Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia , Southeast Asia and the Himalayan states of South Asia . Various types of noodles are used, such as rice noodles , wheat noodles and egg noodles.
90-489: Ramen ( / ˈ r ɑː m ə n / ) ( 拉麺, ラーメン or らあめん , rāmen , [ɾaꜜːmeɴ] ) is a Japanese noodle dish. It includes 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 . Ramen has its roots in Chinese noodle dishes and
180-508: A diner . Teishoku means a meal of fixed menu (for example, grilled fish with rice and soup), a dinner à prix fixe served at shokudō ( 食堂 , "dining hall") or ryōriten ( 料理店 , "restaurant") , which is somewhat vague ( shokudō can mean a diner-type restaurant or a corporate lunch hall); writer on Japanese popular culture Ishikawa Hiroyoshi defines it as fare served at teishoku dining halls ( 定食食堂 , teishoku-shokudō ) , and comparable diner-like establishments. Emphasis
270-418: A 2007 survey showed that 70% of Japanese still eat it once or twice a day, its popularity is now declining. In the 20th century there has been a shift in dietary habits, with an increasing number of people choosing wheat-based products (such as bread and noodles) over rice. Japanese rice is short-grained and becomes sticky when cooked. Most rice is sold as hakumai (白米, "white rice"), with the outer portion of
360-509: A certain standard, perhaps even of the highest caliber, a restaurant with the most highly trained chefs. However, kappō is generally seen as an eating establishment which is slightly more casual or informal compared to the kaiseki . The kaiseki ( 懐石 , lit. "warming stone") is tied with the Japanese tea ceremony . The kaiseki is considered a (simplified) form of honzen-ryōri ( 本膳料理 , lit. "main tray cooking") , which
450-485: A cultural icon in Japan, with many regional varieties and a wide range of toppings. 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. Ramen
540-528: A distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis (fish sauce), soy sauce , the juice of the calamondin , as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with
630-470: 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 ( チャルメラ , from the Portuguese charamela ) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By
720-607: A large demand for Asian cuisine , there are restaurants specializing in Japanese-style foods such as ramen noodles. For example, Wagamama , a UK-based restaurant chain serving pan-Asian food, serves a ramen noodle soup and in the United States and Canada, Jinya Ramen Bar serves tonkotsu ramen. Instant ramen noodles were exported from Japan by Nissin Foods starting in 1971, bearing the name "Oodles of Noodles". One year later, it
810-453: A large part of the market as tax is substantially lower on these products. Beer and its varieties have a market share of almost 2/3 of alcoholic beverages. Noodle soup There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. Philippine noodle soups can be seen served in street stalls, as well as in the home. They show
900-420: A main dish has been cooked, spices such as minced ginger and various pungent herbs may be added as a garnish, called tsuma . Finally, a dish may be garnished with minced seaweed in the form of crumpled nori or flakes of aonori . Inedible garnishes are featured in dishes to reflect a holiday or the season. Generally these include inedible leaves, flowers native to Japan or with a long history of being grown in
990-456: A minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today. In the 9th century, grilled fish and sliced raw fish were widely popular. Japanese people who could afford it would eat fish at every meal; others would have to make do without animal protein for many of their meals. In traditional Japanese cuisine, oil and fat are usually avoided within
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#17328695467201080-466: A mixture of starch made from lotus root and wheat flour, which is different from chūkamen with kansui . According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th or early 20th centuries by Chinese immigrants living in Yokohama Chinatown . By 1900, restaurants serving Chinese cuisine from Guangzhou and Shanghai offered a simple dish of noodles,
1170-487: A mixture thereof, and often topped with either cuts of meat (popular is char siu ), fish , pork or beef balls , or wontons , or combinations thereof, and sprinkled with coriander leaves. The diners adjust the flavour by themselves using sugar, nam pla ( fish sauce ), dried chilli and chilli in vinegar provided in jars at the table. Unlike most other Thai food, noodles are eaten with chopsticks . Both noodles and chopsticks are clear Chinese influences. In addition to
1260-459: A pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon. Chinese style noodle soups in Thailand are commonly eaten at street stalls, canteens and food courts. A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or
1350-852: A ramen restaurant in Tokyo's Sugamo district, received a Michelin star in December 2015. A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles, and toppings. The type of noodles used in ramen are called chūkamen ( 中華麺 , lit. ' Chinese noodles ' ) , which are derived from traditional Chinese alkaline noodles known as jiǎnshuǐ miàn ( 鹼水麵 ). Most chūkamen are made from four basic ingredients: wheat flour, salt, water, and kansui [ ja ] , derived from
1440-508: A serving of 43 g, consist of very high sodium. At least 1,760 mg of sodium are found in one packet alone. It consists of 385k calories, 55.7 g of carbohydrates, 14.5 g of total fat, 6.5 g of saturated fat, 7.9 g of protein, and 0.6 mg of thiamine. In Akihabara , Tokyo, vending machines distribute warm ramen in a steel can known as ramen kan ( らーめん缶 ) . It is produced by a popular local ramen restaurant in flavors such as tonkotsu and curry, and contains noodles, soup, menma , and pork. It
1530-569: A standalone, and usually not with a side dish, in terms of general custom. It may have toppings, but they are called gu ( 具 ) . The fried battered shrimp tempura sitting in a bowl of tempura-soba would be referred to as "the shrimp" or "the tempura", and not so much be referred to as a topping ( gu ). The identical toppings, if served as a dish to be eaten with plain white rice could be called okazu , so these terms are context-sensitive. Some noodle dishes derive their name from Japanese folklore, such as kitsune and tanuki , reflecting dishes in which
1620-621: A store named Shinraiken ("New Raiken") in Chiba Prefecture . In 2020, Ozaki's grandson and great-great-grandson re-opened the original Rairaiken as a store inside Shin-Yokohama Rāmen Museum . After Japan's defeat in World War II , the American military occupied the country from 1945 to 1952. In December 1945, Japan recorded its worst rice harvest in 42 years, which caused food shortages as Japan had drastically reduced rice production during
1710-425: A sumptuous carousing banquet, or shuen ( 酒宴 ) . The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables ( hakozen , 箱膳) or flat floor trays were set before each diner. Larger low tables ( chabudai , ちゃぶ台) that accommodated entire families were gaining popularity by
1800-799: A system known as kae-dama ( 替え玉 ), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup. While standard versions of ramen are available throughout Japan since the Taishō period , the last few decades have shown a proliferation of regional variations, commonly referred to as gotouchi ramen ( ご当地ラーメン "regional ramen"). Some of these which have gone on to national prominence are: There are many 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
1890-409: A traditional tatami room, sitting upright on the floor is common. In a casual setting, men usually sit with their feet crossed and women sit with both legs to one side. Only men are supposed to sit cross-legged. The formal way of sitting for both sexes is a kneeling style known as seiza . To sit in a seiza position, one kneels on the floor with legs folded under the thighs and the buttocks resting on
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#17328695467201980-468: A very popular flavor. Almost all manufacturers produce a version of it. Kakigōri is a shaved ice dessert flavored with syrup or condensed milk. It is usually sold and eaten at summer festivals. A dessert very popular amongst children in Japan is dorayaki . They are sweet pancakes filled with a sweet red bean paste. They are mostly eaten at room temperature but are also considered very delicious hot. Green tea may be served with most Japanese dishes. It
2070-460: Is goma-ae ( 胡麻和え ) where usually vegetables such as green beans are tossed with white or black sesame seeds ground in a suribachi mortar bowl, flavored additionally with sugar and soy sauce. Shira-ae ( 白和え ) adds tofu (bean curd) in the mix. An aemono is tossed with vinegar-white miso mix and uses wakegi scallion and baka-gai ( バカガイ / 馬鹿貝 , a trough shell , Mactra chinensis ) as standard. Rice has historically been
2160-418: Is a part of Japanese Chinese cuisine . 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 . The origins of ramen can be traced back to Yokohama Chinatown in the early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word lamian (拉麵), meaning "pulled noodles", but is not derived from
2250-535: Is a variation of ramen called ramyeon ( 라면 / 拉麵 ), made much spicier than ramen. There are different varieties, such as kimchi -flavored ramyeon . While usually served with egg or vegetables such as carrots and scallions, some restaurants serve variations of ramyeon containing additional ingredients such as dumplings , tteok , or cheese as toppings. Famous ramyeon brands include Shin Ramyeon and Buldak Ramyeon . Outside of Asia, particularly in areas with
2340-482: Is also frowned upon by traditional etiquette. Although this tradition of not placing other foods on rice originated from classical Chinese dining formalities, especially after the adoption of Buddhist tea ceremonies; it became most popular and common during and after the Kamakura period , such as in the kaiseki . Although present-day Chinese cuisine has abandoned this practice, Japanese cuisine retains it. One exception
2430-470: Is also sometimes served raw as sashimi or as sushi . Seafood and vegetables are also deep-fried in a light batter, as tempura . Apart from rice, a staple includes noodles, such as soba and udon . Japan also has many simmered dishes, such as fish products in broth called oden , or beef in sukiyaki and nikujaga . Historically influenced by Chinese cuisine , Japanese cuisine has also opened up to influence from Western cuisines in
2520-533: Is also used to describe the first course served in standard kaiseki cuisine nowadays. The origin of Japanese "one soup, three sides" cuisine is a dietary style called Ichiju-Issai (一汁一菜, "one soup, one dish"), tracing back to the Five Great Zen Temples of the 12-century Kamakura period ( Kamakura Gozan ), developed as a form of meal that emphasized frugality and simplicity. Rice is served in its own small bowl ( chawan ), and each main course item
2610-665: Is better suited for soup or cold noodles than for baked noodles. In this case, however, ramen refers to Chinese noodles, not the dish. The first mention of ramen as a dish appears in Hatsuko Kuroda's Enjoyable Home Cooking (1947). Early ramen or ramen-like dishes went by different names, such as Nankin soba ( 南京そば , lit. ' Nanjing noodles ' ) , Shina soba ( 支那そば , lit. ' Chinese noodles ' ) or Chūka soba ( 中華そば , lit. ' Chinese noodles ' ) . For example, in 1903, in Yokohama Chinatown (then known as Nanjing Town), there
2700-509: Is blended with the ingredient here is often sanbaizu [ ja ] ( 三杯酢 , "three cupful/spoonful vinegar") which is a blend of vinegar, mirin, and soy sauce. A tosazu [ ja ] ( 土佐酢 , " Tosa vinegar") adds katsuo dashi to this. An aemono [ ja ] ( 和え物 ) is another group of items, describable as a sort of "tossed salad" or "dressed" (though aemono also includes thin strips of squid or fish sashimi ( itozukuri ) etc. similarly prepared). One type
2790-464: Is first recorded to have appeared in Yokohama Chinatown in the early 20th century. Although ramen takes its name from lamian , it did not originate from the hand-pulled lamian noodles of northern China, since the noodles used in ramen are cut, not pulled. Rather, ramen is derived from southern Chinese noodle dishes such as char siu tangmian (roast pork noodle soup) from Guangdong , and rousi tangmian (sliced meat noodle soup) from Jiangnan . This
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2880-550: Is intended as a quick snack, and includes a small folded plastic fork. In October 2010, an emoji was approved for Unicode 6.0 U+1F35C 🍜 STEAMING BOWL for "Steaming Bowl", that depicts Japanese ramen noodles in a bowl of steaming broth with chopsticks. In 2015, the icon was added to Emoji 1.0. The Shin-Yokohama Rāmen Museum is a museum about ramen, in the Shin-Yokohama district of Kōhoku-ku, Yokohama . Japanese dish Japanese cuisine encompasses
2970-458: Is now the common word for traditional Japanese cooking. The term [[[Kappō (cooking)|kappō]] [ ja ] ] Error: {{Transliteration}}: transliteration text not Latin script ( help ) ( 割烹 , lit. "cutting and boiling (meats)") is synonymous with "cooking", but became a reference to mostly Japanese cooking, or restaurants, and was much used in the Meiji and Taishō eras. It has come to connote
3060-452: Is offered in various establishments and locations, with the best quality usually found in specialist ramen shops called ramenya (ラーメン屋). Ramen's popularity has spread outside of Japan. In Korea, ramen is also known as its original name (라멘), having their own variation of the dish, ramyeon (라면). In China, ramen is called rìshì lāmiàn (日式拉面/日式拉麵 "Japanese-style lamian"). Ramen has also made its way into Western restaurant chains. Instant ramen
3150-420: Is placed on seasonality of food or shun ( 旬 ) , and dishes are designed to herald the arrival of the four seasons or calendar months. Seasonality means taking advantage of the "fruit of the mountains" ( 山の幸 , yama no sachi , alt. "bounty of the mountains") (for example, bamboo shoots in spring, chestnuts in the autumn) as well as the "fruit of the sea" ( 海の幸 , umi no sachi , alt. "bounty of
3240-571: Is placed on its own small plate ( sara ) or bowl ( hachi ) for each individual portion. This is done even in Japanese homes. This contrasts with Western-style home dinners in which each individual takes helpings from large serving dishes of food placed in the middle of the dining table. Japanese style traditionally abhors different flavored dishes touching each other on a single plate, so different dishes are given their own individual plates as mentioned or are partitioned using, for example, leaves. Placing main dishes on top of rice, thereby "soiling" it,
3330-581: Is produced in Japan and prepared in various forms such as matcha , the tea used in the Japanese tea ceremony . Beer production started in Japan in the 1860s. The most commonly consumed beers in Japan are pale-coloured light lagers , with an alcohol strength of around 5.0% ABV. Lager beers are the most commonly produced beer style in Japan, but beer-like beverages, made with lower levels of malts called Happoshu (発泡酒, literally, "bubbly alcohol") or non-malt Happousei (発泡性, literally "effervescence") have captured
3420-651: Is reflective of Yokohama Chinatown's demographics, as most Chinese settlers there were Cantonese or Shanghainese. Sōmen is another type of noodle of Chinese origin made from wheat flour, but in Japan it is distinguished from the noodles used in ramen. The noodles used for ramen today are called chūkamen ( 中華麺 , lit. ' Chinese noodles ' ) and are made with kansui ( 鹹水 , alkaline salt water). The official diary of Shōkoku-ji Temple in Kyoto, Inryōken Nichiroku ( 蔭涼軒日録 ) , mentions eating jīngdàimiàn ( 経帯麪 ) , noodles with kansui , in 1488. Jīngdàimiàn
3510-626: Is said to be perfect for making these noodles. Making noodles with jiǎnshuǐ lends them a yellowish hue as well as a firm texture. But since there is no natural jiǎnshuǐ or kansui in Japan, it was difficult to make jiǎnshuǐ miàn or chūkamen before the Meiji Restoration (1868). Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled. Traditionally, ramen noodles were made by hand, but with growing popularity, many ramen restaurants prefer to use noodle-making machines to meet
3600-496: Is sometimes regarded as the origin of Japanese-Chinese fusion dishes like chūkadon and tenshindon . Rairaiken' s original store closed in 1976, but related stores with the same name currently exist in other places, and have connections to the first store. In 1933, Fu Xinglei (傅興雷), one of the twelve original chefs, opened a second Rairaiken in Yūtenji, Meguro Ward , Tokyo. In 1968, one of Kan'ichi Ozaki's apprentices opened
3690-474: Is the noodle of the Yuan dynasty . This is the earliest record of kansui noodles being eaten in Japan. One theory says that ramen was introduced to Japan during the 1660s by the neo-Confucian scholar Zhu Shunsui , who served as an advisor to Tokugawa Mitsukuni after he became a refugee in Japan to escape Manchu rule . Mitsukuni became the first Japanese person to eat ramen. However, the noodles Mitsukuni ate were
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3780-520: Is the popular donburi , in which toppings are directly served on rice. The small rice bowl ( 茶碗 , chawan ) , literally "tea bowl", doubles as a word for the large tea bowls in tea ceremonies. Thus in common speech, the drinking cup is referred to as yunomi-jawan or yunomi for the purpose of distinction. Among the nobility, each course of a full-course Japanese meal would be brought on serving napkins called zen ( 膳 ) , which were originally platformed trays or small dining tables. In
3870-494: Is typically seasoned with a combination of dashi , soy sauce , sake and mirin , vinegar, sugar, and salt. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present. Examples of such spices include ginger , perilla and takanotsume [ ja ] ( 鷹の爪 ) red pepper. Intense condiments such as wasabi or Japanese mustard are provided as condiments to raw fish, due to their effect on
3960-627: Is usually divided into two categories: chintan and paitan. Tare sauce is a sauce that is used to flavor the broth. The main purpose of tare is to provide salt to the broth, but tare also usually adds other flavors, such as umami. There are three main kinds of tare. After basic preparation, ramen can be adorned with any number of toppings, including but not limited to: Seasonings commonly added to ramen are white pepper, black pepper , butter, chili pepper , sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets. Most tonkotsu ramen restaurants offer
4050-652: Is usually only available in specialist ramen-ya restaurants. Some restaurants also provide Halal ramen (using chicken) in Osaka and Kyoto. As ramen-ya restaurants offer mainly ramen dishes, they tend to lack variety in the menu. Besides ramen, some of the dishes generally available in a ramen-ya restaurant include other dishes from Japanese Chinese cuisine such as fried rice (called chahan or yakimeshi ), gyoza (Chinese dumplings), and beer. Ramen-ya interiors are often filled with Chinese-inspired decorations. From January 2020 and September 2021 during
4140-592: The Agency for Cultural Affairs recommended that 'Washoku: Traditional Dietary Cultures of the Japanese' be added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity . On December 4, 2013, "Washoku, traditional dietary cultures [ sic ] of the Japanese, notably for the celebration of New Year" was added to UNESCO's Intangible Cultural Heritage, bringing
4230-662: The COVID-19 pandemic , many ramen restaurants were temporarily closed, with 34 chains filing for bankruptcy by September 2020. Ramen restaurants are typically narrow and seat customers closely, making social distancing difficult. Ramen became popular in China where it is known as rìshì lāmiàn ( 日式拉麵 , lit. ' Japanese-style lamian ' ). Restaurant chains serve ramen alongside Japanese dishes , such as tempura and yakitori . In Japan, these dishes are not traditionally served with ramen, but gyoza , kara-age , and others from Japanese Chinese cuisine . In Korea, there
4320-514: The Edo period . The consumption of whale and terrapin meat were not forbidden under this definition. Despite this, the consumption of red meat did not completely disappear in Japan. Eating wild game—as opposed to domesticated livestock—was tolerated; in particular, trapped hare was counted using the measure word wa ( 羽 ) , a term normally reserved for birds. In 1872 of the Meiji restoration, as part of
4410-526: The Meiji Restoration , the government began to adopt Western customs, including the use of animal products in food. The new ruler staged a New Years' feast designed to embrace the Western world and countries in 1872. The feast contained food that reflected European cuisine. For the first time in a thousand years, people were allowed to consume meat in public, and the general population started to include meat in their regular diets. The word washoku ( 和食 )
4500-543: The Second Sino-Japanese War . Some of them would have been familiar with wheat noodles. By 1950 wheat flour exchange controls were removed and restrictions on food vending loosened, which further boosted the number of ramen vendors: private companies even rented out yatai starter kits consisting of noodles, toppings, bowls, and chopsticks. Ramen yatai provided a rare opportunity for small-scale postwar entrepreneurship. The Americans also aggressively advertised
4590-468: The 1980s, ramen became a Japanese cultural icon and was studied around the world. 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. Today ramen is one of Japan's most popular foods, with Tokyo alone containing around 5,000 ramen shops, and more than 24,000 ramen shops across Japan. Tsuta ,
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#17328695467204680-515: The Americans maintained Japan's wartime ban on outdoor food vending, flour was secretly diverted from commercial mills into the black markets, where nearly 90 percent of stalls were under the control of gangsters related to the yakuza who extorted vendors for protection money. Thousands of ramen vendors were arrested during the occupation. In the same period, millions of Japanese troops returned from China and continental East Asia from their posts in
4770-526: The Chinese jiǎnshuǐ ( 鹼水 ), a type of alkaline mineral water containing sodium carbonate and usually potassium carbonate , as well as sometimes a small amount of phosphoric acid . Ramen is not to be confused with different kinds of noodle such as soba , udon , or somen . The jiǎnshuǐ is the distinguishing ingredient in jiǎnshuǐ miàn , and originated in Inner Mongolia , where some lakes contain large amounts of these minerals and whose water
4860-446: The abundant seafood supply. It is the opinion of some food scholars that the Japanese diet always relied mainly on "grains with vegetables or seaweeds as main, with poultry secondary, and red meat in slight amounts" even before the advent of Buddhism which placed an even stronger taboo. The eating of "four-legged creatures" ( 四足 , yotsuashi ) was spoken of as taboo, unclean or something to be avoided by personal choice through
4950-641: The availability of cooking oil due to increased productivity. Dishes such as tempura , aburaage , and satsuma age are now part of established traditional Japanese cuisine. Words such as tempura or hiryōzu (synonymous with ganmodoki ) are said to be of Portuguese origin. Also, certain rustic sorts of traditional Japanese foods such as kinpira , hijiki , and kiriboshi daikon usually involve stir-frying in oil before stewing in soy sauce. Some standard osōzai or obanzai dishes feature stir-fried Japanese greens with either age or chirimen-jako [ ja ] , dried sardines. Traditional Japanese food
5040-474: The banning of all mammals except whale, which were categorized as fish. During the Asuka period, chopsticks were introduced to Japan. Initially, they were only used by the nobility. The general population used their hands, as utensils were quite expensive. Due to the lack of meat products, Japanese people minimized spice utilization. Spices were rare to find at the time. Spices like pepper and garlic were only used in
5130-408: The beginning of the 20th century, but these gave way to Western-style dining tables and chairs by the end of the 20th century. The traditional Japanese table setting is to place a bowl of rice on the diner’s left and to place a bowl of miso soup on the diner’s right side at the table. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind
5220-538: The bowl close to the mouth, and sucking in the noodles with the aid of chopsticks . The resulting loud slurping noise is considered normal in Japan, although in the 2010s concerns began to be voiced about the slurping being offensive to others, especially tourists. The word nuuhara (ヌーハラ, from "nuudoru harasumento", noodle harassment) was coined to describe this. Traditional Japanese sweets are known as wagashi . Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream ,
5310-454: The cooking process, because Japanese people were trying to keep a healthy lifestyle. Preserving fish became a sensation; sushi was originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation , which helps prevent the proliferation of the bacteria that bring about putrefaction. During the 15th century, advancement and development helped shorten
5400-490: The country with the most 3-starred Michelin restaurants ; as of 2018 , the capital of Tokyo has maintained the title of the city with the most 3-starred restaurants in the world. In 2013, Japanese cuisine was added to the UNESCO Intangible Heritage List . Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. At
5490-479: The country, as well as their artificial counterparts. The o-hitashi or hitashi-mono ( おひたし ) is boiled green-leaf vegetables bunched and cut to size, steeped in dashi broth, eaten with dashes of soy sauce. Another item is sunomono ( 酢の物 , "vinegar item") , which could be made with wakame seaweed, or be something like a kōhaku namasu ( 紅白なます , "red white namasu") made from thin toothpick slices of daikon and carrot. The so-called vinegar that
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#17328695467205580-599: The early Shōwa period , ramen had become a popular dish when eating out. According to ramen expert Hiroshi Osaki, the first specialized ramen shop was Rairaiken [ ja ] ( 来々軒 ), which opened in 1910 in Asakusa , Tokyo. The Japanese founder, Kan'ichi Ozaki (尾崎貫一), employed twelve Cantonese cooks from Yokohama 's Chinatown and served the ramen arranged for Japanese customers. Early versions were wheat noodles in broth topped with char siu . The store also served standard Chinese fare like wontons and shumai , and
5670-529: The end of the Kofun Period and beginning of the Asuka Period , Buddhism became the official religion of the country. Therefore, eating meat and fish was prohibited. In 675 AD, Emperor Tenmu prohibited the eating of horses, dogs, monkeys, and chickens. In the 8th and 9th centuries, many emperors continued to prohibit killing many types of animals. The number of regulated meats increased significantly, leading to
5760-403: The entrance. In Japan, it is customary to say itadakimasu ("I [humbly] receive") before starting to eat a meal. When saying itadakimasu , both hands are put together in front of the chest or on the lap. Itadakimasu is preceded by complimenting the appearance of food. Another customary and important etiquette is to say go-chisō-sama deshita ("It was a feast") to the host after the meal and
5850-496: The fermentation of sushi to about one to two weeks. Sushi thus became a popular snack food and main entrée, combining fish with rice. During the late Edo period (early-19th century), sushi without fermentation was introduced. Sushi was still being consumed with and without fermentation till the 19th century when the hand-rolled and nigiri-type sushi was invented. In 1854, Japan started to enter new trade deals with Western countries. When Emperor Meiji took power in 1868 as part of
5940-557: The grains (糠, nuka ) polished away. Unpolished brown rice (玄米, genmai ) is considered less desirable, but its popularity has been increasing. Japanese noodles often substitute for a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles, while ramen is a modern import and now very popular. There are also other, less common noodles, such as somen (thin, white noodles containing wheat flour). Japanese noodles, such as soba and udon, are eaten as
6030-413: The heels. When dining out in a restaurant, the customers are guided to their seats by the host. The honored or eldest guest will usually be seated at the center of the table farthest from the entrance. In the home, the most important guest is also seated farthest away from the entrance. If there is a tokonoma , or alcove, in the room, the guest is seated in front of it. The host sits next to or closest to
6120-542: The increased demand and improve quality. Automatic ramen-making machines imitating manual production methods have been available since the mid-20th century produced by such Japanese manufacturers as Yamato MFG. and others. Similar to Chinese soup bases, ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used. This base stock is often combined with dashi stock components such as katsuobushi ( skipjack tuna flakes), niboshi (dried baby sardines), shiitake , and kombu (kelp). Ramen stock
6210-423: The modern age, faldstool trays or stackup-type legged trays may still be seen used in zashiki , i.e. tatami -mat rooms, for large banquets or at a ryokan type inn. Some restaurants might use the suffix -zen ( 膳 ) as a more sophisticated though dated synonym to the more familiar teishoku ( 定食 ) , since the latter basically is a term for a combo meal served at a taishū-shokudō , akin to
6300-574: The modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza , as well as foods like spaghetti , curry and hamburgers , have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism , but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Since this time, Japanese cuisine, particularly sushi and ramen, has become popular globally. In 2011, Japan overtook France to become
6390-447: The monks were killed during the break-in attempt, and the remainder were arrested. On the other hand, the consumption of meat was accepted by the common people. Gyūnabe (beef hot pot), the prototype of sukiyaki , became the rage of the time. Western restaurants moved in, and some of them changed their form to Yōshoku . Vegetable consumption has dwindled while processed foods have become more prominent in Japanese households due to
6480-541: The mucous membrane which paralyze the sense of smell, particularly from fish odors. A sprig of mitsuba or a piece of yuzu rind floated on soups are called ukimi . Minced shiso leaves and myoga often serve as yakumi , a type of condiment paired with tataki of katsuo or soba . Shichimi is also a very popular spice mixture often added to soups, noodles and rice cakes. Shichimi is a chilli-based spice mix which contains seven spices: chilli, sansho, orange peel, black sesame, white sesame, hemp, ginger, and nori. Once
6570-420: The noodles can be changed, but the broth and garnishes correspond to their respective legend. Hot noodles are usually served in a bowl already steeped in their broth and are called kakesoba or kakeudon . Cold soba arrive unseasoned and heaped atop a zaru or seiro , and are picked up with a chopstick and dunked in their dipping sauce. The broth can consist of many ingredients but is generally based on dashi;
6660-399: The northern Chinese dish of lamian . Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou , reflecting the demographics of Chinese settlers in Yokohama . Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, instant noodles were invented by Momofuku Ando , further popularizing the dish. Today, ramen is
6750-478: The number of Japanese assets listed on UNESCO's Intangible Cultural Heritage list to 22. A characteristic of traditional Japanese food is the sparing use of red meat , oils and fats, and dairy products. Use of ingredients such as soy sauce , miso , and umeboshi tends to result in dishes with high salt content, though there are low-sodium versions of these available. As Japan is an island nation surrounded by an ocean, its people have always taken advantage of
6840-586: The nutritional benefits of wheat and animal protein. The combination of these factors caused wheat noodles to gain prominence in Japan's rice-based culture. Gradually, ramen became associated with urban life. In 1958, instant noodles were invented by Momofuku Ando , the Taiwanese-Japanese founder and chairman of Nissin Foods . Named the greatest Japanese invention of 20th century in a Japanese poll, instant ramen allowed anyone to make an approximation of this dish simply by adding boiling water. Beginning in
6930-472: The opening up of Japan to Western influence, Emperor Meiji lifted the ban on the consumption of red meat . The removal of the ban encountered resistance and in one notable response, ten monks attempted to break into the Imperial Palace. The monks asserted that due to foreign influence, large numbers of Japanese had begun eating meat and that this was "destroying the soul of the Japanese people." Several of
7020-409: The regional and traditional foods of Japan , which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese : washoku ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it
7110-486: The restaurant staff when leaving. Japanese cuisine is based on combining the staple food , which is steamed white rice or gohan ( 御飯 ) , with one or more okazu , "main" or "side" dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles). The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides") refers to the makeup of a typical meal served but has roots in classic kaiseki , honzen , and yūshoku cuisine. The term
7200-783: The rice and soup are three flat plates to hold the three okazu ; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu . Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest , or hashioki . Many restaurants and homes in Japan are equipped with Western-style chairs and tables. However, traditional Japanese low tables and cushions, usually found on tatami floors, are also very common. Tatami mats, which are made of straw, can be easily damaged and are hard to clean, thus shoes or any type of footwear are always taken off when stepping on tatami floors. When dining in
7290-495: The rising costs of general foodstuffs. Nonetheless, Kyoto vegetables, or Kyoyasai , are rising in popularity and different varieties of Kyoto vegetables are being revived. Generally speaking, traditional Japanese cuisine is prepared with little cooking oil. A major exception is the deep-frying of foods. This cooking method was introduced during the Edo period due to influence from Western (formerly called nanban-ryōri ( 南蛮料理 ) ) and Chinese cuisine, and became commonplace with
7380-400: 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. Many ramen restaurants only have a counter and a chef. In these shops, the meals are paid for in advance at a ticket machine to streamline the process. However, the best quality ramen
7470-493: The sauce, called tsuyu, is usually more concentrated and made from soy sauce, dashi and mirin, sake or both. In the simple form, yakumi (condiments and spices) such as shichimi , nori, finely chopped scallions, wasabi, etc. are added to the noodles, besides the broth/dip sauce. Udon may also be eaten in kama-age style, piping hot straight out of the boiling pot, and eaten with plain soy sauce and sometimes with raw egg also. Japanese noodles are traditionally eaten by bringing
7560-737: The sea") as they come into season. Thus the first catch of skipjack tunas ( 初鰹 , hatsu-gatsuo ) that arrives with the Kuroshio Current has traditionally been greatly prized. If something becomes available rather earlier than what is usual for the item in question, the first crop or early catch is called hashiri . Use of tree leaves and branches as decor is also characteristic of Japanese cuisine. Maple leaves are often floated on water to exude coolness or ryō ( 涼 ) ; sprigs of nandina are popularly used. The haran ( Aspidistra ) and sasa bamboo leaves were often cut into shapes and placed underneath or used as separators. In February 2012,
7650-479: The staple food of the Japanese people. Its fundamental importance is evident from the fact that the word for cooked rice, gohan or meshi , also stands for a "meal". While rice has an ancient history of cultivation in Japan, its use as a staple has not been universal. Notably, in northern areas (northern Honshū and Hokkaidō), other grains such as wheat were more common into the 19th century. In most of Japan, rice used to be consumed for almost every meal, and although
7740-433: The war as production shifted to colonies in China and Formosa island. The US flooded the market with cheap wheat flour to deal with food shortages. From 1948 to 1951, bread consumption in Japan increased from 262,121 tons to 611,784 tons, but wheat also found its way into ramen, which most Japanese ate at black market food vendors to survive as the government food distribution system ran about 20 days behind schedule. Although
7830-438: Was a Nanjing noodle restaurant ( 南京蕎麦所 , Nankin soba dokoro ) . Until the 1950s, ramen was most commonly called Shina soba , but today Chūka soba or just ramen ( ラーメン ) are more common, as the word 支那 ( Shina , meaning 'China') has acquired a pejorative connotation through its association with anti-Chinese racism and Japanese imperialism. Ramen is a Japanese adaptation of Chinese wheat noodle soups . It
7920-611: Was exported from Japan in 1971 and has since gained international recognition. The word ramen is a Japanese borrowing of the Mandarin Chinese lamian ( 拉麵 , 'pulled noodles'). The word ramen ( 拉麺 ) first appeared in Japan in Seiichi Yoshida's How to Prepare Delicious and Economical Chinese Dishes (1928). In the book, Yoshida describes how to make ramen using flour and kansui , kneading it by hand, and stretching it with an illustration. He also states that ramen
8010-417: Was formal banquet dining where several trays of food were served. The homophone term kaiseki ryōri ( 会席料理 , lit. "gathering + seating") originally referred to a gathering of composers of haiku or renga , and the simplified version of the honzen dishes served at the poem parties became kaiseki ryōri . However, the meaning of kaiseki ryōri degenerated to become just another term for
8100-799: Was re-branded "Nissin Cup Noodles ", packaged in a foam food container (It is referred to as Cup Ramen in Japan), and subsequently saw a growth in international sales. Over time, the term ramen became used in North America to refer to other instant noodles. While some research has claimed that consuming instant ramen two or more times a week increases the likelihood of developing heart disease and other conditions, including diabetes and stroke, especially in women, those claims have not been reproduced and no study has isolated instant ramen consumption as an aggravating factor. However, instant ramen noodles, known to have
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