Top 29 How To Say Ramen Noodles The 167 Latest Answer

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I guess people can vary in their pronunciations of this food and others will still know what they are trying to say, however, the correct and most common pronunciation is in fact “rah-men.” Although there might be many different ways to eat these noodles, there is only one way you should be saying it.There are two types of Ramen in Korea. One is called Ramen, which is a Japanese style Ramen, the other is called Ramyun, which refers to the Korean style instant noodles.

Ramen

Shōyu ramen
Alternative names	shina soba, chūka soba
Type	Noodle soup
Place of origin	Yokohama Chinatown, Japan
Region or state	East Asia

What do Japanese call ramen noodles?

Ramen

Shōyu ramen
Alternative names	shina soba, chūka soba
Type	Noodle soup
Place of origin	Yokohama Chinatown, Japan
Region or state	East Asia

Is it Ramyun or ramen?

There are two types of Ramen in Korea. One is called Ramen, which is a Japanese style Ramen, the other is called Ramyun, which refers to the Korean style instant noodles.

Is ramen Japanese or Korean?

What is ramen? Ramen is a Japanese noodle soup with an umami flavour, made with wheat noodles and various savoury toppings. Unlike ramyeon, it is typically made fresh, and great care is taken over the ingredients and preparation, with specialty broths like tonkotsu taking almost a full day to make.

Why is ramen spelled with katakana?

The word “ramen” is written in katakana because it is a loanword. Ramen was originally Chinese, but it has become an eminently Japanese dish.

What is the Korean version of ramen?

Ramyeon is the Korean version of instant Japanese ramen. In Japan, ramen can be instant or fresh, but in Korea, ramyeon is always instant. A package of ramyeon comes with instructions on how to cook it, but I found my way of doing it is much better, and also uses some simple fresh ingredients to make it more delicious.

Is ramen common in Korea?

Ever since, ramen in general has been the second most popular Korean food. Today, their Buldak Stir-Fried Korean Ramen Noodles – or Buldak-Bokkeum-Myeon (불닭볶음면) – is one of their most popular products.

What does Sobas mean?

: a Japanese noodle made from buckwheat flour.

Is yakisoba the same as ramen?

Yakisoba noodles are the same noodles used in ramen, a popular Japanese noodle soup. In some areas of Japan (mainly the Fukuoka Prefecture), yakisoba features thick, chewy udon noodles instead of wheat noodles (in a dish called yaki udon).

What does Taki mas mean in Japanese?

“Itadakimasu” is an essential phrase in your Japanese vocabulary. It’s often translated as “I humbly receive,” but in a mealtime setting, it’s compared to “Let’s eat,” “Bon appétit,” or “Thanks for the food.” Some even liken it to the religious tradition of saying grace before eating.

What are hibachi noodles called?

Hibachi Noodles are typically made with Yakisoba noodles. You could also use Ramen or Udon Noodles if you had those on hand!

How to Pronounce Ramen? (CORRECTLY)

How to Pronounce Ramen the Correct Way

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There might be many ways to eat it but there is only one way to say it

Leah Shindler

The Origins of Ramen

How to Pronounce Ramen

Leah Shindler

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Contents

History[edit]

Types[edit]

Regional variations[edit]

Related dishes[edit]

Restaurants in Japan[edit]

Outside Japan[edit]

Instant ramen[edit]

In popular culture[edit]

How to Pronounce “Ramen” the Correct Way

“Ray-men” or “Rah-men.” The food we all know and love, but the question of how to pronounce ramen remains. This combination of egg noodles and broth with bits of meat and vegetables has become super popular, and now there are many restaurants that serve solely ramen noodles. You can get it as soup, just noodles, even as a burger bun, but how can you order it if you don’t even know how to pronounce ramen correct way?

The Origins of Ramen

Milana Yemelyanova

Ramen is characterized by its use of kansui, the mixture of baking soda and water that gives ramen noodles their chewy texture and yellow color. Although widely believed to originate in Japan, ramen is actually from China. Until the 1950s, ramen was called “shina soba” which is a Chinese word, but “ramen” is a Japanese word. Some people like to debate the origin, but it is widely believed to be from China. The first specialized Ramen shop opened in Yokohama in 1910.

Instant ramen was introduced in 1958, which became very popular because all you had to do was add boiling water. Over time, many shops turned into more upscale restaurants specializing in ramen alone. There’s even a museum called the Shinyokohama Ramen Museum, which serves various versions of ramen. While all of this information about the developing culture involving ramen is interesting, let’s cut to the chase and discover how to pronounce ramen. Is the proper pronunciation “ray-men” or “rah-men?”

How to Pronounce Ramen

Julianna Romero

The Cambridge Dictionary supports the UK’s pronunciation of “rah-men.” Merriam Webster too claims the correct pronunciation is “rah-men.” To be 110% certain, I even checked Oxford Dictionaries, which pronounces also it “rah-men.” The question of how to pronounce ramen should no longer exist, because it is clearly “rah-men.”

I guess people can vary in their pronunciations of this food and others will still know what they are trying to say, however, the correct and most common pronunciation is in fact “rah-men.” Although there might be many different ways to eat these noodles, there is only one way you should be saying it.

Wikipedia

This article is about the Japanese noodle dish. For the instant version and other uses, see Ramen (disambiguation)

Japanese dish of wheat noodles in a meat or fish broth

Ramen ( ) (拉麺, ラーメン, rāmen, IPA: [ɾaꜜːmeɴ]) is a Japanese noodle dish. It consists of Chinese-style alkaline wheat noodles (chūkamen) served in a meat-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (叉焼, chāshū), nori (dried seaweed), menma, and scallions. Ramen has its roots in Chinese noodle dishes.[1] Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu, and the miso ramen of Hokkaido. Mazemen is a ramen dish that is not served in a soup, but rather with a sauce (such as tare).

History [ edit ]
Etymology [ edit ]
The word ramen is a Japanese borrowing of the Mandarin Chinese lāmiàn (拉麵, “pulled noodles”).[2][3] However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish “ramen”.[4] One theory suggests that the Japanese mistook the Chinese particles “le” (了) or “la” (啦, a contraction of 了啊)[4] for a “ra” sound when Chinese cooks would announce “hăo le” (好了) to communicate that a dish was complete. The Japanese then appended the word “men” (麵, meaning ‘noodle’) to the “ra” to create the word “ramen”.[5] Early ramen or ramen-like dishes went by different names, such as Nankin soba (南京そば, literally “Nanjing soba”, named after the city which was the then capital of China), Shina soba (支那そば, literally “Chinese soba”), or Chūka soba (中華そば, also meaning “Chinese soba”).[6][4][5] Until the 1950s, ramen was most commonly called Shina soba, but today Chūka soba or just ramen (ラーメン) are more common, as the word “支那” (Shina, meaning “China”) has acquired a pejorative connotation through its association with Japanese imperialism.[7]
Origin [ edit ]
Ramen is a Japanese[8] adaptation of Chinese wheat noodle soups[9][10][11][12][13] and was first recorded to have appeared in Yokohama Chinatown.[14][15] Although the ramen takes its name from lāmiàn, it does not actually evolve from the northern Chinese dish of lamian. The noodles used in ramen known as “chūkamen” are cut rather than hand-pulled.[4] The ramen is derived from southern Chinese noodle dishes such as the char siu tangmian of Guangdong and the rousi tangmian[16][5][6] of Jiangnan.[17] This is reflective of Yokohama Chinatown’s demographics, as most Chinese settlers in the district came from the cities of Guangzhou and Shanghai.[18][19]
One theory says that ramen was introduced to Japan during the 1660s by the Chinese neo-Confucian scholar Zhu Shunsui who served as an advisor to Tokugawa Mitsukuni after he became a refugee in Japan to escape Manchu rule and Mitsukuni became the first Japanese person to eat ramen. Most historians reject this theory as a myth created by the Japanese to embellish the origins of ramen.[20]
According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th[9][21] or early 20th centuries by Chinese immigrants living in Yokohama Chinatown.[14][15] According to the records of the Yokohama Ramen Museum, ramen originated in China and made its way to Japan in 1859.[21] In 1910, the first ramen shop named Rairaiken [ja] (来々軒) opened in Asakusa, Tokyo, where the Japanese owner employed twelve Cantonese cooks from Yokohama’s Chinatown and served the ramen arranged for Japanese customers.[22][23] Early versions were wheat noodles in broth topped with char siu.[9]
By 1900, restaurants serving Chinese cuisine from Guangzhou and 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 and gyōza dumplings to workers. By the mid-1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.[citation needed] According to ramen expert Hiroshi Osaki, the first specialized ramen shop opened in Yokohama in 1910.[12][24]
Postwar popularization [ edit ]
Ramen stall in Tokyo

After Japan’s defeat in World War II, the American military occupied the country from 1945 to 1952.[9] In December 1945, Japan recorded its worst rice harvest in 42 years,[9][25] which caused food shortages as Japan had drastically reduced rice production during the war as production shifted to colonies in China and Formosa island.[9] The US flooded the market with cheap wheat flour to deal with food shortages.[9] From 1948 to 1951, bread consumption in Japan increased from 262,121 tons to 611,784 tons,[9] but wheat also found its way into ramen, which most Japanese ate at black market food vendors to survive as the government food distribution system ran about 20 days behind schedule.[9] Although the Americans maintained Japan’s wartime ban on outdoor food vending,[9] flour was secretly diverted from commercial mills into the black markets,[9] where nearly 90 percent of stalls were under the control of gangsters related to the yakuza who extorted vendors for protection money.[9] Thousands of ramen vendors were arrested during the occupation.[9]
In the same period, millions of Japanese troops returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Some of them would have been familiar with wheat noodles.[9] 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 out yatai starter kits consisting of noodles, toppings, bowls, and chopsticks.[9] Ramen yatai provided a rare opportunity for small scale postwar entrepreneurship.[9] The Americans also aggressively advertised the nutritional benefits of wheat and animal protein.[9] The combination of these factors caused wheat noodles to gain prominence in Japan’s rice-based culture.[9] Gradually, ramen became associated with urban life.[9]
Modern period [ edit ]
tonkotsu ramen in A hot bowl oframen in Tokyo

In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll,[26] 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. A ramen museum opened in Yokohama in 1994.[27]
Today ramen is one of Japan’s most popular foods, with Tokyo alone containing around 5,000 ramen shops,[9] and more than 24,000 ramen shops across Japan.[28] Tsuta, a ramen restaurant in Tokyo’s Sugamo district, received a Michelin star in December 2015.[28]
Types [ edit ]
A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Although ramen usually has toppings, ramen can be broadly categorized by its two main ingredients: noodles and broth.

Noodles [ edit ]
Fresh ramen noodles

Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui (かん水) derived from the Chinese jiǎnshuǐ (鹼水) a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Although ramen noodles and Udon noodles are both made with wheat and are similar, they are different kinds of noodle.

The kansui is the distinguishing ingredient in ramen noodles, and originated in Inner Mongolia, where some lakes contain large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture.[citation needed] Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba, as they have a weaker structure and are more prone to soaking up moisture and becoming extremely soft when served in soup.[citation needed]
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.[29]
Soup [ edit ]
Ramen in tonkotsu soup

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as pork bones, katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines),[30] beef bones, shiitake, onions, and kombu (kelp). Some modern ramen broths can also be vegetable-based. Tare is often added to broth to make the soup.

Tonkotsu (豚骨, “pork bone”; not to be confused with tonkatsu ) soup is broth with a typically translucent white colored appearance. Similar to the Chinese baitang (白湯), it has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Although Tonkotsu is merely a kind of broth, some people consider tonkotsu ramen (specialty of Kyushu, its birthplace) a distinct flavor category. [31]
(豚骨, “pork bone”; not to be confused with ) soup is broth with a typically translucent white colored appearance. Similar to the Chinese (白湯), it has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Although is merely a kind of broth, some people consider (specialty of Kyushu, its birthplace) a distinct flavor category. Torigara (鶏がら, “Chicken bone”) soup based on chicken bone broth originated mainly in Tokyo. It is often used as a base for salt and shoyu ramen.[32]
Flavors [ edit ]
Shio ramen ramen

Shoyu ramen ramen

Miso ramen ramen

Karē ramen ramen

The resulting combination is generally divided into several categories. Although newer and older variations often make this categorization less clear-cut, a description of said old variations is as follows:

Shio (塩,”salt”) ramen is the oldest of the four types. [31] It has a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly. “Hakodate Ramen” is a well-known version of shio ramen in Japan.

(塩,”salt”) ramen is the oldest of the four types. It has a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well. Noodle texture and thickness varies among ramen, but they are usually straight rather than curly. “Hakodate Ramen” is a well-known version of shio ramen in Japan. Shōyu (醤油, “soy sauce”) ramen has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, although this is not always the case. It is often adorned with marinated bamboo shoots or menma , scallions, ninjin (carrot), kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū .

(醤油, “soy sauce”) ramen has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. ramen usually has curly noodles rather than straight ones, although this is not always the case. It is often adorned with marinated bamboo shoots or , scallions, (carrot), (fish cakes), (seaweed), boiled eggs, bean sprouts or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual . Miso (味噌) ramen have reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Sapporo Hokkaido, features a broth that combines copious miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), 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.

(味噌) ramen have reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Sapporo Hokkaido, features a broth that combines copious miso and is blended with oily chicken or fish broth – and sometimes with or lard – to create a thick, nutty, slightly sweet and very hearty soup. ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or (豆瓣醤), 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. Karē (カレー,”curry”) ramen is a relative newcomer, cooked with curry soup. In Japan, several cities claim to be its place of origin. The city of Muroran claims it originated there in 1965[33] (see also Muroran curry ramen), while the city of Sanjō city claims to have had kare ramen for over 80 years,[34] and the city of Katori also claims to have been the site of its origin.[35] Curry soup is mainly made with pork bones and vegetables and is seasoned with curry. The noodles are thick and curly. Toppings include chāshū, wakame, and bean sprouts.

Toppings [ edit ]
After basic preparation, ramen can be seasoned and flavored with any number of toppings, including but not limited to:[36]
Preference [ edit ]
Seasonings commonly added to ramen are white pepper, black pepper, butter, chili pepper, sesame seeds, and crushed garlic.[37] Soup recipes and methods of preparation tend to be closely guarded secrets.

Most tonkotsu ramen restaurants offer a system known as kae-dama (替え玉), where customers who have finished their noodles can request a “refill” (for a few hundred yen more) to be put into their remaining soup.[38]
Regional variations [ edit ]
While standard versions of ramen are available throughout Japan since the Taishō period, the last few decades have shown a proliferation of regional variations, commonly referred to as gotouchi ramen (ご当地ラーメン). Some of these which have gone on to national prominence are:

Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaido’s harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab. Hakodate, another city of Hokkaido, is famous for its salt flavored ramen,[39] while Asahikawa in the north of the island offers a soy sauce-flavored variation.[40] In Muroran, many ramen restaurants offer Muroran curry ramen.[41]
Kitakata ramen is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. 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 word soba usually refers to ramen, and not to actual soba which is referred to as nihon 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 of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.[ citation needed ]
Yokohama ramen specialty is called Ie-kei (家系). It consists of thick, straight noodles served in a soy flavored pork broth similar to tonkotsu, sometimes referred to as, tonkotsu-shoyu. The standard toppings are roasted pork (chāshū), boiled spinach, sheets of nori, often with shredded Welsh 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.

Wakayama ramen in the Kansai region has a broth made from soy sauce and pork bones.[42]
Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shōga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are 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.

originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are 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 of Iwatsuki ward in Saitama City.

Tokyo-style ramen

Kitakata ramen

Hakata ramen with tonkotsu soup

Wakayama ramen

Tsukemen dipping ramen

Aburasoba (“oiled noodles”)

Takayama ramen

Hiyashi (chilled) ramen

Butter corn ramen, specialty of Hokkaido

Sapporo-style ramen

Muroran curry ramen

Related dishes [ edit ]
There are many related, Chinese-influenced noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as soba or udon, which are almost never served in the same establishments as ramen.

Nagasaki champon. The noodles are thicker than ramen but thinner than udon. Champon is 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-men is a mild, usually salty soup, served with a mix of sautéed vegetables and seafood/pork. Not to be confused with the tantan-men (see after).

is a mild, usually salty soup, served with a mix of sautéed vegetables and seafood/pork. Not to be confused with the tantan-men (see after). Wantan-men has long straight noodles and wonton, served in a mild, usually salty soup.

has long straight noodles and wonton, 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.

(“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. Tantan-men (担担麺). Japanese version of dan dan noodles, itself a Szechuan specialty. Ramen in a reddish, spicy chili and sesame soup, usually containing minced pork, garnished with chopped scallion and chili and occasionally topped with spinach or Bok Choi (chingensai).

(担担麺). Japanese version of dan dan noodles, itself a Szechuan specialty. Ramen in a reddish, spicy chili and sesame soup, usually containing minced pork, garnished with chopped scallion and chili and occasionally topped with spinach or Bok Choi (chingensai). Sūrātanmen or sanrātanmen (酸辣湯麺, “noodles in hot and sour soup”) is very similar to Szechuan hot 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.

or (酸辣湯麺, “noodles in hot and sour soup”) is very similar to Szechuan hot 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.

(“oil-noodles”). Ramen and toppings served without the soup, but with a small quantity of oily soy-based sauce instead. Hiyashi-chūka (冷やし中華, “chilled Chinese”). Also known as reimen, esp. in western Japan. A summer dish of chilled ramen on a plate with various toppings (typically thin strips of omelet, ham, cucumber and tomato) and served with a vinegary soy dressing and karashi (Japanese mustard). It was first produced at the Ryutei, a Chinese restaurant in Sendai.

Restaurants in Japan [ edit ]
A ramen restaurant in Shinjuku Kabukicho

Ramen is offered in various types of restaurants and locations including ramen shops, izakaya drinking establishments, lunch cafeterias, karaoke halls, 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.[43]
However, the best quality ramen is usually only available in specialist ramen-ya restaurants. Some restaurants also provide Halalramen (using chicken) in Osaka and Kyoto. As ramen-ya restaurants offer mainly ramen dishes, they tend to lack variety in the menu. Besides ramen, some of the dishes generally available in a ramen-ya restaurant include other dishes from Japanese Chinese cuisine such as fried rice (called Chahan or Yakimeshi), gyoza (Chinese dumplings), and beer. Ramen-ya interiors are often filled with Chinese-inspired decorations.[44]
During the COVID-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, making social distancing difficult.[45]
Outside Japan [ edit ]
Ramen became popular in China where it is known as rìshì lāmiàn (日式拉麵, lit. “Japanese-style lamian”). Restaurant chains serve ramen alongside distinctly Japanese dishes, such as tempura and yakitori. Interestingly, in Japan, these dishes are not traditionally served with ramen, but gyoza, kara-age and others from Japanese Chinese cuisine.

In Korea, ramen is called ramyeon (라면 / 拉麵). There are different varieties, such as kimchi-flavored ramyeon. While usually served with egg or vegetables such as carrots and scallions some restaurants serve variations of ramyeon containing additional ingredients such as dumplings, tteok, or cheese as toppings.[46]
Outside of Asia, particularly in areas with a large demand for Asian 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 Bar serves tonkotsu ramen.

Instant ramen [ edit ]
Instant ramen in Japan

Instant ramen noodles were exported from Japan by Nissin Foods starting in 1971, bearing the name “Oodles of Noodles”.[47] One year later, it was re-branded “Nissin Cup Noodles”, packaged in a foam food container (It is referred to as Cup Ramen in Japan), and subsequently saw a growth in international sales. Over time, the term “ramen” became 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.[48][49] However, instant ramen noodles, known to have a serving of 43 g, consist of very high sodium. [50] 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.[51]
Canned version [ edit ]
In Akihabara, vending machines distribute warm ramen in a steel can known as ramen kan (らーめん缶). It is produced by a popular local ramen restaurant in flavors such as tonkotsu and curry, and contains noodles, soup, menma, and pork. It is intended as a quick snack, and includes a small folded plastic fork. [52]
In popular culture [ edit ]
Movies [ edit ]
In the 1985 film Tampopo, a truck driver, Goro, helps a woman called Tampopo create the perfect ramen restaurant.[53]
Ramen and how it is made was the subject of the 2008 feature film The Ramen Girl, starring Brittany Murphy.

Emoji [ edit ]
In October 2010, an emoji was approved for Unicode 6.0 U+1F35C 🍜 STEAMING BOWL for “Steaming Bowl”, that depicts Japanese ramen noodles in a bowl of steaming broth with chopsticks.[54] In 2015, the icon was added to Emoji 1.0.[55]
Museum [ edit ]
Shin-Yokohama Rāmen Museum

The Shin-Yokohama Rāmen Museum is a unique museum about ramen, in the Shin-Yokohama district of Kōhoku-ku, Yokohama.[56]
See also [ edit ]
References [ edit ]
Further reading [ edit ]
How to Customize your Ramen – Toppings and Japanese Vocabulary

JeeyoungKim – Noodles on the Silk Road

Ramen and Ramyun in Korea

Ramen and is now popular everywhere. Ramen is a type of noodles with twisted strands usually cooked with chicken broth, beef broth, or pork broth. The noodle of ramen is typically made with wheat flour, salt, water and soda-infused water(kansui), which provides the light-yellow color of the noodle, chewy and slippery texture and its unique scent (Solt). The topping of the Ramen includes vegetables, seafood, meat, and eggs. Ramen varies in the type and taste. One of the most typical types of ramen is Instant noodle, which also has various flavors and styles. It is convenient and affordable but has sophisticated taste. Similar to the most of the noodles and foods, Ramen is closely related to the society and its culture. Notably, in Korea, Ramen is developed as one of the most crucial parts of the food cultures and society though is not traditional Korean food.

As of any other food, the origin of Ramen still on a debate, but most of the scholars thinks it started from China. Such claim of the professionals has highly credible assertion since the noodles and China is deeply associated. In China, a 4000-year-old fossil of a bowl is noodle was found. It is known as the earliest evidence of noodles ever found (Roach). Also, due to the vicinity of China and Japan, the cultural exchange had seldom happened in the past and present days, so it is conceivable that the recipe of Ramen or the root of the Ramen has started from China and transported to Japan (Solt). The scholars assume that Chinese merchants would have brought a bowl of soup what is now similar to today’s Ramen (Brickman). The first introduction of the Ramen can be assumed to be in the 1880s. In the busy port city of Yokohama, Japan, Chinese immigrants from Guangdong province worked as cooks at restaurants (Solt). The primary purpose of this restaurant was to serve students and foreign workers from their own country who is currently staying in Japan. However, in the 1910s, the Chinese chefs in the restaurant started to use the ingredients that are not formerly used such as “roasted pork, soy sauce, and pickled bamboo shoots” in the Chinese food (Solt). Japanese workers, student, and soldiers also started to consume the food, and the noodle soup served in the Chinese restaurants now became popular among Japanese.

Moreover, after the World War II, Ramen gained more popularity. Since Japan defeated from the war, food was scarce, and wheat flour, which is the main ingredient for making Ramen started to import from the United States. Those who returned from the Japanese occupied territory in China began Chinese restaurant and sold the noodles that now is called Ramen since they are familiar with the noodle-eating culture in China (“Correlation of Ramen…”). Though the root of the Ramen is China, later, Japanese had developed Ramen in different ways in a different region (Salt). With efforts of Japanese put on the development of Ramen, it became a national symbolic food of Japan and became one of the world favorites.

After the introduction of Ramen from China to Japan, Japanese Ramen became popular around the world, especially in Korea. On the streets of different cities around the globe, Japanese Ramen restaurant is easily found. Korea is one of them. There are two types of Ramen in Korea. One is called Ramen, which is a Japanese style Ramen, the other is called Ramyun, which refers to the Korean style instant noodles. We will first discuss the Ramen in Korea. Ramen is known as Japanese dish in Korea and influenced a significant part of Korea’s food industry. For instance, the restaurant called Aori Raman demonstrates the popularity of Ramen in Korea. Aori Raman is a Japanese style Ramen. They only sell one menu called Aori Ramen with customized toppings. The Aori Ramen is a type of Tonkotsu ramen, which is originated in Fukuoka, Japan. The soup is pork, and customers can add five different toppings: boiled pork, seaweed, boiled eggs, scallion, and fermented bamboo shoot (Kim Si Hwa). The Aori Raman restaurant first opened in 2016 in Seoul, Korea. In just two years, now, one Aori Raman in Seoul increased to 35 stores located not only in Seoul but also other parts of Korea. Their annual sales are approximately 25 billion (Lee Byeol Nim). This is just one example of Japanese Ramen’s cultural influence on Korea, but there are countless successful other Ramen restaurants in Korea. As shown in the sample, Ramen from Japan became a significant part of Korean culture as well.

Though Japanese style Ramen restaurant is a popular and thriving industry in Korea, Korean style Ramen, Ramyun is more familiar to most of the Koreans. It is more affordable and acquainted than Ramen with Koreans. Some Koreans may believe that Ramyun is distinctively different from Ramen and is Korean food but some may argue otherwise. Ramyun is different from what Korean define Ramen as. It refers to instant noodles or cup noodles. In a package of instant noodles, they typically have a chunk of pre-cooked dried noodle, powder, and solid ingredients. The instant noodles are cheap and easy to cook. For packaged instant noodles, you need put dried noodle, powder, and solid ingredients after water are boiled and put vegetables or eggs according to one’s taste. It is even easier for the cup noodles: you need to put hot water into the cup and wait for 5 minutes (“About Instant Noodles”). Such convenience and tastiness allowed Ramyun to be one of Korean’s favorite dish to eat.

The origin of Instant Noodles also started in Japan and brought to Korea. In 1958, the time when the people’s consumption patterns have significantly altered due to development of new media: television, the world’s first instant noodles were invented by Momofuku Ando. The first instant Ramen is called “Chicken Ramen,” which was sensational and gained sudden popularity. For Ramen to become a ready-to-eat meal, Momofuku Ando has used a method called epoch-making system, which is a technique of “dehydrating the steamed and seasoned noodles in oil heat” (“About Instant Noodles”). This simple method allowed the mass production of the instant noodles. This “Chicken Ramen” is cooked in just two minutes simply by boiling with the water, so it was called “a magic ramen” (“About Instant Noodles”). Later, due to people’s demand for better quality and taste, separately packaged flavoring powder was added. Furthermore, in 1962, healthier version of noodles was invented. The noodles no longer needed to be fried but were dried with heat (“History of Ramen…”). Then many types and flavors of instant noodles were launched, enhancing the taste of the products.

Moreover, the cup noodles were invented in Japan as well. The cup noodles are instant noodles in cups. The most significant advantage of the cup noodle is the convenience. In contrast to the packaged instant noodles, you do not need to cook cup noodles. With the product and hot water, ramen is prepared anytime and everywhere. In 1971, CUP NOODLES® was introduced to the world. It was another revolutionary discovery of Ramen and one of the sensational inventions in the food industry. Inside the Styrofoam container, flavored noodles, dried shrimp, dehydrated pork, dehydrated vegetables, and dried eggs were included (“About Instant Noodles”). Such developments of Ramen had stimulated Koreans to create their version of Ramyun.

The first Ramen in Korea was instant noodle developed by Samyang Ramyun. In 1963, Jung Yun Jeon, a founder of Samyang Food Company, introduced the technology of making Ramen from Japan to Korea. The reason why he imported the skill from Japan is similar to that of Japanese noodle got popularity. Due to the poverty after Korean War, Jeon decided to sell Ramyun as a solution to the problem (Kim Timothy). It was sold for 10 won, which can be converted to approximately 1 cent in U.S. dollars today. Though the primary purpose of the Ramyun was to solve the poverty, Ramyun soon became one of Korean’s favorite dish. Interestingly, Korea leads per capita consumption of instant noodles. In 2017, Korea had 73.4 million servings per capita, which is exceptionally high compared to Vietnam (53.5 servings million per capita), the second highest and Nepal (51.1 million servings per capita), the third highest (“About Instant Noodles”). This data shows how Ramyun became crucial to Korean culture, people, and daily life.

Since the 1960s, as Korea interact more internationally, Koreans rapidly expanded their presence all over the world. While Koreans are abroad they homesick and look for authentic but convenient Korean food (Lee, Joel). Ramyun was the perfect fit for the demand because it has Korea’s traditional spicy flavor and easy to cook. The rapid increase of Ramyun demand mainly from Koreans and other Asians made Ramyun market grew internationally. As a result, Ramyun manufactures exported their product to other countries, and it started to roll out of Korean and Asian groceries to some of the big local players. In recent years, as Korean culture (food especially) become more mainstream than before, more and more people started to consume Ramyun fascinated by its convenience, low price and stimulating taste. According to Food Focus a Korean newspaper reporting mainly on food and beverage issues in Korea, international sales of Korean Ramyun in 2016 was 290,366 thousand U.S. dollars, and this is 60.8% increase from 5 years before (Lee Jae Hyeon). To be more specific, China, The United States, Japan, and Taiwan are countries are the top consumers of Korean Ramyun and sales is keep increasing except for Japan. In the case of Japan, the consumption is not necessarily decreasing, but because of Abenomics policy, an Abe administration’s economic strategy to reduce the value of the yen to take advantage in international trading. It was only the sales amount that was decreased (“Abenomics”), which implies that Korean Ramyun demand and market all over the world had been getting more prominent, and the precedent shows that the trend will continue in the future as well.

As the Ramyun grew bigger on Koreans, new Ramyun reflecting people’s altering palate is launched. The Ramyun released in the past such as Shin Ramyun, Samyang Ramyun, and Neoguri Ramyun usually emphasizes on its spicy taste, so the red soup with red papers was a typical look of the instant noodle (“Timeline of History…”). However, Ramyun companies started to react to altering consumers’ tastes. The different type of instant noodles such as Black noodle Ramyun with black sauce and Kkokkomyeon with white broth was released. Moreover, the companies tried to break the stereotypical appearance of Korean instant noodles. Ramyun only with the sauce dried vegetables, seafood, or meats and without the soup was launched in Korea and gained popularity. For example, Hot Chicken Flavor Ramen started in April 2012. When it was first released, this noodle did not gain much attention. The Ramyun liquid type sauce and the absence of the soup even made it spicier than typical Ramyun. Soon, the consumers were attracted to its spicy but addictive taste. In 2015, the annual sales of Hot Chicken Flavor Ramen were 66.2 billion won, and in 2016, the sales increase approximately 50% to 138 billion won, which is a drastic increase (Lee Yu Jeong). As society change, Ramyun also reflects the trend and taste of consumers, which shows the correlation between the Korean society and Ramyun.

Even though Ramyun has a lot of benefits such as its affordable price and convenience in cooking, there always has been a critical problem which it affects health negatively. Ramyun’s noodle is mostly fried and made out of flour. Too much of food that is fried and made out of flour causes obesity which leads to heart disease, diabetes depression and more. Ramyun’s soup powder also causes problems. The primary cause is its sodium content. According to USDA, Shin Ramyun contains 2000mg of sodium a bowl (“Food Composition Databases…”). This is over 80% of daily value in sodium. Considering most people eat three meals per day, Ramyun eaters will easily consume more sodium than what USDA suggested. Too much sodium consumption results in various cancers, high blood pressure, osteoporosis and other crucial diseases.

Knowing that many consumers nowadays care about what they eat and try to eat healthily, Ramyun manufacturers are making their product healthier than before. Pulmuone’s “Real Noodle Texture” is a new product which uses a dried noodle to avoid frying (“Pulmuone’s” New Ramen…”), and Paldo launched “Paldo Bibim Myun” which its noodle contains kudzu root to reduce flour content. With these efforts, they could decrease the calories so that consumers can avoid obesity. There are also several products which reduced sodium content. Nongshim’s “Nuguri” rolled out mild taste which contains 1480mg of sodium. This is 280mg less than the regular version, and it was a massive hit in the market (Lee Seung Hyun). Ramyun companies’ effort to make the healthier product and to reflect the current trend of the society stimulates the expansion of consumers who enjoy Ramyun.

Moreover, since Korean society and the instant noodles are highly intertwined, Ramyun is often used as a symbol even in literary works. When an object is used as a symbol in a poem, it must be representative enough for the audience to understand. Most of the times, Ramyun is used as a symbol of loneliness because a person can effortlessly cook the instant noodle without any experience with cooking. Therefore, in contrast to other food made by the one’s mom or wife, the instant noodle is often compared with agony or hardship of life. For example, in the poem, While Boiling the Ramyun, by Gu Chan Jeong, a leading poet in Korea, the speaker describes his loneliness and the situation of absence of his wife using Ramyun (Jeong).

Ramen became a detachable culture to Koreans and the culture. Though both Ramen and Ramyun in Korea originated from a foreign country, Koreans embraces and values the noodles. As proved through Ramen, noodles, and food has unique and strong ability influence individual’s culture on a small scale and even the world in a larger size. Though some people are unconscious of the impact of food on the society, the food and culture is deeply intertwined and is inseparable.

Works Cited

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“About Instant Noodles.” History | World Instant Noodles Association., World Instant Noodles Association, instantnoodles.org/en/noodles/index.html.

“Correlation of Ramen and the History of Korea, China, and Japan[라면’에 얽힌 한·중·일

3국의 역사, 기원이 ‘중국’이라고?].” Chosun,Com Food, 10 May 2012,

food.chosun.com/site/data/html_dir/2012/05/10/2012051000851.html.

“Food Composition Databases Show Foods — SHIN BOWL NOODLE SOUP, UPC: 031146262441.” Edited by USDA.gov, Food Composition Databases Show Foods — Oil, Soybean, Salad or Cooking, ndb.nal.usda.gov/ndb/foods/show/501181?manu=%2CSHIN%2BBOWL%2BNOODLE%2BSOUP%2C%2BUPC%3A%2B031146262441.

“History of Ramen [라면의 역사].” Nongshim, www.nongshim.co.kr/ramyun/history1.

Jeong, Gu Chan. The House Where Letters Live [글씨가 사는 집]. Ppuli [뿌리], 2015.

Kim Si Hwa[김시화]. “Aori Ramen[아오리라멘].” Time Out Seoul,1 May 2017, www.timeoutkorea.kr/seoul/ko/restaurants/%EC%95%84%EC%98%A4%EB%A6%AC%EB%9D%BC%EB%A9%98.

Kim Timothy [ 김디모데]. “50years Of History of Ramen, Why Did Samyang Failed[50년

라면의 ‘역사’ 삼양은 왜 추락했나].” Business Post, 4 Apr. 2014, admin.businesspost.co.kr/BP?command=article_view&num=1193.

Lee Byeol Nim[이별님]. “‘Annual Sales of 25million’…Seungli’s 5 Successful Business [‘연 매출 250억’…’승츠비’ 빅뱅 승리의 사업 성공 사례 5가지].” Insight [인사이트], 16 Mar. 2018, www.insight.co.kr/news/144949.

Lee Jae Hyeon [이재현]. “The Largest Ramen Export Ever…32% Increase[라면, 수출

역대 최고치…작년 32% 급증].” Food Focus Newspaper [식품음료신문], 19 Dec. 2017, www.thinkfood.co.kr/news/articleView.html?idxno=78346.

Lee Seung – Hyun[이승현]. “The Reason of Neoguli and Yuggaejang’s Long-Run [너구리·육개장사발면 30년간 장수 비결].” E Daily News, 14 Feb. 2012, www.edaily.co.kr/news/news_detail.asp?newsId=02276326599430520.

Lee, Joel. “Korean Miners, Nurses Recall Their Arduous Days in Germany.” The Korea

Herald, 9 Oct. 2017, www.koreaherald.com/view.php?ud=20171009000324.

Lee Yu Jeong[이유정]. “Hot Chicken Noodles’s Annual Sales over 250 Million Became

Samyang’s Representative Ramen [불닭볶음면 2500억 ‘화끈한 매출’… 삼양식품 간판라면 꿰찼다].” Hankyung.com, 4 Dec. 2017, news.hankyung.com/article/2017120485741.

“Pulmuone’s New Ramen with Raw Noodle Texture[풀무원 라면 브랜드 ‘생면식감’으로 새로 론칭… ‘비유탕 라면’ 확대].” Pulmuone News Room[풀무원 뉴스룸], 8 June 2017, news.pulmuone.kr/pulmuone/newsroom/viewNewsroom.do?id=842.

Roach , John. “ 4,000-Year-Old Noodles Found in China.” National Geographic, National Geographic Society, 12 Oct. 2005, news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html.

Solt, George. The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze. University of California Press, 2014.

“Timeline of History of Korea’s Ramen[우리나라 라면의 역사 비교연표].” Webmona, The

Matrix Timeline, ko.webmona.org/view.php?s_page=4&s_topic_ids=100.

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