Discovering Ramen: Japan’s Most Consumed Daily Dish.
What is ramen? At its core, ramen is a noodle dish accompanied by a flavorful soup that defines its taste. It is a staple of Japanese gastronomy, remarkable for its constant evolution over the past few decades.
This popular dish, a simple and nourishing way to enjoy noodles, has roots in Chinese culinary traditions. It was first consumed in Japanese trading ports in the mid-19th century, prepared by Chinese immigrants working as dock workers or cooks. By the early 20th century, the Japanese had adapted the dish by adding soy sauce and dashi, creating the ramen we know today. It quickly gained popularity. After World War II, with a growing need for accessible meals and the invention of instant noodles, ramen experienced a surge in demand and spread throughout the islands of Japan.
Today, there is a wide variety of ramen, with ingredients that vary by season, region, and the choice of meats. This diversity and enthusiasm for ramen have fostered a positive national competition, emphasizing the “kodawari” spirit—an obsession with detail that elevates the composition and creation of ramen.
The Five Key Elements of Ramen:
• Noodles,
• Soup or broth,
• Oil (acting as a binder),
• Toppings (accompaniments that complement the ramen),
• Tare (a salty base whose recipe is often the chef’s secret).
The wheat noodles, added to the soup, form the foundation of ramen. The oil binds the elements together, the toppings enhance the tasting experience, and the tare adds the essential saltiness. What makes a great ramen is the harmony its creator achieves between these five elements—an assembly and balance that create umami, the addictive taste that keeps you coming back for more.
At Kodawari Ramen, noodles are the undeniable star of the dish, and we treat them with the utmost care. The shape and thickness of the noodles are meticulously chosen to match the type of broth served. All ramen are made with wheat noodles and kansui—alkaline mineral water containing sodium carbonate and potassium—a legacy of the dish’s Chinese origins
Ramen, an ever-evolving culinary masterpiece, continues to capture the hearts of people across Japan and beyond.
Photo : Emma-Jane Browne / Kodawari Ramen, DR.