ramen noodles
The origins of ramen can be traced back to Yokohama Chinatown in the early 20th century. The word “ramen” is a Japanese borrowing of the Chinese word lamian (拉麵), meaning “pulled noodles”, but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, instant noodles were invented by Momofuku Ando, further popularizing the dish.
toppings
After basic preparation, ramen can be adorned with any number of toppings, including but not limited to:
- Chāshū (sliced barbecued or braised pork)
- Negi (green onion)
- Takana-zuke (Pickled and seasoned mustard leaves)
- Seasoned (usually salted) boiled egg (soy egg, ajitsuke tamago or ajitama)
- Bean or other sprouts
- Menma (lactate-fermented bamboo shoots)
- Kakuni (braised pork cubes or squares)
- Kikurage (wood ear mushroom)
- Nori (dried seaweed)
- Squid
- Kamaboko (formed fish paste, often in a pink and white spiral called narutomaki)
- Umeboshi (pickled plum)
- …
nutrition
Calories: 100
Calo (kcal): 436
Lipid: 16 g
Cholesterol: 0 mg
Natri: 2.036 mg
Kali: 179 mg
Carbohydrat: 63 g
Protein: 10 g