Unlike many other Japanese dishes, ramen is served with the noodles and broth separate, so diners can dip each bite into the concentrated broth for an unparalleled texture and flavor experience. It’s a unique style that is the brainchild of multiple cultural influences. The Meiji Restoration, Commodore Perry’s forced opening of Japan to the West, and a young Ando Momofuku (who was an aspiring social Darwinist) all had their part in shaping ramen’s evolution into what we now call a national dish.

The popularity of ramen was further fueled by Japan’s industrialization in the early twentieth century. Laborers and factory workers needed affordable, filling meals that could be consumed quickly. Street food vendors (yatai) capitalized on this demand, setting up ramen stands near factories and docks. Ramen’s hearty broth, wheat noodles, and meat toppings quickly became a staple of the Japanese urban landscape.

Although ramen’s basic ingredients have remained consistent over time, each region and restaurant has its own spin on the recipe. The southwestern city of Osaka, for example, is known for its thicker, egg-rich broth and use of pork-based miso. The southern Japanese island of Kyushu, on the other hand, favors a thinner, less oily broth with a hint of fish.

In Tokyo, the famous tsukemen ramen is characterized by its thinner noodles and dipping sauce that is slightly sweeter than other styles of ramen. This is due to the fact that most of the city’s tsukemen restaurants are owned by ramen chefs from the Philippines, who brought with them the tradition of dipping steamed noodles in soy sauce.

There are also regional variations on the base of the broth. In Kyushu, shoyu ramen is made with a soy sauce-based broth that is sweeter and lighter than other types of tsukemen. This is because the province’s dairy industry produces more milk than other regions of Japan, which is why shoyu ramen tends to have a creamier texture.

Add-ins can transform a bowl of ramen into a completely new dish! For instance, grilled chicken, cubed tofu, and other proteins can be added for extra nutrition. Mushrooms like shiitake and enoki can provide an earthy umami flavor to the broth. Green onions can be used to balance the sweetness and savoryness of other add-ins. A soft boiled egg is also a must-have for any ramen! Its richness complements the fatty flavors of chashu and can be balanced out by a sprinkle of toasted sesame seeds.

If you are a ramen fanatic, consider visiting one of Japan’s dozens of dedicated ramen shops! These specialized restaurants often have menus that showcase their chef’s take on this iconic meal. They are usually located in busy areas and can be found on popular travel websites and blogs.

For a more authentic homemade ramen, try making your own broth with chicken or vegetable stock, mirin, and miso. You can even add a splash of sake to give the broth an extra boost! And don’t forget the garnishes!