#130 Ramen Noodles« Stuff Asian People Like - Asian Central

“It’s fast, cheap, yummy, and everywhere,” says Masako Fukui of Kei’s Kitchen (speaking about Japan’s greatest innovation of the 20th century– no joke). Believe it or not, even though these wavy egg noodles in broth are now ubiquitous with Japan; it had origins in China long before that (over four thousand years to be exact).

How did this come about, though?

In 1665, the first ever account of “Lamian” consumption was made by Japanese Feudal Lord Tokugawa Mitsukuni. From the late 19th to 20th centuries, spurred by imperial aspirations, technological advances, and a post-WWII food shortage; Lamian became an instant (pun intended) hit in Japan.

Quick Japanese 101: Lamian, Lamen, and Ramen are the same thing. There is no distinction between the “L” and “R” sounds. Lamian is Japanese for “stretched, pulled, or elongated noodles.” Thus, we now call Lamian, Ramen.