Рамен: Японская лапша с историей из Китая

Japanese dish of Chinese origin consisting of wheat noodles in a meat or fish broth

the Japanese noodle dish

is a Japanese noodle dish of Chinese origin. It consists of Chinese noodles (Chinese style wheat noodles) served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. The origins of ramen can be traced back to Yokohama Chinatown in the early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word lamian (拉麵), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, instant noodles were invented by Momofuku Ando, further popularizing the dish. Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. Examples include Sapporo's rich miso ramen, Hakodate's salt flavored ramen, Kitakata's thick, flat noodles in pork and niboshi broth, Tokyo style ramen with soy flavored chicken broth, Yokohama's Iekei Ramen with soy flavored pork broth, Wakayama's soy sauce and pork bone broth, and Hakata's milky tonkotsu (pork bone) broth. Ramen is offered in various establishments and locations, with the best quality usually found in specialist ramen shops called ramenya (ラーメン屋). Ramen's popularity has spread outside of Japan. In Korea, ramen is known as ramyeon (라면). In China, ramen is called rìshì lāmiàn (日式拉麵 "Japanese style lamian"). Ramen has also made its way into Western restaurant chains. Instant ramen was exported from Japan in 1971 and has since gained international recognition.

The word ramen is a Japanese borrowing of the Mandarin Chinese lāmiàn (拉麵, 'pulled noodles'). The word (拉麺) first appeared in Japan in Seiichi Yoshida's How to Prepare Delicious and Economical Chinese Dishes (1928). In the book, Yoshida describes how to make ramen using flour and kansui, kneading it by hand, and stretching it with an illustration. He also states that ramen is better suited for soup or cold noodles than for baked noodles. In this case, however, ramen refers to Chinese noodles, not the dish. The first mention of ramen as a dish appears in Hatsuko Kuroda's Enjoyable Home Cooking (1947). Early ramen or ramen like dishes went by different names, such as , named after the city which was the then capital of China), or For example, in 1903, in Yokohama Chinatown (then known as Nanjing Town), there was a Nanjing noodle restaurant (南京蕎麦所). Until the 1950s, ramen was most commonly called Shina soba, but today Chūka soba or just ramen (ラーメン) are more common, as the word 支那 (Shina, meaning 'China') has acquired a pejorative connotation through its association with Japanese imperialism.

Ramen is a Japanese adaptation of Chinese wheat noodle soups. It is first recorded to have appeared in Yokohama Chinatown in the early 20th century. This is reflective of Yokohama Chinatown's demographics, as most Chinese settlers in the district came from the cities of Guangzhou and Shanghai. Sōmen is another type of noodle of Chinese origin made from wheat flour, but in Japan it is distinguished from the noodles used in ramen. The noodles used for ramen today are called and are made with kansui (鹹水, alkaline salt water), but since there is no natural kansui in Japan, it was difficult to make chūkamen before the Meiji Restoration (1868). The official diary of Shōkoku ji Temple in Kyoto, (蔭涼軒日録), mentions eating (経帯麪), noodles with kansui, in 1488. Jīngdàimiàn is the noodle of the Yuan dynasty. This is the earliest record of kansui noodles being eaten in Japan. One theory says that ramen was introduced to Japan during the 1660s by the neo Confucian scholar Zhu Shunsui, who served as an advisor to Tokugawa Mitsukuni after he became a refugee in Japan to escape Manchu rule. Mitsukuni became the first Japanese person to eat ramen. However, the noodles Mitsukuni ate were a mixture of starch made from lotus root and wheat flour, which is different from chūkamen with kansui. or early 20th centuries by Chinese immigrants living in Yokohama Chinatown. 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. By the mid 1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) 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.

In October 2010, an emoji was approved for Unicode 6.0 for "Steaming Bowl", that depicts Japanese ramen noodles in a bowl of steaming broth with chopsticks. In 2015, the icon was added to Emoji 1.0.

The Shin Yokohama Rāmen Museum is a unique museum about ramen, in the Shin Yokohama district of Kōhoku ku, Yokohama.