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Executive summary
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.This research helps you to
understand most popular dishes in Japan in recent decades “ramen”. It will help you
differentiate the types of ramen from different places in japan. Ramen are 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.

TABEL OF CONTENT

CONTENT PG.NO
1 INTRODUCTION 2
2 Origin 2
3 popularization of ramen 2
4 Types 3
4.1 Shoyu (soy sauce) 3
4.2 Shio (salt) 3
4.3 Miso (soybean paste) 3
4.4 Tonkotsu (pork bone) 3
5 How to eat 4
6 Instant ramen 4
7 reference 4

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 1 INTRODUCTION
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in
a broth; common flavors are soy sauce and miso, with typical toppings including sliced
pork, dried seaweed, bamboo shoots, and scallions. Ramen has its roots in Chinese
noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the
tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.

Early ramen or ramen-like dishes went by different names, such as Nankin soba ,
literally "Nanjing soba", named after the city which was then the capital of China, Shina
soba , literally "Chinese soba"), or Chūka soba ( meaning "Chinese soba"). Until the
1950s, ramen was most commonly called Shina soba, but today Chūka soba or just
ramen are more common,word.

Ramen once known as the poor man's sustenance particularly after the Second World
War had now ended up crucial for a dedicated Japanese specialist around the nation.
Amid that time it was fuelled by the minimal effort flours foreign made from the US.
These days this dish has acclaimed unblemished prominence over the globe, so being
in London it would be exceptionally improper also the acknowledgement of Ramen
dishes amongst its admirers.

2 Origin
Ramen is a Japanese adaptation of Chinese wheat noodle soups. and was first
recorded to have appeared in Yokohama Chinatown. Although the ramen takes its
name from lāmiàn, it does not actually evolve from the northern Chinese dish of lamian.
The noodles used in ramen known as "chūkamen" are cut rather than hand-pulled.

3 popularization of ramen
After Japan's defeat in World War II, the American military occupied the country from
1945 to 1952. In December 1945, Japan recorded its worst rice harvest in 42 years,
which caused food shortages as Japan had drastically reduced rice production during
the war as production shifted to colonies in China and Formosa island. The US flooded
the market with cheap wheat flour to deal with food shortages. From 1948 to 1951,
bread consumption in Japan increased from 262,121 tons to 611,784 tons, but wheat
also found its way into ramen, which most Japanese ate at black market food vendors
to survive as the government food distribution system ran about 20 days behind

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schedule. Although the Americans maintained Japan's wartime ban on outdoor food
vending, flour was secretly diverted from commercial mills into the black markets, where
nearly 90 percent of stalls were under the control of gangsters related to the yakuza
who extorted vendors for protection money. Thousands of ramen vendors were arrested
during the occupation.

In the same period, millions of Japanese troops returned from China and continental
East Asia from their posts in the Second Sino-Japanese War. Some of them would have
been familiar with wheat noodles. By 1950 wheat flour exchange controls were removed
and restrictions on food vending loosened, which further boosted the number of ramen
vendors: private companies even rented out yatai starter kits consisting of noodles,
toppings, bowls, and chopsticks. Ramen yatai provided a rare opportunity for small
scale postwar entrepreneurship. The Americans also aggressively advertised the
nutritional benefits of wheat and animal protein. The combination of these factors
caused wheat noodles to gain prominence in Japan's rice-based culture. Gradually,
ramen became associated with urban life

4 Types

4.1 Shoyu (soy sauce)

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.

4.2 Shio (salt)

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.

4.3 Miso (soybean paste)

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.

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 4.4 Tonkotsu (pork bone)
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.

5 How to eat
Ramen are eaten with chopsticks which are usually available at the table. A Chinese-
style spoon is often provided as well to help with small toppings and for drinking the
soup. It is also alright to lift up the bowl to drink the soup directly from the bowl.Ramen
noodles get soggy quickly and should be eaten immediately after they are served. As
with other noodle dishes in Japan, a slurping sound is made when eating ramen. The
slurping enhances the flavors and helps cool down the piping hot noodles as they enter
your mouth. At the end of the meal, it is alright to leave some unfinished soup in the
bowl. You do not need to drink the whole bowl to be polite, although it is considered a
compliment to the chef to do so.

6 Instant ramen
Ramen are also available in several prepared forms that are quick and easy to make at
home or in your hotel room. A wide range of instant ramen products are sold in cups
and packets at supermarket, convenience store and some vending machines. The
simplest require only the addition of hot water, which is sometimes supplied at the store
or machine where they are sold. Hotels in Japan almost always provide a hot water pot
on their rooms, making these types of instant ramen an easy, hot meal choice for
tourists, as well.
There are also various types of fresh ramen and ramen toppings sold at Japanese
grocery stores. These are fast and easy to make too, but require a little more time to
prepare than the instant varieties as the noodles do not come precooked. In addition to
boiling the noodles, you must also make the soup from the concentrated soup base
included with the noodles and your desired toppings. Despite this extra bit of effort,
these products make it possible to enjoy restaurant quality ramen conveniently at your
own home.

CONCLUTION AND RECOMANDETION

In conclusion, Ramen once known as the poor man's sustenance is now one of the most
popular Japanese dish around the world. It is inexpensive and widely available and also tasty.
three factors that also make them an ideal option for budget travelers, or everyone in need of a
rush. It is prepared in family homes, there are thousands of instant versions and it is a common
meal for everyday life, especially in street stalls.

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 reference

https://www.splendidtable.org/story/2014/04/04/the-art-of-the-slurp-or-how-to-eat-ramen

https://en.wikipedia.org/wiki/Ramen

https://www.japan-guide.com/e/e2042.html

https://airkitchen.me/blog/?p=225

book Ramen Popular Culture by Barak Kushner