MAIN INGREDIENTS
Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui.
In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen.
VARIATIONS OF Ramen
MOST ICONIC Ramen
MAIN INGREDIENTS
Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style.
The ramen is usually topped with scallions for brightness and vibrancy, bamboo shoots for a crunchy, nutty flavor, nori seaweed for crispness, and sweet corn for an even better flavor. The rich broth is developed by cooking the pork bones for a very long time, until the collagen and fat dissolve, resulting in a unique, creamy texture of the dish.
VARIATIONS OF Tonkotsu ramen
MOST ICONIC Tonkotsu ramen
MAIN INGREDIENTS
Wakayama ramen is often described as a Tokyo-style ramen served in Tokushima broth. In Wakayama, it is usually referred to as chuka-soba (Chinese noodles). The noodles in Wakayama ramen are thin and straight, while the soup can either be clear and soy sauce-flavored (shako-mae style) or it can consist of a combination of tonkotsu base and soy sauce.
Pork ribs are one of the most common additional ingredients in Wakayama ramen, and the dish is typically served with a boiled, runny-yolk egg instead of a raw one that is served with Tokushima ramen. Interestingly, Wakayama ramen is often served with sushi on the side, and when it’s time to pay, customers will tell the staff how many of these side dishes they’d consumed.