Ramen — noodles made of wheat flour, eggs, and kansui (alkaline mineral water) in a soup broth with various toppings — was brought to Japan from China around 1910. Soon afterwards, the first Japanese ramen flavored with shoyu (soy sauce) was introduced in the Asakusa area of Tokyo. Ramen in Japan has since evolved in a variety of ways at different times and in different places, to become one of Japan's most well-loved comfort foods.A ramen shop crowded with customers at lunchtimeEnlarge photoToday, Tokyo is home to every conceivable type of ramen. They include noodles served in the standard regional broth flavors of shoyu, miso (soybean paste), and tonkotsu (pork bone)ents critic Osaki Hiroshi of Ramen Databank, a company that plans promotional events of the delicacy. Customers will often sift through the massive amount of information available online to find a new restaurant to try, and this makes for fierce competition between ramen shops, which must come up with unique dishes in order to survive.That is something Kami ramen will do. To get the real Japanese Ramen noodles, every small thing matters. The owner of Kami is a Ramen lover which means he knows what the ramen lovers like and how to make a fabulous Ramen bowl. He is trying his best effort to bring the real authentic Japanese ramen to all the Memphian. As he said "our slogan is <NO Ramen,No life> which also means<Know Ramen, Know Life> in the other way".
