More than Just a Noodle Dish

Ramen, that aromatic broth filled with noodles, meat, and vegetables, transcends the simple notion of a fast food or convenience dish. Originating in Japan, this dish has captured hearts and palates around the world, becoming an icon of international cuisine that invites experimentation and customisation.

Ramen arrived in Japan in the early 20th century, influenced by Chinese cuisine. Originally considered a cheap and accessible dish, its popularity grew to become a culinary expression that varies significantly from region to region in Japan. Today, each Japanese prefecture boasts its own version of ramen, from miso ramen in Sapporo to tonkotsu ramen in Hakata.

A bowl of ramen consists of four basic elements: broth, noodles, tare (base sauce) and garnishes. The broth, which is the heart and soul of the dish, can be chicken, fish, pork, or even a combination of several. The noodles, made from wheat, vary in thickness and texture. The tare defines the character of the ramen: it can be shoyu (soybean), miso (fermented soybean paste), or shio (salt). Garnishes, which include vegetables, marinated egg, bamboo, nori, and various meats, add texture and flavour.

Ramen is not only a staple food in Japan; It is an element of comfort, art and community. Works such as the film ‘Tampopo’ and the anime ‘Naruto’ show ramen on a pedestal, highlighting its cultural and emotional importance.

Personalised Ramen: A Global Trend
Worldwide, ramen has adapted to local tastes in countries far from Japan. From vegetarian or vegan versions to incorporating local ingredients, such as chillies in Mexico or cheese in Korea, ramen continues to evolve. Restaurants specialising in ramen are flourishing in major cities, each offering their own interpretation of the classic.