These thick and hearty ramen noodles are cooked, plunged into cool water, and then served alongside a bowl of tare ramen broth. It’s often made by boiling down chicken bones and flavored with seafood based products like dried sardines, dashi stock, and bonito flakes. Shio means salt and this style of ramen tends to be light and transparent. There’s lots of different varieties of shoyu ramen but the taste is normally salty and tangy. Shoyu means soy sauce in Japanese and this style of noodle dish was actually the first type of ramen and is still going strong. There’s lots of different varieties of miso paste too – white miso, red miso, barley miso, and soybean miso are just a few. This broth is strong and savory and has an opaque appearance. Miso RamenĬoming from the Sapporo region of Hokkaido, miso ramen takes its name from its main ingredient. Originating from modern-day Fukuoka and lending its mouthwatering fragrance to Tokyo’s Asakusa region, tonkotsu ramen is made from boiling pork bones for hours until it brings a creamy cloudy look to the tonkotsu broth. As you can see these ramen broth types don’t have too many ingredients but each broth boasts its own unique flavoring – whether tangy or light, cloudy or clear, salty, or fresh – let’s take a closer look at the big hitters. One of the joys of ramen is how much you can play around with it and this has certainly been the case with spicier styles of ramen entering the scene. Even outside of Japan, the US and other places where ramen is big have also experimented with the traditional formula and come up with some innovative creations too. Japan has an exciting list of regional varieties and it doesn’t just stretch to region but also to different ramen shops within that region. While these may be the main styles there are tons of different versions of ramen across Japan. With a few common broths providing the base for most ramen, these five types of ramen are considered to be the main players in this pulled noodle soup scene. Lots of different regions play around with the classic concept, tweaking and adding their own take to make a ramen dish they can call their own. While there may be a handful of main flavors of ramen broth, there’s a whole world of choice simmering below the surface. Ramen mainly consists of the signature kansui noodles served up in a beautiful broth and decorated with different toppings. While the word ramen means pulled noodles in Japanese when we talk about ramen we are also referring to the delicious dish that has become so popular around the world. Now, ramen is popular all over the world and is considered to be a staple of Japan’s epicurean culture. The ramen boom was back and as more ramen shops popped up, different regions started to experiment with different versions of the dish. In the 1980’s Japanese owned ramen joints began to pop up and eating ramen became trendy with office workers. ![]() Ramen once again began to climb the ranks as a popular food for all. In 1958 the instant noodle was invented by Momofuko Ando and these easy to cook long life noodles were targeted towards the middle class. All this changed dramatically in the course of a few years. At first, this didn’t prove a popular choice and some street vendors even went to jail for selling this style of ramen. Wheat flour was easier to get hold of and as a result ramen hawkers began to make their noodles from wheat instead. After world war two, ramen popularity took a tumble as the food shortage made it impossible to get hold of rice. The combo of salt, meat, water, fat, and carbs made it a great choice for those seeking a dish that helped your energy levels stay high all day. ![]() Ramen had grown to be a low-cost filling meal for workers, soldiers, and students in the urban areas. The popularity of ramen grew as food carts started to reappear on the scene and as Japan became more industrial. ![]() It would have been super different to the style of ramen we know today – simpler, smaller, and without any toppings, the dish was considered something to end a meal with rather than a meal itself. Historians tend to refute this and instead suggest that ramen was first served up in Japan in Yokohama Chinatown by immigrants in the 19th century. How it arrived in Japan is still a mystery but some believe it was introduced by a Confucian Scholar named Shu Shunsui who fled China for Japan during the Edo period. This humble dish started out in China and is believed to have been carried over to Japan. Slurping noodles, steaming fragrant broth, and a whole host of toppings covering every texture – there’s a lot to love when it comes to ramen. Why the World Has Fallen in Love with Japanese Ramen
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