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Ramen is perhaps Japan”s most famous culinary export, but its origins are actually Chinese. Over the last century, it has evolved from a simple wheat noodle soup into a complex, gourmet dish with hundreds of regional variations.
The Four Main Styles
Ramen is generally categorized by its broth base. “Shio” (salt) is the oldest style, offering a clear, light broth. “Shoyu” (soy sauce) is popular in Tokyo and has a savory, brown broth. “Miso” originated in Hokkaido and is thick, nutty, and perfect for cold weather. Finally, “Tonkotsu” uses pork bones boiled for days to create a creamy, white, fat-rich broth that is incredibly indulgent.
The Importance of the Noodle
Ramen noodles are made from wheat flour, water, salt, and “kansui”—an alkaline mineral water. This alkaline component gives the noodles their characteristic yellow hue and firm, springy texture, allowing them to sit in hot broth without becoming mushy. The thickness and wave of the noodle are often matched to the broth
