Ramen evolution: From Indian markets to Japanese fusion

Ramen continues to evolve globally, manifesting in diverse regional styles and fusion variations. In India, the market has seen a shift from the early instant noodles introduced by Indo Nissin Foods in 1991 toward more intense Korean-style ramyeon, characterized by spicy, fermented flavors and chewy textures.

While Japanese ramen traditionally focuses on complex, long-simmered broths like tonkotsu, shio, or miso to achieve umami, Korean ramyeon is often defined by its intense seasoning and convenience.

In Japan, culinary innovation has led to Southeast Asian fusion styles, such as green curry ramen featuring pork bone broth with Japanese dashi and coriander. These modern variations contrast with traditional ramen masters' preferences but reflect the dish's ongoing adaptation to local tastes.