As the western world has lately embraced the Japanese popular culture, ramen has become a food trend that has found an imminent place in the gastronomic scene of every big city in the world.
Ramen’s main ingredients are humble and easily accessible. A broth —the classic anti food waste item in every restaurant— and noodles are the base, which are then accompanied by various toppings. As the demand for ramen rises, noodle production has been industrialized and western ramen shops turn to ready-made, imported solutions for their noodles.
During this research, I would like to examine and calculate the various costs —economical and environmental— of such products and compare them with the alternative of creating a small-scale noodle production unit, using locally sourced ingredients. Ramen’s primary goal is to be tasty. Therefore, the results will be tested by the Οnassis AiR community during in- house sessions.
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