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
The soy sauce based shoyu ramen is one of the four major groups of ramen - noodle dishes praised for their exquisite flavors. Noodles, broth, and various toppings are the three essential elements in every bowl of ramen. The dark and salty soup is what distinguishes shoyu from other varieties.
It usually employs meat or seafood broth, which is mixed with a fragrant combination of kombu stock and soy sauce. Fresh curly wheat noodles are typically used in shoyu ramen. Cooked separately, they are served in a bowl and doused in the rich broth.
VARIATIONS OF Shoyu ramen
MOST ICONIC Shoyu ramen
MAIN INGREDIENTS
Onomichi is a ramen style that consists of soy sauce-based broth that is occasionally flavored with pork, seafood from the Seto Inland Sea, chicken, or dashi. The broth is served hot with flat wheat noodles of medium thickness and a generous serving of seabura - pork back fat.
The toppings may vary, but they typically include spring onions, roast pork, and bamboo shoots. Although it first appeared in the late 1940s, Onomichi ramen became popular in the 1990s. It still remains a local specialty of Onomichi.