Do you all consider ramen as Washoku?
Even among the students at our college, answers to this question were heavily split. Many Japanese students argue that, since ramen originally came to Japan from China, that it is not Washoku. On the other hand, many students will argue that it is, of course, part of Washoku cuisine.
The definition of Washoku is not one set in stone – meaning, there is no correct answer to this question. As for me, I think of ramen as a splendid part of Washoku culture.
There is no denying that Japanese ramen is an adaptation of Chinese wheat noodles, first introduced to Japan in the Edo Period. (It is believed that Tokugawa Mitsukuni was the first person to eat ramen in Japan.) In that era, surely ramen was considered to be a Chinese cuisine. But in the 350 years since then, ramen has undergone significant change and development during its time in Japan. In particular, a soup stock base was added as a Japanese signature, with varieties such as miso, salt, pork bone, and soy sauce broths. These flavors do not exist in Chinese cuisine, but are purely Japanese creations. Furthermore, the stove-top beloved across the world today was introduced by a Japanese food production company.
Just as with ramen, the ability for other cuisines and foods introduced to Japan to be adapted and evolved through its unique food culture is a significant characteristic of Washoku. Such other examples include curry rice, spaghetti napolitan, and omelet rice. Washoku encompasses the birth of new cuisines, harmonized with the knowledge and curiosity of Japanese culinary minds.
By the way, what is your favorite variety of ramen? Miso? Soy sauce? Or maybe pork-bone?
Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
https://www.sushi-tokyo.jp/blog-headmaster/page/11
Photo source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.