According to the Shin-Yokohama Raumen Museum, ramen made its way to Japan in 1859. While we typically associate the noodle with piping hot broth, there are cold ramen dishes for summer too.
Hiyashi chuka is the most renowned of all cold ramen and a colourful summer staple. Aficionados love its light and sweet taste: The ramen is served in a cold broth made of sesame oil, soya sauce, sugar, vinegar and spicy oil, then topped with sliced cucumbers, bean sprouts, ham, shredded omelette and red ginger.
Regional ramen have subtle differences. Those from the Tokai region use mayonnaise instead of spicy mustard as a condiment, while those from Hiroshima’s Kure City use flat noodles instead of round ones. Yamagata Prefecture is famed for its “ice-cube ramen”, so named as its broth is served in the form of ice cubes — a great remedy to the region’s sweltering summer heat.