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Today, instant noodles are divided into two groups: "traditional" cheap (¥70 to ¥200) noodles with few toppings and expensive (¥150 to ¥350) noodles with many toppings, which are often packed into a pouch. Various kinds of instant noodles are produced, including ramen, udon, soba, yakisoba, and pasta.
He also states that ramen 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). [5] Early ramen or ramen-like dishes went by different names, such as Nankin soba ...
A ramen shop is a restaurant that specializes in ramen dishes, the wheat-flour Japanese noodles in broth. In Japan, ramen shops are very common and popular, and are sometimes referred to as ramen-ya (ラーメン屋) or ramen-ten (ラーメン店). Some ramen shops operate in short-order style, while others provide patrons with sit-down service.
Instant ramen is the poster child of affordable foods that have grown in popularity amid high inflation and the cost-of-living crisis making consumers more sensitive to grocery prices.
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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 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.
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