Wikipedia

Ramen

Not to be confused withRamyeon,Lamian,Instant noodles,orRamune.
This article is about the Japanese noodle dish. For the instant version and other uses, seeRamen (disambiguation).

Ramen(/ˈrɑːmən/)(Kéo diện, ラーメン or らあめん,rāmen,[ɾaꜜːmeɴ]ⓘ)is aJapanesenoodle dish. It includesChinese-style wheat noodles(Trung Hoa diện,chūkamen)served in abroth.Common flavors aresoy sauceandmiso,with typical toppings including sliced pork(chāshū),nori(dried seaweed),menma(bamboo shoots), andscallions.Ramen has its roots in Chinese noodle dishes and is a part ofJapanese Chinese cuisine.[1]Nearly every region in Japan has its own variation of ramen, such as thetonkotsu(pork bone broth) ramen ofKyushuand themisoramen ofHokkaido.

Ramen
Shōyu ramen
Alternative namesNankinsoba,shinasoba,chūkasoba
TypeNoodle soup
Place of originJapan
China (origin)
Yokohama Chinatown,Japan (adaptation)
Region or stateEast Asia
Main ingredientsChinese-style alkaline wheat noodles,meat- or fish-basedbroth,vegetables or meat
VariationsMany variants, especially regional, with various ingredients and toppings

The origins of ramen can be traced back toYokohama Chinatownin the early 20th century. The word "ramen" is a Japanese borrowing of the Chinese wordlamian( mì sợi ), meaning "pulled noodles", but is not derived from the northern Chinese dish oflamian.Instead, the dish evolved from southern Chinese noodle dishes from regions such asGuangzhou,reflecting the demographics of Chinese settlers inYokohama.Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958,instant noodleswere invented byMomofuku Ando,further popularizing the dish.

Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. Examples includeSapporo's rich miso ramen,Hakodate's salt-flavored ramen,Kitakata's thick, flat noodles in pork-and-niboshibroth, Tokyo-style ramen with soy-flavored chicken broth,Yokohama'sIekei Ramenwith soy flavored pork broth,Wakayama's soy sauce and pork bone broth, andHakata's milkytonkotsu(pork bone) broth. Ramen is offered in various establishments and locations, with the best quality usually found in specialist ramen shops calledramenya(ラーメン phòng ).

Ramen's popularity has spread outside of Japan. In Korea, ramen is also known as its original name (라멘), having their own variation of the dish, ramyeon (라면). In China, ramen is calledrìshì lāmiàn( Nhật thức mì sợi / Nhật thức mì sợi "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

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From Seiichi Yoshida,How to Prepare Delicious and Economical Chinese Dishes(1928)

The wordramenis a Japanese borrowing of theMandarin Chineselamian(Mì sợi,'pulled noodles').[2][3]

The wordramen(Kéo diện)first appeared in Japan in Seiichi Yoshida'sHow to Prepare Delicious and Economical Chinese Dishes(1928).[4]In the book, Yoshida describes how to makeramenusing flour andkansui,kneading it by hand, and stretching it with an illustration. He also states thatramenis better suited for soup or cold noodles than for baked noodles. In this case, however,ramenrefers to Chinese noodles, not the dish. The first mention oframenas a dish appears in Hatsuko Kuroda'sEnjoyable Home Cooking(1947).[5]

Early ramen or ramen-like dishes went by different names, such asNankin soba(Nam Kinh そば,lit. 'Nanjingnoodles'),Shina soba(Chi kia そば,lit. 'Chinese noodles')orChūka soba(Trung Hoa そば,lit. 'Chinese noodles').[6][7][8]For example, in 1903, inYokohama Chinatown(then known as Nanjing Town), there was a Nanjing noodle restaurant(Nam Kinh kiều mạch sở,Nankin soba dokoro).[9]

Until the 1950s, ramen was most commonly calledShina soba,but todayChūka sobaor justramen(ラーメン) are more common, as the wordChi kia(Shina,meaning 'China') has acquired a pejorative connotation through its association with anti-Chinese racism and Japanese imperialism.[10]

History

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Origin

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Rairaiken( tới 々 hiên ), the first ramen shop, founded in 1910 by Kan'ichi Ozaki inAsakusa,Tokyo. The signs advertise "Chinesesoba"( chi kia kiều mạch ) and"Guangdong cuisine"( Quảng Đông liệu lý ).

Ramen is a Japanese adaptation of Chinese wheatnoodle soups.[11][12][13][14][15]It is first recorded to have appeared inYokohama Chinatownin the early 20th century.[16][17]Although ramen takes its name fromlamian,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 aschar siutangmian(roast pork noodle soup) fromGuangdong,androusi tangmian(sliced meat noodle soup) fromJiangnan.[18][8][6][19]This is reflective of Yokohama Chinatown's demographics, as most Chinese settlers there were Cantonese or Shanghainese.[20][21]

Sōmenis 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 calledchūkamen(Trung Hoa diện,lit. 'Chinese noodles')and are made withkansui(Hàm thủy,alkaline salt water).

The official diary ofShōkoku-jiTemple in Kyoto,Inryōken Nichiroku(Mát mẻ hiên ngày lục),mentions eatingjīngdàimiàn(Kinh mang diện),noodles withkansui,in 1488.[22][23]Jīngdàimiànis the noodle of theYuan dynasty.This is the earliest record ofkansuinoodles being eaten in Japan.

One theory says that ramen was introduced to Japan during the 1660s by theneo-ConfucianscholarZhu Shunsui,who served as an advisor toTokugawa Mitsukuniafter he became a refugee in Japan to escapeManchu rule.Mitsukuni became the first Japanese person to eat ramen. However, the noodles Mitsukuni ate were a mixture of starch made fromlotus rootand wheat flour, which is different fromchūkamenwithkansui.[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 byChinese immigrantsliving inYokohama Chinatown.[16][17]By 1900, restaurants serving Chinese cuisine fromGuangzhouand 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 andgyōzadumplingsto workers. By the mid-1900s, these stalls used a type of a musical horn called acharumera(チャルメラ,from the Portuguesecharamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the earlyShōwa period,ramen had become a popular dish when eating out.[citation needed]

First store

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A bowl of ramen from the secondRairaikenin Yūtenji, opened in 1933 by Fu Xinglei ( phó hưng lôi ), one of the twelve Chinese cooks from the firstRairaikenstore in Asakusa

According to ramen expert Hiroshi Osaki, the first specialized ramen shop wasRairaiken[ja](Tới 々 hiên), which opened in 1910 inAsakusa,Tokyo. The Japanese founder, Kan'ichi Ozaki ( đuôi kỳ quán một ), employed twelveCantonesecooks fromYokohama'sChinatownand served the ramen arranged for Japanese customers.[25][26]Early versions were wheat noodles in broth topped withchar siu.[11]The store also served standard Chinese fare likewontonsandshumai,and is sometimes regarded as the origin of Japanese-Chinese fusion dishes likechūkadonandtenshindon.[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 ( phó hưng lôi ), one of the twelve original chefs, opened a secondRairaikenin Yūtenji,Meguro Ward,Tokyo.[29]

In 1968, one of Kan'ichi Ozaki's apprentices opened a store namedShinraiken( "New Raiken" ) inChiba Prefecture.[29]

In 2020, Ozaki's grandson and great-great-grandson re-opened the originalRairaikenas a store insideShin-Yokohama Rāmen Museum.[30]

Popularization and modernization

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Women eatingshina sobaat ashina sobastall, Tokyo, 1956

After Japan's defeat inWorld War II,theAmerican militaryoccupied 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 atblack marketfood 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 theyakuzawho extorted vendors for protection money.[11]Thousands of ramen vendors were arrested during the occupation.[11]

A mobile ramen stall (yatai) inShinjuku,Tokyo

In the same period, millions of Japanese troops returned from China and continental East Asia from their posts in theSecond 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 outyataistarter kits consisting of noodles, toppings, bowls, and chopsticks.[11]Ramenyataiprovided 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]

A hot bowl oftonkotsuramen in Tokyo

In 1958,instant noodleswere invented byMomofuku Ando,the Taiwanese-Japanese founder and chairman ofNissin Foods.Named the greatest Japaneseinventionof 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. Aramen museumopened inYokohamain 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'sSugamodistrict, received aMichelin starin December 2015.[34]

Types

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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

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Fresh ramen noodles

The type of noodles used in ramen are calledchūkamen(Trung Hoa diện,lit. 'Chinese noodles'),which are derived from traditional Chinesealkaline noodlesknown asjiǎnshuǐ miàn(Kiềm mặt nước). Mostchūkamenare made from four basic ingredients: wheat flour, salt, water, andkansui[ja],derived from the Chinesejiǎnshuǐ(Kiềm thủy), a type of alkaline mineral water containingsodium carbonateand usuallypotassium carbonate,as well as sometimes a small amount ofphosphoric acid.Ramen is not to be confused with different kinds of noodle such assoba,udon,orsomen.

Thejiǎnshuǐis the distinguishing ingredient injiǎnshuǐ miàn,and originated inInner Mongolia,where some lakes contain large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles withjiǎnshuǐlends them a yellowish hue as well as a firm texture.[citation needed]But since there is no naturaljiǎnshuǐorkansuiin Japan, it was difficult to makejiǎnshuǐ miànorchūkamenbefore theMeiji Restoration(1868).

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

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Ramen in tonkotsu soup

Similar to Chinese soup bases, ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used. This base stock is often combined withdashistock components such askatsuobushi(skipjack tunaflakes),niboshi(dried baby sardines),[37]shiitake,andkombu(kelp). Ramen stock is usually divided into two categories: chintan and paitan.

  • Chintan( canh suông ), derived from the Chineseqīngtāng( canh suông ), 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(Nước lèo), derived from the Chinesebaitang(Nước lèo), is a broth with an 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 isTonkotsu(Heo cốt,'pork bone'; not to be confused withtonkatsu). Althoughtonkotsuis merely a kind of broth, some people considertonkotsuramen(specialty of Kyushu, its birthplace) a distinct flavor category.[38]When chicken bones are used to make a paitan stock, the resulting soup is calledtori paitan( kê nước lèo ).

Tare

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Shioramen
Shōyuramen
Misoramen
Karēramen

Tare sauceis 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(Diêm,'salt') ramen is the oldest of the four types.[38]This tare is made from cooking alcohols likemirinandsake,umamiingredients like kombu, niboshi andMSG,and salt. Occasionally pork bones are also used, but they are not boiled as long as they are fortonkotsuramen, so the soup remains light and clear. In shio ramen,chāshūis sometimes swapped for lean chicken meatballs, and pickled plums andkamaboko(a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral callednarutomaki) are popular toppings as well. Noodle texture and thickness varies amongshioramen, but they are usually straight rather than curly.Hakodateramenis a well-known version ofshioramen in Japan.
  • Shōyu(醤 du,'soy sauce') tare is similar to shio tare, but with the addition of soy sauce, which boosts the salty and umami flavor even further.Shōyuramen usually has curly noodles rather than straight ones, although this is not always the case. It is often adorned with marinated bamboo shoots ormenma,scallions,ninjin('carrot'),kamaboko('fish cakes'),nori('seaweed'), boiled eggs, bean sprouts orblack pepper;occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usualchāshū.
  • Miso(Miso) ramen reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Sapporo Hokkaido, features a broth that combines copiousmisoand is blended with oily chicken or fish broth – and sometimes withtonkotsuor lard – to create a thick, nutty, slightly sweet and very hearty soup.Misoramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste ortōbanjan(Douban 醤), 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

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Gomokuramen, sometimes calledGomoku soba

After basic preparation, ramen can be adorned with any number of toppings, including but not limited to:[39]

Preference

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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.

Mosttonkotsuramen restaurants offer a system known askae-dama(Thế え ngọc), 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

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While standard versions of ramen are available throughout Japan since theTaishō period,the last few decades have shown a proliferation of regional variations, commonly referred to asgotouchiramen(ご địa phương ラーメン"regional ramen" ). Some of these which have gone on to national prominence are:

  • Sapporo,the capital ofHokkaido,is especially famous for its ramen. Most people in Japan associate Sapporo with its richmisoramen, which was invented there and which is ideal for Hokkaido's harsh, snowy winters. Sapporomisoramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such asscallop,squid,and crab.Hakodate,another city of Hokkaido, is famous for its salt-flavored ramen,[42]whileAsahikawain the north of the island offers a soy sauce-flavored variation.[43]InMuroran,many ramen restaurants offerMuroran curry ramen.[44]
  • Kitakata ramenis known for its rather thick, flat, curly noodles served in a pork-and-niboshibroth. 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 wordsobausually refers to ramen, and not to actualsobawhich is referred to asnihon 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 ofdashi,as old ramen establishments in Tokyo often originate fromsobaeateries. Standard toppings are chopped scallion,menma,sliced pork, kamaboko, egg, nori, and spinach.Ikebukuro,OgikuboandEbisuare three areas in Tokyo known for their ramen.[citation needed]
  • Yokohamaramen specialty is calledIe-kei(Gia hệ). It consists of thick, straight noodles served in a soy flavored pork broth similar totonkotsu,sometimes referred to as,tonkotsu-shoyu.The standard toppings are roasted pork (chāshū), boiled spinach, sheets of nori, often with shreddedWelsh 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 ramenoriginates fromHakatadistrict ofFukuokacity inKyushu.It has a rich, milky, pork-bonetonkotsubroth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic,beni shōga(pickled ginger), sesame seeds, and spicypickledmustard greens (karashi takana) are left on tables for customers to serve themselves. Ramenstallsin Hakata andTenjinare 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 ofIwatsuki wardinSaitama City.
  • Nabeyakiramen is a specialty ofSusaki City,as well as other cities in westernKōchi 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 andchikuwafish cakes.[46]
  • Nagoyaramen 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 todanzai noodlesbut has both a spicy broth and spicy minced meat resulting in an extremely spicy dish.[47]
  • Tokyo-style ramen
  • Kitakata ramen
  • Hakata ramen withtonkotsusoup
  • Wakayama ramen
  • Tsukemendipping ramen
  • Aburasoba('oiled noodles')
  • Takayama ramen
  • Hiyashi(chilled) ramen
  • Butter corn ramen, specialty of Hokkaido
  • Sapporo-style ramen
  • Muroran curry ramen
  • Ramen andchahan
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There are many related,Chinese-influencednoodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such assobaorudon,which are almost never served in the same establishments as ramen.

  • Nagasakichampon.The noodles are thicker than ramen but thinner than udon.Champonis 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-menis a mild, usually salty soup, served with a mix of sautéed vegetables and seafood/pork. Not to be confused withtantan-men(see after).
  • Wantan-menhas long, straight noodles andwonton,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.
Hiroshma-typeTantan-men,or soupless dandan noodle
  • Tantan-men(Gánh gánh diện). Japanese version ofdan dan noodles,itself aSichuanspecialty. Ramen in a reddish, spicy chili and sesame soup, usually containing minced pork, garnished with choppedscallionandchiliand occasionally topped with spinach or bok choi (chingensai).
  • Sūrātanmenorsanrātanmen(Chua cay canh diện,'noodles inhot and sour soup') is very similar toSichuanhot and sour soup,but served with long noodles. The topping ingredients are sautéed 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-chūka(Lãnh やし Trung Hoa,'chilled Chinese'). Also known asreimen,esp. in western Japan. A summer dish of chilled ramen on a plate with various toppings (typically thin strips ofomelet,ham, cucumber and tomato) and served with a vinegary soy dressing andkarashi(Japanese mustard). It was first produced at the Ryutei, a Chinese restaurant inSendai.

Restaurants in Japan

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A ramen restaurant in Shinjuku Kabukicho

Ramen is offered in various types of restaurants and locations including ramen shops,izakayadrinking establishments, lunch cafeterias,karaokehalls, 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 specialistramen-yarestaurants. Some restaurants also provideHalalramen (using chicken) in Osaka and Kyoto. Asramen-yarestaurants offer mainly ramen dishes, they tend to lack variety in the menu. Besides ramen, some of the dishes generally available in aramen-yarestaurant include other dishes fromJapanese Chinese cuisinesuch asfried rice(calledchahanoryakimeshi),gyoza(Chinese dumplings), and beer.Ramen-yainteriors are often filled with Chinese-inspired decorations.[49]

From January 2020 and September 2021 during theCOVID-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, makingsocial distancingdifficult.[50]

Outside Japan

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Ramen became popular in China where it is known asrìshì lāmiàn(Nhật thức mì sợi,lit. 'Japanese-stylelamian'). Restaurant chains serve ramen alongsideJapanese dishes,such astempuraandyakitori.In Japan, these dishes are not traditionally served with ramen, butgyoza,kara-age,and others fromJapanese Chinese cuisine.[citation needed]

In Korea, there is a variation of ramen calledramyeon(라면 / mì sợi), made much spicier than ramen. There are different varieties, such askimchi-flavoredramyeon.While usually served with egg or vegetables such as carrots and scallions, some restaurants serve variations oframyeoncontaining additional ingredients such asdumplings,tteok,or cheese as toppings.[51]Famous ramyeon brands includeShin RamyeonandBuldak Ramyeon.

Outside of Asia, particularly in areas with a large demand forAsian 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 Barservestonkotsuramen.

Instant ramen

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Main article:Instant noodles
Instant ramen in Japan

Instant ramen noodles were exported from Japan byNissin Foodsstarting in 1971, bearing the name "Oodles of Noodles".[52]One year later, it was re-branded "NissinCup Noodles",packaged in afoam food container(It is referred to asCup Ramenin Japan), and subsequently saw a growth in international sales. Over time, the termramenbecame 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

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InAkihabara,Tokyo, vending machines distribute warm ramen in a steel can known asramen kan(らーめん phữu).It is produced by a popular local ramen restaurant in flavors such astonkotsuand curry, and contains noodles, soup,menma,and pork. It is intended as a quick snack, and includes a small folded plastic fork.[57]

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Emoji

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In October 2010, anemojiwas approved forUnicode6.0U+1F35C🍜STEAMING BOWLfor "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

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TheShin-Yokohama Rāmen Museumis a museum about ramen, in theShin-Yokohamadistrict ofKōhoku-ku, Yokohama.[60]

Shin-Yokohama Rāmen Museum

See also

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References

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  1. ^"Nhật Bản の ラーメン の lịch sử – tân hoành bang ラーメン viện bảo tàng".Raumen.co.jp.Retrieved25 May2022.
  2. ^"Unearth the secrets of ramen at Japan's ramen museum".Archived fromthe originalon 28 June 2018.Retrieved7 March2018.
  3. ^Kodansha encyclopedia of Japan, Volume 6(1st ed.). Tokyo: Kodansha. 1983. p. 283.ISBN978-0-87011-626-1.
  4. ^Yoshida, Seiichi (1928).Mỹ vị しく kinh tế な chi kia liệu lý の tồn へ phương[How to Prepare Delicious and Economical Chinese Dishes] (in Japanese). Hakubunkan. pp. 368–370.doi:10.11501/1170640.
  5. ^Kuroda, Hatsuko (1947).Lặc しい gia đình liệu lý(in Japanese). Keihoku Shobo. p. 36.doi:10.11501/1065551.
  6. ^abMedia, USEN."Indespensable Knowledge For Every Ramen Lover! A Glossary with Shop Recommendations".SAVOR JAPAN.Retrieved20 July2022.
  7. ^abKushner, Barak (2012).Slurp!: a social and culinary history of ramen – Japan's favorite noodle soup.Leiden: Global Oriental.ISBN978-90-04-22098-0.OCLC810924622.
  8. ^ab"Part 1: China Origin".Ramen Culture.Retrieved20 July2022.
  9. ^Hoành bang tân báo xã (June 1903). Yokohama Shinposha (ed.).Hoành bang phồn xương nhớ: Phụ ・ Kanagawa huyện thân sĩ lục[Yokohama Prosperity Book: Appendix, Kanagawa Prefecture Gentlemen's Record] (in Japanese). Yokohama Shinposha. p. 138.doi:10.11501/764453.
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Further reading

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