Ramen

Ramen (拉麺, ラーメン or らあめん, rāmen, [ɾaꜜːmeɴ] ⓘ) is a <a href="/facts/Chinese_cuisine/deFGefLG">Chinese</a> noodle dish popularized in Japan. It includes <a href="/facts/Chinese_noodles/ckhJESPa">Chinese-style wheat noodles</a> (中華麺, chūkamen) served in several flavors of <a href="/facts/Broth/ePIRyGd6">broth</a>. Common flavors are <a href="/facts/Soy_sauce/D8BeXopa">soy sauce</a> and <a href="/facts/Miso/XIAyYyNL">miso</a>, with typical toppings including sliced pork (<a href="/facts/Char_siu/W1Wcpfm1">chāshū</a>), <a href="/facts/Nori/u2yabhyY">nori</a> (dried seaweed), <a href="/facts/Menma/X5EnKg7l">menma</a> (bamboo shoots), and <a href="/facts/Scallion/f9pEcp9T">scallions</a>. Ramen has its roots in Chinese noodle dishes and is a part of <a href="/facts/Japanese_Chinese_cuisine/5pRaGapW">Japanese Chinese cuisine</a>. Nearly every region in Japan has its own variation of ramen, such as the <a href="/facts/Tonkotsu/sX0NfK96">tonkotsu</a> (pork bone broth) ramen of <a href="/facts/Kyushu/eM5yaMe3">Kyushu</a> and the miso ramen of <a href="/facts/Hokkaido/kwacDkYD">Hokkaido</a>.
The origins of ramen can be traced back to <a href="/facts/Yokohama_Chinatown/6agpYQrm">Yokohama Chinatown</a> in early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word lāmiàn (拉麵), meaning "pulled noodles", but is not derived from the northern Chinese dish of <a href="/facts/Lamian/prNxFASD">lamian</a>. Instead, the dish evolved from southern Chinese noodle dishes from regions such as <a href="/facts/Guangzhou/9hxfmEjq">Guangzhou</a>, reflecting the demographics of Chinese settlers in <a href="/facts/Yokohama/q5RcVlLf">Yokohama</a>. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, <a href="/facts/Instant_noodles/qjTVhSba">instant noodles</a> were invented by <a href="/facts/Momofuku_Ando/Ft16RBDA">Momofuku Ando</a>, further popularizing the dish.
Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. Examples include <a href="/facts/Sapporo/xuIvvHvU">Sapporo</a>'s rich miso ramen, <a href="/facts/Hakodate/mFFtk3Am">Hakodate</a>'s salt-flavored ramen, <a href="/facts/Kitakata%2c_Fukushima/6hBqqmgG">Kitakata</a>'s thick, flat noodles in pork-and-<a href="/facts/Niboshi/FxgfattC">niboshi</a> broth, <a href="/facts/Tokyo/GTvuw4ct">Tokyo</a>-style ramen with soy-flavored chicken broth, <a href="/facts/Yokohama/q5RcVlLf">Yokohama</a>'s <a href="/facts/Iekei_Ramen/50VfoJ8A">Iekei Ramen</a> with soy flavored pork broth, <a href="/facts/Wakayama_(city)/xrCKTFkK">Wakayama</a>'s soy sauce and pork bone broth, and <a href="/facts/Hakata/tNWSwouu">Hakata</a>'s milky <a href="/facts/Tonkotsu/sX0NfK96">tonkotsu</a> (pork bone) broth. Ramen is offered in various establishments and locations, with the best quality usually found in specialist ramen shops called rāmen'ya (ラーメン屋).
Ramen's popularity has spread outside of Japan. In Korea, ramen is also known as its original name (라멘), having their own variation of the dish, ramyeon (라면). In China, ramen is called rìshì lāmiàn (日式拉面/日式拉麵 "Japanese-style lamian"). Ramen has also made its way into Western restaurant chains. Instant ramen was exported from Japan in 1971 and has since gained international recognition.

Ramen open-in-new

Ramen