![]() They may be fat, thin, flat, straight or wrinkled. But ramen is extremely diverse in Japan, with noodles coming in various shapes and lengths. While the broth used for Chinese ramen is used in other soup dishes, the Japanese create broth specifically for ramen. ![]() The main difference between Japanese and Chinese ramen is the broth. Today, there are more than 100,000 ramen shops throughout Japan. It took many decades to mold the dish into something distinctly Japanese. Japanese locals, fond of this bountiful bowl of goodness, began to set up their own independent ramen operations, selling noodles from carts on the street. Soon after, Chinese restaurants were commonplace on Japan’s streets. Ramen, basically a bowl of noodles, vegetables, meat and broth, was introduced to Japan by the Chinese after opening its ports in 1859, according to the Shin-Yokohama Ramen Museum. I thank the gods for creating my beloved ramen. Growing up in Japan, I have fond memories of cooking up some instant noodles when home alone, stopping by a ramen shop with friends after junior high school baseball practice, and slurping down a tasty bowl after a night of drinking. Loved by Japanese and foreigners alike, ramen is fast, tasty and reasonably priced. Tempura, sushi, sukiyaki are well-loved Japanese dishes, but for me, nothing beats a steaming bowl of ramen. When people talk about Japanese food, ramen is usually at the top of the conversation.
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