Brown and blue ramen bowl

Ramen :

This is a dish of noodles served in a broth made from meat and bones (pork, chicken, beef, etc.) or fish, seafood or vegetables, then deliciously seasoned with miso or soy sauce, soy must or even sake kasu (sake lees).

The ingredients of any good râmen are the soup, the noodles, the tare (a concentrated mixture that gives the bowl of râmen its character and its main flavour; the most common flavours are shoyu soy sauce, miso, the powerful tonkostu made from a concentrated pork bone broth, shio made from dried seafood = fish, shellfish, seaweed, etc. ) and fillings (the most common are eggs, chashu or marinated and roasted pork, menma or marinated bamboo shoots, nori, naruto = a kind of firm surimi).

Although râmen originated in China, they first appeared in Japan in the 17th century.
Today, they are extremely popular, and the archipelago boasts over 35,000 specialist restaurants.
There is even a ramen museum near Shin-Yokohama station.
Râmen are thin Chinese noodles whose texture and presentation can vary from region to region.

Each Prefecture boasts its own special recipe.
Kumamoto is famous for its broth and pork-based ramen, Kagoshima for its kurobuta (local black pork) and chicken-based ramen, Tokyo for its pork and chicken-based shoyu ramen with vegetables and katsuobushi dried bonito flakes.