Vol. 4 - Ramen

 How could a dish so synonymous to one cuisine actually be rooted in another?

Ramen Inspired Recipes

When we think of ramen, images of bustling Japanese streets lined with cozy noodle shops come to mind, each bowl brimming with steaming broth, tender noodles, and perfectly crafted toppings. Or perhaps, instant, packaged noodles needing only boiling water and a few seasoning sachets added for a quick and easy lunch. Yet, surprisingly, this iconic comfort food that feels quintessentially Japanese didn’t originate in Japan at all. Ramen’s roots actually trace back to China, where the earliest noodles and broth-based dishes inspired what would eventually evolve into the beloved Japanese staple we know today. In this blog, we’ll unravel the fascinating journey of ramen—from its humble beginnings across the sea to its transformative adoption in Japan, and how it became a cultural phenomenon that transcends borders.

                         Ramen Itamae Showcase

The term 'Ramen' itself is derived from the Chinese term for pulled noodles - Lāmiàn (拉面). Ramen has three key components to it: noodles, broth and toppings. Each aspect of the dish is carefully crafted and perfection is key in curating a homogenous blend of exciting flavours. But how did such a dish make its way over the East China Sea? For that, we must travel back to the early 20th century, a time in which Chinese immigrants arrived upon the bustling port docks of Yokohama, Japan. Due to this influx of immigration, Yokohama birthed one of Japan's first Chinatowns, in which not only housed Chinese people, but also their culture and most importantly, cuisine. Most of these settlers hailed from Southern China, therefore Yokohama's food scene was heavily influenced with dishes such as Char Siu Tangmian (Roast Pork Soup) and Rousi Tangmian (Sliced Meat Noodle Soup). 

Yokohama Chinatown, early 20th Century

Inspiration from these dishes native to the Chinese immigrants, paired with aspects of Japanese cooking at the time gave birth to a very basic rendition of the Ramen we know and love today. The recent lifting of Japan's 1,200 year long ban on meat in 1872 created a unique opportunity for Yokohama's Chinese community. Drawing on their culinary heritage, the settlers capitalised on this drastic shift, leading to the opening of the first ever ramen shops.

Traditional Ramen Shop, Tokyo

So where is the evolution of Ramen at today? As the dish grew in popularity, regional variations began to sprout all over Japan. A further surge in popularity commenced post World War II, as food shortages paired with the introduction of cheap, American wheat flour, allowed for a cost efficient and hearty meal. As shortages subsided, it gave way to vibrant street vendors known as 'Yatai' as a means of finding post war employment. As the 1950's rolled around, the first instant noodles were invented, as businessman Momofuku Ando set to satisfy society's hunger for affordable, quick meals. By the 1980's, Ramen had exploded in popularity. Regional variations gained national recognition and even museums were erected, dedicated to their notoriety. 

                         $3 Ramen vs $79 Ramen

Nowadays, there are over 24,000 dedicated ramen shops spanning Japan, and it hasn't stopped there. Instant noodles packages can be seen stacked on shelves in supermarkets worldwide alongside more traditional restaurants popping up across the globe. Its most popular iterations include broth bases such as Shoyu, Miso and Tonkotsu, each bringing variations of comforting, umami packed goodness. Toppings such as rich Chashu - braised pork rolled in a distinctive swirl shape - paired with fresh spring onions, bok choy and a silky soft boiled egg provide a perfect compliment to the broth based foundations, elevating the bowl to new heights. Finally, the Ramen noodles themselves add a bouncy and chewy texture able to absorb all the flavours of the expertly crafted broth. 

Ramen Map of Japan

Ramen's journey from humble origins in China to a celebrated Japanese dish is a testament to cultural exchange, innovation, and fusion food as a whole. It continues to evolve and captivate taste buds worldwide, solidifying its place as a culinary icon.

But what if these culinary roles were reversed? What might Chinese/Japanese fusion food look like in an alternate history? Find out in the final post of the Trading Tastes blog series as I make 4 unique dishes centred around a reality in which food fusion history gets turned on its head!