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, }} is a Japanese Dish of Noodles Served In Broth that originated in China . It tends to be served in a meat-based broth, and uses toppings such as , Seaweed , Kamaboko , green onions, and even corn. Almost every locality or Prefecture in Japan has its own variation of ramen, from the ''tonkotsu'' ramen of Kyūshū to the '' Miso '' ramen of Hokkaidō . HISTORY While Tokugawa Mitsukuni reportedly ate ramen in the late 17th Century , it was only during the Meiji Period that the dish became widely known (perhaps because for most of its history, the Japanese diet consisted mostly of vegetables and seafood rather than meat). The introduction of American and European cuisine, which demanded increased production of meat products, played a large role in ramen's increased popularity. Ramen was introduced in Japan ( Chinatown s of Kobe or Yokohama ) during the Meiji era. Salt ramen originated in Hokkaidō in the Taisho Era . Though of 拉麺 ('' Lamian ''), meaning " Hand-pulled Noodles " (a name that is still used in Chinese for these sort of noodles). A second hypothesis proposes 老麺 (''laomian'', "old noodles") as the original form, while yet another states that ramen was initially 鹵麺 (''lúmiàn''), noodles cooked in a thick, starchy sauce. A fourth hypothesis is 撈麵 (''lāomiàn''): 撈 means to "dredge up" and refers to the method of cooking these noodles by immersing them in boiling water before dredging them up with a wire basket. In the early Meiji Period , ramen was called '' Shina Soba '' (支那そば, literally "Chinese style Japanese soba") but today ''chūka soba'' (中華そば, also meaning "Chinese style Japanese soba") is the more common and politically correct term. By 1900 , restaurants serving Chinese Cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese also pulled portable food stalls, selling ramen and Gyōza 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 Shōwa Period , ramen had become a popular dish when eating out. After World War II , cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out. In 1958 , Instant Noodles were invented by the late Momofuku Ando , founder and chairman of Nissin Foods . Named the greatest Japanese Invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make this dish simply by adding boiling water. Beginning in the 1980s, ramen became a Japanese cultural icon and was studied from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. TYPES A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and soup. Noodles Most ramen noodles are made from four basic ingredients: wheat flour, salt, water, and ''kansui'' (かんすい) which is essentially a type of mineral water, containing Sodium Carbonate and usually Potassium Carbonate , as well as sometimes a small amount of Phosphoric Acid . Originally, ''kansui'' was named after the water from Inner Mongolia 's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles. Making noodles with ''kansui'' lends them a yellowish hue as well as a firm texture. For a brief time after World War II , low-quality ''kansui'' that was tainted was sold, though ''kansui'' is now manufactured according to JAS standards. Eggs may also be substituted for ''kansui''. Some ramen noodles are made with neither eggs nor ''kansui'' and should only be used for Yakisoba . Ramen noodles come in various shapes and lengths. They may be fat, thin, or even ribbon-like, as well as straight or wrinkled. Soup Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as Kombu (kelp), Katsuobushi ( Skipjack Tuna flakes), Niboshi (dried baby sardines), Beef bones, Shiitake , and Onion s, and then flavored with the likes of salt, Miso , or Soy Sauce . The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):
It's worth noting that inventive chefs continue to push the boundaries of ramen cuisine. By 2006, Hokkaidō's regional curry ramen had leapt to national prominence, and restaurants from Sendai to Kobe have for years offered a ramen based on the made-in-Japan Chinese dish of ''ebi chili sauce'', or "shrimp in chili sauce." Seasonings commonly added to ramen are Black Pepper , Butter , Chili Pepper , Sesame Seeds , and crushed Garlic . Soup Recipe s and methods of preparation tend to be closely guarded secrets. Some restaurants also 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. Regional variations While standard versions of ramen are available throughout Japan, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are: Sapporo , from the capital of Hokkaidō , 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 Hokkaidō's harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, beansprouts, finely chopped pork, and garlic, and sometimes local seafood such as Scallop , Squid , and Crab . Kitakata in northern Honshū is known for its rather thick, flat, curly noodles served in a pork-and- Niboshi broth. The area within its former city boundaries 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"). What is known as Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The broth typically has a touch of Dashi , as old ramen establishments in Tokyo often originate from Soba eateries. Standard toppings on top of chopped scallion, menma, and sliced pork are kamaboko, egg, nori, and spinach. Ikebukuro , Ogikubo and Ebisu are three areas in Tokyo known for their ramen. Ie-kei (家系) ramen is from Yokohama and consists of thick, straight-ish noodles served in a soy-pork broth. Hakata ramen originates from Hakata district of Fukuoka city. It has a rich, milky, pork-bone ''tonkotsu'' broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as Beni Shoga (pickled ginger), sesame seeds, and picked greens are left on tables for customers to serve themselves. Ramen Stall s in Hakata and Tenjin are well-known within Japan. Recent ramen trends have made Hakata ramen one of the most popular types of ramen in Japan, and these days several chain restaurants specializing in Hakata ramen can be found all over the country. RELATED DISHES There are a number of 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.
Many ramen restaurants also serve Gyoza , Fried Rice , Shumai , and similar Chinese-derived dishes, which customers frequently order along with ramen. Combinations such as ramen and fried or plain Rice are also quite popular. RAMEN OUTSIDE JAPAN Ramen has been exported back to China in recent years where it is known as ''ri shi la mian'' (日式拉面, "Japanese Lamian "). Popular Japanese ramen chains serve ramen alongside distinctly Japanese Dishes such as Tempura and Yakitori , something which would be seen as odd in Japan. Wagamama , a successful pan-Asian chain with establishments mainly in European cities, is known for its noodle soups marketed as ramen (but which are quite different from ramen in Japan). Ramyeon (라면) is a Korea n version of ramen. In Central Asia the dish has thicker noodles, is significantly spicer, and is known as ''laghman''. In North America , Japanese noodles were imported starting in the 1970s bearing the name "ramen" and today it most commonly refers to Instant Noodle s. It gained popularity as a Japan ese dish of Noodle Soup which sold so well in the United States in the late 1970s that imports from Japan were supplanted by American manufacturers by the mid-1980s as a popular food item for tight income buyers. Today, due to its very low cost, ramen has become characterized in the United States as a very cheap food eaten by people such as students or teenagers. A packet of instant ramen in a U.S. supermarket often costs as little as 10 Cents . Some generic brands often cost as little as 8 cents per packet, or are sold in bulk. In America, Ramen is becoming increasingly popular, especially among teenagers. Ramen is also widely sold in Mexico, usually in a disposable cup in which it can be cooked in a Microwave Oven . The ubiquitous stock flavors, sold by several companies, are chicken, beef, "oriental" and shrimp. An even more specialized local variation is cheese-flavored ramen, which contains classic instant ramen noodles in an instant sauce similar to the cheese sauce in instant Mac And Cheese . A streetcart with ramen cups in all these flavors and a microwave is a common sight in Mexico City, and one of the cheapest prepared meals to be found there. Ramen is available in other Latin American countries but not nearly as popular. RAMEN IN POPULAR CULTURE
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