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

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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.

Wait till you see how much salt there is in FTers' favorite chips. 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.

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. ;)

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

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 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 guess you are very used to "heavy" taste than I. Lucky you. Do you know how bad can over-salted blue crabs get? What a waster of food! I simply can't swallow over-salted food, not even with gallons of water.

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...

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.

Nope. 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. ;)

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 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/n...20405-1419.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/n...20405-1420.jpg

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


http://i301.photobucket.com/albums/n...20405-1424.jpg

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


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

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.

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