Spicy, steaming, slurpy ramen might be everyone's favorite Japanese food.
A staff member prepares small bowls of noodle for participants of Tokyo Ramen Tours at Shinbusakiya, a ramen shop which offers “Hokkaido classics,” at Shibuya district on April 2, 2024, in Tokyo. In Tokyo, long lines circle around blocks, and waiting an hour for your ramen is normal. What awaits might be just a dive, but a hot bowl of ramen rarely fails to hit the spot.
In restaurants, versions beyond the traditional soup are appearing, said Technomic, a research and consulting company for the restaurant industry. Del Taco, a Mexican chain, recently introduced Shredded Beef Birria Ramen, for example. The crowd is led behind a shabby doorway, sometimes down narrow stairs, to a dim-lit table where ramen gets served in tiny bowls, practically the size of a latte cup, or about a quarter of a regular ramen bowl. That’s so guests have enough room in their tummies to try out six different kinds of ramen, two at each spot during the tour.
While the tour participants were relishing their noodles, Striegl outlined a brief history of ramen: Its roots date back to the samurai era, when a shogun took a fancy to Chinese noodles, setting off the localizing journey for ramen that continues today. One beneficiary of the pandemic is a home delivery service for frozen, professionally cooked ramen. Called takumen.com, it boasts some 500,000 subscribers in Japan.
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