Today, Japanese ramen has become a familiar sight on the streets of Hong Kong. But it wasn’t always welcomed with open arms.
In the early days, Japanese ramen was often dismissed as being “too salty” or “too heavy.”
It didn’t quite match the local palate, and as a result, it was rarely chosen when dining out. Ramen simply didn’t fit into the rhythm of everyday meals for most people.
At the time, Japanese cuisine as a whole wasn’t as widely embraced in Hong Kong as it is today.
There was a prevailing impression that “Japanese food is generally salty.”
Not just ramen—dishes like miso soup, simmered vegetables, or anything with a strong soy sauce presence—were perceived as overly intense in flavor.
As a result, ramen shops were few and far between.
Ramen was considered a kind of “special dish,” something people would talk about after returning from a trip to Japan—“I had real ramen over there.”
Specialty ramen restaurants were rare, and when people thought of Japanese cuisine, they often imagined teppanyaki or upscale kaiseki-style dining.
These were high-priced, special-occasion meals, not part of daily life.
Amid all this, one product had already brought “a taste of Japan” into Hong Kong homes: Demae Iccho instant noodles.
Just open the packet, boil, and serve.
Its fragrant sesame oil and flavorful broth made it a beloved, easy-to-prepare option at home.
Still, Demae Iccho belonged to the world of home cooking—it was not the same as eating ramen at a restaurant.
Taste is not a fixed thing.
It shifts gradually, influenced by changes in culture, lifestyle, and time.
The journey of Japanese ramen becoming part of Hong Kong’s culinary landscape was not sudden—it involved a series of small steps and the accumulation of time.
That story continues in the next post.
(Continued)