In June, excessive spice levels prompted Danish food safety authorities to pull some Korean instant ramen noodles from store shelves. Denmark ceased sales of three products from manufacturer Samyang’s Buldak line — 3x Spicy & Hot Chicken, 2x Spicy & Hot Chicken, and Hot Chicken Stew.
Samyang insists there are no issues with quality or standards. “We understand that the Danish food authority recalled the products,” the firm said in a statement to the BBC, “not because of a problem in their quality but because they were too spicy.” Denmark’s move comes out of fear that these levels may harm consumers.
Instant Ramen Tragedy
The Danish Veterinary and Food Association says while no specific incident prompted the recall, the products’ high capsaicin levels can cause “acute poisoning.” Though some suggest Danes’ lower spice tolerance contributes to the recall, other similarly viral spicy offerings have sparked controversy.
Tortilla chip brand Paqui made headlines last year after a 14-year-old suffered a fatal heart attack. The teen was attempting the chip maker’s “One Chip Challenge,” a popular social media trend. The controversial product — a coffin-shaped box containing a lone, individually wrapped tortilla chip — challenges consumers to eat a single Carolina Reaper chip. The Carolina Reaper held the Guinness Book World Record for hottest pepper until 2023. Paqui’s program has since been discontinued.
Spicy ramen broth even pushed South Korean officials at The National Park Office of Mount Halla to issue a statement discouraging travelers from dumping noodle waste on the mountain or nearby streams. Though ramen is beloved for its portability and convenience, its ultra-high salt content damages local ecosystems, posing potentially fatal consequences for native animal and insect species.
Additionally, recent findings show that processed foods like instant noodles largely contribute to health complications like cancer, heart and lung conditions, diabetes, and even mental health and sleep issues.
Despite damaging recent ramen reports, the snack has never been more popular, and researchers at MarketResearch.biz cite convenience and customization as driving factors. Brands respond to customers’ increasing health concerns with premium offerings that include better-quality ingredients, vegan products, air-fried noodles, and boosted nutritional value.
Nothing Beats the Real Thing
Of course, instant ramen pales compared to traditional versions. The beloved Japanese-claimed cuisine has roots in Chinatown, namely, early 20th-century settlers from Guangzhou. The dish has since become a cultural emblem, adapting and evolving alongside Japanese natives.
Food scarcity in post-World War II Japan propelled ramen’s popularity. The instant variety became available in 1958 when manufacturer Nissin Foods’ Momofuku Ando — “the father of instant noodles” — created the world’s first freeze-dried noodles. Since then, it has become a world-famous Japanese export with a distinctly Japanese identity.
Traditional ramen street stands across Japan are now magnets for food influencers worldwide. Veteran ramen stall owners granted YouTube content creator MOGUMOGU access to their setup process, resulting in hypnotic food prep and enlightening culinary history.
How It’s Made
Though ramen differs from region to region due to local ingredients and locals’ preferences, the broth remains the most crucial element. The most notable broth styles include:
Tonkotsu: This version, from the Fukuoka region, involves boiling pork bones for hours to produce a hazy umami broth with a rich, creamy mouthfeel.Miso: Hailing from Sapporo in Hokkaido, miso broth uses fermented soybean paste, which is available in many varieties. Like miso soup, ramen from miso paste results in a toasted, fragrant, and savory soup.Shoyu: This soy sauce-centered broth is a staple across most parts of the country, first served in early 20th-century Tokyo.Shio: This iteration uses chicken bones and dried seafood like bonito flakes or dashi stock, both made from dried tuna. This recipe came to life in Kitikaka, Fukushima Prefecture.Tsukemen: This modern variation is the brainchild of Kazuo Yamagashi — the “god of ramen” — with noodles served separately from the broth, which acts as a dipping sauce rather than soup.
These broad descriptions don’t acknowledge regional variations. Noodle size and other components also inform recipes. Such variety comes with only one dilemma: choosing what to eat alongside ramen. Some go for fried gyoza or other dumplings, while others may opt for a lighter option, like edamame, steamed and salted soybean pods.
Ramen noodles comprise wheat flour, salt, and water mixed with one crucial catalyst: kansui. Noodle Master Akira Mii of Yamoto Noodles explains that the additive, a mixture of potassium carbonate and sodium carbonate, changes noodles’ alkalinity and improves flavor, texture, and appearance.
“We increase the ratio of potassium carbonate when making thin noodles, Mii explains. “For thick noodles, we increase sodium carbonate, which makes noodle textures soft.”
Ramen’s Many Faces
Japanese travel and food expert Taberukoto’s ramen map conveniently breaks down every ramen style in Japan and where to find it. The map lays out each of the nine states, from icy Hokkaido in Northern Japan to the far-flung tropics of Okinawa. Some recipes have curious names, such as Ibaraki’s “stamina ramen,” served with surprise toppings like liver, cabbage, or pumpkin. Hokkaido leads the count with five exclusive ramen dishes.
Some neighboring cities have alternate approaches, too. In the coastal Chiba Prefecture, Katsuura and Futsuu Cities serve Katsuura and Takeoka-style ramen, respectively. While some might expect seafood or fish cake ramen, each uses pork as the main garnish.
Moreover, the two dishes could easily be from distant provinces; each recipe changes its variation on the ingredient. Though each dish has a similar raw, diced onion or leek topping, Takeoka uses raw noodles and a char sui pork addition. Meanwhile, Katsuura typically uses pork fried in chili oil.
The availability of ramen variations spanning several shapes, ingredients, preparation methods, and sizes indicates how particular the Japanese are about the delicious dish. Figures show no decrease in ramen interest despite health concerns. Still, manufacturers and restauranteurs must connect and communicate with consumers to curate the best possible version of the dish.
