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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
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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
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Hailing from Fukuoka, hakata is one of the most famous ramen variety in Japan. The base of the ramen is tonkotsu (which is why it is sometimes, especially in Fukoaka, refered to as tonkotsu ramen, although there are various other regional varieties of tonkotsu ramen), the creamy pork bone broth which gives the dish its incredibly rich and layered taste.
It is often only seasoned with shio (salt), and occasionally with shoyu (soy sauce) and miso (fermented soybean) paste. Hakata ramen is typically served with ultra-thin, straight, and firm wheat noodles, though it’s possible to choose the firmness of the noodles according to individual preferences.
MOST ICONIC Hakata ramen
View moreMotsunabe is a variety of nabemono, the versatile and hearty Japanese one-pot dishes. It consists of various pork, chicken, or beef offal cooked in the flavorful soy sauce or miso broth alongside cabbage, garlic chives, and occasionally other ingredients.
This nutritious dish is believed to have originated in Hakata, a district in the city of Fukuoka, from where it spread to other parts of the country to become one of the favorite meals enjoyed during the cold winter season.
MOST ICONIC Motsunabe
View moreThe famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals.
They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions.
VARIATIONS OF Gyoza
MOST ICONIC Gyoza
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Sashimi is a Japanese delicacy consisting of thinly sliced raw fish or shellfish (or even meat) served with soy sauce and other ingredients such as wasabi or ginger paste. Most common ingredients used in the preparation of sashimi are tuna, squid, scallop, whale, and octopus.
Sashimi can be cut in different ways to alter the appearance of the dish, from extremely thin to very thick slices of fish. It is usually served as an appetizer, decorated with shiso leaves, cucumbers, and seaweed (wakame and tosaka-nori).
MOST ICONIC Sashimi
Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup. Each portion of the dish is ideally served in a small, lidded cup, either as an appetizer or as a part of a bigger meal. The custard usually consists of an egg mixture that can be flavored with numerous ingredients such as dashi (Japanese stock), soy sauce, mushrooms, tofu, ginko nut, or steamed shrimp.
It is believed that the dish originated in Kyoto and Osaka during the Kansei period, later spreading to Edo and Nagasaki. Chawanmushi can be served hot, warm, or cold, and can be garnished with carrot shavings, Japanese parsley, or even more seafood.
VARIATIONS OF Chawanmushi
MOST ICONIC Chawanmushi
Originating from the middle Edo era, when green tea and bancha rose in popularity, chazuke is a simple dish made by pouring hot green tea over rice and numerous toppings. The usual toppings include a variety of pickled vegetables and seaweed. In some places, salmon, bonito, or grilled eel are used as toppings, the grilled eel topping version being a specialty of Shizuoka prefecture.
Chazuke is consumed at any time of day in Japan, be it for breakfast, lunch, or dinner. It is considered the ultimate comfort food that is easy to prepare. Chazuke is so popular that instant chazuke packs became available in Japanese stores since the 1970s, consisting of freeze-dried toppings and various seasonings for the dish.