Is ramen Japanese?

In this short article, we will answer the question “Is ramen Japanese?” and will tell you its story.

Is ramen Japanese?

No, it is not Japenese. Ramen originated in China but became well-known even in Japan, where it is now considered a national dish. Ramen (or ramen, as the Japanese don’t pronounce the L) is a popular dish that is served in about 24,000 places nationwide. 

Everyone has an opinion regarding which restaurant serves the best food or which chef is the best that day. Ramen is so popular that there are trends. Now, for instance, only ramen with a clear, light broth is mentioned.

How did ramen become popular in Japan?

First, when the Meiji Era started in 1872, Japanese ports were opened, which led to an increase in foreign trade. The first Chinatown in Japan, Chuukagai, was established in the port city of Yokohama in 1872 as a result of this change in the environment.

In addition, the first Chinese restaurants to open in Japan were established in this area.

They contributed significantly to the rise in popularity of ramen, also known as “chuuka soba” or “china soba”.

A treaty was eventually signed between the two nations in 1899. It made it easier for these people to move around. Additionally, it permitted Chinese people to sell ramen at street vendors.

In the immediate aftermath of World War II, the Japanese exiles in China returned to their homeland with Chinese customs deeply ingrained in their daily lives. And thanks to them, ramen and Chinese food gained popularity.

This is due to the fact that, at a period when the nation was rebuilding itself after a war, this cuisine, in addition to being highly useful and tasty, also fit in the pocket of the populace.

It makes sense why everyone has grown to love the meal so much.

What is the ramen’s past?

Ramen was first mentioned in Japanese history in about 1600. It was a rare delicacy enjoyed only by a select few for hundreds of years. The first restaurant serving Chinese soba (a.k.a. ramen) didn’t open in Tokyo until 1910.

A pasta dish served in a broth (of vegetables and vegetables with meat, chicken, or seafood, in which one attempts to obtain the umami flavour, known as the fifth flavour).

Along with a variety of accompaniments, is the basis for all the already existent versions ( meats, sprouts, seaweed, etc.).

It is successful because it is a wholesome, fast, and inexpensive cuisine. Yes, ramen can be nutritious if it’s cooked with good ingredients (in Tan Tan’s case, everything is organic), but that’s another matter. 

The meal was popularised as fast food in the 1950s by the Japanese corporation Nissin, to great success, by the way. Whoever has never used that bag of artificial spice to prepare a quick meal should serve the first bowl.

After all, ramen transitioned from being a staple of college dorm survival kits to being served to gourmets. In the west, it developed into a fever a few years ago.

Before tasting the noodles, which are traditionally made with kansui, a solution of potassium and sodium carbonates, you should be aware of the proper ways to taste the meal. The broth typically cooks for around 12 hours. 

Before beginning to eat the pasta before it loses its al dente quality, connoisseurs first sample the broth with a spoon, then dip the meats on top into the soup. 

The tastiest ramen, according to many, should be consumed by yourself because conversing too much can cause the ingredients’ consistency to shift too much.

Oh, and you can make noise with your mouth while sipping. This aids in cooling the broth, which must be consumed to the conclusion. The houses always have a long wait out the door, so it’s wonderful to eat quickly and head out.

What ingredients are in the ramen?

Ramen is made mostly from three ingredients. the garnishes, the broth, and the noodles. Together, they enable countless permutations based on your preferences.

The broth has four primary taste selections to choose from. Miso, tonkatsu, soy sauce, and Shio (salt), are all prepared from pork bone. Shio, fashioned from chicken bones, is the oldest and most traditional of these.

Both Kotteri and Assari broths are options; the former is thicker, contains more fat and protein, and requires more time to prepare. Assari, on the other hand, are the thinnest and lightest broths and are typically made of fish, vegetables, and seaweed.


In this short article, we have answered the question “Is ramen Japanese?” and shared with you its story.


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