Like rice, ramen is a staple for billions. How this simple combination of prepared flour and water has become so essential to so many.
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Excerpts from the RAMEN edition:
Chefs who brought ramen to the realm of gastronomy
We looked at the scalability of ramen and its meaning by looking for shops that show a different look of ramen.
👨🍳 Yasushi Matsumura
📍 Ginza Hachigo
Ginza Hachigo in Tokyo, Japan, which opened in 2018, proves that gourmet food is not the exclusive property of a certain class with ramen. The owner, Yasushi Matsumura, is a former French chef with 40 years of experience. He combines recipes with Western ingredients such as prosciutto and Guérande salt to present ramen with a clear and clean taste. With creative variations while maintaining an affordable price range, in 2022, it even earned a rare Michelin Guide one star as a ramen restaurant.
“The reason I switched from French cuisine to ramen is because I wanted to give more people, not just customers with high economic power, the opportunity to taste dishes made with quality ingredients. It is a great pleasure to see the person who eats the last soup until the end, and the customer who leaves after saying that it was delicious. A chef is a job that does not have standards for moderately good. Because it should be more delicious tomorrow and the day after tomorrow.”
Ramen industry as told by ramen developers
The changes and trends of the instant ramen industry, which has grown rapidly over the past 70 years, were observed through the voices of ramen developers in Korea and Indonesia.
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Jaewon Yoon Head of Soup Development Team, R&D Division ,
Nongshim
Jaewon Yoon , who joined Nongshim in 1994, is working in a department in charge of developing various ramen soups, including Nongshim’s representative ramen, Shin Ramyun. He says that developing products that consumers can value more is the key to the ramen industry in the future.
“Due to the nature of ramen, it is necessary to ensure popularity, but as individual tastes are getting stronger, it is increasingly difficult to develop a soup that satisfies many people. Like ‘Cjapaguri’, a combination of Chapaghetti and Neoguri, the way the manufacturer presented the product Unlike, I think we need a strategy that takes into account active consumers who reinvent themselves in their own way, invest directly in products or participate in the manufacturing process to grow products and brands.”
Ramen isn’t just a dish—it’s a cultural interface. It bridges tradition and innovation, local identity and global influence, craft and convenience. From street stalls in Fukuoka to convenience stores in Seoul, ramen adapts to its environment while retaining a core emotional resonance: comfort, speed, and satisfaction.
In Japan, ramen shops often reflect the personality of their chefs. Broths are simmered for hours, toppings are curated with precision, and regional variations—from miso in Hokkaido to tonkotsu in Kyushu—tell stories of climate, history, and taste. These bowls are not just meals; they’re expressions of place.
Korea’s instant ramen, meanwhile, thrives on adaptability. It’s a product of industrial ingenuity and emotional intelligence—designed to meet the needs of busy lives, shifting palates, and social rituals. Whether eaten alone at midnight or shared during a hike, it carries a sense of occasion. The packaging, flavor profiles, and even the sound of boiling water evoke a shared cultural memory.
Design plays a crucial role. The shape of the noodle, the texture of the cup, the typography on the wrapper—all contribute to the experience. Ramen is one of the few foods where the vessel is as iconic as the contents. Brands like Nongshim and Nissin have mastered this interplay, turning everyday consumption into brand storytelling.
Ramen also reflects economic shifts. Premium instant varieties now compete with restaurant-quality offerings. Limited editions, celebrity collaborations, and health-conscious formulas show how ramen responds to market signals without losing its soul. It’s a case study in how food can evolve while remaining emotionally grounded.
Ultimately, ramen’s power lies in its duality. It’s both humble and aspirational, nostalgic and forward-looking. It invites customization but rewards simplicity. And whether you’re a chef refining broth for years or a student microwaving a cup in minutes, ramen meets you where you are.
I think it’s the best cooking tool to stick to your original function and do it properly. There are a lot of beautiful cooking tools in the world, but not everyone is working properly and performing the necessary functions efficiently.— Charlotte Wright, Senior Buyer of The Conran Shop
I found a way to have fun doing repetitive things in the cooking tool. It’s interesting to use different tools and tableware that you use every day. On the outside, it’s always the same routine, but I feel the difference myself, so I have a driving force to work without getting tired.
— Lee Hye-sun, CEO of Goowol Market
Pairs nicely with Magazine F: Kimchi, Magazine F: Fish and Magazine F: Namul
| Weight | 400 g |
|---|---|
| Dimensions | 9.5 × 6.75 × 0.75 in |
| Publisher | JOH |
| Pages | 148 |
| Size | 6.69 X 9.45in |
