page_title: Japanese cuisine
section_title: Ramen
hierarchical_section_title: Japanese cuisine / Imported and adapted foods / Ramen
caption_attribution_description: English: "Tokyo Ramen". Japanese traditional ramen, seen in a ramen-noodles store in Japan. Soup is a soy sauce taste.日本語: しょうゆラーメン。2005年3月、投稿者による撮影。 加工: ロゴ部分に暈かし、画像の縮小。 Category:ラーメン画像
context_page_description: Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.
  The traditional cuisine of Japan, washoku, lit. "Japanese eating", is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
  Historically influenced by Chinese cuisine, Japanese cuisine has opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients.
context_section_description: Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
caption: Ramen noodles
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