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Kagoshima ramen shop test

Local ramen test (Hokuriku, Chubu region)

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Kagoshima ramen shop test

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Local ramen test

According to the Shin-Yokohama Ramen Museum "History of Ramen in Japan", ramen was introduced to Japan at the end of the Edo period when many foreigners moved to Yokohama, Kobe, Nagasaki, and Hakodate. It is said that it is roots. In the Meiji period, Chinese cuisine, including Chinese noodle dishes, spread, and the number of restaurants outside the port town increased, along with Chinese students studying abroad. However, in Nagasaki, a considerable number of overseas Chinese had settled down before the opening of the port, and it is possible that Chinese restaurants also existed there.

In 1910 (Meiji 43), a Japanese manager hired 12 Chinese chefs from Yokohama Chinatown to open a Chinese restaurant, Rairaiken, in Asakusa Ward, Tokyo City, Tokyo Prefecture. It became very popular. The main menu was ramen called "Nanjing soba" or "China soba" at that time. According to the Shin-Yokohama Ramen Museum, Rairaiken was the first ramen shop in Japan to combine Chinese noodle dishes and Japanese food culture. ing.

Following the success of this restaurant, popular Chinese restaurants opened one after another in Japan before the Pacific War, and ramen spread as a standard menu along with dumplings and shumai. After the Pacific War, many ramen stalls opened by repatriates from mainland China. In the history of about 100 years, various arrangements have been added, and it has developed and changed into a unique Japanese noodle dish that is different from Asian noodle dishes such as China and Vietnam (details will be described later. section). It has evolved in various ways according to needs, such as non-chemical ramen that competes only with the taste of the ingredients, and Iekei ramen that emphasizes impact, and has gained popularity as a national dish.

Ramen is served at restaurants such as ramen shops, Chinese restaurants, restaurants, and food stalls. Although the number is small, there are vending machines that automatically prepare and serve boiled noodles, and the instant noodles and cup noodles invented by Momofuku Ando are exported from Japan or produced locally around the world.

Although it depends on the type of ramen, traditional soy sauce ramen has enough salt, carbohydrates, and fat per serving, so if you eat ramen with a strong flavor that has increased since the 21st century at every meal, you will fall into overnutrition. The risk is high, and the risk of contracting lifestyle-related diseases is also high. There are also known cases of people in the industry who eat a lot of ramen and die early.

Raimon is often drawn on traditional ramen bowls.