Soup stands out as one of the oldest and most universal foods, symbolizing cultural exchange and the evolution of cuisine. Its rich history is deeply intertwined with human development and reveals many fascinating aspects. Across various cultures, soups have consistently held a special place. Notably, soups often hold significance in cultural rituals and celebrations. They are not only delicious but also carry profound symbolic meaning for cultural identity. This is strikingly illustrated by two iconic soups: Ukrainian borscht and Japanese ramen. Each of these dishes reflects its country’s history, traditions, and culinary evolution, demonstrating how food can both mirror and shape cultural values. Borscht, a beetroot-based soup integral to Ukrainian cuisine, has been celebrated not only for its distinctive sour taste but also for its deep cultural roots, as evidenced by its recognition as an element of intangible cultural heritage by UNESCO in 2022.  On the other hand, ramen, a versatile noodle soup with origins in Chinese cuisine, has become a symbol of Japanese ingenuity and regional diversity. Its journey from a simple noodle dish to a global culinary phenomenon highlights Japan’s ability to innovate while honoring its culinary traditions. These soups are crucial to cultural traditions and social practices. Every time you savor a bowl of soup, you are engaging in an ancient tradition that links people from diverse parts of the world.

Borscht is a traditional liquid dish made from a variety of vegetables and is noted for its sour taste, with numerous cooking variations. As the principal first course in Ukrainian cuisine, borscht is prepared across all regions of Ukraine and has achieved international recognition. Like how sushi is synonymous with Japan and curry with India, borscht serves as a symbol of Ukrainian culinary culture. Beyond being merely food, borscht embodies traditions passed down within families and across communities and regions. It enjoys widespread popularity throughout Ukraine and has the power to unite people with diverse beliefs. Despite the global dispersion of Ukrainians due to the war instigated by Russia, they continue to make borscht. On July 1, 2022, UNESCO recognized Ukrainian borscht as an element of intangible cultural heritage in need of protection. This inclusion places it alongside other notable items such as Uzbek and Tajik pilaf (introduced in 2016), Armenian lavash (2016), Azerbaijani dolma (2017), and Neapolitan pizza (2017), underscoring its cultural significance and the need for its preservation. Duplain and Tsui (2022) state, “Ukrainian borscht now has a place on the grandly named List of Intangible Cultural Heritage in Need of Urgent Safeguarding. According to the U.N. citation, ‘the displacement of people and bearers threatens the element, as people are unable not only to cook or grow local vegetables for borscht but also to come together to practice the element, which undermines the social and cultural well-being of communities.’” McKinley (2022) further noted that “the UNESCO committee went further, voting to put ‘the culture of Ukrainian borscht cooking’ on the list of traditions that need urgent safeguarding.” The earliest historical mention of borscht appears in 1584 in the notes from Kyiv by trade agent Martyn Gruneveg. Over the centuries, the borscht recipe has evolved; originally, it included fewer ingredients but has always featured beetroot as a key component. Borscht comes in various forms, from vegetarian versions to hearty variants made with pork rib broth. Traditionally, red lean borscht was used not only for Christmas but also for wakes, with the belief that the steam from the borscht would help the deceased’s soul ascend to heaven. In most of Ukraine, hot borscht marks the beginning of ritual meals, while in Polissia and Volyn, it often concludes rituals. A detailed recipe Christmas lean borscht, be found in the New York Times article “Ukrainian Christmas Borscht” (2010). Preparation techniques for borscht vary widely, with many regional recipes. It is recommended to use sourdough to add pleasant acidity to the dish. Slow cooking is essential—pork bones, onions, and potatoes should be boiled for several hours before adding the other borscht ingredients, which should be cut into cubes and fried separately.

Now we make a jump to Japan cuisine and what soup represent this country. For Japanese people, Ramen is a versatile and beloved dish that represents comfort, regional diversity, and culinary craftsmanship. Its significance extends beyond just being a meal—it’s a symbol of Japan’s rich food culture and its ability to adapt and innovate while maintaining its cultural roots. In book, Kusher (2012) asserts that “in Japan, ramen is not merely food but a path to serious gastronomic enlightenment” (p. 1). Kusher (2012) provides a comprehensive exploration of ramen’s history, tracing its origins from Chinese noodle soups to its evolution and transformation in Japan. His account offers a detailed examination of how ramen has become a significant cultural element in Japan and a cherished dish worldwide. This culinary experience reflects regional diversity, personal artistry, and a rich historical context. Solt (2014) notes, “Chinese noodle to Japanese workers” (p. 31). He identifies three primary origin stories of ramen in Japan earliest account suggests that ramen was first consumed in 1660 by Lord Tokugawa Mitsukuni (1628–1701) (p. 31–32), a prominent historical figure. This version of ramen resembles modern noodle soup, characterized by wheat-flour noodles and dashi broth. The other two stories indicate that ramen was introduced to Japan in the early 20th century and underwent significant evolution over time. During the post-war period, a time marked by famine, Japanese society prioritized dishes that were hearty and affordable. Consequently, ramen stalls, known as “ramen-ya,” gained popularity. Kusher (2012) emphasizes that each bowl of ramen can be a testament to the chef’s dedication, showcasing layers of flavor and technique ranging from the rich tonkotsu broth to the delicate balance of shoyu or miso-based soups. Ramen shops often focus on perfecting every component, from the noodles and broth to the toppings, which can include tender chashu pork, marinated eggs, and fresh vegetables. In this way, ramen embodies Japanese culinary philosophy, where even a simple dish can be elevated to an art form through meticulous craftsmanship and passion. This quality has allowed ramen to firmly establish itself in Japanese cuisine and continue its global expansion.    

Ukrainian borscht and Japanese ramen are emblematic dishes that not only represent their respective cultures but also illustrate the deep connection between food and cultural identity. Borscht, a beetroot-based soup central to Ukrainian cuisine, embodies centuries of tradition and has been recognized by UNESCO as an element of intangible cultural heritage needing urgent safeguarding due to the ongoing displacement of Ukrainians (Duplain & Tsui, 2022; McKinley, 2022). Its evolution from a simple dish to a symbol of national unity highlights its role in Ukrainian rituals and daily life. Similarly, ramen, which originated from Chinese noodle soups, has become a quintessential part of Japanese food culture, symbolizing the country’s ability to innovate while preserving its culinary heritage (Kusher, 2012; Solt, 2014). Ramen’s adaptation and evolution reflect Japan’s emphasis on craftsmanship and regional diversity, transforming it into a global culinary phenomenon. Both dishes hold significant value in their respective countries. Regardless of social status, families enjoy these soups regularly. When guests visit, they prepare these dishes with great care and respect. These soups are complex and require a long time to prepare, involving numerous ingredients, especially vegetables, each contributing its own unique flavor. There are notable differences between them: borscht is red due to its main ingredients—beet and tomato—while ramen is typically white or yellow because of its broth, soy sauce, and noodles or vermicelli. Both dishes are known for their rich taste. Borscht is often served with salo, garlic donuts, or black bread, and can be topped with sour cream, while ramen is commonly garnished with pieces of bacon and eggs. These hearty soups can be so filling that they may replace a subsequent meal. While borscht and ramen are distinctly different, they share similarities. Both dishes serve as cultural icons, demonstrating how traditional foods can convey profound national and historical significance while adapting to contemporary global contexts.Top of Form

In exploring the cultural significance of Ukrainian borscht and Japanese ramen, we see how traditional foods transcend their role as mere sustenance to become profound symbols of national identity and heritage. Borscht, with its storied history and recent UNESCO recognition, illustrates the deep connection between food and cultural preservation amidst adversity. It reflects the resilience and unity of the Ukrainian people, even in the face of displacement and conflict. Meanwhile, ramen embodies Japan’s culinary artistry and regional diversity, demonstrating how traditional dishes can evolve and thrive on the global stage while retaining their cultural essence. Both borscht and ramen exemplify how food serves as a bridge between the past and present, uniting individuals through shared culinary practices and regional flavors. They highlight the intricate relationship between cuisine and cultural identity, offering insight into how traditional foods adapt and persist in a rapidly changing world. As these dishes continue to be enjoyed both locally and internationally, they remind us of the power of food to convey cultural values, foster community, and celebrate heritage. Through the lens of borscht and ramen, we appreciate the richness of global culinary traditions and their role in shaping and reflecting the diverse identities of nations.

References

McKinley, J. C. (2022 July, 01). UNESCO recognizes borscht as a Ukrainian dish in urgent need of safeguarding. New York Times (Online).

Kushner, B. (2012). Slurp! : a social and culinary history of ramen, Japan’s favorite noodle soup (1st ed.). Global Oriental.

Solt, G. (2014). The untold history of ramen : how political crisis in Japan spawned a global food craze (1st ed.). University of California Press. https://doi.org/10.1525/9780520958371

Duplain, J., & Tsui. K.  (2022). Ukrainian borscht gets a spoton .N. protection list. The Washington Post. Retrieved from Washngton, D. C., United States Washington, D.C.  :WP Company LLC d/b/a http://168.156.198.98:2048/login?url=https://www.proquest.com/blogs-podcasts-websites/ukrainian-borscht-gets-spot-on-u-n-protection/docview/2682981925/se-2