Information about Ramen
This article is about the traditional Japanese noodle soup. For instant ramen noodles, see Instant noodles.
Ramen (ラーメン or 拉麺 rāmen, IPA: [ɺaːmeɴ], listen ) 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 sliced pork (チャーシュー chāshū, IPA: [ɺaːmeɴ], listen ), dried seaweed (海苔 nori, IPA: [ɺaːmeɴ], listen ), 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.
Ramen was introduced in Japan (Chinatowns of Kobe or Yokohama) during the Meiji era. Salt ramen originated in Hokkaidō in the Taisho era.
Though of Chinese origin, it is unclear when ramen was introduced to Japan. Even the etymology of the term "ramen" is a topic of debate. One hypothesis and probably the most credible is that "ramen" is the Japanese pronunciation of the Chinese: 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.
Ramen noodles come in various shapes and lengths. They may be fat, thin, or even ribbon-like, as well as straight or wrinkled.
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 onions, 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):
Seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and crushed garlic. Soup recipes 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.
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 stalls 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.
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 Korean 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 noodles, although many restaurants that specialize in Japanese-style ramen exist, especially in California. It gained popularity as a Japanese 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.
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Shōyu (soy sauce) ramen.
Ramen (ラーメン or 拉麺 rāmen, IPA: [ɺaːmeɴ], listen ) 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 sliced pork (チャーシュー chāshū, IPA: [ɺaːmeɴ], listen ), dried seaweed (海苔 nori, IPA: [ɺaːmeɴ], listen ), 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 (Chinatowns of Kobe or Yokohama) during the Meiji era. Salt ramen originated in Hokkaidō in the Taisho era.
Though of Chinese origin, it is unclear when ramen was introduced to Japan. Even the etymology of the term "ramen" is a topic of debate. One hypothesis and probably the most credible is that "ramen" is the Japanese pronunciation of the Chinese: 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 which is essentially a type of alkaline 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
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Ramen vending machine
The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):
- Shio ("salt") ramen soup is clear, almost transparent. It is probably the oldest of the four and, like the Chinese maotang (毛湯), is a simple chicken broth.
- Tonkotsu ("pork bone") ramen is usually cloudy white. It is similar to the Chinese baitang (白湯) and is a thick broth made with crushed pork bones that have been boiled for hours. It is a specialty of Kyūshū and is often served with beni shoga (pickled ginger).
- Shōyu ("soy sauce") ramen soup is made by adding a soy-based sauce to a clear stock usually made from chicken and various vegetables. It is popular in Honshū. A popular seasoning is black pepper.
- Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaidō, features a broth that combines chicken stock with a fermented soybean paste. It is often topped with sweetcorn and butter.
Seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and crushed garlic. Soup recipes 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 since the Taisho era, 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.
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Hakata-men
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.- Nagasaki champon. Champon is topped with a variety of ingredients, mostly seafood, and covered in a starchy sauce.
- Abura soba ("Oil-noodles"). Essentially ramen noodles and toppings served without the soup, but with a small quantity of oily soy-based sauce instead.
- Tsuke-men ("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 (担担麺). Japanese version of dan dan noodles. Ramen noodles in a reddish, spicy chilli and sesame soup, usually containing minced pork, garnished with chopped scallion and chilli and occasionally topped with the likes of spinach.
- Hiyashi-chūka ("chilled Chinese"). Also known as reimen, esp. in western Japan. A summer dish of chilled ramen noodles on a plate with various toppings (typically thin strips of omelette, ham, cucumber and tomato) and served with a vinegary soy dressing and karashi (Japanese mustard). It was produced in a Chinese restaurant the Ryutei in Sendai.
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 Korean 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 noodles, although many restaurants that specialize in Japanese-style ramen exist, especially in California. It gained popularity as a Japanese 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
Ramen is nearly ubiquitous in Japanese popular culture and Japanese literary depictions of contemporary life in Japan. In some works, depicting characters with traits relatively infrequent in actual Japanese society, well-known characters are described as liking ramen to the point that it alone forms the bulk of their diet to the exclusion of nearly all other foods. Japanese writers often include a comedy or horror subplot where their main characters go out to eat or cook ramen. Ramen is also used as the object of comedy in many anime and manga, with characters typically getting splashed over the head by a bowl of ramen, or stepping on a bowl of ramen and falling, often taking down another helpless person.Gallery
Shōyu (醤油, basic soy sauce) ramen | ) Miso (味噌, basic miso soup) ramen | ) Tokyo-style ramen | ) Kitakata (喜多方) ramen |
Hakata (博多) ramen with tonkotsu ("pork bone") soup | ) Tsukemen (つけめん, dipping ramen) #1 | ) Aburasoba (油そば, oiled noodles) | ) Takayama (高山) ramen |
) Tantanmen (坦々麺, noodles topped with spicy ground beef | ) Hiyashi (冷やし, cold) ramen | ) Tonkotsu ramen | ) High school students eating ramen in Tokyo |
See also
- Instant noodles
- Noodle soup
- Ramen museum
- Lamian
- Lo mein
- Dan dan noodles
- Chinese cuisine
- Japanese cuisine
- Korean cuisine
- Udon
- Soba
- Hawaiian saimin
- Yakisoba
- List of Japanese instant noodles
External links
- RamenHaiku
- rameniac: webwide noodling
- World Ramen.net
- Ramen Tokyo
- Photos of ramen from the Okayama and other regions of Japan
- International Ramen Manufacturers Association
- The Official Ramen Homepage
- Straight Dope Staff Report: What's the deal with ramen noodles?
- ramenramenramen.net
- http://www.thedailyjournalonline.com/article.asp?CategoryId=14091&ArticleId=201507 Article on ramen's popularity in Mexico.
- http://monya.cocolog-nifty.com/cocolog/20040819b.jpg Miso ramen with a lot of sesame seeds.
- http://www.fly-t.com/ce4b6fe1.JPG Ordinary soy sauce ramen.
- http://www.drk7.jp/MT/drk/images/20040306/DSCN0627.JPG Ordinary soy sauce ramen with a lot of Welsh onion.
- http://monya.cocolog-nifty.com/cocolog/20040829b.jpg Ordinary ramen with a broth of pig's marrow, chicken and fish.
- http://homepage2.nifty.com/tanimurasakaei/kou-ai-ra.htm Old-style marrow soy sauce ramen.
- http://www.yukigayajiman-daigo.tokyo.walkerplus.com/ Old-style marrow ramen.
- http://aruha.cside.ne.jp/d-camera/kyusyu/index1.html Ramen of Ōita Prefecture, Kyūshū.
- http://www.ox-tv.co.jp/yoji/yoji-2/exam060817.html Ebi chili ramen of restaurant "Ouka" in Sendai.
- http://www.e-yamagata.com/town/01-05/0234622040/index.htm Soup curry ramen, yakiniku ramen and more from Yamagata's "Yonjuuban" restaurant.
- http://blog.livedoor.jp/soupcube7/archives/2004-04.html Many photos. Making soup.
- http://www.drk7.jp/MT/drk/images/20040313/DSCN0792.JPG Ordinary noodles for home cooking.
Instant noodles are dried precooked noodles fused with oil, usually eaten after being cooked or soaked in boiling water for 3 to 5 minutes. A flavor packet is almost always included with a packet of instant noodles.
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There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku
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Noodle soup refers to a variety of dishes with noodles served in stock and other ingredients. The dish is an Asian staple.
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Pork is the culinary name for meat from the domestic pig (Sus scrofa), often specifically the fresh meat but can be used as an all-inclusive term. It is one of the most commonly consumed meats worldwide.
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Seaweeds are any of a large number of marine benthic algae. They are macroscopic and multicellular, in contrast with most other algae. [1] Seaweeds areoften found in the seashore biome.
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Nori (Japanese: 海苔), (Chinese: 海苔; Pinyin: hǎitāi, Korean: 김, kim or
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Kamaboko (蒲鉾
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The prefectures of Japan are the country's 47 sub-national jurisdictions: one "metropolis" (都 to), Tokyo; one "circuit" (道 dō), Hokkaidō; two urban prefectures (府 fu
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Tokugawa Mitsukuni (徳川光圀; July 11, 1628 - January 14, 1701) was a prominent daimyo who was known for his influence in the politics of the early Edo period.
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As a means of recording the passage of time, the 17th Century was that century which lasted from 1601-1700 in the Gregorian calendar.
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The 17th Century falls into the Early Modern period of Europe and was characterized by the Baroque cultural movement and the beginning of
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Kobe (神戸市 Kōbe-shi
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Yokohama (横浜市 Yokohama-shi
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Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
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A hypothesis (from Greek ὑπόθεσις) consists either of a suggested explanation for a phenomenon or of a reasoned proposal suggesting a possible correlation between multiple phenomena.
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Chinese or the Sinitic language(s) (汉语/漢語, Pinyin: Hànyǔ; 华语/華語, Huáyǔ; or 中文, Zhōngwén) can be considered a language or language family.
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Lamian is the name of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.
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Etymology and preparation
Dishes using lamian are usually served in a beef or mutton-flavored soup (湯麵; pinyin: tāngmiàn), but..... Read more.
Lamian is the name of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.
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Etymology and preparation
Dishes using lamian are usually served in a beef or mutton-flavored soup (湯麵; pinyin: tāngmiàn), but..... Read more.
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Soba (そば or
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19th century - 20th century
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1870s 1880s 1890s - 1900s - 1910s 1920s 1930s
1897 1898 1899 - 1900 - 1901 1902 1903
Year 1900 (MCM
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Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
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