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Also known as reimen, esp. in western Japan. A summer dish of chilled ramen on a plate with various toppings and served with a vinegary soy dressing and karashi . It was first produced at the Ryutei, a Chinese restaurant in Sendai.

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By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles , a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid-1900s, these stalls used a type of a musical horn called a charumera to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.

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Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu , katsuobushi , niboshi , beef bones, pig bones, shiitake, and onions. Some modern Ramen broths can also be vegetable based.

There are a number of related, Chinese-influenced noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as soba or udon, which are almost never served in the same establishments as ramen.

Ramen is offered in various types of restaurants and locations including ramen shops, izakaya drinking establishments, lunch cafeterias, karaoke halls, and amusement parks. However, the best quality ramen is usually only available in specialist ramen-ya restaurants.


While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:

The origin of ramen is unclear. Some sources say it is of Chinese origin.Other sources say it was invented in Japan in the early 20th century. The word ramen is a Japanese borrowing of the Chinese lamian .Until the 1950s, ramen was called shina soba but today chūka soba or just ramen are more common, as the word has acquired a pejorative connotation.


Nagasaki champon. The noodles are thicker than ramen but thinner than udon. Champon is topped with a variety of ingredients, mostly seafood, stir-fried and dressed in a starchy sauce. The stir-fried ingredients are poured directly over the cooked noodles, with the sauce acting as a soup.

Most tonkotsu ramen restaurants offer a system known as kae-dama , where customers who have finished their noodles can request a “refill” to be put into their remaining soup.

Sichuan hot and sour soup served with long noodles. The topping ingredients are sauteed and a thickener is added, before the mix is poured on the soup and the noodles.


Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994.

Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid.



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