Ramen is "comfort food" at its greatest; there's nothing like a steamy bowl of intensely rich broth and smooth noodles, is there?
To understand Mazemen Ramen, you must first learn about traditional ramen. Adding noodles to broth began in China, but the tasty practice was unavoidably exported to Japan. This is where the simple dish was taken to new heights! The type of noodle, the broth, and the toppings make each ramen unique, so there are hundreds of varieties out there (and cooks invent more every day!)
What all ramen has in common is noodles and broth, right? Well, let us stop you right there because that's where Mazemen steps in. Mazemen, the broth-less ramen, has an interesting story. You might not know this, but the most expensive element in ramen is the broth, not the noodles. Therefore, sans-broth ramen became a typical staff meal in Tokyo restaurants. The cheap meal also became popular with students (obviously,) and eventually became a "thing."
However, being reasonably priced is not enough to get the attention and fame that Mazemen receives today. The dish found a purpose: it's the perfect meal for warm summer days... Who wants a sweltering bowl of ramen when you feel sweaty and sticky? What you want is a bowl of Mazemen ramen - especially if you find yourself in front of Ivan's decadent Triple Pork Triple Garlic Mazemen. Go and try it for yourself!
