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Ramen 

Ramen, a dish originating from Chinese wheat noodle soup, was introduced to Japan in the early 1900s and was first known as "chuka soba," meaning "Chinese soba." Following World War II, Japan's agricultural landscape changed due to economic difficulties, leading the country to rely on U.S. wheat imports. This shift caused a rise in ramen consumption and led to it being a staple in Japanese cuisine.
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Today, ramen is synonymous with Japanese food culture. The alkaline noodles and rich, flavorful broth create a unique combination of firm texture and deep umami. Ramen noodles vary in shape—curly, straight, flat, or round—each offering a different texture. While pork-based broths are the most traditional, variations using chicken or vegetable bases have become common. Ramen broths are typically categorized into three main types: shio (salt), shoyu (soy sauce), and miso (fermented soybean paste), each adding its own distinctive flavor to the dish. 

While tonkotsu ramen is a specific pork bone-based broth, the seasoning (whether shio, shoyu, or miso) defines the broth’s final flavor profile. Many believe shio ramen is the best way to judge the quality of the stock, as its simplicity puts the base on full display. 

You can find a variety of ramen noodles from fresh, dried to frozen and ingredients for those interested in crafting their own ramen broth at home at all of our stores.