisoba
, as they have a weaker structure and are more prone to soaking up moisture and becoming extremely soft when served in soup.
[
citation needed
]
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. and others.
[36]
Soup
[
edit
]
Ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used. This base stock is often combined with
dashi
stock components such as
katsuobushi
(
skipjack tuna
flakes),
niboshi
(dried baby sardines),
[37]
shiitake
, and
kombu
(kelp). Ramen stock is usually divided into two categories: chintan and paitan.
- Chintan (?湯) soup is a clear stock, made by simmering ingredients and frequently skimming foam and scum off the top of the pot.
[35]
Chintan stocks are the most common kind, and can be made from chicken, pork, vegetables and/or niboshi.
- paitan
(
白湯
), similar to the Chinese
baitang
(
白湯
) soup is broth with a typically opaque white colored appearance and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Paitan stock is made by boiling pork or chicken bones at a high heat for hours at a time, allowing the bones to emulsify into the soup. The most well-known and common paitan stock is
Tonkotsu
(
豚骨
, 'pork bone'; not to be confused with
tonkatsu
). Although
tonkotsu
is merely a kind of broth, some people consider
tonkotsu
ramen
(specialty of Kyushu, its birthplace) a distinct flavor category.
[38]
When chicken bones are used to make a paitan stock, the resulting soup is called
tori paitan
(?白湯).
Tare
[
edit
]
Tare is a sauce that is used to flavor the broth. The main purpose of tare is to provide salt to the broth, but tare also usually adds other flavors, such as umami. There are three main kinds of tare.
[35]
- Shio
(
?
, 'salt') ramen is the oldest of the four types.
[38]
This tare is made from cooking alcohols like
mirin
and
sake
,
umami
ingredients like kombu, niboshi and
MSG
, and salt. 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. In shio ramen,
ch?sh?
is sometimes swapped for lean chicken meatballs, and pickled plums and
kamaboko
(a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called
narutomaki
) are popular toppings as well. Noodle texture and thickness varies among
shio
ramen, but they are usually straight rather than curly.
Hakodate
ramen
is a well-known version of
shio
ramen in Japan.
- Sh?yu
(
?油
, '
soy sauce
') tare is similar to shio tare, but with the addition of soy sauce, which boosts the salty and umami flavor even further.
Sh?yu
ramen usually has curly noodles rather than straight ones, although this is not always the case. It is often adorned with marinated bamboo shoots or
menma
, scallions,
ninjin
('carrot'),
kamaboko
('fish cakes'),
nori
('seaweed'), boiled eggs, bean sprouts or
black pepper
; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual
ch?sh?
.
- Miso
(
味?
) ramen reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Sapporo Hokkaido, features a broth that combines copious
miso
and is blended with oily chicken or fish broth ? and sometimes with
tonkotsu
or lard ? to create a thick, nutty, slightly sweet and very hearty soup.
Miso
ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or
t?banjan
(
豆瓣?
), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage,
sesame seeds
, white pepper, chilli and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Toppings
[
edit
]
After basic preparation, ramen can be seasoned and flavored with any number of toppings, including but not limited to:
[39]
Preference
[
edit
]
Seasonings commonly added to ramen are white pepper,
black pepper
, butter,
chili pepper
, sesame seeds, and crushed garlic.
[40]
Soup recipes and methods of preparation tend to be closely guarded secrets.
Most
tonkotsu
ramen restaurants offer a system known as
kae-dama
(
替え玉
), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup.
[41]
Regional variations
[
edit
]
While standard versions of ramen are available throughout Japan since the
Taish? period
, the last few decades have shown a proliferation of regional variations, commonly referred to as
gotouchi
ramen
(
ご?地ラ?メン
"regional ramen"). Some of these which have gone on to national prominence are:
- Sapporo
, the capital of
Hokkaido
, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich
miso
ramen, which was invented there and which is ideal for Hokkaido's harsh, snowy winters. Sapporo
miso
ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as
scallop
,
squid
, and crab.
Hakodate
, another city of Hokkaido, is famous for its salt-flavored ramen,
[42]
while
Asahikawa
in the north of the island offers a soy sauce-flavored variation.
[43]
In
Muroran
, many ramen restaurants offer
Muroran curry ramen
.
[44]
- Kitakata ramen
is known for its rather thick, flat, curly noodles served in a pork-and-
niboshi
broth. The area within the former city limits has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word
soba
usually refers to ramen, and not to actual
soba
which is referred to as
nihon soba
('Japanese soba').
- Tokyo
-style ramen consists of slightly thin, curly noodles served in a soy-flavored chicken broth. The Tokyo-style broth typically has a touch of
dashi
, as old ramen establishments in Tokyo often originate from
soba
eateries. Standard toppings are chopped scallion,
menma
, sliced pork, kamaboko, egg, nori, and spinach.
Ikebukuro
,
Ogikubo
and
Ebisu
are three areas in Tokyo known for their ramen.
[
citation needed
]
- Yokohama
ramen specialty is called
Ie-kei
(
家系
). It consists of thick, straight noodles served in a soy flavored pork broth similar to
tonkotsu
, sometimes referred to as,
tonkotsu-shoyu
. The standard toppings are roasted pork (
ch?sh?
), boiled spinach, sheets of nori, often with shredded
Welsh onion
(
negi
) and a soft- or hard-boiled egg. It is traditional for customers to customize the softness of the noodles, the richness of the broth and the amount of oil they want.
- Hakata ramen
originates from
Hakata
district of
Fukuoka
city in
Kyushu
. It has a rich, milky, pork-bone
tonkotsu
broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic,
beni sh?ga
(pickled ginger), sesame seeds, and spicy
pickled
mustard greens (
karashi takana
) are left on tables for customers to serve themselves. Ramen
stalls
in Hakata and
Tenjin
are well known within Japan. Recent trends have made Hakataramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.
- Tofu ramen is a specialty of Iwatsuki ward in Saitama City.
- Nabeyaki
ramen is a specialty of
Susaki City
, as well as other cities in western
K?chi Prefecture
. Nabeyaki ramen is made with a chicken based broth, thin noodles and a soy tare, all served boiling hot in an enamelled pot. Toppings vary, but mainstays include a raw egg that poaches in the bowl, sliced spring onions and
chikuwa
fish cakes.
[46]
- Nagoya
ramen specialties include "Taiwan ramen" which despite its name originated in Nagoya and features a very spicy broth. It became famous in the 1980s during a fad for super hot food. It bears some resemblance to
danzai noodles
but has both a spicy broth and spicy minced meat resulting in an extremely spicy dish.
[47]
-
Tokyo-style ramen
-
Kitakata ramen
-
Hakata ramen with
tonkotsu
soup
-
Wakayama ramen
-
-
Aburasoba
('oiled noodles')
-
Takayama ramen
-
Hiyashi
(chilled) ramen
-
Butter corn ramen, specialty of Hokkaido
-
-
Muroran curry ramen
-
Related dishes
[
edit
]
There are many related,
Chinese-influenced
noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as
soba
or
udon
, which are almost never served in the same establishments as ramen.
- Nagasaki
champon
. The noodles are thicker than ramen but thinner than udon.
Champon
is topped with a variety of ingredients, mostly seafood, stir-fried and dressed in a starchy sauce. The stir-fried ingredients are poured directly over the cooked noodles, with the sauce acting as a soup.
- Tan-men
is a mild, usually salty soup, served with a mix of sauteed vegetables and seafood/pork. Not to be confused with
tantan-men
(see after).
- Wantan-men
has long, straight noodles and
wonton
, served in a mild, usually salty soup.
- Tsukemen
('dipping noodles'). The noodles and soup are served in separate bowls. The diner dips the noodles in the soup before eating. Can be served hot or chilled.
- Tantan-men
(
???
). Japanese version of
dan dan noodles
, itself a
Sichuan
specialty. Ramen in a reddish, spicy chili and sesame soup, usually containing minced pork, garnished with chopped
scallion
and
chili
and occasionally topped with spinach or bok choi (
chingensai
).
- S?r?tanmen
or
sanr?tanmen
(
酸辣湯?
, 'noodles in
hot and sour soup
') is very similar to
Sichuan
hot and sour soup
, but served with long noodles. The topping ingredients are sauteed and a thickener is added before the mix is poured on the soup and the noodles.
- Abura soba
('oil-noodles'). Ramen and toppings served without the soup, but with a small quantity of oily soy-based sauce instead.
- Hiyashi-ch?ka
(
冷やし中華
, 'chilled Chinese'). Also known as
reimen
, esp. in western Japan. A summer dish of chilled ramen on a plate with various toppings (typically thin strips of
omelet
, ham, cucumber and tomato) and served with a vinegary soy dressing and
karashi
(Japanese mustard). It was first produced at the Ryutei, a Chinese restaurant in
Sendai
.
Restaurants in Japan
[
edit
]
Ramen is offered in various types of restaurants and locations including ramen shops,
izakaya
drinking establishments, lunch cafeterias,
karaoke
halls, and amusement parks. Many ramen restaurants only have a counter and a chef. In these shops, the meals are paid for in advance at a ticket machine to streamline the process.
[48]
However, the best quality ramen is usually only available in specialist
ramen-ya
restaurants. Some restaurants also provide
Halal
ramen (using chicken) in Osaka and Kyoto. As
ramen-ya
restaurants offer mainly ramen dishes, they tend to lack variety in the menu. Besides ramen, some of the dishes generally available in a
ramen-ya
restaurant include other dishes from
Japanese Chinese cuisine
such as
fried rice
(called
chahan
or
yakimeshi
),
gyoza
(Chinese dumplings), and beer.
Ramen-ya
interiors are often filled with Chinese-inspired decorations.
[49]
From January 2020 and September 2021 during the
COVID-19 pandemic
, many ramen restaurants were temporarily closed, with 34 chains filing for bankruptcy by September 2020. Ramen restaurants are typically narrow and seat customers closely, making
social distancing
difficult.
[50]
Outside Japan
[
edit
]
Ramen became popular in China where it is known as
rishi l?mian
(
日式拉麵
,
lit.
'
Japanese-style
lamian
'
). Restaurant chains serve ramen alongside
Japanese dishes
, such as
tempura
and
yakitori
. In Japan, these dishes are not traditionally served with ramen, but
gyoza
,
kara-age
and others from
Japanese Chinese cuisine
.
[
citation needed
]
In Korea, ramen is called
ramyeon
(
라면 / 拉麵
). There are different varieties, such as
kimchi
-flavored
ramyeon
. While usually served with egg or vegetables such as carrots and scallions, some restaurants serve variations of
ramyeon
containing additional ingredients such as
dumplings
,
tteok
, or cheese as toppings.
[51]
Outside of Asia, particularly in areas with a large demand for
Asian cuisine
, there are restaurants specializing in Japanese-style foods such as ramen noodles. For example,
Wagamama
, a UK-based restaurant chain serving pan-Asian food, serves a ramen noodle soup and in the United States and Canada,
Jinya Ramen Bar
serves
tonkotsu
ramen.
Instant ramen
[
edit
]
Instant ramen noodles were exported from Japan by
Nissin Foods
starting in 1971, bearing the name "Oodles of Noodles".
[52]
One year later, it was re-branded "Nissin
Cup Noodles
", packaged in a
foam food container
(It is referred to as
Cup Ramen
in Japan), and subsequently saw a growth in international sales. Over time, the term
ramen
became used in North America to refer to other instant noodles. While some research has claimed that consuming instant ramen two or more times a week increases the likelihood of developing heart disease and other conditions, including diabetes and stroke, especially in women, those claims have not been reproduced and no study has isolated instant ramen consumption as an aggravating factor.
[53]
[54]
However, instant ramen noodles, known to have a serving of 43 g, consist of very high sodium.
[55]
At least 1,760 mg of sodium are found in one packet alone. It consists of 385k calories, 55.7 g of carbohydrates, 14.5 g of total fat, 6.5 g of saturated fat, 7.9 g of protein, and 0.6 mg of thiamine.
[56]
[
better source needed
]
Canned version
[
edit
]
In
Akihabara
, Tokyo, vending machines distribute warm ramen in a steel can known as
ramen kan
(
ら?めん缶
)
. It is produced by a popular local ramen restaurant in flavors such as
tonkotsu
and curry, and contains noodles, soup,
menma
, and pork. It is intended as a quick snack, and includes a small folded plastic fork.
[57]
In popular culture
[
edit
]
Emoji
[
edit
]
In October 2010, an
emoji
was approved for
Unicode
6.0
U+1F35C
🍜
STEAMING BOWL
for "Steaming Bowl", that depicts Japanese ramen noodles in a bowl of steaming broth with chopsticks.
[58]
In 2015, the icon was added to Emoji 1.0.
[59]
Museum
[
edit
]
The
Shin-Yokohama R?men Museum
is a unique museum about ramen, in the
Shin-Yokohama
district of
K?hoku-ku, Yokohama
.
[60]
See also
[
edit
]
References
[
edit
]
- ^
"日本のラ?メンの?史 ? 新?浜ラ?メン博物館"
. Raumen.co.jp
. Retrieved
25 May
2022
.
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"Unearth the secrets of ramen at Japan's ramen museum"
. Archived from
the original
on 28 June 2018
. Retrieved
7 March
2018
.
- ^
Kodansha encyclopedia of Japan, Volume 6
(1st ed.). Tokyo: Kodansha. 1983. p. 283.
ISBN
978-0-87011-626-1
.
- ^
Yoshida, Seiichi (1928).
美味しく??的な支那料理の?へ方
[
How to Prepare Delicious and Economical Chinese Dishes
] (in Japanese). Hakubunkan. pp. 368?370.
doi
:
10.11501/1170640
.
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Kuroda, Hatsuko (1947).
?しい家庭料理
(in Japanese). Keihoku Shobo. p. 36.
doi
:
10.11501/1065551
.
- ^
a
b
Media, USEN.
"Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations"
.
SAVOR JAPAN
. Retrieved
20 July
2022
.
- ^
a
b
Kushner, Barak (2012).
Slurp! : a social and culinary history of ramen ? Japan's favorite noodle soup
. Leiden: Global Oriental.
ISBN
978-90-04-22098-0
.
OCLC
810924622
.
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a
b
"Part 1: China Origin"
.
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. Retrieved
20 July
2022
.
- ^
?浜新報社 (June 1903). Yokohama Shinposha (ed.).
?浜繁昌記 : 附?神奈川?紳士?
[
Yokohama Prosperity Book : Appendix, Kanagawa Prefecture Gentlemen's Record
] (in Japanese). Yokohama Shinposha. p. 138.
doi
:
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.
- ^
Cwiertka, Katarzyna Joanna (2006).
Modern Japanese cuisine: food, power and national identity
. Reaktion Books. p. 144.
ISBN
978-1-86189-298-0
.
However,
Shina soba
acquired the status of 'national' dish in Japan under a different name:
r?men
. The change of name from
Shina soba
to
r?men
took place during the 1950s and '60s. The word
Shina
, used historically in reference to China, acquired a pejorative connotation through its association with Japanese imperialist association in Asia and was replaced with the word
Ch?ka
, which derived from the Chinese name for the People's Republic. For a while, the term
Ch?ka soba
was used, but ultimately the name
r?men
caught on, inspired by the chicken-flavored instant version of the dish that went on sale in 1958 and spread nationwide in no time.
- ^
a
b
c
d
e
f
g
h
i
j
k
l
m
n
o
p
q
r
s
t
"How Did Ramen Become Popular?"
.
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. 2007.
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Rupelle, Guy de la (2005).
Kayak and land journeys in Ainu Mosir: Among the Ainu of Hokkaido
. Lincoln, NE: iUniverse. p. 116.
ISBN
978-0-595-34644-8
.
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Asakawa, Gil (2004).
Being Japanese American
. Berkeley, California: Stone Bridge Press. p.
49
.
ISBN
978-1-880656-85-3
.
- ^
NHK World.
Japanology Plus: Ramen
. 2014. Accessed 2015-03-08.
- ^
Okada, Tetsu (202).
ラ?メンの誕生
[
The birth of Ramen
] (in Japanese). Chikuma Shob?.
ISBN
978-4480059307
.
- ^
a
b
Okuyama, Tadamasa (2003).
文化?類??ラ?メン篇
[
Cultural Noodle-logy;Ramen
] (in Japanese). Akashi Shoten.
ISBN
978-4750317922
.
- ^
a
b
Kosuge, Keiko (1998).
にっぽんラ?メン物語
[
Japanese Ramen Story
] (in Japanese). Kodansha.
ISBN
978-4062563024
.
- ^
"Japanese Noodles (No. 4)"
.
Kikkoman Corporation
(in Japanese)
. Retrieved
20 July
2022
.
- ^
"?菜肉?面的南北差?及制作方法"
.
Sohu
.
- ^
"Yokohama Chinatown Part 2 ? Yokohama, Kanagawa"
.
JapanTravel
. 14 November 2020
. Retrieved
20 July
2022
.
- ^
"Yokohama Chinatown"
.
THE GATE
. Retrieved
20 July
2022
.
- ^
?書刊行? (1913). Bussho Publishing Society (ed.).
大日本??全書
[
Complete works of Buddhism in Japan
] (in Japanese). Bussho Publishing Society. p. 1174.
doi
:
10.11501/952839
.
- ^
a
b
Okumura, Ayao (25 November 2017).
?の?史 ラ?メンはどこから?たか
[
The History of Noodles: Where Did Ramen Come From
]. Kadokawa Sophia Bunko (in Japanese). KADOKAWA / Kadokawa Gakugei Shuppan.
ISBN
978-4044002923
.
- ^
Shin-Yokohama Raumen Museum
- ^
Japanese ramen secret history "Nikkei Sangyo Shimbun premium series, (in Japanese). 『日本ラ?メン秘史』日?プレミアムシリ?ズ、2011
- ^
新?浜ラ?メン博物館「日本のラ?メンの?史」
- ^
?田文良 (2009). "『天津飯』のル?ツを探る".
中?の食文化?究<天津編>
. ??園調理?製菓?門?校、ジャパンクッキングセンタ?. p. 10.
ISBN
978-4-88046-409-1
.
- ^
林陸朗、高橋正彦、村上直、他, ed. (1991).
日本史?合?典
.
Tokyo Shoseki
. p. 947.
ISBN
978-4487731756
.
- ^
a
b
Ong, Shi Han (18 August 2020).
"Rairaiken, Japan's First-Ever Ramen Restaurant, Reopens At Shin-Yokohama Ramen Museum After A 44-Year Hiatus"
.
- ^
McGee, Oona (26 October 2020).
"Japan's first-ever ramen restaurant reopens after 44 years"
.
- ^
Griffiths, Owen (29 August 2018).
"Need, Greed, and Protest in Japan's Black Market, 1938?1949"
.
Journal of Social History
.
35
(4): 825?858.
doi
:
10.1353/jsh.2002.0046
.
JSTOR
3790613
.
S2CID
144266555
.
- ^
"Japan votes noodle the tops"
.
BBC News
. 12 December 2000
. Retrieved
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2007
.
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- ^
Japanorama
, Series 3, Episode 4.
BBC Three
, 9 April 2007
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a
b
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"The holy grail of ramen dishes"
.
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. Retrieved
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.
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a
b
c
Satinover, Mike (2020).
The Ramen_Lord Book of Ramen
. pp. 4?6.
- ^
"Fusion of cultures nets stellar ramen at Ichimi"
.
miamiherald
. Retrieved
18 January
2019
.
- ^
"10 Great Tastes of Japan"
(PDF)
.
Ministry of Agriculture, Forestry and Fisheries; Government of Japan
. 18 June 2010. p11: Noodles.
Archived
(PDF)
from the original on 28 August 2019
. Retrieved
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2021
.
- Whole web page which links to the PDF above:
"Publications"
.
Ministry of Agriculture, Forestry and Fisheries; Government of Japan
. Japanese Cuisine and Ingredients.
Archived
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. Retrieved
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.
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a
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"6 Glorious Types of Ramen You Should Know"
.
Tastemade
. Retrieved
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.
- ^
"40 Best Ramen Toppings for Your Homemade Noodle Soup"
.
Recipe.net
. 3 June 2021
. Retrieved
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2022
.
- ^
Hou, Gary G. (16 February 2011).
Asian Noodles: Science, Technology, and Processing
. John Wiley & Sons.
ISBN
978-1-118-07435-0
.
- ^
"Hakata Ramen (Nagahama Ramen) FAQ"
. Mukai.dameningen.org. Archived from
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on 1 April 2012
. Retrieved
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2012
.
- ^
Nate (17 December 2009).
"函館ら?めん大門 (Hakodate Ramen Daimon)"
. Ramenate!
. Retrieved
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.
- ^
"Asahikawa Travel: Asahikawa Ramen"
. japan-guide.com
. Retrieved
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.
- ^
加盟店一? (50音順) (24 January 2013).
"室蘭カレ?ラ?メンの? ≫ 北海道ラ?メン第4の味を目指して???"
. Muroran-curryramen.com
. Retrieved
28 September
2015
.
{{
cite web
}}
: CS1 maint: numeric names: authors list (
link
)
- ^
Hiufu Wong, Maggie (7 June 2013).
"10 things that make Wakayama Japan's best kept secret"
.
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. Cable News Network. Turner Broadcasting System, Inc
. Retrieved
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.
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Gurutabi.
"Nabeyaki Ramen"
.
Kyoudo Ryouri
. kyodoryori-story
. Retrieved
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.
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Tzu-hsuan, Liu.
"FEATURE: Delving into the origins of Nagoya's 'Taiwan ramen'
"
.
taipeitimes.com
. Taipei Times
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.
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"Ramen 101"
.
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"Ramen"
.
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. Retrieved
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"Return of a ramen pioneer gives boost to Japan's Covid-hit restaurant sector"
.
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Back to Korean-Style Ramyeon at Nenassi's Noodle Bar
- ^
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.
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- ^
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,
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,
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. Nipppon.com. 29 April 2019.
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.
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. Retrieved
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.
- ^
"Ramen Museum"
. Retrieved
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2008
.
Further reading
[
edit
]
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