Oh, you probably have had that one, actually.

哦，其實你可能也有過這樣的經歷。

Come with us as we explore the joys of this beloved dish.

和我們一起探索這道人見人愛的菜餚的樂趣吧。

There's a ramen shop on Rishiri Island off the northern tip of Japan.

日本北端的利尻島有一家拉麵店。

To get there from Tokyo, fly two hours to Sapporo.

從東京前往札幌，需飛行兩小時。

From there, take the train to Wakane, the northernmost city in Japan.

從那裡乘火車前往日本最北端的城市若根。

You then catch a ferry to Rishiri Island.

然後搭乘渡輪前往利尻島。

Make your way to the western part of the island, and once you're there, let's hope you're on time.

前往島的西部，一旦到了那裡，希望你能準時。

It's only open two and a half hours a day.

每天只開放兩個半小時。

But the trip is worth it, because the place is said to have some of the best ramen in all of Japan.

但這趟旅行是值得的，因為據說這裡的拉麵是全日本最好吃的。

When it comes to ramen in Japan, there are a few places whose names will draw people from all around the world.

說到日本的拉麵，有幾個地方的名字會吸引來自世界各地的人們。

Ramen Miraku is one such place, and visitors come for this special charred soy ramen, made with local kombu seaweed broth.

Ramen Miraku 就是這樣一個地方，遊客們都是衝著用當地昆布海藻湯製作的特色焦黃醬油拉麵來的。

And this is no instant ramen, making the dish takes hours.

這可不是速食拉麵，製作這道菜需要幾個小時。

The question, of course, why do you think people come all this way?

當然，問題是，你認為人們為什麼大老遠跑來？

Our turn.

輪到我們了

One charred ramen, please.

請給我一份燒焦的拉麵

Please help yourself.

請自便。

Some people associate instant noodles with broke college students, but instant ramen wasn't created for a bunch of hungry 20-year-olds.

有些人將方便麵與破產的大學生聯繫在一起，但方便拉麵並不是為一群飢餓的 20 歲年輕人創造的。

The man who invented them was much more ambitious.

發明它們的人野心更大。

He set out to solve a hunger crisis in Japan.

他開始著手解決日本的飢餓危機。

After World War II, food shortages plagued Japanese cities, so the U.S. supplied wheat flour and encouraged the Japanese to make bread.

二戰結束後，日本城市食品短缺，是以美國提供小麥麵粉，鼓勵日本人制作麵包。

One man named Momofuku Ando didn't understand why his people would make bread instead of noodles, something that was already part of their culture.

一位名叫 Momofuku Ando 的人不明白為什麼他的族人要做麵包而不是麵條，這已經是他們文化的一部分了。

Ando decided to take matters into his own hands and create a new ramen made to last.

安藤決定自己動手，創造一種經久耐用的新拉麵。

He spent a year trying to figure out how to preserve the noodles.

他花了一年的時間來研究如何保存麵條。

He needed a non-perishable, tasty, and easy recipe, but it was a challenge to maintain the robust flavors and unique texture that most people were accustomed to.

他需要一個不易腐爛、美味又簡單的食譜，但要保持大多數人習慣的濃郁風味和獨特口感是一個挑戰。

It wasn't until his wife was making dinner one night, and he threw some noodles in a bowl of hot tempura oil, that he realized flash-frying the noodles was the answer he had been looking for.

直到有一天晚上，他妻子做晚飯時，他把一些麵條扔進一碗熱天婦羅油裡，他才意識到快炒麵條就是他一直在尋找的答案。

This method not only dehydrated them, it left small perforations that allowed the noodles to re-cook quickly.

這種方法不僅能使麵條脫水，還能在麵條上留下小孔，讓麵條很快就能重新煮熟。

And there you have it.

就是這樣。

Instant ramen noodles became an instant success.

方便拉麵一炮而紅。

Ando's products gained notoriety when he introduced the packaged ramen in the 1950s and later cup noodles in 1978.

20 世紀 50 年代，安藤推出了包裝拉麵，後來又在 1978 年推出了杯麵，他的產品是以聲名鵲起。

His company began selling upwards of 40 billion units every year, and Momofuku Ando became a culinary icon in Japan.

他的公司開始年銷量超過 400 億件，安藤百福也成為日本的美食偶像。

So the next time you heat up a cup of instant noodles, remember, you're slurping down a little piece of history.

是以，下一次當你熱上一杯方便麵時，請記住，你正在啜飲一段小小的歷史。

This is black ramen.

這是黑色拉麵。

And this dish in particular is a five-time national champion.

尤其是這道菜，曾五次獲得全國冠軍。

But its origins came from a restaurant a few paces down the road, here.

但它的起源卻來自幾步之遙的一家餐館，就在這裡。

Toyama is a coastal city in the northeast of Japan.

富山是日本東北部的一座沿海城市。

It is known worldwide for one thing in particular, and that is its signature Toyama black ramen.

它有一樣東西聞名世界，那就是招牌富山黑拉麵。

The recipe originated back in 1947 from one man.

該配方起源於 1947 年的一個人。

Traditionally, ramen broth is made from pork or miso.

傳統上，拉麵湯由豬肉或味噌製成。

When these were not available, Mr. Aoki looked to what was around, and that was soy sauce.

沒有這些東西的時候，青木先生就尋找身邊的東西，那就是醬油。

Mr. Aoki looked to what was around, and that was soy sauce. Mr. Aoki looked to what was around, and that was soy sauce.

青木先生看了看周圍，是醬油。 青木先生看了看周圍，是醬油。

First of all, I think it's because the color is really black.

首先，我認為這是因為顏色確實是黑色的。

We don't use any coloring or anything like that.

我們不使用任何色素或類似的東西。

It's a blend of five types of soy sauce, and there's a secret ingredient in it, and it just so happens to be black.

它由五種醬油混合而成，其中還有一種祕密配料，恰好是黑色的。

If you want to try Toyama black ramen, you have to go to Toyama.

如果您想品嚐富山黑拉麵，那就一定要去富山。

And one of those is ramen Iroha, whose black ramen, as we said earlier, is often heralded as the best ramen in the country.

其中之一就是拉麵館 Iroha，正如我們前面所說，它的黑拉麵經常被譽為全國最美味的拉麵。

The first impression is very important. My characteristic of Toyama black ramen is that it looks rich and salty, but it's actually very mild.

第一印象非常重要。 富山黑拉麵給我的感覺是，它看起來又濃又鹹，但實際上非常清淡。

Basically, everything is handmade, from 1 to 10 from the noodles, soup, and the char siu and eggs.

從麵條、湯到燒賣和雞蛋，基本上所有的東西都是手工製作的，從 1 到 10。

This signature dish of the region draws in crowds from around the country and the world.

這道當地的招牌菜吸引了來自全國乃至世界各地的遊客。

And the claim of best ramen in Japan makes the draw that much more intense.

而 "日本最好吃的拉麵 "的稱號則使其吸引力更勝一籌。