Decoding Ramen, now a global food, from a business perspective. New book 'Ramen Business' released today!

Cross Media Publishing Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; President: Koichiro Kobayakawa), a publisher specializing in business and practical books, released the book 'Ramen Business' on March 27, 2026.

This book explores the ramen industry, which has become a representative element of Japanese food culture, from the perspectives of business and general knowledge. Written by 'Captain Ide,' a ramen writer who has traveled across all 47 prefectures in Japan to eat ramen, the book explains the history of ramen, the evolution of flavors, the structure of soups, noodles, and toppings, store customer acquisition methods, chain store expansion, and the market for instant and frozen noodles, all based on real voices from the field. It is a book that provides insight into the 'present' and 'future' of the ramen industry.

◆Related URLs (Company site, etc.)

https://cm-publishing.co.jp/books/9784295411932/

Amazon https://www.amazon.co.jp/dp/4295411930/

Rakuten Books https://books.rakuten.co.jp/rb/18516445/

● A deep dive into the history and constituent elements (soup, noodles, toppings) of the ramen we eat so casually

For example, why is soy sauce ramen always the most popular in the ramen world? The reasons why there are surprisingly few specialty salt ramen shops, and the background behind why Hakata's 'stinky-delicious' tonkotsu ramen has difficulty taking root in Tokyo, are intertwined with complex circumstances involving taste structure, cost, and cooking processes.

Furthermore, the book carefully unravels the calculations and history behind a single bowl of ramen, covering the psychology of customers who habitually order 'firm noodles' or 'stronger flavor,' the debate over whether to choose a noodle factory or house-made noodles, and even the roles played by supporting toppings like naruto (fish cake) and green onions.

Amidst rising costs and the struggle against the '1000-yen barrier,' the book records the real voices of creators on how they maintain flavor and challenge themselves with new expressions.

● 'Marketing strategies' to survive in the fiercely competitive ramen industry

This book also focuses on customer acquisition and marketing strategies for ramen shops. It is a mistake to think that customers will come just by opening a ramen shop; the book explores the realities of the industry.