Our craftmanship

A Small History of the “RAMEN”

The Ramen: the word came from China. Needless to say, the origin of the noodles are china. Then why the ramen has become so popular food of Japan?

Long time before the arrival of Ramen, there were soba and Udon in Japan. In the southern part of Japan, they cultivate the wheat in the winter. In the Mountain area, it is difficult to cultivate the rice, instead they cultivate the buckwheat. By this reason, the noodles were important alternatives to the rice.

Japan is the island-consisted by shores and mountains, and due to the idea of Buddhism they have not eaten the animal products. They used dry-fish, dry-seaweeds, and dry-mushrooms to add “Umami” to the bouillon. Soy Sauce, Mirin (sweet sake) and Miso were the base ingredients (Moto-Dare)

In this way, the Bouillon (Dashi) and the ingredients (Moto-Dare) consist the base of Noodle soup. The testes are very much different from north to south, east to west, because the materials available in the region are different, therefore people’s preferences are as well different.

In the Meiji era they started eating the animal meat, ramen has arrived at that time. During 160 years, Japanese peoples were working to evolver the ramen. It has been refined by adopting the technic of “Dashi” and “Moto-Dare” that had been the technic of the traditional noodle.

The new elements have been added to the ramen. They were chickens and animals.

There are so many different ramens in Japan. Basically there is no rule to make a ramen. The cooks are searching always new materials.  If result is good, it is a success.

The ramen has been adopted to the region: adopted to the preference of the region, the gastronomy, and the specialties of the region.

You can chose “Sapporo-style” or “Hakata-style” ramen. However except the franchise restaurants, the ramens are always different from one to another.

Now I have a question, what should our ramen looks like? Hakata? Sapporo? Or to copy the famous franchise? No! Our ramen must:

-Meets the preference of the Niçois.

-Be well harmonized with the climate of Nice

-Uses as much as possible the materials available in the southern Europe

On top of those, I have added two options: vegetarian-ramen and pork-free ramen. You may not find such a ramen in Japan, however we have decided to add those after hearing the voice of the customers.

Our challenge will continue, until the day, it may be a reason of the touriste to chose Cote D’Azur for tasting the NICE Ramen.