Special reports on ramen are often covered on TV or magazines. People often eat this dish in daily life. Famous ramen shops always have a long line of people waiting to be served.
There are different stories about the origin of ramen. However, it is said that the history of ramen as part of Japanese cuisine began when broth, Chinese noodles prepared with brine water, and kaeshi (soy-sauce based sauce) derived from Japanese buckwheat noodles were combined.
After that, throughout the nation, various kinds of ramen with different flavours such as miso, salt, pork were created. Ramen achieved an explosive development through local booms making it one of Japan’s most popular world-class dishes.
Chinese noodles are made of wheat flour, characterized by added brine water, which makes the noodles different from other noodles made of wheat flour. It has its own unique flavour and texture.
The broth is a very important element as it determines the flavour of a ramen dish. Cooking ramen broth requires a number of ingredients and great deal of time and effort.
Main ingredients needed to cook broth include chicken bones, pork bones, beef bones, shaved bonito flakes, dried small sardine, konbu (seaweed), and vegetables.The ingredients added to the noodles and broth include slices of roasted pork, processed bamboo shoots, chopped green onions, and the like.
There are many kinds of ingredients that may be used other than the above.
The dish continues to evolve year by year and its styles are diversified. Recently some ramen styles have become borderless by embracing ingredients and cooking methods for Western cuisine, meanwhile other classic Chinese noodles so called “nostalgic ramen” is drawing attention again.
In addition, an increasing number of ramen shops do not only seek classic flavours, but also pay close attention to each individual ingredient to serve a new generation of ramen with new challenges.
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