Visit Japan, enjoy the best ramen in the world

Ramen is a noodle soup dish that was originally imported from China and has become one of the most popular dishes in Japan in recent decades. Ramen is inexpensive and widely available, two factors that also make them an ideal option for budget travelers. Ramen restaurants, or ramen-ya, can be found in virtually every corner of the country and produce countless regional variations of this common noodle dish.

The modern ramen scene has a wealth of serving variations, even if the dishes are all called ramen: cold or hot noodles eaten together with soup, noodles served without soup, and thin noodles are eaten with a hot dipping sauce.

Ramen is a Japanese adaptation of Chinese wheat noodles. Ramen was first introduced to Japan in 1660s by Zhu Shun Shui. There is another theory which claims that the second origin story centers on ramen’s arrival in the nineteenth century as a result of changes in Japanese food practices inspired by American imperialism. It was also said that Ramen was introduced by Chinese immigrants in the late 19thor early 20th century.  According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way over to Japan in 1859. Early versions were wheat noodles in broth topped with Chinese-style roast pork.

The word ramen is a Japanese transcription of the Chinese lamian. In 1910, a Chinese restaurant serving ramen in Yokohama's Chinatown received public praise in Japan. Until the 1950s, ramen was called shina soba but today chūka soba or just ramen is more common, as the word has acquired a pejorative connotation.

Shoyu

Shoyu ramen soup is a clear, brown broth flavored with soy sauce (shoyu). The soup is usually made of chicken broth but often contains other meats such as pork, beef or fish depending on the region. Shoyu ramen is the most common type of ramen and is usually what is served when the menu does not specify a specific type of soup.

Shio

Shio ramen soup is a light, clear broth seasoned with salt. It is typically made from chicken broth, but may also be flavored with other meats such as pork.

Miso

Miso ramen soup is flavored with soybean paste (miso), resulting in a thick, brown soup with a rich, complex flavor. The style originated in Hokkaido where the long cold winters spurred the need for a heartier type of ramen soup, but it has spread to the point where it can be found pretty much anywhere in Japan.

Tonkotsu

Particularly popular around Kyushu, tonkotsu ramen is made of pork bones which have been boiled down until they dissolve into a cloudy white broth. The thick, creamy soup is also often flavored with chicken broth and pork fat.


See more: 8 typical dishes from Northern Japan, Aomori cuisine

Source Internet