Ramen black bean noodles

Not to be confused with Ramyeon, Lamian, Instant noodles, or Ramune. This article is ramen black bean noodles the Japanese noodle dish.

This article’s lead section may be too short to adequately summarize the key points. Ramen has its roots in Chinese noodle dishes. However, historian Barak Kushner argues that this borrowing occurred retroactively and that various independent Japanese corruptions of Chinese words had already led to Japanese people calling this Chinese noodle dish “ramen”. Ramen is a Japanese adaptation of Chinese wheat noodle soups. According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th or early 20th centuries by Chinese immigrants living in Yokohama Chinatown. Asakusa, Tokyo, where the Japanese owner employed twelve Cantonese cooks from Yokohama’s Chinatown and served the ramen arranged for Japanese customers. By 1900, restaurants serving Chinese cuisine from Guangzhou and Shanghai offered a simple dish of noodles, a few toppings, and a broth flavored with salt and pork bones.

Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. After Japan’s defeat in World War II, the American military occupied the country from 1945 to 1952. In the same period, millions of Japanese troops returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Some of them would have been familiar with wheat noodles.