＊You can also read this article in Korean and Taiwanese. Please click on the links below.일본 라멘의 비밀을 풀다: 역사, 문화, 그리고 풍미의 깊이 있는 탐구解開日本拉麵的秘密：深入探討其歷史、文化與風味！Go to Featured Articles Top PageUnraveling the Secrets of Japanese Ramen: A Deep Dive into Its History, Culture and FlavorTable of Contents:Japanese Ramen: A Perfect Blend of Tradition and InnovationTypes of Japanese RamenJapanese Ramen and Ramen from Other CountriesThe soup of Japanese ramenWhat to Eat and Drink with Japanese RamenRamen Prices in JapanTop Restaurants Where You Can Enjoy Authentic RamenJapanese Ramen: A Perfect Blend of Tradition and InnovationSpeaking of ramen, many people will definitely think of it as Japanese soul food at first! Indeed, in Japan, ramen can be said to be one of the most popular dishes, and the ramen shops all over the streets of Japan are the best proof!In fact, although ramen, a mouth-watering noodle dish, originated from China, it blossomed and bore fruit in the cultural soil of Japan and evolved into a unique delicacy. Its history can be traced back to the Meiji era (1868-1912), when many immigrants from China opened noodle shops in Yokohama's Chinatown, and ramen quietly entered the Japanese table.At first, ramen was popular for its simple soup base and rich ingredients, especially soy sauce-flavored ramen, which became the most popular choice at the time. As time went on, the types of ramen became increasingly rich and the flavors continued to innovate. From the classic barbecued pork and dried bamboo shoots (Menma) to today's diverse ingredients, every bowl of ramen carries a different story and local characteristics.Interestingly, the most widely accepted theory is that the name 'ramen' is derived from the Chinese word 'la mian,' and its production process was introduced to Japan from China and continuously improved. Early ramen noodles were seasoned with salt, and the soup base was mostly made with chicken bones or pork bones, but in order to cater to the taste of the Japanese, it gradually evolved into a soy sauce-based flavor. Such changes have made ramen not only a traditional Chinese noodle, but also a symbol of Japan's unique food culture.After the war, economic recovery brought a desire for food, and ramen once again ushered in a golden age. With cheap flour from the United States and returning soldiers, ramen quickly became popular, and even in 1958, the instant noodles invented by Ando Momofuku were also named "ramen", further promoting the popularity of this delicacy. Today, there are about 200,000 ramen shops across Japan, and even ramen-themed museums exist, which has become a pilgrimage site for ramen lovers.In addition to traditional ramen, modern ramen shops are constantly trying new flavors and combinations. Many ramen restaurants have created amazing new products through unique sauces and soups. Whether it is a thick pork bone soup or a refreshing salty taste, ramen can always meet the needs of different tastes. More importantly, no matter when and where, ramen can bring warmth and satisfaction to people and become an indispensable part of life.Globally, ramen has gradually become synonymous with the "Japanese taste" in the hearts of many people. Whether in the bustling streets of Tokyo or in the alleys of New York, ramen attracts diners with its unique charm. It is not only a Japanese delicacy, but also a bridge of cultural exchange, connecting the taste buds of different countries and people. Every bowl of ramen tells a delicious story across borders, which is intoxicating.Types of Japanese RamenJapanese ramen has a wide variety of types, like a kaleidoscope of food, each with its own characteristics. The four classic types are soy sauce ramen, miso ramen, salt ramen and tonkotsu ramen, and these basic styles continue to evolve into more unique variants, bringing endless choices to food lovers. Let's take a look at what types of Japanese ramen there are!First of all, soy sauce ramen is the representative ramen of Tokyo. After years of evolution, each store has shown its skills in the choice of soy sauce, from thick to light, from white soy sauce to fish soy sauce, with different flavors. Its soup base is light but not without freshness, and paired with medium-thin noodles, it has an endless aftertaste.Next, miso ramen originated in cold Sapporo, Hokkaido; however, today it comes in many variations, such as Shinshu miso and Kyushu wheat miso. Different stores combine various ingredients to make a thick soup base, paired with wavy medium-thick noodles, with a rich and oily taste, bringing people a warm enjoyment.Shio ramen is said to have originated in Hakodate, Hokkaido, and has become a trend in Japan in recent years.This type of ramen is known for its fresh and sweet taste. The soup base is mostly made of salt from different origins and fresh ingredients, and paired with thin straight noodles. It is simple but very flavorful.Tonkotsu ramen is also one of the most representative ramen in Japan, especially in the Hakata area of Kyushu. Its soup base is stewed for a long time, showing a thick white turbidity. Paired with thin straight noodles and rich ingredients such as barbecued pork and eggs, it has become a favorite of many ramen lovers.In addition, fish and shellfish ramen, which has become popular in recent years, is made from a variety of fish bones and shellfish. The soup is delicious and has a unique seafood flavor.There are also innovative varieties such as dipping noodles and sauce noodles, which make the way to eat ramen more diverse. Tsukemen separates noodles from soup, and the unique way of eating allows people to experience different levels of flavor; while sauce noodles mix various seasonings to create a rich flavor.In short, the world of Japanese ramen is like an endless journey of food exploration. Each type of ramen has its own unique charm and story, waiting for diners to discover and taste. In Japanese ramen restaurants, you can always find surprising delicacies and stimulate the infinite possibilities of taste buds.Japanese Ramen and Ramen from Other CountriesIn addition to Japan, other countries, such as Japan's neighbors China and South Korea, also have their own special ramen. There are significant differences in noodles and soup base between Japanese ramen and ramen from other countries, forming their own unique flavors and cultures. Next, let’s take a look at the similarities and differences of ramen in these different places!First of all, Japanese ramen uses alkaline water to knead the noodles, which gives the noodles elasticity and toughness. However, most ramen in China does not use alkaline water. Although Lanzhou beef noodles, Classic Chinese Ramen, also use alkaline water, its taste is still different from Japanese ramen. style.In terms of soup base, the characteristic of Japanese ramen is that it is based on pork bone soup, combined with soy sauce, miso and other seasonings to form a rich taste. The soup is considered to be the soul of ramen. There are many types of Japanese ramen, such as Sapporo ramen, Kitakata ramen, Hakata ramen, etc., all of which have carefully prepared soups with unique flavors. Chinese soup stock is also based on pork, beef, or seafood, but it has a lighter flavor. In contrast, Korean ramen presents a completely different style and is often regarded as the representative of instant noodles. The soup base is mostly kimchi flavor, and the curved and processed characteristics of the noodles make it very different in taste from Lanzhou and Japanese ramen. Korean ramen has a relatively short history of popularity, but its status in the hearts of locals cannot be underestimated and it has become a part of the daily diet.Japanese ramen is not only suitable for the masses in terms of taste, but its cultural background is also different from other countries. In China, ramen is regarded as an equal delicacy for everyone, and both men and women can enjoy it at will. On the other hand, in Japan, ramen restaurants are usually a gathering place for male customers, and it is relatively rare for females to go there alone, which reflects Japanese society's unique understanding of food culture. That said, in recent years, the number of female solo customers has significantly increased compared to before. Fortunately, the stereotype that "girls can't eat ramen alone" is gradually fading away. Just like the heroine Koizumi-san in the Japanese animation "Ms. Koizumi Loves Ramen Noodles", more and more Japanese girls are now enjoying ramen alone. As foreigners, we can also naturally enjoy this delicious food alone!It can be seen that although ramen in different countries has its own merits, they have continued to develop through inheritance and innovation, and have become food symbols of different cultures. Whether it is the rich flavor of Japan, the convenient choice of Korea, or the rigorous craftsmanship of Lanzhou beef noodles, each type of ramen shows its own unique charm and story.The soup of Japanese ramenThe soup of Japanese ramen is the soul of the dish, which deeply affects the flavor of every bowl of ramen. The soup is mainly composed of broth ("dashi" in Japanese) and seasoning sauce ("tare" in Japanese), collectively known as "noodle soup". Simply put, noodle soup is a unique liquid made by combining water or other liquids (such as milk) with seasonings, just like the water we use when soaking instant noodles.Seasoning sauces are mainly divided into three types: salt, soy sauce and miso. Salt ramen uses simple salt to enhance the deliciousness of the soup and emphasize the original taste of the dashi, which is the lightest choice of the three seasonings. Soy sauce is the most common seasoning sauce. It can be paired with rich white soup or refreshing clear soup to add a touch of sweetness and freshness. Miso is the strongest seasoning. Good miso can make delicious noodle soup even with only water. Many stores usually add pork bone or chicken bone broth on this basis to enrich the soup's layering.As for the soup, the soup of Japanese ramen is mainly divided into clear soup and white soup. Clear soup is clear, but may not contain low fat, and usually includes chicken bone clear soup and fish clear soup. Chicken bone clear soup is similar to the chicken soup we are familiar with, while fish clear soup is made from bonito flakes and kelp, with a strong seafood flavor. On the other hand, white soup is milky white, mainly made from pork bones and chicken bones, and the emulsification effect makes the soup base present a rich taste, especially tonkotsu ramen, which is famous for its mellow soup.It is worth noting that the classification of ramen is not as simple as it might seem. For example, soy sauce tonkotsu ramen is a combination of tonkotsu broth and soy sauce, which is difficult to be classified into only one type. In addition, many stores will innovate and try to mix different soup bases, such as combining chicken bones and tonkotsu, or adding dried fish to increase the umami flavor. In recent years, the emergence of trendy flavors such as curry ramen, milk ramen and even chocolate ramen has made the soup of Japanese ramen rich in varieties, making people cannot wait to find out.Therefore, the soup base of Japanese ramen is not only the basis of a bowl of noodles, but also the essence of ramen culture. In this ever-evolving world of noodle soup, every bowl of ramen contains a unique story and endless delicious possibilities, waiting for diners to explore and enjoy.What to Eat and Drink with Japanese RamenOn Japanese people’s tables, ramen often stands side by side with carbohydrate foods such as rice and dumplings, forming a unique "Carbohydrate Food + Carbohydrate Food" combination. This seemingly contradictory way of eating actually reflects Japan's unique food culture and people's love for food. For example, it is said that the habit of pairing ramen with white rice originated from a ramen restaurant in Sapporo, Hokkaido, to satisfy customers who felt that eating a bowl of ramen alone was not enough. This model quickly became popular and became part of Japan's food culture.So why are Japanese people so keen on this combination? First of all, ramen is usually not large in portion and simple in ingredients. When eating ramen, the salty and fragrant soup base often makes people unconsciously want a bowl of rice to neutralize the taste. As a Japanese friend said: "Ramen tastes salty, and I want to have some rice while eating, which feels more addictive!" Secondly, rice is an indispensable staple food in the hearts of Japanese people, and ramen and dumplings are regarded as "side dishes". This combination actually combines staple food with side dishes.Even for Japanese women who generally want to maintain beauty and slimming, this eating habit is not uncommon. Although the calories of ramen with rice are not low, many women are still happy to try it. They often pay attention to the balance and moderation of diet, and can easily cope with this high-carbohydrate combination.Ramen with rice is not just a simple way of eating, it reflects the Japanese passion for food and unique dietary concepts. For foreigners, understanding and respecting this combination can experience and appreciate the cultural charm of Japan more deeply. In this world of "Carbohydrate Food + Carbohydrate Food", the combination of ramen and rice exudes a strong local flavor, which makes people unable to stop.However, in addition to enjoying it with rice, Japanese ramen can also be paired with some other dishes or drinks. Next, I will introduce several combinations to you.First of all, Japanese gyoza (pan-fried dumplings) are a classic partner that is perfect with ramen. These crispy and delicious gyoza, with golden and crispy skin and tender meat filling inside, can increase satiety and meet different taste needs when paired with ramen. Every bite makes people feel a strong sense of happiness.Secondly, fried rice is also a common choice for pairing. Many ramen restaurants offer small bowls of fried rice, which can be paired with ramen to satisfy appetite and enjoy different tastes. The aroma of fried rice blends with the soup base of ramen, making it mouth-watering.In addition, raw eggs are also a unique way to pair. Beat a raw egg into the ramen and stir it gently. The rich taste of the egg yolk blends perfectly with the soup base of the ramen, bringing a unique flavor experience. Many fans believe that this way of eating not only adds to the silkiness of the ramen, but also enhances the overall deliciousness.Pickles are also an indispensable side dish, often appearing on the table as a side dish accompanying ramen. Various pickled vegetables, such as cucumbers and radishes, not only add a refreshing taste, but also help digestion and balance the salty and fragrant ramen.In terms of drinks, green tea is a frequent guest on the Japanese table. Its fresh taste contrasts with the thick soup of ramen and can effectively relieve greasiness. For those who like alcohol, Japanese sake or beer are also excellent choices. Their aroma can complement the flavor of ramen and enhance the overall dining enjoyment.In general, Japanese ramen can be paired with a variety of foods and drinks to create a rich and diverse dining experience. From rice, dumplings, fried rice to raw eggs, pickles, to tea and alcohol, each combination can add more layers to the enjoyment of ramen. Whether it is traditional or trendy, ramen can always attract diners from all over the world with its unique charm.Ramen Prices in JapanRamen prices in Japan generally range from 600 to 1,200 yen, a range that applies to most small local noodle restaurants, national chain restaurants, and popular ramen restaurants that have daily queues. Although prices vary slightly from restaurant to restaurant, ramen lovers can usually enjoy a delicious bowl of ramen at this relatively low price. However, if you want to add eggs or meat, the price will usually exceed 1,000 yen.However, with the rising cost of raw materials, ramen shop owners are currently facing a difficult choice. According to TBS News, many shop owners are considering whether to raise prices to more than 1,000 yen to cope with rising costs, or simply choose to close down. Nippon Television News Network (NNN) also pointed out that due to fierce competition among ramen shops, prices are often compared with neighboring restaurants, making it difficult to raise prices, which in turn squeezes shop profits.In terms of costs, the price of pork and pork back fat, the raw materials needed to make ramen, has risen by 20% since last year, while the price of ingredients such as Nori (seaweed) and Menma (bamboo shoots) has also risen due to the depreciation of the yen. In order to keep the soup taste perfect, many restaurants need to heat the original soup 24 hours a day, which increases the burden of electricity bills. Relevant data show that in the past three years, the cost of raw materials, labor and electricity has increased by about 10%.Interestingly, there seems to be a "1,000 yen barrier" in the hearts of Japanese people, which makes many shops dare not easily exceed this price. By the way, one of my Japanese friends is a heavy ramen lover. She eats a bowl of ramen almost every day. As for the price, she said that the highest price she can accept is 1,500 yen, which is a relatively high price in the Japanese ramen industry.In general, although the price of Japanese ramen is constantly changing, it is still an indispensable representative of affordable and delicious food in the daily life of Japanese people, and the price changes of ramen in recent years also reflect the delicate balance between rising prices and food culture.If you want to learn more general knowledge about ramen, check out this article as well!Welcome to the Heart of Japanese Ramen: A Global FavoriteTop Restaurants Where You Can Enjoy Authentic RamenMost ramen shops are casual, popular establishments, but occasionally, even high-end restaurants offer noodles as part of a course meal, with some serving ramen. Among the restaurants partnered with our service, we feature those that offer ramen, which are introduced below.In particular, "GENEI.WAGAN" is a rare restaurant that offers a high-end Omakase course centered around ramen, making it an exceptional and valuable dining experience like no other.About the WriterThe writer is a graduate student currently studying in Japan, where they have been living for three years. With a passion for onigiri and anime, they share unique insights and experiences that highlight the richness of Japanese culture and cuisine.
