We should start by pointing out that ramen is not a purely Japanese dish, but rather a fusion cuisine with China and its adaptation to different traditions. Unlike buckwheat soba, ramen is made with Chinese wheat noodles, which can be found in other Asian restaurants today.
The first great contact of the Japanese with Chinese cuisine came in the mid-19th century when Japan opened its borders to the rest of the world and travellers, merchants and emigrants from other cultures began to arrive. Chinese noodle soup soon became popular as it was nutritious, tasty and very economical, although the real boom would come after World War II.
The Japanese were adapting Chinese recipes and soon spread throughout the country local and street stalls selling ramen, appearing different varieties and specialties according to regions. It began as Shina-soba or Chuka-soba, “Chinese noodle soup”, but today the term ramen is totally extended and assimilated throughout the country.
The great characteristic that defines Japanese ramen, and that differentiates it from Chinese soup, is in the broth. We could say that it is the base, the soul of a good ramen, which defines the dish and marks its quality. Each chef brings his own special touch and takes seriously the preparation of a really tasty and comforting broth, and its preparation requires time, without haste.
It is curious to think that ramen has only been around for more than a century in Japan, and today it is one of the most popular and everyday dishes in the whole country. 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. There are also famous ramen restaurants with secret recipes and their presence in popular culture is constant. Ramen conquered Japan and now the whole world.
What is the secret of its success?
Many say it’s a fashionable dish although that’s somehow because today it seems to have a certain negative nuance. It may be a trend and more and more known, but it is so on its own merits and not because it is the obligatory fashion of the moment. If ramen took over Japan in a few years and is now conquering the world, it will be for a reason.
If you remember the delicious Ramen Dreams video, you will know that ramen is much more than a fast food dish. A good ramen dish catches you because it is comforting, nutritious and full of flavors and aromas that feed the body and soul.
Isn’t the same with our beloved spoon dishes? Those stews prepared with care, which bring back such good memories, prepared with the calmness of the chup-chup and which are tasted without complications. They are humble in appearance but very rich and complex in nuances of flavor and sensations.
Ramen can be complicated as much as the cook wants, using more or less exclusive ingredients, but in reality, it is an economical dish. That was the first key to its success, it was the ideal dish to feed simple working people, who had little time to stop and eat. They are also very complete recipes, nutritionally speaking, and there are options for all tastes.
You don’t have to go to a fancy restaurant or complicate your meal time to devour a bowl of ramen. The cities are full of simple shops and many street stalls or yatai, which deliver ramen dishes to people of all kinds and at almost any time. We can almost talk about Japanese fast food, even though behind these rich wines we know that there are hours of dedication.
In fact, the Japanese like it so much that there is a huge market of instant ramen, both to prepare at home and to drink at the moment. They’re very popular in the glass format, where there are other recipes for noodles and soups. Usually, you just add hot water and wait a few minutes before eating. It’s a quick and inexpensive solution to soothe your stomach, but it can never equal authentic natural ramen.
It may seem like a winter dish, but it is enjoyed even in the hot Japanese summer. Letting it harden a little, it’s actually a good meal to stay hydrated and regulate body temperature, and there are also cold versions. If you want to try a homemade ramen, you have this simple recipe to start or you can make your version from a good broth, noodle type noodles and adding what you like.
And to eat it?
There is no protocol as in sushi, in fact, get used to the idea that there will be noise, splashes and some other stain. It’s the informal food par excellence and it’s also better to be very fast. With the help of chopsticks, small quantities of noodles and/or toppings are taken and sucked out with the mouth making noise. You can use the spoon to eat better or to drink the broth, which you can also drink directly from the bowl. There are not many rules.
Have you tried ramen yet? What is your favorite version? Would you like to prepare it at home? I am convinced that there is a ramen for each person; you only have to find your own.