Phrases like “a gorgeous rose carefully cultivated in a greenhouse” versus “a dandelion that blooms strong and quietly by the roadside even without protection” are sometimes used as metaphors when talking about life, vitality, or the way of life.
The roses in the greenhouse are expected to bloom beautifully, and are grown in an optimal environment isolated from the outside world, with temperature and humidity strictly controlled, and are carefully cared for down to each and every leaf, without being damaged by pests. In order to be loved by many, they are carefully protected and cultivated with minimal stress to maximize their beauty, but they are said to be sensitive to changes in their environment and are immediately put at risk if the maintained environment is disrupted.
The dandelions, meanwhile, sprout from cracks in the road, even if they are trampled on, blown by the wind, or pelted by the rain, and grow on their own, take root on their own, and bloom strong and quietly without any care from anyone. They grow up with freedom on the roadside, but there is no guarantee of protection and they may be neglected and exposed to harsh conditions.
Both have their pros and cons, and it is difficult to say which is better, but while it is true that a rose may not have freedom, the sense of security and comfort that comes from protection and management can certainly be the foundation of happiness, whereas within the laws of nature, a dandelion that knows how to put down deep, strong roots without being influenced by its environment, and so are said to be more likely to awaken to its innate vitality and discover a source of well-being that arises from within.
Well-being is a state of complete physical, mental, and social fulfillment. Professor Martin Seligman, an advocate of positive psychology, states that the elements of P (Positive Emotion), E (Engagement), R (Relationships), M (Meaning), and A (Achievement) contribute to the psychological happiness and satisfaction needed to live a worthwhile and meaningful life.
This is known as the PERMA theory, but here’s a brief explanation.
1. Positive Emotion:
Positive emotions include love, joy, gratitude, peace, interest, hope, pride, merriment, inspiration, and awe, and are the foundation of our emotional dimension. While some of these emotions may be fleeting, accumulating them daily forms the foundation of well-being and is closely linked to promoting physical and mental health, reducing stress, and improving the quality of interpersonal relationships.
2. Engagement:
Engagement refers to the ability to fully concentrate and immerse oneself in an activity by utilizing one’s resources and strengths, or to enter a flow state. The loss of sense of time, the temporary loss of self-presence, and the integration of action and awareness are believed to enhance well-being and also lead to career satisfaction, creativity, improved skills, and academic success.
3. Relationships:
Relationships refer to building relationships with trusted people in which one loves, is loved, appreciated, and supports one another. By prioritizing quality over quantity and valuing actual dialogue and empathy, it is believed to lead to long-term happiness, subjective fulfillment, improved immune function, and extended lifespan.
4. Meaning:
Meaning refers to the ability to find meaning in life through a sense of purpose, reason for existence, and belonging to something beyond oneself. A sense of meaning in one’s own existence deepens one’s sense of well-being, leading to mental health, sustained motivation, resilience, and experiences of self-transcendence.
5. Accomplishment:
Accomplishment refers to the will and ability to utilize one’s abilities, overcome difficulties, and achieve goals. By emphasizing not only results but also process, effort, self-efficacy, and self-discipline, well-being is enhanced in areas such as improved self-esteem, academic and professional success, and sustained intrinsic motivation.
Since PERMA refers to a state of mind, and vitality due to physical condition is also a factor in enhancing well-being, in recent years the term V has sometimes been added to make it PERMA-V.
The cotton-ball-like flower of a dandelion appears fleeting and fragile, but it is also very strong and beautiful, cutting through the wind and soaring high into the sky like a fairy. Their journey may be full of challenges, but they never stop pursuing and achieving their ideals. They fall somewhere to nurture new life, improve the environment wherever they are, and bring happiness wherever they are. This is perhaps the essence and testament to the dandelion’s life.
In fact, the dandelion has had an unusual and unique destiny, sometimes being a nuisance in the garden and sometimes being used as a food source and medicine.
The origin of dandelions is believed to date back to Eurasia approximately 2.5 million years ago, when the Earth was covered in thick ice. It is generally believed that as glaciers repeatedly expanded and contracted, plants migrated from cold to warmer regions, honing their survival strategies. It is believed that the ancestors of the dandelion also survived by adapting to harsh environments, spreading long underground roots and adopting a strategy of rapid growth during brief warm periods. It is believed that whenever the glaciers retreated, the seeds were carried by the wind to new lands, eventually establishing the widespread distribution that we see today.
Many dandelion species can produce seeds without pollen—a process known as apomictic reproduction—and produce genetically identical individuals, like clones. This allows for explosive reproduction while preserving the genes that allowed them to successfully adapt.
The ancient Egyptian Ebers Papyrus, one of the world’s oldest medical texts, is believed to have been compiled around 1500 BC, and describes dandelions as a diuretic and digestive aid, and that drying and drinking a decoction of them can expel toxins from the body. Dandelions, which bloom on the banks of the Nile, are also a symbol of the golden sun, and were used in the diet of royalty and were considered a sacred plant that supported people’s health.
In ancient China, dandelions were known as púgōngyīn (蒲公英, dandelions) and were considered an important herb in traditional Chinese medicine. The Shennong Bencao Jing, compiled around 200 BC, states that dandelions can reduce fever and remove toxins, and they were used as antipyretics and anti-inflammatory agents, and in times of war, they were apparently used to heal soldiers’ wounds. Even today, in traditional Chinese medicine, they are prescribed for liver health and immune system enhancement.
In ancient Greece, Hippocrates believed that food was the best medicine and also placed great importance on the beneficial effects of herbs, and it is said that the ancient Greeks used dandelions to detoxify and aid digestion.
During the Roman Empire, the range of uses for dandelions expanded even further, with Pliny describing them in his Natural History, stating that they are useful for treating wounds and restoring eyesight. As the empire expanded, word of the dandelion’s beneficial properties spread throughout Europe and became deeply ingrained in people’s lives.
In any case, dandelions were used as medicinal herbs in ancient civilizations, and this knowledge has been passed down to future generations. Today, their antioxidant and anti-inflammatory properties have been proven. Additionally, dandelion leaves are popular in salads, and the roots are used in herbal tea and as a coffee substitute.
Furthermore, dandelion flowers provide a source of food and nectar for many insects, such as bees and butterflies, while dandelion roots loosen soil and recycle nutrients, helping to restore soil saturation in areas prone to desertification.
Dandelions are often featured as a motif in literature and painting, as seen in Leonardo da Vinci’s sketches and Ray Bradbury’s Dandelion Wine (1957). Furthermore, their vigorous vitality has made them a symbol of freedom, hope, and challenge.
Dandelions contain the following nutrients, including vitamins, minerals, and fatty acids: carbohydrates, B vitamins, vitamin A, vitamin C, vitamin D, vitamin K, beta-carotene, potassium, manganese, calcium, magnesium, phosphorus, iron, oleic acid, linolenic acid, and tannins.
Dandelion roots, leaves, and flowers are all edible, but the effects vary depending on the part consumed due to differences in nutrients. However, they go well in any dish, including salads, soups, sautés, tempura, and steamed dishes.
* Dandelion roots:
Dried to make herbal tea, or roasted to drink as a coffee substitute.
* Dandelion leaves:
Each leaf can be used raw in salads or as a pie or quiche filling. Larger leaves have a strong bitter taste, so it’s best to eat them while they’re small and tender. They can also be dried and brewed into tea.
* Dandelion flowers:
Fry in oil, or eat raw in salads.
* Dandelion tea:
It’s a herbal tea made from dried dandelion roots (and sometimes leaves) and used for medicinal purposes. It’s a caffeine-free tea that can be enjoyed daily, with the recommended dosage being two to three times a day. Combine it with chamomile, mint, lemongrass, or milk, or add honey or brown sugar to enhance its flavor and make it more palatable. It’s packed with nutrients, and its medicinal properties are said to offer health benefits.
Here are some common health benefits of dandelion:
* Detoxifying effect:
It has a detoxifying effect that eliminates toxins from the body, particularly supporting the liver and helping to eliminate waste products.
* Digestive support:
It’s rich in ingredients that aid digestion, and drinking it after a meal is said to help relieve indigestion and stomach upset.
* Diuretic effect:
Known as a natural diuretic, it helps eliminate excess water from the body and is also said to be effective in reducing swelling.
* Anti-inflammatory effects:
It has anti-inflammatory properties and suppresses inflammation in the body, making it useful for relieving arthritis and muscle pain.
* Immunity booster:
It contains ingredients that boost the immune system, making it effective in preventing colds and infections.
Dandelion tea is generally considered to have no side effects, but it is important to make sure that each person consumes it in accordance with their constitution, physical condition, and preferences.
Here are some disadvantages:
* Dandelion has antihistamine properties and is said to be effective in relieving unpleasant symptoms caused by allergies, making it beneficial for hay fever and atopic dermatitis. However, there may be risks for people who are hypersensitive to certain allergens, and people who are allergic to plants in the Asteraceae family may experience allergic reactions.
* Drinking too much can sometimes put a strain on the digestive system due to its diuretic and digestive-stimulating effects, causing symptoms such as abdominal pain and diarrhea.
* There is a possibility of interactions with prescription medications such as anticoagulants and diuretics.
* People with biliary atresia, cholecystitis, obstructive ileus, etc. are recommended to consult a doctor.
* People who are pregnant or breastfeeding are recommended to consult a doctor.
In any case, like other herbs and herbal teas, the effects and benefits of dandelion can be experienced differently by each individual.
Dandelions, which bloom quietly and powerfully by the roadside without any protection, are a ubiquitous presence that brings many blessings, and as in the metaphor introduced at the beginning, they may have something in common with the strong-willed, resilient common people who live tough, steady lives in society.
Dandelions is “Tanpopo” in Japanese, and the 1985 film Tanpopo, directed by Juzo Itami, is an ingeniously structured work that weaves various food-related anecdotes into subplots along with the main theme of a struggling ramen shop run by the female owner Tanpopo, who, with the help of a cowboy-hat-wearing long-distance truck driver and his partner, pursues the ultimate ramen and turns it into a hugely successful shop.
The characters are all inconspicuous people who belong to the social masses, but like ordinary dandelions blooming in the field, they each excel in something, have strong wills, and are common people who live steady, honest lives. As the desire and joy of food is depicted – sometimes humorous, sometimes sensual, and sometimes poignant – the story goes beyond mere discussion of food culture to offer deep insights into the essence of humanity through food, from attitudes toward food, master-disciple relationships, artisanal mentality, to the meaning of life and well-being, exploring universal themes related to life and living.
In particular, the protagonist Tanpopo’s pursuit of the ultimate ramen is reminiscent of the rigorous training required to achieve refined expression in the arts, and can also be seen as the struggle one must go through to achieve self-realization in life. Furthermore, the human relationships and hierarchies depicted in the mealtime scenes accurately capture the realities of modern society. In any case, it was one of the works that sparked and led the gourmet boom of the 1980s.
To briefly summarize, the story begins when Cowboy Hat and his partner happen to walk into a ramen shop run by a widow named Tampopo, only to find the ramen they serve there is simply not tasty. As Cowboy Hat says, ramen that isn’t hot isn’t ramen. The ramen Tampopo makes is simply not tasty because the hot water is not hot enough and the noodles are not boiled properly.
Upon learning that Cowboy Hat is an expert on ramen, Tampopo begs Cowboy Hat to teach her how to make ramen. Cowboy Hat is hesitant to accept, but he decides to turn the shop into a popular one with long lines of customers.
Cowboy Hat takes Tampopo on a market research expedition, where he teaches Tampopo the owner’s attitude at a good ramen shop. He also trains Tampopo in physical strength and gives her lessons on how to serve customers.
Tanpopo independently analyzes delicious soup recipes from restaurants run by Chinese people and tries to recreate them, but she is unsuccessful and the restaurant is forced to close temporarily. The ultimate recipe that Tanpopo pursues is the most classic ramen, soy sauce ramen, which shows how serious she is about it.
Seeing Tanpopo feeling down, Cowboy Hat asks for help from his mentor, Sensei, a former obstetrician-gynecologist who is now homeless. Sensei has become homeless due to his excessive gourmet habits, but rather than being pessimistic about his situation, he lives happily with his friends.
One day, when Tanpopo and his friends help a wealthy elderly man choking on a mochi (rice cake) at a soba restaurant, the old man thanks them and asks them to put his skilled chef to good use.
Thus, Sensei was in charge of the soup, his skilled cook was in charge of the noodles, Cowboy Hat’s partner was the stylist, and the construction worker was in charge of the interior, and a team was formed led by the Cowboy Hat. They changed the name of the restaurant to “Tanpopo”, and this elite team began working to make the restaurant a thriving establishment with long lines of customers.
I won’t go into any more details about the story, so please watch the film to see how the ultimate original ramen is created.
One last thing to add: there’s a scene in the movie where a lecture is given on the proper way to eat ramen. This scene comes from “Ramen Daisuki” (ラーメン大好き, I Love Ramen, 1982), written by manga artist and essayist Sadao Shoji (東海林さだお).
Shoji says that he finally found the path of ramen after studying the way his haiku friend Musai-sensei (無斎先生) eats ramen. The book is written in an evocative style with details that can be described as love for ramen, such as how to eat the pork slices, how to taste the soup, how to speak to the ramen with love, and how to finish off the ramen by leaving Naruto behind, and readers will be overcome with an urge to eat ramen and become obsessed.
In addition to ramen, Shoji’s essay collection also includes recipes for takoyaki, but it is not just about food; it is filled with many other extremely exquisite and top-notch essays. perspective, phrasing, expressiveness, and especially his excellent composition are particularly noteworthy. One gets the impression that several episodes or segments contained in a single essay ultimately come together to form a huge wave through keywords related to the theme, completing the essay; this could be called the theory of montage in writing. In any case, Shoji can be said to be an extremely talented essayist who has mastered the essence of the essay.
In any case, it is extremely rude to not eat immediately, to talk and take time eating, or to mix the ingredients together in a messy manner.
Ramen is most delicious immediately after it is served. Start by taking a sip of the soup to taste it, then slurp the noodles to enjoy the texture, then savor the toppings little by little, feeling the balance between the soup and the noodles, and continue eating in silence and with complete concentration.
Incidentally, the sound of slurping noodles is a way to express deliciousness and express gratitude for moments of bliss, and is part of Japanese culture.
Ramen is said to have originated from the Chinese dish lā miàn (拉麺), and when it was introduced to Japan in the late 19th and early 20th centuries, it was known as Nanjing soba, Shina soba, or Chuka soba and was primarily served in Chinatowns in cities like Yokohama and Kobe. Like Japanese curry, which originated in India, ramen has evolved uniquely in Japan and grown into a dish representative of the nation’s culture.
Ramen is a noodle dish made with Chinese noodles, made primarily from wheat flour and kansui (an alkaline brine, primarily a combination of potassium and sodium carbonate), which are combined with soup and other ingredients. The kansui gives the noodles their distinctive firmness, elasticity, and yellowish hue, and they are made with care to complement the soup, enhancing its flavor.
By the way, traditional Chinese noodles do not contain kansui, so they are similar to Japanese udon noodles, and there are a wide variety of types, such as those with eggs, thickness, and cutting method.
Japanese ramen can be described as a comprehensive dish, combining noodles (a staple carbohydrate), soup, and side dishes. However, rather than a jumble of individual ingredients, it is a complete dish, presented together with respect for each individual ingredient.
The combination of noodles and soup, the core elements of ramen, is meticulously crafted to maximize the flavor of each, with noodle thickness and firmness carefully considered. Furthermore, unique toppings and seasonings are added that reflect the chef’s creativity and regional characteristics, resulting in a wide variety of styles.
Ramen soups are broadly classified by their base, such as soy sauce, miso, salt, and pork bone. In the 1920s, unique ramen cultures began to form in Sapporo and Hakata, and with the spread of food stalls after the war, it spread as a national food culture, giving rise to distinctive ramen with flavors that reflect the climate and regional characteristics, such as Sapporo’s miso ramen, Hakata and Kumamoto’s pork bone ramen, Kitakata’s soy sauce ramen, Tokyo’s salt ramen, and Nagasaki’s champon.
The wheat flour used to make ramen noodles typically has a high protein content of around 10-13%, and depending on the combination of ingredients used, countless elements such as shape, thickness, texture, color, and flavor can be achieved.
Ramen noodles are roughly categorized into three types based on the amount of water used; the more water, the softer the noodles.
1. Low-hydration noodles (25-31% by weight of wheat flour):
These noodles are characterized by a firm texture and thin noodles.
2. Medium-hydration noodles (32% to 39%):
Relatively soft and of medium thickness.
3. High-hydration noodles (40% or more):
Characterized by a chewy texture similar to udon, these are generally used for thick noodles.
As such, even a slight change in the water ratio can greatly change the texture of the noodles, so noodles are made into thin, thick, straight, or curly noodles while considering the exquisite balance with the unique soup to create exquisite ramen.
The type of noodle varies depending on the region and the concept of the restaurant, but even the same soup can have a completely different impression depending on the noodles. Also, the thin noodles of Hakata ramen bring out the flavor of the soup, while the straight noodles of Kitakata ramen are an excellent match for the clear soup, leaving a satisfying feeling.
* Thin noodles:
Commonly used in tonkotsu ramen, their firm texture allows them to cling to the soup well.
* Medium-thick noodles, thick noodles:
Suitable for miso ramen and tsukemen, they are satisfying to eat.
* Curly noodles:
Often used in soy sauce ramen and miso ramen as they cling to the soup well and have a unique texture.
The soup, which can be said to be the soul of ramen, comes in four basic flavors: soy sauce, miso, salt, and pork bone broth, and is made by combining various ingredients such as chicken bones, pork bones, seafood, and vegetables. Some restaurants also incorporate creative ingenuity, blending multiple soups or adding their own spices.
* Soy sauce soup:
Based on chicken bones and seafood, it has a clean flavor that brings out the aroma and richness of soy sauce.
* Miso soup:
Blended with red and white miso, it has a rich, sweet flavor.
* Salt soup:
This soup features a clear, light taste that brings out the flavor of the ingredients, requiring a delicate balance.
* Pork bone soup:
Simmering pork bones for a long time brings out a rich, creamy flavor. The flavor changes significantly depending on the simmering time and heat, allowing each restaurant to highlight its unique character.
Furthermore, the dashi stock changes significantly depending on the combination of ingredients and the time spent simmering them, and is a determining factor in the individuality of each restaurant. From selecting the ingredients to simmering and adjusting the flavor, there are many steps involved, calling for the experience of an artisan.
Kaeshi is a flavored sauce (tare) such as soy-tare or salt-tare , and ramen soup is completed by diluting the kaeshi (tare, sauce) with dashi stock. Therefore, soup is made up of three elements: dashi stock, kaeshi, and flavored oil.
Dashi Stock:
Dashi can be broadly divided into two types: clear stock (清湯, chintan) and white stock (白湯, cloudy white stock).
* Clear stock (清湯, chintan):
This refers to a clear, transparent broth. When making the broth, the bones are not simmered until they fall apart, so the bone marrow does not dissolve into the color, and the color remains clear, with a light flavor.
・Pork bones:
Simmered without boiling to make a clear broth. The pork bones are not simmered until the bones fall apart, so they do not become cloudy.
・Chicken bones:
By simmering them without boiling, only the essence is extracted, resulting in a clear dashi with a strong flavor and a clear color. Chicken bones are prepared and simmered with vegetables, kelp, and dried sardines to create a rich flavor.
・Japanese-style dashi (dried bonito flakes and other dried fish):
A fragrant, deeply flavorful dashi made from bonito flakes, kelp, and other ingredients.
* Cloudy White Stock (白湯, paitan):
This refers to a cloudy white dashi. Since it’s made by simmering animal bones until they’re pulverized, it’s not clear, but cloudy white in color, and has a rich, strong, and intense flavor.
・Pork Bone:
This is the base broth for tonkotsu ramen, made by simmering pork thigh bones (genkotsu) over high heat for a long time. Sometimes pig heads and back bones are also added. The long simmering extracts fat and collagen. During this process, it is essential to carefully remove any impurities, and delicate adjustment of the heat results in a pure, creamy flavor.
・Chicken Bone:
This is the base dashi for toripaitan ramen, made by simmering chicken bones for a long time until they become cloudy. It has a milder flavor than stock made from pork bones. It’s sometimes simmered with ginger, green onions, and other ingredients.
In addition to the above, there are also ramen based on seafood and vegetable stocks.
* Seafood stock:
Deeply simmered bonito flakes, dried sardines, and kelp to bring out their deep umami.
* Vegetable stock:
This vegetarian stock is made by slowly simmering dried shiitake mushrooms, their soaking water, other vegetables, and kelp to bring out their delicious flavor.
Kaeshi (tare, sauce):
Like dashi stock, kaeshi (tare, sauce) is an important element in making ramen soup, and many ramen are named after the flavor of the kaeshi, such as soy sauce ramen and salt ramen.
Because kaeshi plays an important role in creating a unique, distinctive flavor, each ramen shop will have different recipes and ingredients used, but here are some common examples.
* Shoyu-dare (醤油ダレ):
A soy sauce-based tare sauce used in soy sauce ramen. It is typically made by simmering soy sauce with garlic, ginger, sake, etc., and the unique and original flavor of the sauce is created by adjusting the amount of each ingredient. To add depth to the flavor, green onions, dried shiitake mushrooms, or kelp are sometimes added.
* Shio dare (塩ダレ):
A salt-based tare used in shio ramen, made with salt, is known to be difficult to make. This is because seasonings like soy sauce and miso already have a distinctive flavor, while salt only has a salty taste. Therefore, rather than simply using salt to make a tare, the blending of other ingredients and seasonings is crucial. Therefore, adding the following ingredients and seasonings creates a rich, salty flavor and depth that goes beyond simple saltiness.
・Kelp
・Katsuobushi
・Sake
・Soy sauce
・Mirin
* Miso dare (味噌ダレ):
This is a tare made with miso, used in miso ramen. It is made by adding various ingredients and seasonings to the basic seasonings of miso, sake, and soy sauce, and creating a unique balance. Spicy miso tare include chili pepper and chili oil. Because miso itself is a seasoning with a strong flavor, it can overpower a light dashi, so it is often paired with a richer dashi.
Flavored oil (香味油):
Flavoring oil is the finishing touch that enhances the flavor of ramen and floats on the surface of the soup to whet the appetite.
* Back fat (背脂):
Fat from the back of pork. It pairs well with rich ramen soups.
* Lard:
Fat from the back of pork is heated and melted to extract only the oil.
* Chicken fat (鶏油, chiyu):
Fat extracted from chicken, an essential ingredient in iekei ramen.
– Iekei ramen refers to the group of ramen restaurants originating from the Yokohama ramen shop Yoshimuraya (established in 1974), or to a genre of rich pork bone soy sauce ramen similar to Yoshimuraya.
Next, let’s look at some typical toppings (具, gu).
Toppings such as char siu (roast or braised pork), green onions, Nori (seaweed), menma (seasoned bamboo shoots), naruto (fish cakes), bean sprouts, and seafood are selected with consideration for overall balance in line with each restaurant’s concept, and the harmonious combination of these elements creates a unique and highly refined dish that is unique to each restaurant.
While these ingredients are simple, they enhance the overall flavor of the ramen as a single dish and balance it out. Ramen is also characterized by the careful attention paid to the thickness of the char siu, the way the green onions are cut, and their quantity and placement.
* Char siu:
Stewed or grilled pork, which enhances the flavor of the pork and adds substance to the meal.
* Green onions:
With their refreshing flavor and crunchy texture, they soften the richness of the soup.
* Nori:
Soaking it in the soup adds a seashore flavor and umami, and also adds a visual accent.
* Menma:
Seasoned bamboo shoots, with their distinctive crunchy texture that adds depth to the ramen.
Incidentally, at the end of the film Tampopo, there is a touching scene in which the construction worker passes on to Tampopo his secret recipe, which is based on simplicity and can be said to be the essence of ramen.
The appeal of ramen lies in the way the noodles, soup, and ingredients reflect the vision of each restaurant owner and complement each other in harmony, and it is a blissful pleasure to be able to experience every last detail of the unique, refined attention to detail that goes into each bowl of ramen.
1. Soup:
Time, ingredients, heat, and umami all intertwine, and countless pieces of information are condensed into the soup. The combination of glutamic acid and inosinic acid, or glutamic acid and guanylic acid, creates a synergistic effect of umami components that exponentially increases the deliciousness index. Therefore, the following factors in particular are meticulously considered and controlled:
* The freshness of the ingredients, such as chicken bones, pork bones, seafood, and vegetables.
* The cooking temperature and time to optimize umami extraction.
* The timing of skimming scum to eliminate impurities.
* Fine-tuning the salt concentration to define the flavor.
2. Noodles:
The sound of slurping noodles, a distinctive feature of Japanese culture, stimulates the brain with sonic vibrations that stimulate the appetite. Therefore, noodles are not just something to eat, but also something to listen to. Therefore, the following factors are meticulously calculated in noodle-making, a true culmination of science and art:
* The amount of protein and gluten quality in the flour.
* The hydration rate, which determines the firmness and texture of the noodles.
* The thickness and cross-sectional shape, which directly affect how the noodles mix with the soup.
* Controlled aging time and temperature to bring out the noodle’s aroma.
3. Specially crafted fragrant oil:
Since aromatic components dissolve easily in oil, the scent of a single drop of oil floating on the surface stimulates the sense of smell more strongly and for longer, imprinting a delicious sensation on the brain and elevating the bowl from a simple taste to a memorable one.
* Green onion oil, whose charred aroma stimulates the appetite.
* Shrimp oil, with its rich crustacean aroma.
* Chicken oil adds richness and sweetness.
* Clam oil adds depth with the aroma of the sea.
Ramen, imbued with an epic story that satisfies the five senses and the heart at the same time, is a refined soul food that represents Japan, a culture, a philosophy, and can be said to be the ultimate art that transcends the boundaries of noodles, bringing a sense of well-being.
Returning to the topic from the beginning, ramen, as a comfort food, indeed seems to have the effect of enhancing well-being.
* Relieves the Mood:
The aroma of ramen, the steam, the warmth of the soup, and the texture of the noodles are said to promote relaxation through the senses. This sense of security and safety enhances resilience, leading to a moment of relief when tired or stressed.
* Activating serotonin, the happiness hormone:
Carbohydrates and warm soup stimulate serotonin in the brain, a neurotransmitter that stabilizes mood, leading to a rise in energy.
* Relief:
Ramen is easily associated with memories, recollections, and nostalgia, and is said to be able to evoke a sense of security.
Of course, it is best to enjoy it in moderation, as excessive intake can increase the risk of swelling and high blood pressure due to the salt and fat content, and it can make you feel sluggish as it requires a lot of energy to digest, and the sudden rise and subsequent fall in blood sugar levels can lead to a decrease in concentration and drowsiness.
The foundation for ramen’s evolution was laid during the Taisho and early Showa periods, when a noodle dish from mainland China, known as Chinese noodles (中華そば, chuka-soba), became popular in urban Japan.
A decisive turning point came after World War II, a period of food shortages and economic turmoil when black markets (闇市, yamiichi) were at their peak. Ramen was served not at establishments like eateries or restaurants, but at street stalls (屋台, yatai) that could be started with relatively little capital. It used inexpensive wheat flour, extracted flavor from ingredients that had not previously been considered food, such as pork bones and chicken bones, and added fats and oils such as lard, making it cheap yet high in calories, and it fulfilled a social function by filling the stomachs of hungry people as a “taste of post-war reconstruction (復興の味).”
Incidentally, one of the goals of America’s entry into World War II was to secure a market for surplus agricultural products. By exporting surplus wheat to Japan, a defeated nation, they stabilized domestic American agriculture while also plotting to persecute traditional Japanese cuisine and Westernize the diet. As a result, wheat products became popular even during the period of material shortages after the war, which is said to have led to an increase in lifestyle-related diseases and a collapse in nutritional balance. Examples of how American wheat was used in this context include being used to make ramen noodles and providing koppepan (rolled bread) as a staple food in compulsory education lunches.
Ramen is a solitary dish, not a social dish like hot pot. However, after the war, ramen served in tiny food stalls so cramped that even three customers could barely move brought a brief sense of solidarity, healing, and happiness to commoners who had lost everything in the war and were physically and mentally exhausted.
Ramen subsequently differentiated, taking advantage of regional characteristics such as the climate and traditional industries of the area, and each evolved in its own way, growing into a national dish, and specialty ramen shops other than stalls began to appear.
Examples include Sapporo’s miso ramen, which adapts to the cool climate and incorporates abundant seafood; Fukushima’s Kitakata ramen, which takes advantage of high-quality water and the brewing culture of soy sauce and sake; and Kyushu’s Hakata and Kumamoto ramen, which follow the tradition of using pork bone broth, mainly in Kurume.
In 1958, Chicken Ramen, the forerunner of instant ramen, appeared. It was made from processed wheat flour noodles soaked in seasonings and deep-fried, and made it possible to easily make ramen with just a bowl and hot water, without having to line up at a food stall. This marked the beginning of the era of instant foods.
Furthermore, in 1971, cup ramen was commercialized, and as instant ramen was packaged in a heat-resistant container, it added portability, allowing people to easily make and eat ramen anytime, anywhere, without the need for a bowl or the kitchen at home.
Cup ramen, which is instant ramen in a container, can be considered a type of instant ramen, which is instant ramen in a packet, but the noodles themselves are different.
The invention of instant noodles is said to have originated when Nissin Foods founder Momofuku Ando observed tempura being fried and, applying the principle of the wheat flour batter bubbling in oil and releasing moisture, developed a manufacturing method called flash-heat oil drying, in which noodles are deep-fried in oil and then dried. Another instant noodle manufacturing method is the hot air drying method (non-frying method), in which the noodles are dried using hot air without using oil.
Meanwhile, the noodles for cup ramen are also instant noodles made using the above method, but by making them hollow like a straw, they can be easily separated by simply pouring hot water over them.
In the 1980s, during the era of the film Tampopo, a gourmet boom arose along with the rise of the bubble economy. This led to a desire for unique flavors, perhaps a reaction against the industrially standardized, easily accessible, average taste of instant foods, and a demand for distinctive ramen based on artisanal commitment and philosophy. Meanwhile, a group of fanatics even emerged, collecting information on the unique characteristics of unique ramen shops and making pilgrimages to them as research subjects.
Ramen, a cheap, delicious and easy dish born out of Japanese culture, has spread all over the world on the wave of globalization, and it seems to have been elevated overseas to an expensive luxury item that provides a little luxury in everyday life.
Moreover, the phenomenon of information gathering and criticism, once the domain of fanatic groups, has recently been popularized with the spread of the internet and social media, and ramen no longer seems to be a food to be eaten; it seems to have become part of a subcultural space where it is analyzed, classified, discussed, and its appearance shared.
What is desired from ramen is not merely a matter of personal preference, but is closely related to one’s psychological state and social circumstances at any given time, so it is hoped that the future of ramen will be blessed, and that it will continue to be a powerful force for the common people and continue to fascinate them, like a dandelion blooming in the wild.
Sincerely grateful for your financial support.
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