ramen

ramen, souplike noodle dish of Chinese origin that is a staple of Japanese fast food.

Origin

In the Meiji era (1868–1912), Japan, previously closed to foreign trade, began to accept merchants and visitors from abroad. In the early 1880s, Chinese traders arrived in the port city of Yokohama and established a “Chinatown” there, opening restaurants that served Chinese dishes. One especially popular dish was called la mian, or “stretched out noodles” in Cantonese, which Japanese customers adopted as ramen, now a staple of noodle shops throughout the country.

Ingredients and cooking process

Ramen uses springy noodles traditionally made by combining a special alkaline water called kansui with wheat flour, salt, and water. The kansui adds a spring-like texture along with a golden color. In some preparations kansui is replaced by eggs, resulting in the same texture.

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Britannica Quiz

What’s on the Menu? Vocabulary Quiz

The dish called ramen is made of those noodles cooked in a soup base, typically a meat, vegetable, or miso broth; if meat, the broth is usually chicken (torigara) flavored with soy sauce. The noodles are cooked al dente, giving them a chewy quality. To this mix are added various ingredients, such as slices of pork or beef, anchovies, tuna flakes, sliced scallions, seaweed, and especially an egg, either previously hard-boiled and sliced or cooked in the broth. Ramen is usually served hot, but a cold version called hiyashi chuka is a popular summer dish in Japan.

Evolution

In the aftermath of World War II, a time of severe food rationing and scarcity, an aspiring entrepreneur named Momofuku Ando observed people waiting in a long line for a bowl of ramen and determined that there would be a market for a home version of the beloved food. Experimenting with various recipes for years, he developed a dried noodle and seasoning mix that could be cooked quickly in boiling water. Ando brought this innovation to market in 1958 by way of a company he founded, Nissin Foods. Instant packaged ramen quickly became a staple of Japanese home cooks. In 1966 Ando added a self-contained ramen that could be cooked by adding hot water to ingredients in a paper cup, carrying the self-evident name Cup Noodles. Because of their ease and low price, Nissin’s Top Ramen and Cup Noodles became favourites of workers with short mealtimes and especially of students cooking in their dormitory rooms on hot plates or in microwave ovens. Ramen also appeals to gourmands, and noodle shops are popular around the world, sometimes with unexpected local variations; for example, one in Oslo, Norway,adds local ingredients such as pear vinegar, preserved lemons, and pickled plums to the traditional Japanese mix.

Dozens of competing brands have arisen in the years since, as can be seen by a visit to any Asian market. However, Nissin, which opened a factory in California in 1972 to serve the American market, retains a strong market share internationally. Museums commemorating Ando and his company’s Cup Noodles and other products stand in Yokohama and in Ando’s hometown of Ikeda, Japan.