Japanese Ramen Culture: A Tourist’s Guide to Noodles and Soul
Japanese Ramen Culture: A Tourist’s Guide to Noodles and Soul Japanese Ramen Culture: A Tourist’s Guide to Noodles and Soul Ramen’s Roots and Evolution Ramen started as a Chinese noodle dish but morphed into something uniquely Japanese. It popped up in the late 19th century in ports like Yokohama and Kobe, called “Shina soba.” After World War II, street stalls made it a hit with everyday folks. Over time, regional twists on broth, noodles, and toppings turned it into a cultural icon. For tourists, this history isn’t just trivia—it makes every bowl a little taste of Japan’s past. The Big Four: Japan’s Ramen Styles Japan’s got four major ramen styles, each with its own vibe and flavor—perfect for exploring as you travel: Soy Sauce Ramen (Tokyo Style): Clear chicken or fish broth with a sharp soy kick. Simple but deep. Try it in old-school spots in Asakusa or Shinjuku for that “Tokyo vibe.” M...