![]() Ramen has also made its way into Western restaurant chains. In China, ramen is called rìshì lāmiàn (日式拉麵 "Japanese-style lamian"). In Korea, ramen is known as ramyeon (라면). Ramen's popularity has spread outside of Japan. Ramen is offered in various establishments and locations, with the best quality usually found in specialist ramen shops called ramenya (ラーメン屋). Notable examples include Sapporo's rich miso ramen, Hakodate's salt-flavored ramen, Kitakata's thick, flat noodles in pork-and- niboshi broth, Tokyo-style ramen with soy-flavored chicken broth, Yokohama's Iekei Ramen with soy flavored pork broth, Wakayama's soy sauce and pork bone broth, and Hakata's milky tonkotsu (pork bone) broth. Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. In 1958, instant noodles were invented by Momofuku Ando, further popularizing the dish. Ramen gained popularity in Japan, especially during food shortages following World War II. The dish evolved from southern Chinese noodle dishes, reflecting the demographics of Chinese settlers in Yokohama. The word "ramen" is a Japanese borrowing of the Chinese word lamian (拉麵), meaning "pulled noodles". The origins of ramen can be traced back to Yokohama Chinatown in the early 20th century. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. Ramen has its roots in Chinese noodle dishes. ![]() It consists of Chinese-style wheat noodles ( 中華麺, chūkamen) served in a broth common flavors are soy sauce and miso, with typical toppings including sliced pork ( chāshū), nori (dried seaweed), menma (bamboo shoots), and scallions. ![]()
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