As the cold weather sets in and comfort food cravings loom large, many of us are turning to a bowl of warm, steaming ramen for sustenance. This popular Japanese soup is surprisingly versatile, with endless variations on the broth base and toppings available to customize each bowl according to one’s preferences. The tare, or sauce or seasoning for the broth, is another key to the dish’s umami – it adds depth of flavor and richness to the overall taste. It can be made with a combination of soy sauce, mirin, vinegar, or fish stock (such as dried sardines), and may include dried or fresh kombu seaweed and/or bonito flakes, depending on the recipe.

The noodle itself is also a major part of ramen, which can be made with different types of flour, including wheat. Some recipes call for a thin, straight-cut noodle, while others use a wavy noodle with a wide surface area that allows the soup to pool easily. The noodles can also be boiled in a variety of ways, and the type of flour and cooking method will alter the texture of the noodle.

When ramen first became widespread in Japan, it was called “shina soba” (). The dish was cheap, easy to prepare, and extremely filling. This was during the Meiji Restoration (1868-1912) and the early days of Westernization. The young guns who toppled the Tokugawa shogunate were eager to understand the outside world and its people, and they took note of Western dietary habits.

While the noodles and broth were easy to make at home, it was hard to get the same experience as eating in a restaurant. Then, in 1958, instant ramen was introduced, which allowed people to enjoy a homemade ramen experience from the comfort of their homes. The packets contained the noodles and soup, so all you needed to do was boil water and add it.

This was a huge game changer for ramen. As the popularity of ramen grew, restaurants began to expand their menus and open in more locations. This was in part because of a new generation of younger consumers who wanted to try different styles and flavors of ramen.

The other factor was the American occupation of Japan in 1946-1952. The Americans brought over wheat shipments and encouraged people to cook and eat Western dishes, which included ramen. The result was a shift in culture that was felt around the globe, and ramen was no exception.