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The origins of Japanese ramen can be traced back to China. The dish itself is believed to have originated from Chinese wheat noodles, which were brought to Japan during the late 19th and early 20th centuries. However, the development and transformation of ramen into the beloved Japanese dish we know today took place over several decades.

The Chinese-style wheat noodles, known as "shina soba" or "chuka soba," arrived in Japan as a result of cultural and economic exchanges between the two countries. The term "shina" was used to refer to China during that time. These Chinese noodles were often served in a clear broth, and sometimes with a soy sauce-based or miso-based seasoning.

The turning point for ramen in Japan came after World War II. During the post-war period, Japan faced food shortages, and many people struggled to find enough to eat. At this time, street food vendors started selling ramen to provide an affordable and filling meal option for the masses. The dish quickly gained popularity due to its accessibility and satisfying taste.

As time passed, Japanese chefs and entrepreneurs began to innovate and experiment with ramen, adapting it to suit Japanese tastes and preferences. The dish underwent various regional variations, each reflecting the local ingredients and culinary traditions of different parts of Japan.

In the 1950s, the "instant ramen" revolutionized the culinary landscape. Momofuku Ando, a Japanese entrepreneur, invented instant ramen noodles, which became an instant hit both in Japan and internationally. The convenience and affordability of instant ramen contributed significantly to the worldwide popularity of the dish.

During the latter half of the 20th century, ramen experienced a surge in popularity and evolved into a cultural phenomenon in Japan. Ramen shops began to specialize in different types of broth, noodles, and toppings, creating a diverse range of ramen styles and regional variations.