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Now that we have your attention: this is a blog post about the new thrillingly out of control food trend of munching down on a cup of nice, hot ramen. How's that for an intro? What do you think you're going to find on this blog? Pictures and videos of moist, steaming bowls of noodles, drenched in salty broth and flavored with soy sauce and green onions? Yeah, not so much. But if this sounds like your kind of mealtime madness, stay tuned... The following excerpt is from the book "Ramen: The History and Stories behind Japan’s Favourite Noodle Soup. An Iconic Culinary Tradition in Modern Times" by Mariko Takagi. "A cornerstone of Japanese culture, ramen has become an international phenomenon, enjoyed in hundreds of thousands of restaurants in Japan alone and served throughout the world. Tonkotsu broth is used in most ramen stores, but one can find other popular broths along with tonkotsu at restaurants all over the country. Some noodles are made from flour instead of wheat flour, while others are made from wheat flour. The noodles have a distinctive chewy texture even when they are being cooked right away, so it is almost impossible to eat them quickly. Popular toppings are sliced pork, fried bean sprouts, boiled eggs, corn kernels, and seaweed. Most stores offer at least three different types of toppings including nitamago (sweet-boiled egg), nattō (soybean pudding) and naruto (fish cake). Some restaurants serve the broth on the side or topped with a thick layer of fat. At some restaurants it is up to the customer to add the noodles into the broth after they've been cooked. Although most people eat ramen in winter, there are some stores that offer ramen all year round. The origin of this dish has been traced back to Chinese noodles since instant ramen was invented by Nissin Foods in 1958. However, the creation of ramen can be traced to the Middle Ages in Nara Prefecture. Known as "yakko-yaki" (fried noodles), this dish was very popular at festivals and was called "noodle soup." Some say that Japanese people made fried noodles out of wheat and rice and added miso and soy sauce. Others say that Japanese people used acorn powder, red onion and sesame oil to make fried noodles. It is said that the first ramen shop opened in Yokohama around 1917; it offered "ramen with bacon" (miso-simmered bacon topped with a sour pickled egg). A few years later, ramen became popular following the end of the Civil War, when many soldiers returned home after Japan's victory in World War II. The name of this dish comes from "ramen" (肉盛), which means "fried noodles." The feature film "Ramen Song" by legendary Japanese director Hiroyuki Kitakubo was released in 1992. Kitakubo told his colleagues to always go for ramen, so he had his hero character begin eating it on an almost daily basis. Today there is no shortage of movies about ramen restaurants. cfa1e77820