Ramen's origins can be found in China, whose noodle-eating cuisine culture was introduced to Japan in the 1860s when that country ended its seclusion and reopened its ports to the outside world. The Chinese technique for creating and cooking noodles eventually gave rise to the distinctive "ramen" Japanese style.
It was Momofuku Ando’s (1910-2007) invention in 1958 of the world’s first instant noodles pre-ccoked and dried ramen noodles sold in a packet that spawned what would eventually become a global industry.
Countless ramen shops compete to develop the "ultimate" gourmet ramen dish in Japan, serving bowls of fresh ramen to customers. Toppings, noodle textures, and soup flavor combinations are all continually being experimented with. These ramen establishments typically use a variety of high-quality flours that have been expertly mixed to create their noodles. The look of ramen noodles can vary; they might be straight, curly, or medium to thick in thickness.