1:01in productionCh. 1 · What the dish is and where it came from/ 1:01 · ceiling 15 min
Dishes · Culture
Ramen
Ramen is Japanese wheat noodles made with alkaline water, served hot in broth.
Ramen is a Japanese dish of Chinese-style alkaline wheat noodles served in hot broth. Its origins are traced to Yokohama Chinatown in the late 19th century.
Ramen is a Japanese dish of Chinese-style alkaline wheat noodles served in hot broth.
0:10
How it works, in terms someone would actually use
It uses chūkamen noodles made with kansui (alkaline salt water), served in several flavors of hot broth.
0:17
What it gets right
It gets right a distinct chewy noodle texture and savory broth variety, both defined by its alkaline noodles and broth pairing.
0:25
What it does not
It does not include rice or non-wheat noodles, making it unsuitable for those avoiding gluten or wheat.
0:32
What it changed
It changed after World War II, gaining nationwide popularity due to wheat availability and rice shortages, then again with instant ramen’s 1958 invention.
0:41
Who it is for, and who it is not
It is for people seeking an affordable, wheat-based hot meal.
0:51
Is it worth your time
It is worth your time if you eat wheat and want a widely available, historically working-class Japanese dish that evolved into a national staple.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a distinct chewy noodle texture and savory broth variety, both defined by its alkaline noodles and broth pairing.
What does not
It does not include rice or non-wheat noodles, making it unsuitable for those avoiding gluten or wheat.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Ramen is a Japanese dish of Chinese-style alkaline wheat noodles served in hot broth. Its origins are traced to Yokohama Chinatown in the late 19th century.
How it works, in terms someone would actually use
It uses chūkamen noodles made with kansui (alkaline salt water), served in several flavors of hot broth.
What it gets right
It gets right a distinct chewy noodle texture and savory broth variety, both defined by its alkaline noodles and broth pairing.
What it does not
It does not include rice or non-wheat noodles, making it unsuitable for those avoiding gluten or wheat.
What it changed
It changed after World War II, gaining nationwide popularity due to wheat availability and rice shortages, then again with instant ramen’s 1958 invention.
Who it is for, and who it is not
It is for people seeking an affordable, wheat-based hot meal. It is not for those avoiding wheat or seeking historically elite or non-working-class food.
Is it worth your time
It is worth your time if you eat wheat and want a widely available, historically working-class Japanese dish that evolved into a national staple.
