![]() Instant ramen was exported from Japan in 1971 and has since gained international recognition. ![]() Ramen's popularity extends beyond Japan, as it is known as rìshì lāmiàn in China, ramyeon in Korea, and has even made its way into Western restaurant chains. ![]() Ramen is offered in various establishments and locations, with the best quality usually found in specialist ramen-ya restaurants. Notable examples include Sapporo's rich miso ramen, Hakodate's salt-flavored ramen, Kitakata's thick, flat noodles in pork-and-niboshi broth, Tokyo-style ramen with soy-flavored chicken broth, Yokohama's Ie-kei ramen with soy flavored pork broth, Wakayama's soy sauce and pork bone broth, and Hakata's milky, pork-bone tonkotsu broth. The last few decades have seen a proliferation of regional ramen variations in Japan, known as gotouchi ramen. Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. In 1958, instant noodles were invented by Momofuku Ando, further popularizing the dish. Ramen gained popularity in Japan, especially during food shortages following World War II. The dish evolved from southern Chinese noodle dishes, reflecting the demographics of Chinese settlers in Yokohama. The word "ramen" is a Japanese borrowing of the Chinese word 拉麵 (lāmiàn), meaning 'pulled noodles'. The origin of ramen is traced back to Yokohama Chinatown in the early 20th century. 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. Ramen has its roots in Chinese noodle dishes. ![]() It consists of Chinese-style wheat noodles ( or 中華麺, chūkamen) served in a broth common flavors are soy sauce and miso, with typical toppings including sliced pork ( chāshū), nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen ( / ˈ r ɑː m ə n/) ( 拉麺, ラーメン or らーめん, rāmen, ( listen)) is a Japanese noodle dish. ![]()
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