ISP 2019-2020

Ramen is a Japanese dish that consists mainly of Chinese wheat noddles served in a meat-based broth. It is commonly flavored with soy sauce or miso and is topped with sliced pork, dried seaweed, and other vegetables.

Ramen was first introduced in Japan by Chinese immigrants who moved to Yokohama Chinatown in the early 20th century. In 1910, the first specialized ramen shop opened in Yokohama, the second largest Japanese city.

During the post-WWII era, Japan was occupied by the American military, who controlled the import of wheat into Japanese markets following a massive food shortage in Japan in 1945. As the import of cheap wheat flour increased, the consumption of ramen, which were made from wheat, gained in popularity. Although food vending was banned in Japan, many illegal ramen vendors began to emerge as a means of survival because of the ineffective government food distribution system. Gradually, wheat based ramen noodles rose to prominence throughout Japan’s rice-based culture.

The first instant ramen noodles were invented in 1958 by Momofuku Ando. Instant ramen greatly increased the accessibility of ramen within Japan as well as around the world because of its ease of consumption.

Today, ramen is one of Japan’s most popular foods and has gained international prominence as a Japanese cultural icon.

Tonkotsu

Tonkotsu, or pork bone, soup had a white creamy consistency. Its broth is made from boiling pork bones, fat, and collagen for up to 8 hours. Typically, tonkotsu soup is served with ramen noodles that are more firm in the center. This ramen dish originated in Fukuoka, on the Japanese island of Kyushu.

Shoyu

Shoyu, meaning soy sauce, ramen has a clear brown broth. The soup is typically based on a chicken broth with added soy sauce to enhance the tangy and salty flavor of the ramen. The ramen served is usually curly rather than straight. Common toppings on Shoyu ramen include green onions, seaweed, boiled eggs, bean sprouts, and fish cakes.

Miso

Miso ramen was developed in Hokkaido, a northern island of Japan. Miso, which is a Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus), is combined with chicken or fish broth to create a sweet broth. Common toppings include spicy bean paste, leeks, ground pork, and sesame seeds. Miso ramen is best served with thick, curly, and chewy noodles.

Shio

Shio ramen typically has a pale, clear, and salty broth topped with meat, seaweed, and vegetables. The broth remains more light and clear than other variations of ramen. Noodles in shio ramen are usually straight rather than curly.