Sounds like you know more than I do on this but wouldn't there be lots of soba analogs in japan already?
I may be mistaken, but Ramen (as noodles in broth with toppings) strikes me as a fairly obvious dish once you have a kind of noodle and broth.
I may be mistaken, but Ramen (as noodles in broth with toppings) strikes me as a fairly obvious dish once you have a kind of noodle and broth.
Ramen specifically uses wheat noodles. "Modern Japanese Ramen" took Chinese recipes that used wheat noddles and used them to great effect during the American occupation with extremely cheap wheat prices (compared to other choice). You can be damn sure without cheap American wheat, Ramen would have stayed as Chinese Soba
It's one of those things that make people uncomfortable because history is messy.
So your history lesson isn't uncomfortable but wrong.
https://en.wikipedia.org/wiki/Food_in_the_Occupation_of_Japa...