Ramen

Origin

Ramen originated in China but became a Japanese cultural icon in the 20th century. The dish arrived with Chinese immigrants in the late 19th century, then surged after World War II when affordable wheat flour helped popularize filling, inexpensive bowls. Each region developed its own style—from Hokkaido’s hearty miso ramen to Kyushu’s creamy tonkotsu—making ramen as much about place as noodles.

How to make them

Traditional ramen noodles are made from wheat flour, salt, water, and kansui (alkaline water that gives ramen its yellow tint and distinctive chew).

1. 01

   Mix wheat flour with salt and kansui to form a firm dough.

2. 02

   Knead until smooth and elastic, then rest at least 30 minutes.

3. 03

   Roll the dough flat, folding and laminating for structure.

4. 04

   Cut into thin, even strands—straight or wavy depending on style.

5. 05

   Dust lightly with flour or starch to prevent sticking.

6. 06

   Cook in rapidly boiling water for 1–2 minutes until al dente.

7. 07

   Drain well and serve immediately in hot broth.

Storage

Fresh ramen noodles keep in an airtight container in the refrigerator for up to 3 days. Freeze in parchment-separated portions for up to 1 month. Dried ramen stores for several months in a cool, dry place. Cooked ramen is best eaten immediately for peak texture.

Popular dishes

• Shoyu Ramen

  Soy sauce-based broth with curly noodles, chashu, menma, nori, and a soft-boiled egg.

• Miso Ramen

  Hearty miso-enriched broth with thicker noodles, a Hokkaido classic.

• Tonkotsu Ramen

  Rich, creamy pork-bone broth with thin straight noodles from Kyushu.

• Tsukemen

  Dipping ramen: cold or room-temp noodles with a concentrated broth on the side.

• Shio Ramen

  Clear, salt-seasoned broth that highlights delicate noodle flavor.