Ramen
Also known as: rāmen, chūka soba
Ramen is a Japanese dish of wheat noodles made with the alkaline water kansui and served in broth; under Japanese rules its noodles belong to chūka men, Chinese noodles.
Ramen is a Japanese dish of wheat noodles in broth, and the same name is used for the noodles themselves. They are kneaded with the alkaline water kansui. Under Japanese rules these noodles are chūka men, Chinese noodles: wheat flour kneaded with kansui, including the traditional tōaku. The list of names in this group places ramen next to chūka soba, tanmen, champon, yakisoba and Okinawa soba.
Kansui gives ramen its yellow colour, even without egg, and the springy, chewy bite that sets its noodles apart from soft udon.
The history of the dish is collected by the Shin-Yokohama Ramen Museum, opened on 6 March 1994. Based on documents, it traces ramen from Chinese-style noodles of the Muromachi period to the present day and recreates the front of the Rairaiken shop, which helped start the ramen boom. In 1958 Chicken Ramen appeared as the world's first instant noodles.
Why it matters to you. Ramen noodles contain wheat and therefore gluten. Their yellow colour comes from the alkali, so look for kansui or potassium and sodium carbonates (E500, E501) in the ingredients.
Facts
| Raw material | Wheat flour, water, salt, kansui |
|---|---|
| Country | Japan |
| Legal basis | Japanese labelling code for fresh noodles: chūka men group |
How it connects to Noodles
Ramen → made from → Wheat flour ← made from ← 🍜 Noodles
Links
- Made from
- Wheat flour
- What it contains
- Kansui
- Part of
- Wheat noodles, Noodle dishes
- Similar and different
- Udon, Asian egg noodles, Ramyeon, Demae Iccho, Instant noodles, Chicken Ramen
Frequently asked questions
What is ramen made of?
Ramen noodles are made from wheat flour, water, salt and the alkaline water kansui, and are served in broth with toppings.
What is kansui in ramen?
An alkaline additive of potassium or sodium carbonates or phosphates. It makes the noodles yellow and springy.
Is ramen Japanese or Chinese?
Ramen is a Japanese dish, but Japanese rules class its noodles as chūka men, Chinese noodles, and the ramen museum traces the story back to Chinese-style noodles of the Muromachi period.
What is the difference between ramen and udon?
Ramen noodles are kneaded with kansui, so they are yellow and springy. Udon is only wheat flour and water: thick, white and soft.
Is it true that ramen noodles are just flour and water?
No. Japanese rules define Chinese noodles, the group ramen belongs to, as wheat flour kneaded specifically with the alkaline water kansui.
What to read next
- Ramyeon — Ramyeon is the Korean name for instant noodles: the first ramyeon, Samyang Ramen, was launched by Samyang in September 1963.
- Demae Iccho — Demae Iccho is a Nissin instant noodle line that appeared in Japan in February 1968: wheat noodles in a soy-sauce soup with sesame oil.
- Asian egg noodles — Asian egg noodles are wheat noodles with egg in the dough; there is no single Asian standard for them, and in Japan egg may be mentioned only above a minimum share.
- Chicken Ramen — Chicken Ramen is Nissin's instant noodle line launched in Japan on 25 August 1958; its fried wheat noodles are ready after hot water is poured over them.
Similar
Somen · Udon · Asian egg noodles · Soba
Sources
- Japan Fair Trade Council: Fair Competition Code on Labelling of Fresh Noodles (中華めん)
- Consumer Affairs Agency of Japan: labelling rules for dried noodles (乾めん類)
- Yeoh S. Y. et al. (2023) Alkaline noodles review. npj Science of Food 7: 8
- Shin-Yokohama Ramen Museum: Ramen gallery
- Nissin Foods: History