All human traditions, including culinary ones, have begun at some point in history. 

While the origin of some of them can be traced to a certain event of creation either by chance or design, development of others proceeds at a slow speed spanning decades if not centuries. 

In the same manner, no existing tradition is immune to transformation and change. 

As the famous Chinese poet Du  Fu (杜甫) wrote:

天上浮雲如白衣

斯須改變如蒼狗

(Upon the sky there floats a cloud as if a garb of white,

But no escape from change, and lo — ’tis now an azure hound)

(translation: Yamato staff)

Thus so is Ramen. Having been brought to Japan from China more than 100 years ago, it has undergone a number of evolutions and revolutions, and the process is continuing to this day.

From creation of Hakata tonkotsu to Jiro-style Ramen, from Tsukemen to Mazemen, Ramen cuisine has grew and developed into new areas and dimensions, and yet its creativity seems to be limitless constantly producing more and more varieties — which in itself may be a key to Ramen’s strength, resilience, and a vitality powerful enough to achieve worldwide popularity.