DiningBuzz! - Why is Ramen so Popular in the US?

Ramen is so much more popular in the US than udon or soba, but in Japan, it seems to be just the opposite. It never occurred to me before, but now I really wonder why. Any thoughts?

Ramen is so much more popular in the US than udon or soba, but in Japan, it seems to be just the opposite. It never occurred to me before, but now I really wonder why. Any thoughts?

Ramen is cheap, and I imagine more well known.

My mom gave it to us as kids, and it was cheap and easily accessible poor college kid/newlywed food.

I don't remember noticing udon based soups (not that I was looking hard) until the late 80's....and it was something you made a trek to chinatown for.

Now you can buy it at Safeway ... but Ramen was at Safeway long before Udon was.

If you're talking about instant ramen, it's popular and widely available in every country I've been to. It's not a US thing at all.

Ramen is so much more popular in the US than udon or soba, but in Japan, it seems to be just the opposite. It never occurred to me before, but now I really wonder why. Any thoughts?

I don't know what part of Japan you're talking about, but eating ramen is a cult there.

I don't know what part of Japan you're talking about, but eating ramen is a cult there.

So true, you have japanese chefs taking culinary classes for many years, and many of them have yet to perfect the "perfect" broth.

Ramen is so much more popular in the US than udon or soba, but in Japan, it seems to be just the opposite. It never occurred to me before, but now I really wonder why. Any thoughts?

I would guess that ramen outsells soba and udon in Japan too - particularly when it comes to packets sold in supermarkets and "just add hot water" containers in convenience stores.

Having said that, I know there's a dearth of good udon and soba outside Japan. I only know one place in London where I can get decent udon.

So true, you have japanese chefs taking culinary classes for many years, and many of them have yet to perfect the "perfect" broth.

I am reminded of this movie: http://www.imdb.com/title/tt0092048/

I don't know what part of Japan you're talking about, but eating ramen is a cult there.

+ 1 - so true

I have taken a trip to Yokohama just to go to the Ramen Museum (didn't eat breakfast so that I can have three servings of three different types of ramen)

Just discovered the "Instant Ramen Museum" in Osaka, plan to go there in the next couple of months.

My uncle owned a ramen shop in Saitama, he said he had a customer who would travel from Ginza to his little shop because he did the soup right.

Growing up in Canada, my impression of ramen was "Mr. Noodle" (Chicken flavor) or Ichiban Instant Noodle but after discovering the "real" thing, it doesn't compare. After saying that, when I go back to YVR, I do like my "Mr Noodle" Instant Ramen but to consider that to be the ramen the Japanese like, is really off the mark.

Indeed, good ramen from a ramen shop is something completely different from packaged ramen. Although they both fill a need, and both bring back good memories...

I am reminded of this movie: http://www.imdb.com/title/tt0092048/

I love that movie -- so bizarre and delightfully Japanese :).

I think that Ramen is much more "in" in Japan right now. People definitely obsess over Ramen -- and it's many different variations. Udon & Soba are widely available (and there are many places that specialize in it) in Japan. However, ramen places have much more of a cult following.

As to why it's more popular in the US than Soba or Udon? My personal take is that Soba & Udon are much more delicate dishes -- and more difficult to make truly spectacular. IMO average Ramen is tastier than average Udon or Soba. However, excellent soba beats the pants off any bowl of ramen for me in Japan :)

I don't know what part of Japan you're talking about, but eating ramen is a cult there.
+7

You have to go somewhere like Takamatsu in Shikoku to find the udon religion outstripping the home grown ramen cults but as an udon and soba enthusiast who is married to a locally born ramen lover, here in Tokyo there is no sign at all of udon and soba shops (even combined) outnumbering ramen ya.

In the last week I've been here there have been numerous TV programs focusing on the joys of ramen with the styles of different ramen shops being investigated and discussed in detail and their offerings consumed with lots of appreciative noises and lip smacking by panels of celebrities.
Udon and soba are enjoyed in a much more sober fashion.

What you will find is that most ladies will never drink a full bowl of ramen broth but they may down the lighter dashi based broth from a bowl of soba or udon.

The udon and soba you can buy for home consumption in Japan does approximate all but the very best handcrafted restaurant noodles.
For Ramen you HAVE to eat out as there is no instant or refrigerated version that comes close to your average ramen shop noodles. Perhaps this is the main reason that ramen joints are so very very popular.

Ramen is cheap, and I imagine more well known.

My mom gave it to us as kids, and it was cheap and easily accessible poor college kid/newlywed food.

I don't remember noticing udon based soups (not that I was looking hard) until the late 80's....and it was something you made a trek to chinatown for.

Now you can buy it at Safeway ... but Ramen was at Safeway long before Udon was.

Totally agree. Who among us wasn't, at some point, on a steady diet of ramen noodles in college or when we were just starting out on our own? ;) Best bargain in the grocery store! Well, except for the sodium level! :D

If you like spicy ramen, Koreans have perfected that area. Just goto Amazon and type Nongshim ramen for some kick!

Instant noodles is a staple in places like Indonesia..... the key driver in this case is the price.

Ahh...the joys of Ramen. I can't say that I am a huge fan though it is good on a cold day and can be delicious. Though I like pho more.

I was visiting friends in Northern Japan and they insisted I had to go to the best ramen shop in the country. We go to this little hole in the wall. It maybe sat 10-15 people but it was packed. To my friends, it was awesome. To me, it was just ramen. With that said, I do have a couple of instant packages in my pantry just in case I run out of other food at the end of the month.

Ramen is cheap, and I imagine more well known.

In another post (that I am too lazy to look up), I commented on how Ramen (with additional ingredients) can be surprisingly filling and healthy.

Add canned veggies, beans (bagged), poached eggs, salt, pepper, garlic, any kind of meat, etc. and Ramen can be a decent (and cheap) meal.

OP are you referring to the cheap supermarket Ramen or the "Totto Ramen-line down the block-$16 for noodles and broth" types of restaurants in Manhattan?

I live close to the OP and I don't particlularly see it at all. If anything my-extra US asia experience has Ramen/instant noodles more popular. No use airline would ever serve them; they are a relatively common inflight snack elsewhere.

It is what your pilots lived on when they were flight instructors building their hours. They probably still eat it every now and then. It is hard to get out of your system.

japan has ramen restaurants

instant ramen is a global commercial thing
http://old.post-gazette.com/pg/07008/752108-34.stm

In the US probably half of the adult population would have succumbed to famine in their early 20's but for the existence of instant Ramen available @ 5 packs for a Dollar :D (8 packs for a Dollar if you shop around). Instant Udon costs over Dollar for just a single serving. I was at least 25 y/o before I could afford such extravagance and even then it was hard to justify when I could get a pack of Ramen for $0.13.:D

What other 'meal' can you get in America for $.013?

Interesting. I didn't know the US interpreted 'ramen' as the cheap supermarket stuff. I always thought of those as just instant noodles.

Interesting. I didn't know the US interpreted 'ramen' as the cheap supermarket stuff. I always thought of those as just instant noodles.

I betcha' 95% of the US population would equate "Ramen" only with cheap packs of instant noodles and would be completely unable to associate the word with any thing else.

In the US probably half of the adult population would have succumbed to famine in their early 20's but for the existence of instant Ramen available @ 5 packs for a Dollar :D (8 packs for a Dollar if you shop around). Instant Udon costs over Dollar for just a single serving. I was at least 25 y/o before I could afford such extravagance and even then it was hard to justify when I could get a pack of Ramen for $0.13.:D

What other 'meal' can you get in America for $.013?

Maybe when we were in college and trying to scrape by on Saturday night before your last quarters ran out and you couldn't get to the bank for more cash until Monday because you didn't have an ATM card (or there was no cash in the bank to even withdraw). Nowadays, the early 20-something's chic Japanese meal of choice would be sushi conveniently charged to a credit card.

Interesting. I didn't know the US interpreted 'ramen' as the cheap supermarket stuff. I always thought of those as just instant noodles.Unless you frequent the right neighborhoods of large urban areas, the only Ramen you'll see is the cheap supermarket stuff.

...the only Ramen you'll see is the cheap supermarket stuff.

<Sheepishly raising hand> :o

Although I have taken a better liking to Yakisoba lately.

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

spgchampion@starwoodhotels.com

I betcha' 95% of the US population would equate "Ramen" only with cheap packs of instant noodles and would be completely unable to associate the word with any thing else.

I suspect you are right, though I am having the real deal tonight from a pop up restaurant in my 'hood. I'm loving that the real thing is becoming more and more popular in the cities.

I suspect you are right, though I am having the real deal tonight from a pop up restaurant in my 'hood. I'm loving that the real thing is becoming more and more popular in the cities.

Where is this pop-up? I want some. :-)

Totally agree. Who among us wasn't, at some point, on a steady diet of ramen noodles in college or when we were just starting out on our own? ;) Best bargain in the grocery store! Well, except for the sodium level! :D

In the US where everyone always seems to be in a big rush, packaged instant ramen is a very quick way to eat. Readily available in most food stores, it is a cheap alternative for a meal. Small and easy to travel with.

I buy a case every couple weeks for my employes. It seems to disappear.
The key thing for us is that the water cooler dispenses boiling water and I hire college students mostly.
:p

It's bad for you and tastes good, why wouldn't that be popular in the U.S.?

Here in US, abundance of college students still manage to survive on a solid diet of ramen noodles, cold cereal and beer to wash it all down.

Is ramen a less handy version of the British 'Pot Noodle'? I've never had ramen but it sounds like it (at least the supermarket option).

Is ramen a less handy version of the British 'Pot Noodle'? I've never had ramen but it sounds like it (at least the supermarket option).

When I think of supermarket ramen, this (http://www.maruchan.com/) is what comes to mind. I've never had British "Pot Noodles", so I can't say if they are less handy or not.

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

spgchampion@starwoodhotels.com

Ah, so they do come in their own bowl - when I googled they seemed to be in a plastic packet (no bowl). Same idea as a pot noodle then, self contained, just add hot water.


Is ramen a less handy version of the British 'Pot Noodle'? I've never had ramen but it sounds like it (at least the supermarket option).

When I think of supermarket ramen, this (http://www.maruchan.com/) is what comes to mind. I've never had British "Pot Noodles", so I can't say if they are less handy or not.

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

spgchampion@starwoodhotels.com

Is ramen a less handy version of the British 'Pot Noodle'? I've never had ramen but it sounds like it (at least the supermarket option).the british 'pot noodle' is a direct copy of cup noodle ramyun.

I betcha' 95% of the US population would equate "Ramen" only with cheap packs of instant noodles and would be completely unable to associate the word with any thing else.

Cheap student food indeed is a rather common US association for Ramen noodles.

Ramen is so much more popular in the US than udon or soba, but in Japan, it seems to be just the opposite. It never occurred to me before, but now I really wonder why. Any thoughts?


it's an assumption of innocent ignorance. by and large, the majority of the population couldn't tell you the difference between ramen, soba and udon - and, probably, collectively calls all asian noodles "ramen".

add to the fact that many of us in the states have grown up eating "Top Ramen" at some point or another and Ramen has kind of become an accepted term for asian style noodles.

even so, without digressing too much, i would probably disagree with your assumption that udon and soba are more popular in Japan. IMO, Ramen is pretty popular and generally more available than soba or udon. Haven't seen too many places that just serve soba or just udon, but many places just serve Ramen. Check out these blogs:

http://www.bento.com/rev/tokyoramen.html

http://www.ramenadventures.com/

Ah, so they do come in their own bowl - when I googled they seemed to be in a plastic packet (no bowl). Same idea as a pot noodle then, self contained, just add hot water.

Yes, well except for the plastic packet version, that is. ;)

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

spgchampion@starwoodhotels.com

Yes, well except for the plastic packet version, that is. ;)
Ramen come in both bowl and plastic packet versions at U.S. supermarkets as well.

In Asia, particularly in Taiwan, the bowl version tends to be more expensive, and sometimes more "luxurious", than the plastic packet one.

it's an assumption of innocent ignorance. by and large, the majority of the population couldn't tell you the difference between ramen, soba and udon - and, probably, collectively calls all asian noodles "ramen".

add to the fact that many of us in the states have grown up eating "Top Ramen" at some point or another and Ramen has kind of become an accepted term for asian style noodles.
I would think so that ramen acts like an umbrella/blanket term for Americans for a variety of Asian style noodles.

When I first came to the States for study, I had to look up the dictionary and asked around what Americans meant for "ramen." Americans' ramen is different from what I know about Asia noodles, including Cantonese, Chinese, Japanese & Taiwanese styles, that I grow up with. ;)

Ramen come in both bowl and plastic packet versions at U.S. supermarkets as well...

Believe when I say that I'm very familiar with this. :)

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

spgchampion@starwoodhotels.com

Believe when I say that I'm very familiar with this. :)
Without any doubt. :D

I was merely providing a frame of reference for our UK readers who do know about "ramen."

Indeed, good ramen from a ramen shop is something completely different from packaged ramen. Although they both fill a need, and both bring back good memories...

OMG ramen shops, I live in Vancouver, BC, we have rthem :) and I miss when travelling usually ramen is :( for me, too spicy it's just perfect here.

Am I the only one who is horrified to read how much salt is in those Ramen packs? I'll never touch one again.

Am I the only one who is horrified to read how much salt is in those Ramen packs? I'll never touch one again.

Just use half a packet.

Just use half a packet.

Maruchan allegedly also sells a low-sodium version, but I've never seen it locally.

Best regards,

William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide

spgchampion@starwoodhotels.com

OMG ramen shops, I live in Vancouver, BC, we have rthem :) and I miss when travelling usually ramen is :( for me, too spicy it's just perfect here.

Have you tried Santouka on Robson near Denman? All ingredients are imported from Japan. Absolutely sublime.

I find it odd that the OP threw out a question with no qualification or explanation and then never came back to comment or engage.

I think the very premise is wrong because when you throw out an overly broad question, "Why is Ramen so Popular in the US?" it presumes that you know what is popular and unpopular in every part of the country. They didn't even qualify if they were talking about fresh vs prepackaged.

I'd never eat that hard noodle junk that are 10 for $1, but then I am blessed to live in an area with lots of places to get fresh Udon, Soba, ramen, somen, pho, glass and many other varieties of Asian noodles and restaurants that offer prepared versions of all of them.

I think where you live shapes your perception. For Orange County CA I'd say the udon and ramen are pretty well split, but pho places blow them both away.

Am I the only one who is horrified to read how much salt is in those Ramen packs? I'll never touch one again.

Wait till you see how much salt there is in FTers' favorite chips (http://www.flyertalk.com/forum/diningbuzz/1255556-whats-your-favourite-crisps.html). I haven't tried all of them but among those I had, American chips are universally over-salted and too salty, in the range of 9% and 15% (yes, I check the packing). :eek: And worst of all, you can't get those extra salt out of chips.

With ramen packs, at least you have the option to not use it up in one serving. I normally only use 1/3 of the seasoning.

Wait till you see how much salt there is in FTers' favorite chips (http://www.flyertalk.com/forum/diningbuzz/1255556-whats-your-favourite-crisps.html). I haven't tried all of them but among those I had, American chips are universally over-salted and too salty, in the range of 9% and 15%. :eek: And worst of all, you can't get the salt out.

With ramen packs, at least you have the option to not use it up in one serving. I normally only use 1/3 of the seasoning.

Salt isn't bad for everyone. Study after study.....

Salt isn't bad for everyone. Study after study.....

Of course salt isn't bad. We need salt to survive.

OTOH, food that is over-salted and too salty, definitely is bad for everyone. Study after study... :p

And don't get me started on those folks who keep *pouring* (yes, literally) soy sauce into their Pho in the States. :eek:

Moderation is king. ;)

Of course salt isn't bad. We need salt to survive.

OTOH, food that is over-salted and too salty, definitely is bad for everyone. Study after study... :p

And don't get me started on those folks who keep *pouring* (yes, literally) soy sauce into their Pho in the States. :eek:

Moderation is king. ;)

I've never seen anyone pour soy sauce into pho. How is it?

Of course salt isn't bad. We need salt to survive.

OTOH, food that is over-salted and too salty, definitely is bad for everyone.

No, it is not bad for everyone. A majority of people can consume far, far more than the recommended allowances without any problems. Many studies. I have never eaten any food in any restaurant, or any 'snack food' that I thought was 'too salty'.

I've never seen anyone pour soy sauce into pho. How is it?
I don't ever want to know. :D

There are quite a few western-looking folks pouring soy sauce into Pho. I've seen enough of those in Central Texas.

... I have never eaten any food in any restaurant, or any 'snack food' that I thought was 'too salty'.
I guess you are very used to "heavy" taste than I. Lucky you. Do you know how bad can over-salted blue crabs get? (http://www.flyertalk.com/forum/15463626-post643.html) What a waster of food! I simply can't swallow over-salted food, not even with gallons of water (http://www.flyertalk.com/forum/15464252-post659.html).

When I was in the States, I could hardly find a chip that's not too salty for me. What's acceptable is 2% to 3% sodium. Even for fries from fast food joints, I often see too much salt on them and my taste buds agreed. As for restaurants, it depends. I am always in shock when seeing Americans adding more salt to the food that I think had been properly seasoned.

But I digress. This thread is about Ramen and its popularity. ;)

let's not underestimate how much better supermarket ramen (korean or otherwise) tastes when one pops an egg and some fresh scallions into the pot while cooking...

When I was in the States, I could hardly find a chip that's not too salty for me. What's acceptable is 2% to 3% sodium. Even for fries from fast food joints, I often see too much salt on them and my taste buds agreed. As for restaurants, it depends. I am always in shock when seeing Americans adding more salt to the food that I think had been properly seasoned.


I'm wondering if you are Korean? The lack of salt in the food there was extremely noticeable and hard for me to handle, and never a shaker on the table. The only place I've had the opposite problem as you.:)

Back to ramen, a few years ago Nissan and Maruchan cut back slightly on the sodium levels of their ramen, and since then I actually add a pinch of salt to bring it back up to par.

I'm wondering if you are Korean?
Nope (http://www.flyertalk.com/forum/asia/762562-taiwan-will-touch-your-heart-virtual-tour.html). I do think Korean food already has enough salt though.

I can't handle Korean nor Sichuan spicy either. :)

Mo mom is a great cook but she complains she doesn't know how to cook for me because I've been scolding her adding too much salt and oil in food for decades. ;)

Back to ramen, a few years ago Nissan and Maruchan cut back slightly on the sodium levels of their ramen, and since then I actually add a pinch of salt to bring it back up to par.
Are you sure your heart is still healthy and blood pressure normal? :p

I have to put more water to balance the salty taste. If the Nissan and Maruchan are the pre-seasoned type (i.e. seasoning is mixed with the noodles so you just add hot water. Not sure what's the right wording), I'd have to make it a "superbowl."

OTOH, my tolerance for sugar is much higher. :D

Ok, here's some pictures of Santouka Ramen (http://www.santouka.co.jp/en/index.html) in Vancouver. It's worth noting they were a Japanese ramen joint first, then expanded to Vancouver. It's so good that I actually eat here in Japan, too. I took the pics with my cellphone so they're not the best quality but you'll get the idea.



http://i301.photobucket.com/albums/nn56/Braindrain232/TimeZone/IMG00334-20120405-1419.jpg

The above is a the Miso (soybean paste) ramen, which has a tonkatsu (pork) base. Incredible depth of taste in the broth.


http://i301.photobucket.com/albums/nn56/Braindrain232/TimeZone/IMG00339-20120405-1420.jpg

This one above is the Kara Miso ramen, which has a kick.


http://i301.photobucket.com/albums/nn56/Braindrain232/TimeZone/IMG00340-20120405-1424.jpg

And here's a picture of them making the dishes.


Santouka has a line up out the door on most days and times.

Ok, here's some pictures of Santouka Ramen (http://www.santouka.co.jp/en/index.html) in Vancouver. It's worth noting they were a Japanese ramen joint first, then expanded to Vancouver. It's so good that I actually eat here in Japan, too. I took the pics with my cellphone so they're not the best quality but you'll get the idea.

http://i301.photobucket.com/albums/nn56/Braindrain232/TimeZone/IMG00334-20120405-1419.jpg

Santouka has a line up out the door on most days and times.

Santouka is in California too, pretty much any place there is a Mitsuwa Market they will have Santouka or another Japanese ramen restaurant inside with other Japanese food stalls.

If you like spicy ramen, Koreans have perfected that area. Just goto Amazon and type Nongshim ramen for some kick!

+1 for Nongshim. I usually buy them at Costco. They make some tasty ramen.

Santouka is in California too, pretty much any place there is a Mitsuwa Market they will have Santouka or another Japanese ramen restaurant inside with other Japanese food stalls.

Same for Vancouver. However, Santouka is probably one of the best here.

Having said that, regional variation counts for a lot and it may not be exactly the same in Cali. For example, Din Tai Fung in HK is superb but when I try it in Bellevue (Seattle), I'd consider it sub-par.

So, has anyone had any good ramen in San Francisco proper? There are a bunch of places in Japan Town, but none really remind me of the stuff I can get in Japan. I like Hapa Ramen, which is about as close as I have gotten to the real deal here, but it's still a bit off.

Maybe I just need to drink more beer before I go out for ramen.

I lived off of ramen in college. I used to add whatever cheap veggies that the local Asian supermarket had. It's not bad when you mix in some veggies and hot sauce.

When we happen to be shopping at Ala Moana Center in Honolulu, we will some times grab noodles at Goma Tei (http://www.gomatei.com/). Honolulu is full of great noodle shops!

So, has anyone had any good ramen in San Francisco proper?.

Halu on 8th Ave & Clement in the Richmond is good. It's a small joint and always crowded, but well worth the wait.

So, has anyone had any good ramen in San Francisco proper? There are a bunch of places in Japan Town, but none really remind me of the stuff I can get in Japan. I like Hapa Ramen, which is about as close as I have gotten to the real deal here, but it's still a bit off.

Maybe I just need to drink more beer before I go out for ramen.

I like Saiwaii Ramen, Nombe, Namu, Kirimachi, Ramen Parlor (San Mateo), Ramen Halu (San Jose) and Katana-ya.

Here is a link to Melanie Wong, goddess of ramen of the Bay Area (http://chowhound.chow.com/topics/731679), list.

I'm wondering if you are Korean? The lack of salt in the food there was extremely noticeable and hard for me to handle, and never a shaker on the table. The only place I've had the opposite problem as you.:)


Eh? Korean food is some of the saltiest in the world. You may not have noticed it because of the even stronger flavors of pepper and garlic, e.g. in kimchi. The few foods that are bland (rice, bindaeduk, dubu/tofu) are meant to be eaten with something saltier...hence the side dishes and soy sauce on tables.

The high sodium content in Korean food is one of the main reasons for higher rates of stomach cancer in Korea.

I don't ever want to know. :D

There are quite a few western-looking folks pouring soy sauce into Pho. I've seen enough of those in Central Texas. )

Hmm...I rarely if ever saw soy sauce on the table at a real Vietnamese Restaurant.

Fish sauce is ok to add into Pho if the broth is too bland for your taste, but never soy sauce, that would surely ruin a bowl of Pho, eww.

The high sodium content in Korean food is one of the main reasons for higher rates of stomach cancer in Korea.

I agree Korean food are on the saltier side, because of lots of fermented veggies and fish are consumed. But, the high rates of stomach cancer is probably attibuted to Kimchi and the hot pepper in the Korean diet

I agree Korean food are on the saltier side, because of lots of fermented veggies and fish are consumed. But, the high rates of stomach cancer is probably attibuted to Kimchi and the hot pepper in the Korean diet

Japanese food is much less spicy than, but just as salty as, Korean food...both cuisines feature pickled vegetables, salted fish etc. The incidence of stomach cancer for both Koreans and Japanese rank at the top of the charts:

http://www.wcrf.org/cancer_statistics/stomach_cancer_statistics.php

http://pmj.bmj.com/content/81/957/419.full.pdf

It's possible capsaicin (chili peppers) contribute to the effect but I think the link between salt intake and gastric cancer is better established. Much of the salt in the Korean diet does comes from kimchi...average daily sodium consumption is > 150% higher than the WHO recommended daily max.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2809241/

Eh? Korean food is some of the saltiest in the world. You may not have noticed it because of the even stronger flavors of pepper and garlic, e.g. in kimchi. The few foods that are bland (rice, bindaeduk, dubu/tofu) are meant to be eaten with something saltier...hence the side dishes and soy sauce on tables.

The high sodium content in Korean food is one of the main reasons for higher rates of stomach cancer in Korea.

I'm sorry, but I don't believe that. Neither did any of our team, and we were there for months. There was a fermented soybean soup that was adequately salted, and strips of nori seaweed occasionally which we fought over. I can't remember anything else that had even close to enough salt. Plenty of sugar though. Perhaps our hosts never selected saltier dishes when ordering, but that seems doubtful out of hundreds of meals. Japanese food in Japan is fine. No comparison.

I'm sorry, but I don't believe that. Neither did any of our team, and we were there for months. There was a fermented soybean soup that was adequately salted, and strips of nori seaweed occasionally which we fought over. I can't remember anything else that had even close to enough salt. Plenty of sugar though. Perhaps our hosts never selected saltier dishes when ordering, but that seems doubtful out of hundreds of meals. Japanese food in Japan is fine. No comparison.

If you're a self-proclaimed salt-o-holic who has to shake a lot of the stuff onto food at restaurants here in the US, then I understand why you'd think something was missing.

http://www.flyertalk.com/forum/diningbuzz/1085563-how-do-you-use-salt.html#post13965555

Korean food has few items whose main flavor is potato-chip salty (like the dried gim / nori you gobbled up). Saewoo and myeolchi jut (salted shrimp and anchovies) are very salty but are meant to be condiments. Sugar is added to some foods (eg bulgogi) but not nearly as much as salt is.

Hmm...I rarely if ever saw soy sauce on the table at a real Vietnamese Restaurant.

Fish sauce is ok to add into Pho if the broth is too bland for your taste, but never soy sauce, that would surely ruin a bowl of Pho, eww.
Fish sauce is a totally different story.

I don't know why but the Vietnamese restaurants (i.e. Vietnamese owners and cooks) in the heart of Texas all have soy sauce on the tables.

The lack of salt in the food there was extremely noticeable and hard for me to handle, and never a shaker on the table. The only place I've had the opposite problem as you.:)

Eh? Korean food is some of the saltiest in the world. You may not have noticed it because of the even stronger flavors of pepper and garlic, e.g. in kimchi. The few foods that are bland (rice, bindaeduk, dubu/tofu) are meant to be eaten with something saltier...hence the side dishes and soy sauce on tables.

The high sodium content in Korean food is one of the main reasons for higher rates of stomach cancer in Korea.

I agree Korean food are on the saltier side, because of lots of fermented veggies and fish are consumed. But, the high rates of stomach cancer is probably attibuted to Kimchi and the hot pepper in the Korean diet

And you wonder why I asked about the heart condition of braslvr (http://www.flyertalk.com/forum/18344606-post57.html)? :p:D

If you're a self-proclaimed salt-o-holic who has to shake a lot of the stuff onto food at restaurants here in the US, then I understand why you'd think something was missing.

http://www.flyertalk.com/forum/diningbuzz/1085563-how-do-you-use-salt.html#post13965555
Good catch, nycflyer! ^

Korean food has few items whose main flavor is potato-chip salty (like the dried gim / nori you gobbled up). Saewoo and myeolchi jut (salted shrimp and anchovies) are very salty but are meant to be condiments. Sugar is added to some foods (eg bulgogi) but not nearly as much as salt is.

Even though I am not into Korean food that much (except for Korean BBQ), out of the authentic Korean dishes I've tried, sugary food is much less than spicy and salty kinds.

I'm sorry, but I don't believe that. Neither did any of our team, and we were there for months. There was a fermented soybean soup that was adequately salted, and strips of nori seaweed occasionally which we fought over. I can't remember anything else that had even close to enough salt. Plenty of sugar though. Perhaps our hosts never selected saltier dishes when ordering, but that seems doubtful out of hundreds of meals.
braslvr, could it be you and your team visiting the wrong part of Korea or your host ordered the wrong kind of Korean dishes? :confused:

I assume the soup you referred to is miso soup? Korean miso can be on the salty side. Certain varieties of Japanese miso are saltier as well.

Back to ramen, I've had more Japanese style than Korean. I haven't tried enough Korean style to tell if they are over-salty but generally speaking, they are too spicy for me.

braslvr, could it be you and your team visited the wrong part of Korea or your host ordered the wrong kind of Korean dishes? :confused:

I assume the soup you referred to is miso soup? Korean miso can be on the salty side. Certain varieties of Japanese miso are saltier as well.



The soup was Doenjang Jjigae, not like miso at all. It was one of my favorite dishes there. We ate 75% of our dinners at Korean BBQ places. Always 2 or 3 types of meat, kimchi, and a variety of side dishes. The beef was always marinaded in something very sweet, and the pork had no seasoning at all. Neither had any salt, and that was the biggest food problem. Meat needs at least some salt. The kimchi was usually ok, with only some of the sweeter varieties needing salt. Most all of the side dishes tasted saltless, and I never once saw the salted shrimp or anchovie condiments. I also never once saw ramen in a restaurant.

Am I the only one who is horrified to read how much salt is in those Ramen packs? I'll never touch one again.

And yet the Japanese consume ramen (both in cheap instant form and actually prepared ones) than most people in the world, yet they have one of the highest life expectancy rates in the world.

I'm sorry, but I don't believe that. Neither did any of our team, and we were there for months. There was a fermented soybean soup that was adequately salted, and strips of nori seaweed occasionally which we fought over. I can't remember anything else that had even close to enough salt. Plenty of sugar though. Perhaps our hosts never selected saltier dishes when ordering, but that seems doubtful out of hundreds of meals. Japanese food in Japan is fine. No comparison.

My mom (she is Korean) would tell you that Korea tends to use a lot of salt. As nycflyer states, it is often masked with other flavors (since Korean food can often come with its strong flavors/smells), or it is prepared ahead of time (in the marinade, during cooking). Take kimchi alone, do you think you really taste the salt in it? Yet, when making kimchi, it is usually prepared with alot of salt. Last time I made kimchi with my mom, we used a couple cups of salt easily.

I just attribute the fact you didn't taste the salt to the fact that the food was delicious ! hahaha

as far as ramen, if you're in the U.S., +10 to NongShim Spicy ramen. Heck, even when I go to Korea, I always bring a pack of NongShim Ramen back with me. Only thing is I don't often like the extra vege packet (I despise mushrooms).

edited:

The soup was Doenjang Jjigae, not like miso at all. It was one of my favorite dishes there. We ate 75% of our dinners at Korean BBQ places. Always 2 or 3 types of meat, kimchi, and a variety of side dishes. The beef was always marinaded in something very sweet, and the pork had no seasoning at all. Neither had any salt, and that was the biggest food problem. Meat needs at least some salt. The kimchi was usually ok, with only some of the sweeter varieties needing salt. Most all of the side dishes tasted saltless, and I never once saw the salted shrimp or anchovie condiments. I also never once saw ramen in a restaurant.

Yeah, samgyeopsal(pork) is not salted, nor marinated, but you often eat it with lettuce, garlic and other items. Did you try samgyetang (whole chicken and ginseng)? They usually don't salt it though purposely so that you salt it to your own tastes.

Also, with Kimchi, looks like you got fresh kimchi, which is typically served in restaurants. Salt was mainly used as a preservative in Kimchi. If you are eating a lot of fresh kimchi, or in restaurants, they often prepare it with less salt. But it is in there. If you try the fermented kimchi, maybe you might notice the salt there? Though I doubt it considering the fermented kimchi flavor would overpower it usually

The only chicken I saw or ate in Korea was fried chicken from street vendors, or fast food. Yes, all kimchi was fresh, and very good although I got a bit tired of it 3 times a day. Right now I could eat a mountain of it. Why so much sugar in the BBQ beef though?

And yet the Japanese consume ramen (both in cheap instant form and actually prepared ones) than most people in the world, yet they have one of the highest life expectancy rates in the world.
It would be a lot higher if both kinds of ramen didn't contribute so much to cerebrovascular diseases
http://www.sciencedirect.com/science/article/pii/0021968179900432
and some figures here:
http://www.nationmaster.com/graph/mor_cer_inf-mortality-cerebral-infarction
rates of cerebral infarction being quadruple those of the USA

Just as there are a significant percentage of Japanese people who rarely if ever eat either type of ramen there is another segment of the population who eat this kind of food copiously.

The only chicken I saw or ate in Korea was fried chicken from street vendors, or fast food. Yes, all kimchi was fresh, and very good although I got a bit tired of it 3 times a day. Right now I could eat a mountain of it. Why so much sugar in the BBQ beef though?

You do realize this is a thread about Ramen, right? ;)

I don't think it would hurt to start some new threads about Korean BBQ or other Korean cuisines since there is already a master thread on kimchi (http://www.flyertalk.com/forum/diningbuzz/1018118-you-into-kimchi.html).

You do realize this is a thread about Ramen, right? ;)


Yes, yes. Thread drift. I'm done.:D

Ramen is so much more popular in the US than udon or soba, but in Japan, it seems to be just the opposite. It never occurred to me before, but now I really wonder why. Any thoughts?


Dunno, just like Ramen.