Originating in China, ramen has become embedded in the Japanese culinary pantheon. The original dish lamien was brought over by chinese immigrants in 1859, according to Yokohama Ramen Museum. The first dedicated ramen shop was opened in Yokohama by Chinese immigrants, featuring the chinese style dish. Over the years, Japan embraced and adapted the dish. Ramen today still uses wheat noodles like the Chinese version and a meat-based broth, but variations in broth, topping, and noodle shape have sprung up across the map. Kyushu for example is famous for Tonkotsu ramen made with pork bone broth, while Hokkaido boasts miso ramen. Japan’s many ramen variations have branched out to include pork, chicken, fish and vegetable broths, with additional flavors coming from shoyu (soy sauce), miso, salt, and other flavored add-ins. Toppings range from tender pork belly, soft or hard-boiled eggs, nori, corn, mushrooms, the list goes on! In 1958, the Chinese-Japanese founder of Nissin Foods, Momofuku Ando, created the first instant ramen, making this time-consuming dish possible to eat within minutes. Try the flavor of this beloved dish with the Koikeya Minit's Stick Potato: Nissin Chicken Ramen.