126 N 6th St. Brooklyn NY 11249
C/O Ramen Yebisu
Tel: (201) 290-8682
Friday - Satday/ 12:00pm-11:45pm
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu ramen of Kyushu to the miso ramen of Hokkaido.
History: Ramen is of Chinese origin; however, it is unclear when ramen was introduced to Japan. The etymology of ramen is a topic of debate. One theory is that ramen is the Japanese pronunciation of the Chinese lamian meaning "hand-pulled noodles." A second theory proposes as the original form, while another states that ramen was initially, noodles cooked in a thick, starchy sauce. A fourth theory is that the word derives from, which in Cantonese means to "stir", and the name refers to the method of preparation by stirring the noodles with a sauce. Until the 1950s, ramen was called shina soba but today chūka soba or just Ramen are more common, as the word shina acquired a pejorative connotation. By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen 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. By the mid 1900s, these stalls used a type of a musical horn called a charumera to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out. After World War II, cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out. In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods, now run by his son Koki Ando. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make this dish simply by adding boiling water. Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994