Ramen Day (Rāmen no Hi)

What is Ramen Day?

Every year on July 11th, Japan celebrates "Ramen Day." The number 7 is said to resemble a Chinese soup spoon, and 11 resembles a pair of chopsticks — together forming a picture of someone eating ramen. The date also marks the birthday (July 11, 1628) of Tokugawa Mitsukuni, lord of the Mito domain (famous as "Mito Kōmon"), who is said to have been the first person in Japan to eat ramen. The Japan Ramen Association established this day to share Japan's rich ramen culture with the world and to celebrate its ongoing evolution.

The Surprising History Behind "Mito Kōmon" and Ramen

The history of ramen in Japan began with the intellectual curiosity of the Edo period.

• Tokugawa Mitsukuni and "Chinese noodles": As a matter of historical record, Tokugawa Mitsukuni recreated a Chinese noodle dish taught to him by the Ming Confucian scholar Zhu Shunshui and ate it himself. This is considered the oldest known record of ramen in Japan. The recipe at the time even included an inventive touch — mixing lotus root powder into the wheat flour.
• Mass popularization by "Rairaiken" in Asakusa: In 1910 (Meiji 43), a restaurant called "Rairaiken" opened in Asakusa and established what became the prototype of modern "Tokyo ramen": a soy-sauce-based broth topped with sliced roast pork (chāshū) and bamboo shoots (menma). This is the historical and social turning point that established ramen as a beloved everyday food for ordinary people.

The Science Behind the "Umami Synergy Effect"

The reason ramen is so addictive has a rational, molecular-level explanation.

• Glutamic acid x Inosinic acid: When "glutamic acid" found in kombu and vegetables combines with "inosinic acid" found in dried sardines or pork bones, the perceived intensity of umami can multiply several to over ten times compared to either compound alone. This is known as the "umami synergy effect," and it's the scientific basis for ramen's deep, layered flavor.
• Fat and salt that stimulate the brain: The right combination of animal fat (such as lard) and salt directly stimulates the brain's reward system, releasing dopamine and endorphins that create feelings of bliss. It's a scientific mechanism by which a brain tired out from the new fiscal year instinctively craves high energy and satisfaction.

[Scientific diagram of the Umami synergy between Glutamic acid and Inosinic acid in ramen broth]

Interesting Facts About Ramen

• The chemistry of "kansui": Ramen noodles have a distinctive springy texture and yellow color. This comes from flavonoids in the wheat flour reacting with the alkaline mineral water known as "kansui." This chemical reaction is what scientifically gives ramen its texture and aroma, distinct from udon or soba.
• The function of "slurping" noodles: When you slurp noodles, you draw the broth's aroma up into your nasal cavity along with air, enhancing the flavor through a pathway called "retronasal smell." It's a scientifically sound way of eating, similar in principle to wine tasting.
• Regional "adaptations": Sapporo's miso ramen, Hakuhata's pork bone broth, Kitakata's soy sauce broth — each evolved as a rational adaptation to local climate (such as using oil layers for insulation in cold regions) and local industries (such as using dried sardines near fishing ports).
• The "Ie-kei" family tree: A style that traces back to "Yoshimuraya," founded in Yokohama in 1974. Because shop names often end in "-ke" (家, meaning "house" or "family"), this style is called "Ie-kei," characterized by a rich pork-bone soy sauce broth combined with chicken fat (chī-yu) — a historically established genre of its own.
• "RAMEN" taking over the world: Ramen booms have spread to New York, Paris, London, and beyond. The meticulous broth-making of Japanese craftsmen is now highly regarded in the world of gastronomy, both scientifically and culturally.

Tips for Enjoying Ramen Day

• On July 11th (Ramen Day), take your time savoring your favorite bowl. Pay attention to the "spread of umami" with that first sip of broth — it positively stimulates the brain's reward system and helps scientifically reset the fatigue of the new fiscal year.
• Look into the history of your favorite regional ramen style. Understanding the historical and geographical background of why a particular broth originated in a particular place turns a single bowl of noodles into an intellectually rich experience.
• Think about the nutritional balance of your ramen toppings. Pairing vitamin B1-rich pork (chāshū) with fiber-rich nori and bamboo shoots helps support carbohydrate metabolism and scientifically boosts nutritional efficiency.
• Reflect on the curiosity of Mito Kōmon (Tokugawa Mitsukuni). Learn from his willingness to embrace an unfamiliar food — Chinese noodles — and use that spirit to update your own intellectual curiosity toward new ideas and cultures.

The wisdom and passion condensed into that golden broth bring deep nourishment to your weary heart, and when you drink the last drop, a true sense of satisfaction will fill you, giving you the strength to face tomorrow

July 11th is a day to give thanks for one of the great masterpieces of Japanese cuisine: ramen. Ever since the day Mito Kōmon first slurped it, this bowl has continued to evolve, carrying within it the relentless Japanese pursuit of deliciousness. As the new fiscal year wears on, has your heart felt a little run down from the busyness and tension? Today, sit down with a steaming hot bowl of ramen and really savor its complex, powerful flavor. The intricate harmony of umami flavors will awaken your senses and give you the energy to lightly clear life's everyday hurdles. With a bowl that stirs the soul, let's run through a brilliant summer together.