About Ramen

Ramen is a Japanese noodle soup dish and is one of the most beloved national dishes in Japan. It has been adopted as a quintessential part of Japanese life and is ubiquitous throughout the country.

Ramen has a history spanning over a hundred years. Originally appearing in the Meiji era (from the 1860s to the early 1900s), it is said that it began as a dish from China, called “la-mian”, that found its way to many “Chinatowns” that existed in Japan’s port towns, including Yokohama, Hakata, Kobe and Hakodate, among others. Over the next hundred years the Japanese continually altered ramen recipes to suit their tastes, eventually edging its way into popular culture.

In all of Japan, there are over fifty thousand ramen restaurants, each run by craftsmen ceaselessly working to create the most delicious ramen possible. Each region in Japan has had their own take on ramen, eventually flourishing into their own unique brand. Each ramen is unique enough that they came to be identified by its native origin, i.e. Sapporo Ramen, Tokyo Ramen, Asahikawa Ramen, etc.

The key tastes in ramen are categorized by the below types:

  •  Shoyu (soy sauce) Ramen: This ramen with soy sauce soup is considered the most historical and orthodox of all ramen Many of the popular local-specialty ramen, including Tokyo Ramen, belong to the shoyu ramen category. The base for shoyu is created in many different ways, a few being the use of chicken bones and vegetables, or with pork bones as well.
  • (Image from Wikipedia)

  •  Tonkotsu (pork bone) Ramen: The base for tonkotsu ramen comes after a long process of boiling pork bones, creating a creamy, rich soup. It originated in the area of Kyushu, though it has especially developed in two prefectures within Kyushu, Fukuoka and Kumamoto. There has been quite an upswing in the use of tonkotsu ramen in the last ten or so years throughout Japan, and has also become the specialty of many ramen restaurants outside of Japan. Additionally, the Kinki and Shikoku regions of Japan have also added soy sauce to the soups, creating a tonkotsu soy sauce ramen hybrid that can commonly be seen as well.
  • (Image from Wikipedia)

  •  Shio (salt) Ramen: The soup of this salt-flavored ramen is transparent and has light taste, often popular among women. The soup also includes a mixture of raw materials to construct the base, such as seafood along with chicken and pig bones.
  • (Image from Wikipedia)

  •  Miso (bean paste) ramen: This soup’s flavor largely depends on the miso used. Born out of Sapporo City in the 1950’s, it is a relatively new addition to the ramen family. With the types of miso soup ranging from spicy to rich in taste, there is an abundance of variation in miso ramen.
  • (Image from Wikipedia)

Global Ramen Network is dedicated to providing interesting, useful information regarding ramen.

Note: All images above are from Wikipedia.