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72-415: Standard broth differs by region. Dark (koikuchi) soy sauce is added in eastern Japan, while light (usukuchi) soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried yaki udon and curry udon made with Japanese curry . It is often used in shabu shabu or Japanese hot pot. Udon noodles are boiled in

144-698: A 68% higher risk of metabolic syndrome among women who consume instant noodles more often than twice a week, but not in men. Lead contamination in Nestlé 's Maggi brand instant noodles made headlines in India, with some seven times the allowed limit; several Indian states banned the product, as did Nepal. On 5 June 2015, the Food Safety and Standards Authority of India banned all nine approved variants of Maggi instant noodles from India, terming them "unsafe and hazardous" for human consumption. Instant noodles are

216-645: A Japanese poll conducted in 2000, instant noodles were voted the best invention of the 20th century. As of 2018 , approximately 103   billion servings of instant noodles were eaten worldwide every year. China consumed 40   billion packages of instant noodles per year (39% of world consumption), Indonesia 12   billion, India 6   billion, Japan 5.7   billion, and Vietnam 5.2   billion. The top three per-capita consuming nations are South Korea (74.6 servings), Vietnam (53.9 servings), and Nepal (53 servings). There are three key ingredients in wheat-based noodles: wheat flour, water, and salt. Other than

288-497: A cup noodle to which boiling water is added to cook the noodles. Dried vegetables began to be included in the cup, creating a complete instant soup dish. Cup noodles combine the functions of packaging material, a container for boiling water, and a bowl to eat the noodles from. Heading off the recent rise in health consciousness, many manufacturers launched instant noodles with various healthy recipes: noodles with dietary fiber and collagen, low-calorie noodles, and low-sodium noodles. In

360-528: 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

432-430: A health checkup. Statistical analysis using a general linear model that adjusted for age, body mass index , gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and plasma triglyceride levels, diastolic blood pressure , and fasting blood glucose levels in all subjects. Compared to

504-439: A key ingredient in instant noodles, has the important characteristics of low gelatinization temperature, high viscosity, and rapid swelling. Therefore, the addition of starch could further increase the elasticity of noodles. High salt content in instant noodles also increases the elasticity of noodle strands as its dissolved ions strengthen the interaction between gluten structures. The initial purpose of inventing instant noodles

576-626: A large demand for Asian cuisine , there are restaurants specializing in Japanese-style foods such as ramen noodles. For example, Wagamama , a UK-based restaurant chain serving pan-Asian food, serves a ramen noodle soup and in the United States and Canada, Jinya Ramen Bar serves tonkotsu ramen. Instant ramen noodles were exported from Japan by Nissin Foods starting in 1971, bearing the name "Oodles of Noodles". One year later, it

648-471: A luxury item initially, as Japanese grocery stores typically sold fresh noodles for one-sixth of their price. Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation . Initially gaining popularity across East Asia , South Asia , and Southeast Asia , where they are now firmly embedded within local cultures, instant noodles eventually spread to and gained popularity across most other parts of

720-479: A mixture of starch made from lotus root and wheat flour, which is different from chūkamen with kansui . According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th 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,

792-653: A popular food in many parts of the world, undergoing changes in flavor to fit local tastes. In 2018, the World Instant Noodles Association reported that 103.620 billion servings were consumed worldwide. China (and Hong Kong) consumed 40.250 billion servings, while Indonesia consumed 12.540 billion. South Korea tops the world in per capita consumption at 75 servings per year. It is followed by Vietnam at 54 servings, and Nepal at 53. Ramen Ramen ( / ˈ r ɑː m ə n / ) ( 拉麺, ラーメン or らあめん , rāmen , [ɾaꜜːmeɴ] )

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864-589: A pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called nurumugi ( 温麦 ) . The chilled variety was called hiyamugi ( 冷麦 ) . Cold udon, or udon salad, is usually mixed with egg omelette slices, shredded chicken and fresh vegetables, such as cucumber and radish. Toppings of udon soup are chosen to reflect

936-863: A ramen restaurant in Tokyo's Sugamo district, received a Michelin star in December 2015. A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles, and toppings. The type of noodles used in ramen are called chūkamen ( 中華麺 , lit.   ' Chinese noodles ' ) , which are derived from traditional Chinese alkaline noodles known as jiǎnshuǐ miàn ( 鹼水麵 ). Most chūkamen are made from four basic ingredients: wheat flour, salt, water, and kansui  [ ja ] , derived from

1008-511: A serving of 43 g, consist of very high sodium. At least 1,760 mg of sodium are found in one packet alone. It consists of 385k calories, 55.7 g of carbohydrates, 14.5 g of total fat, 6.5 g of saturated fat, 7.9 g of protein, and 0.6 mg of thiamine. In Akihabara , Tokyo, vending machines distribute warm ramen in a steel can known as ramen kan ( らーめん缶 ) . It is produced by a popular local ramen restaurant in flavors such as tonkotsu and curry, and contains noodles, soup, menma , and pork. It

1080-633: A soup. According to the Journal of Ethnic Foods , early instant noodle packaging was labelled "Yi noodles." Modern instant noodles were created by Momofuku Ando in Japan. They were first marketed on 25 August 1958 by Ando's company, Nissin , under the brand name Chikin Ramen . Before Ando invented instant noodles, the process of mechanically curving noodles into a wavy shape had already been invented by Yoshio Murata in 1953. Murata's invention made it possible to curl noodles dozens of times faster, paving

1152-645: A store named Shinraiken ("New Raiken") in Chiba Prefecture . In 2020, Ozaki's grandson and great-great-grandson re-opened the original Rairaiken as a store inside Shin-Yokohama Rāmen Museum . After Japan's defeat in World War II , the American military occupied the country from 1945 to 1952. In December 1945, Japan recorded its worst rice harvest in 42 years, which caused food shortages as Japan had drastically reduced rice production during

1224-804: A system known as kae-dama ( 替え玉 ), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup. While standard versions of ramen are available throughout Japan since the Taishō period , the last few decades have shown a proliferation of regional variations, commonly referred to as gotouchi ramen ( ご当地ラーメン "regional ramen"). Some of these which have gone on to national prominence are: There are many related, Chinese-influenced noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as soba or udon , which are almost never served in

1296-448: A type of alkaline mineral water containing sodium carbonate and usually potassium carbonate , and sometimes a small amount of phosphoric acid . Common ingredients in the flavoring powder are salt, monosodium glutamate , seasoning, and sugar. The flavoring is typically in a separate packet. In cup noodles , flavouring powder is often loose in the cup. Some instant noodle products are seal-packed and can be reheated or eaten straight from

1368-502: Is a Japanese noodle dish. It includes Chinese-style wheat noodles ( 中華麺 , chūkamen ) served in a broth . Common flavors are soy sauce and miso , with typical toppings including sliced pork ( chāshū ) , 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

1440-649: Is a dish called udong in Palau , originated from the former Japanese administration. The broth is soy sauce–based like Japanese udon. However, as there were many immigrants from Okinawa , it uses less broth like Okinawa soba . Most notably, the noodle is that of spaghetti , as it is easier to acquire there. Languages of the neighboring Federated States of Micronesia also have similar loanwords from Japanese udon; Chuukese : wutong , Pohnpeian : udong , Kosraean : utong , and Yapese : qudoong . Cebuano : odong or udong of Davao Region and Visayas

1512-541: Is a variation of ramen called ramyeon ( 라면 / 拉麵 ), made much spicier than ramen. There are different varieties, such as kimchi -flavored ramyeon . While usually served with egg or vegetables such as carrots and scallions, some restaurants serve variations of ramyeon containing additional ingredients such as dumplings , tteok , or cheese as toppings. Famous ramyeon brands include Shin Ramyeon and Buldak Ramyeon . Outside of Asia, particularly in areas with

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1584-676: 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 Nankin soba ( 南京そば , lit.   ' Nanjing noodles ' ) , Shina soba ( 支那そば , lit.   ' Chinese noodles ' ) or Chūka soba ( 中華そば , lit.   ' Chinese noodles ' ) . For example, in 1903, in Yokohama Chinatown (then known as Nanjing Town), there

1656-424: Is created when noodle dough sheets are being cut by rotation slitters. Due to the difference in velocity between the conveyor belt and blade rotation, noodle dough sheets can be pressed by blades multiple times within a certain area, creating the wavy form of instant noodles. During pressing by the heavy blades, the continuous gluten structure is ruptured at certain points and does not return to its original shape, but

1728-471: Is first recorded to have appeared in Yokohama Chinatown in the early 20th century. Although ramen takes its name from lamian , it did not originate from the hand-pulled lamian noodles of northern China, since the noodles used in ramen are cut, not pulled. Rather, ramen is derived from southern Chinese noodle dishes such as char siu tangmian (roast pork noodle soup) from Guangdong , and rousi tangmian (sliced meat noodle soup) from Jiangnan . This

1800-539: Is high in carbohydrates , salt , and fat , but low in protein , fiber , vitamins , and essential minerals . Increased consumption of instant noodles has been associated with obesity and cardiometabolic syndrome in South Korea, which has the highest per capita instant noodle consumption (74.1 servings of instant noodles per person in 2014) worldwide. The study consisted of 3,397 college students (1,782 male; 1,615 female) aged 18–29 years who participated in

1872-543: Is inspired by the Japanese udon, although they share no resemblance in modern times. Odong are wheat based yellow thick Chinese noodles ( pancit ), similar to Okinawa soba. A typical odong bowl is prepared with canned sardine and tomato sauce. Other dishes such as layering with greens are also popular. During the early 1900s, there was a large community of Japanese laborers in Davao, half of them Okinawans . In this period,

1944-485: Is made to the desired thickness by adjusting the gap in the rolls, it is then cut right away. Wavy noodles are made in a slow-paced conveyor belt and are hindered by metal weights when coming out of the slitter, which gives the noodle its wavy appearance. If the strands are to be molded into other shapes, liquid seasoning can be added as well. Once the noodles are shaped, they are ready to be steamed for 1–5 minutes at 100 °C (212 °F) to improve texture by gelatinizing

2016-452: 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 also known as its original name (라멘), having their own variation of the dish, ramyeon (라면). In China, ramen is called rìshì lāmiàn (日式拉面/日式拉麵 "Japanese-style lamian"). Ramen has also made its way into Western restaurant chains. Instant ramen

2088-659: Is reflective of Yokohama Chinatown's demographics, as most Chinese settlers there were Cantonese or Shanghainese. 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 chūkamen ( 中華麺 , lit.   ' Chinese noodles ' ) and are made with kansui ( 鹹水 , alkaline salt water). The official diary of Shōkoku-ji Temple in Kyoto, Inryōken Nichiroku ( 蔭涼軒日録 ) , mentions eating jīngdàimiàn ( 経帯麪 ) , noodles with kansui , in 1488. Jīngdàimiàn

2160-635: Is said to be perfect for making these noodles. Making noodles with jiǎnshuǐ lends them a yellowish hue as well as a firm texture. But since there is no natural jiǎnshuǐ or kansui in Japan, it was difficult to make jiǎnshuǐ miàn or chūkamen before the Meiji Restoration (1868). Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled. Traditionally, ramen noodles were made by hand, but with growing popularity, many ramen restaurants prefer to use noodle-making machines to meet

2232-499: Is sometimes regarded as the origin of Japanese-Chinese fusion dishes like chūkadon and tenshindon . Rairaiken' s original store closed in 1976, but related stores with the same name currently exist in other places, and have connections to the first store. In 1933, Fu Xinglei (傅興雷), one of the twelve original chefs, opened a second Rairaiken in Yūtenji, Meguro Ward , Tokyo. In 1968, one of Kan'ichi Ozaki's apprentices opened

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2304-478: 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

2376-450: Is the transliteration of the Japanese word udon ( うどん ). In Korea, the word udong refers to noodle dishes (typically noodle soup), while the noodles themselves are called udong-myeon ( 우동면 ; "udong noodles") and considered a type of garak-guksu ( 가락국수 ; "thick noodles"). Common ingredients for udong noodle soup include crowndaisy greens and eomuk (fish cakes), neither of which are very common in Japanese udon dishes. There

2448-630: Is usually divided into two categories: chintan and paitan. Tare sauce is a sauce that is used to flavor the broth. The main purpose of tare is to provide salt to the broth, but tare also usually adds other flavors, such as umami. There are three main kinds of tare. After basic preparation, ramen can be adorned with any number of toppings, including but not limited to: Seasonings commonly added to ramen are white pepper, black pepper , butter, chili pepper , sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets. Most tonkotsu ramen restaurants offer

2520-657: Is usually only available in specialist ramen-ya restaurants. Some restaurants also provide Halal ramen (using chicken) in Osaka and Kyoto. As ramen-ya restaurants offer mainly ramen dishes, they tend to lack variety in the menu. Besides ramen, some of the dishes generally available in a ramen-ya restaurant include other dishes from Japanese Chinese cuisine such as fried rice (called chahan or yakimeshi ), gyoza (Chinese dumplings), and beer. Ramen-ya interiors are often filled with Chinese-inspired decorations. From January 2020 and September 2021 during

2592-454: 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

2664-721: The COVID-19 pandemic , many ramen restaurants were temporarily closed, with 34 chains filing for bankruptcy by September 2020. Ramen restaurants are typically narrow and seat customers closely, making social distancing difficult. Ramen became popular in China where it is known as rìshì lāmiàn ( 日式拉麵 , lit.   ' Japanese-style lamian ' ). Restaurant chains serve ramen alongside Japanese dishes , such as tempura and yakitori . In Japan, these dishes are not traditionally served with ramen, but gyoza , kara-age , and others from Japanese Chinese cuisine . In Korea, there

2736-556: The Second Sino-Japanese War . Some of them would have been familiar with wheat noodles. By 1950 wheat flour exchange controls were removed and restrictions on food vending loosened, which further boosted the number of ramen vendors: private companies even rented out yatai starter kits consisting of noodles, toppings, bowls, and chopsticks. Ramen yatai provided a rare opportunity for small-scale postwar entrepreneurship. The Americans also aggressively advertised

2808-476: The 1980s, ramen became a Japanese cultural icon and was studied around the world. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994. Today ramen is one of Japan's most popular foods, with Tokyo alone containing around 5,000 ramen shops, and more than 24,000 ramen shops across Japan. Tsuta ,

2880-524: The Americans maintained Japan's wartime ban on outdoor food vending, flour was secretly diverted from commercial mills into the black markets, where nearly 90 percent of stalls were under the control of gangsters related to the yakuza who extorted vendors for protection money. Thousands of ramen vendors were arrested during the occupation. In the same period, millions of Japanese troops returned from China and continental East Asia from their posts in

2952-533: The Chinese jiǎnshuǐ ( 鹼水 ), a type of alkaline mineral water containing sodium carbonate and usually potassium carbonate , as well as sometimes a small amount of phosphoric acid . Ramen is not to be confused with different kinds of noodle such as soba , udon , or somen . The jiǎnshuǐ is the distinguishing ingredient in jiǎnshuǐ miàn , and originated in Inner Mongolia , where some lakes contain large amounts of these minerals and whose water

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3024-420: The Japanese manufactured odong . Kagawa prefecture is well known throughout Japan for its sanuki udon (讃岐うどん). It is promoted to other regions of Japan through themed mascots, souvenirs and movies. Instant noodles Instant noodles , or instant ramen , is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block

3096-438: The United States with all instant noodle products. Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen . In 1971, Nissin introduced Cup Noodles , the first cup noodle product. Instant noodles are marketed worldwide under many brand names . The main ingredients in instant noodles are flour, starch , water, salt and/or kansui ( かん水 ) ,

3168-691: 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

3240-608: The early Shōwa period , ramen had become a popular dish when eating out. According to ramen expert Hiroshi Osaki, the first specialized ramen shop was Rairaiken  [ ja ] ( 来々軒 ), which opened in 1910 in Asakusa , Tokyo. The Japanese founder, Kan'ichi Ozaki (尾崎貫一), employed twelve Cantonese cooks from Yokohama 's Chinatown and served the ramen arranged for Japanese customers. Early versions were wheat noodles in broth topped with char siu . The store also served standard Chinese fare like wontons and shumai , and

3312-455: The entire production method of flash-frying noodles from processes of noodle-making, steaming, seasoning, to dehydrating in oil heat, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, exceeding that of frozen noodles . Each noodle block was pre-seasoned and sold for ¥35. The instant noodles became ready to eat in two minutes by adding boiling water. Due to their price and novelty, Chikin Ramen were considered

3384-414: The food matrix, which allows for short cooking times in the finished product. In the case of fried noodles, the creation of pores is directly related to the uptake of fat into the noodles. More than 80% of instant noodles are fried as this creates more evenly dried noodles than hot-air drying, which can cause an undesired texture in finished noodles and also takes longer to cook. However, with fried noodles,

3456-407: The free water evaporates. During frying, water in noodle strands migrates from the central region outwards to replace the surface water that is evaporated during frying. Therefore, a porous sponge structure in the noodle is created due to vaporization. During its migration, the water carries thermal energy from oil to the surroundings, creating heat for completing the starch gelatinization. Furthermore,

3528-445: The function to trigger starch gelatinization are steaming and oil-frying. Starch gelatinization occurs when starch granules swell in water with heat, amyloses leak out of starch granules, and these can bind to water and increase the viscosity of the gluten matrix. Steaming offers an optimal condition for the gelatinization of potato starches. After steaming, rapid oil-frying vaporizes the free water, and gelatinization continues until all

3600-468: The group with the lowest frequency of instant noodle intake (≤ 1/month), the odds ratio for hypertriglyceridemia in the group with an intake of ≥ 3/week was 2.639 [95% confidence interval (CI), 1.393–5.000] for all subjects, while it was 2.149 (95% CI, 1.045–4.419) and 5.992 (95% CI, 1.859–21.824) for male and female students, respectively. Additionally, a study by researchers at Harvard University of 10,711 adults (54.5% women) 19–64 years of age reported

3672-418: The heat transfer during evaporation protects instant noodles from burning or being overcooked during frying. Moreover, as a common additive, guar gum can not only increase the elasticity and viscosity of noodles to enhance mouthfeel , it can also increase the water binding ability of noodles during cooking. Instant noodles are often criticized as unhealthy or junk food . A single serving of instant noodles

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3744-442: The high sodium content with low moisture, and low water activity. Instant noodles can be served after 1–2 minutes in boiled water or soaked in hot water for 3–4 minutes. Although dry instant noodles may not appear elastic, they generally have higher elasticity than other types of noodles once cooked. The characteristic wavy form also differentiates instant noodles from other common noodles, such as udon or flat noodles. This wavy form

3816-544: The increased demand and improve quality. Automatic ramen-making machines imitating manual production methods have been available since the mid-20th century produced by such Japanese manufacturers as Yamato MFG. and others. Similar to Chinese soup bases, ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used. This base stock is often combined with dashi stock components such as katsuobushi ( skipjack tuna flakes), niboshi (dried baby sardines), shiitake , and kombu (kelp). Ramen stock

3888-543: The moisture content from 30–50% to 2–5%. Common oils used for frying in North America include canola , cottonseed , and palm oil mixtures, while only palm oil or palm olein are used in Asia. Air-dried noodles are dried for 30–40 minutes in hot air at a temperature of 70–90 °C (158–194 °F), resulting in a moisture content of 8–12%. During the drying process, the rapid evaporation of water creates pores throughout

3960-598: The nutritional benefits of wheat and animal protein. The combination of these factors caused wheat noodles to gain prominence in Japan's rice-based culture. Gradually, ramen became associated with urban life. In 1958, instant noodles were invented by Momofuku Ando , the Taiwanese-Japanese founder and chairman of Nissin Foods . Named the greatest Japanese invention of 20th century in a Japanese poll, instant ramen allowed anyone to make an approximation of this dish simply by adding boiling water. Beginning in

4032-412: The oil content is about 15–20% and decreases the shelf life of the noodles due to oxidation, whereas in hot-air dried noodles, oil content does not go above 3%. Before packaging with seasoning, the noodles are cooled after drying, and their moisture, color, and shape are checked. Packaging of the noodles includes films impermeable to air and water. There are two forms of packaged instant noodles: one with

4104-449: The packet or container. The history of noodles in China dates back many centuries, and there is evidence that a noodle that is boiled and then fried and served in a soup, similar to Yi noodle , dates to ancient China. According to legend, during the Qing dynasty , a chef put already-cooked egg noodles in to boil. To rescue them, he scooped them out and fried them in hot oil, serving them as

4176-399: The particles in the dough, it is kneaded. After it is kneaded, the dough is made into two sheets compounded into one single noodle belt by being put through two rotating rollers. This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles. When the noodle belt

4248-485: The provided seasoning in small sachets inside or in a cup with seasoning on top of the noodles. There are a variety of flavors to the noodles, depending on which ones are added to the seasoning. Such flavors include beef, chicken, pork, shrimp, etc. In instant noodle cups, soy protein and dehydrated vegetables and meats are often added for further flavor. The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors. Their stability comes from

4320-483: The remaining gluten structures are strong enough to keep it hanging; therefore, wavy noodle strands are formed and maintained during processing. Other than the physical springiness, the selection of ingredients also ensures high elasticity of instant noodles. Instant noodles require wheat flour with high protein content to ensure noodle strands are broken during processing, resulting in more viscoelastic noodle dough and thus more elastic noodles. Furthermore, potato starch ,

4392-401: The same establishments as ramen. Ramen is offered in various types of restaurants and locations including ramen shops, izakaya drinking establishments, lunch cafeterias, karaoke halls, and amusement parks. Many ramen restaurants only have a counter and a chef. In these shops, the meals are paid for in advance at a ticket machine to streamline the process. However, the best quality ramen

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4464-550: The seasons. Most toppings are added without much cooking, although deep-fried tempura is sometimes added. Many of these dishes may also be prepared with soba . There are wide variations in both thickness and shape for udon noodles. In Korea, authentic Japanese udon dishes are served in numerous Japanese restaurants, while the Korean-style udon noodle soups are served in bunsikjip (snack bars) and pojangmacha (street stalls). Both types are called udong ( 우동 ), which

4536-449: The starch of the noodles. When steaming, the addition of water and heat breaks up the helix structure and crystallinity of amylose. Amylose begins to diffuse out of the starch granule and forms a gel matrix around the granule. Noodles can be dried in one of two ways: by frying or by hot-air drying. Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of 140–160 °C (284–320 °F). The frying process decreases

4608-419: The three main ingredients, USDA regulations allow instant noodles to contain palm oil, seasoning, sodium phosphates, potato starches, gums, and other ingredients. Noodle production starts with dissolving the salt, starch, and flavoring in water to form a mixture that is then added to the flour. The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of

4680-437: The war as production shifted to colonies in China and Formosa island. The US flooded the market with cheap wheat flour to deal with food shortages. From 1948 to 1951, bread consumption in Japan increased from 262,121 tons to 611,784 tons, but wheat also found its way into ramen, which most Japanese ate at black market food vendors to survive as the government food distribution system ran about 20 days behind schedule. Although

4752-486: The way for the mass production of instant noodles. Curving noodles into a wave shape presents the advantages that more noodles fit into a small package, the noodles are less likely to stick together during cooking, they cook more evenly and have improved taste and flavor, they are less fragile and easier to transport and store, drying and shaping is easier, their elasticity is improved, and the noodles are less likely to slip off chopsticks or forks when eaten. Ando developed

4824-514: The world. A separate claim of origin for instant noodles comes from Pingtung County in Taiwan. Chang Kuo-wen , a Pingtung local, filed a patent for instant noodles in 1956. On 16 August 1961, Zhang supposedly transferred the patent to Momofuku Ando for ¥23   million. Manufacturers began adding flavoring powder in a separate packet . In 1971, Nissin introduced Nissin Cup Noodles ,

4896-445: Was a Nanjing noodle restaurant ( 南京蕎麦所 , Nankin soba dokoro ) . 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 anti-Chinese racism and Japanese imperialism. Ramen is a Japanese adaptation of Chinese wheat noodle soups . It

4968-629: Was exported from Japan in 1971 and has since gained international recognition. The word ramen is a Japanese borrowing of the Mandarin Chinese lamian ( 拉麵 , 'pulled noodles'). The word ramen ( 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

5040-541: Was originally created by flash-frying cooked noodles, which is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen , a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in

5112-755: Was re-branded "Nissin Cup Noodles ", packaged in a foam food container (It is referred to as Cup Ramen in Japan), and subsequently saw a growth in international sales. Over time, the term ramen became used in North America to refer to other instant noodles. While some research has claimed that consuming instant ramen two or more times a week increases the likelihood of developing heart disease and other conditions, including diabetes and stroke, especially in women, those claims have not been reproduced and no study has isolated instant ramen consumption as an aggravating factor. However, instant ramen noodles, known to have

5184-440: Was to shorten the cooking time of conventional noodles. Therefore, a short cooking time can be regarded as the most decisive characteristic of instant noodles. Instant noodles are cooked in boiled water; therefore, enhancing water retention is the main method of shortening cooking time. Starch gelatinization is the most important feature in instant noodles that can enhance water retention during cooking. The two key steps that serve

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