RAMEN

A Universe in a Bowl

From the southern Kyushu region to the northern most region of Hokkaido, nearly every area of Japan has its own variation of ramen. While one of the most popular dishes there, ramen actually comes from Chinese origins. According to the Yokohama Ramen Museum, ramen didn’t make its way to Japan until the late 19th century. Now this beautifully simplistic and refined meal has established itself in the culinary world as more than just a bowl of soup.

There are three essential elements in every bowl of ramen: noodles, broth, and an endless variety of toppings. In terms of toppings, the combinations are endless - from traditional additions like nori, a seasoned egg, or menma to more contemporary incorporations like squid ink, coffee, or fruits. Each component carefully balances the harmony and flow of the dish to provide an alchemic experience.

“There's so much drama in the bowl.”
Japanese chef Keita Abe, Chaco Bar in Sydney

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  Shoyu (醤油) is a soy sauce based ramen known for its clear, dark, and salty broth.
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  Shio (塩) is a salt based ramen known for its clear, light, and salty broth.
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  Miso (味噌) is a fermented bean-paste based ramen known for its thick, nutty, and hearty broth.
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  Tonkotsu (豚骨) is a pork-bone based ramen known for its rich, creamy, and cloudy broth.