Ramen, a dish consisting of savory broth, springy noodles, and endless variations of toppings, has become a global sensation. Its origins can be traced back to the samurai era when a shogun developed a liking for Chinese noodles, sparking the localization journey that continues today.
In Japan, ramen shops are ubiquitous, with long lines a common sight. The preparation of ramen is an art form, with chefs meticulously crafting the broth, which can be based on pork, beef, chicken, fish, or a combination of these ingredients. The noodles, made from wheat flour, are cooked to perfection, resulting in a springy texture.
But what truly sets ramen apart is its versatility. It comes in a wide range of flavors, including salty soy-based “shoyu,” rich miso paste, and spicy red with a dash of chili. Some variations even eschew broth altogether, opting for a dipping sauce instead. The toppings are equally diverse, adding layers of flavor and texture. Bean sprouts, barbecued pork, boiled or raw eggs, seaweed, and fermented bamboo shoots are just a few examples.
The popularity of ramen has not been confined to Japan. It has surged in the United States, South Korea, and other countries. Retail sales in the United States alone have increased by 72% since 2000. In restaurants, innovative versions beyond the traditional soup are emerging, such as Del Taco’s Shredded Beef Birria Ramen.
Instant ramen, a precooked and dried version of the dish that can be easily prepared by adding hot water, has also gained widespread popularity. Momofuku Ando’s invention of instant ramen in 1958 is a legendary tale in Japan. He went on to found the food giant Nissin Foods.
Ramen’s appeal extends beyond its taste. It is considered “people’s food” in Japan, a dish that brings people together and creates a sense of community. Ramen enthusiasts frequent ramen shops multiple times a week, indulging in the flavors and the camaraderie.
The cultural significance of ramen is evident in the “ultimate ramen experience” tours that guide tourists through the back alleys of Tokyo’s Shibuya district, where they sample six different kinds of ramen at three different restaurants. The tour offers a glimpse into the diversity of ramen styles, from “Hokkaido classics” to “Fukuoka fusion,” including green ramen and curry-flavored ramen.
Ramen has also found its way into popular culture. Anime and manga often feature ramen as a symbol of comfort and nourishment. This has further contributed to its global recognition and popularity.
Despite its immense popularity, the ramen industry in Japan has faced challenges due to the pandemic, the weakening Japanese yen, and rising costs. However, innovative businesses have emerged to meet the demand for ramen during these challenging times. Home delivery services for frozen, professionally cooked ramen have gained traction, and companies like Gourmet Innovation are partnering with top ramen joints to sell packaged versions of their soup, noodles, and toppings, allowing customers to enjoy restaurant-quality ramen at home.
Ramen’s success as a global dish is attributed to its difficulty to replicate at home. Its complex broth requires hours of cooking, and its unique flavors and textures are not easily duplicated. Ramen has become a culinary ambassador for Japan, alongside animation, representing the country’s rich food culture and creativity.
