In Japan, almost every region has its own version of this noodle soup dish. Ramen is often topped with chashu (pork slices) or in some cases, ground pork, as well as nori (dried seaweed), menma (bamboo shoots), scallions and tamago (egg). ![]() It is believed that Mitsukuni became the first Japanese person to eat ramen, although most historians reject this theory as a myth. Another theory is that ramen was introduced to Japan as early as the 1660s by Zhu Shunsui, a Chinese neo-Confucian scholar who served as an advisor to powerful Japanese magnate, Tokugawa Mitsukuni, after he became a refugee in Japan to escape the Qing Dynasty. Literally means “pulled noodles”, ramen, which typically consists of egg noodles bathing in pork broth seasoned with shoyu (soy sauce), shio (salt) or miso (soybean paste), is believed to have been introduced to Japan by Chinese immigrants in the 19th century. While there is a wide array of noodle soup dishes globally, one that is a constant favourite is ramen. And what better way to uplift our mood in the gloomy, rainy season than by savouring a steaming bowl of noodle soup? Like a fleece blanket, each spoonful of its flavourful broth envelopes us with the warmth and comfort we need in the cold. When it rains and gets colder, we get that vibe that makes us feel down. For some of us, there is truth in the lyrics of the song Rainy Days and Mondays by the Carpenters.
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