Abstract
Major shifts in the Japanese life-style occurred during Meiji Restoration, preceded by a tremendous upheaval period (1854-1868) and later during the Meiji era (1868-1912). China was critical to the success of Japan's restoration and the new imperial government's modernization plans, and equally crucial in the evolution of ramen. Without the presence and influence of the Chinese in Meiji era Japan, ramen would never have developed as it did. A crucial debate on meat eating during the Meiji period was the key to the subsequent growth of a national appetite for ramen. Nagasaki was one avenue through which Chinese cuisine and tastes entered Japan, but the Chinese community itself was key to the further spread of ramen. Meat and an expanded range of ingredients were slowly gaining entry into Japanese cuisine, thus creating social pressure for dishes that lead to the development of ramen.Keywords:Chinese cuisine; Japanese cuisine; meat eating; Meiji era; Meiji restoration; Nagasaki; ramen
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