ramenwassen

Ramenwassen is a practice sometimes observed in Japan, particularly within certain Buddhist monastic traditions. It literally translates to "rinsing ramen" or "ramen washing." The act involves taking the leftover broth from a bowl of ramen, adding hot water to it, and then consuming this diluted liquid. It is considered a way to be mindful of resources and avoid waste, reflecting principles of frugality and respect for food.

The custom is not universally practiced by all ramen eaters or in all ramen shops. It is more commonly associated with individuals who have a deep appreciation for the ramen broth, which is often the most labor-intensive and flavorful component of the dish. By adding hot water, the remaining essence of the broth can be enjoyed without being overly rich or salty, and it also serves as a warm beverage.

Some ramen restaurants in Japan may even offer hot water specifically for this purpose, sometimes referred to as "yu-sashi" or "o-yu," making it easier for patrons to engage in ramenwassen. The practice is seen by some as a final act of appreciation for the ramen chef's efforts and the ingredients used. It embodies a sentiment of "mottainai," a Japanese concept that expresses regret concerning waste.