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Ramen began as Chinese-style noodles served in Japanese broth, and every region now has its own version
Ramen is a Japanese dish built on Chinese-style alkaline wheat noodles, which give it their springy, slightly yellow texture. The noodles sit in a broth that is usually flavoured with soy sauce, miso, or rich pork bone stock, and it is topped with sliced pork, seaweed, bamboo shoots, and scallions. Its origins are traced to Yokohama's Chinatown in the late 1800s, and it became a national favourite after the Second World War. Today nearly every region of Japan has its own style, from Kyushu's tonkotsu to Hokkaido's miso ramen.
Chinese-style alkaline noodles contain salts that make them firm and springy and give them a yellowish colour. Broths are built from stocks simmered for hours, and seasonings such as soy sauce or miso are added to finish the flavour.
Ramen shows how a dish can be borrowed, reshaped, and made completely national. Its story is a clear example of cultural exchange, where a foreign noodle became a symbol of a country's identity.
Instant ramen was invented by Momofuku Ando in 1958.
longer watch · 16:50
16:50Behind the Counter at a local Japanese Breakfast Ramen Shop
Paolo fromTOKYO on YouTube ↗Adapted from Wikipedia, the free encyclopedia · CC BY-SA 4.0
Image: Wikimedia Commons
