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Himalayas

The Himalayas, or Himalaya  is a mountain range in Asia, separating the plains of the Indian subcontinent from the Tibetan Plateau. The range has some of the Earth's highest peaks, including the highest, Mount Everest. More than 100 peaks exceeding elevations of 7200 m above sea level lie in the Himalayas.

The Himalayas abut or cross five countries: Nepal, China, Pakistan, Bhutan and India. The sovereignty of the range in the Kashmir region is disputed among India, Pakistan, and China. The Himalayan range is bordered on the northwest by the Karakoram and Hindu Kush ranges, on the north by the Tibetan Plateau, and on the south by the Indo-Gangetic Plain. Some of the world's major rivers, the Indus, the Ganges, and the Tsangpo–Brahmaputra, rise in the vicinity of the Himalayas, and their combined drainage basin is home to some 600 million people; 53 million people live in the Himalayas. The Himalayas have profoundly shaped the cultures of South Asia and Tibet. Many Himalayan peaks are sacred in Hinduism and Buddhism. The summits of several—Kangchenjunga (from the Indian side), Gangkhar Puensum, Machapuchare, Nanda Devi, and Kailash in the Tibetan Transhimalaya—are off-limits to climbers.

Lifted by the subduction of the Indian tectonic plate under the Eurasian Plate, the Himalayan mountain range runs west-northwest to east-southeast in an arc 2400 km long. Its western anchor, Nanga Parbat, lies just south of the northernmost bend of the Indus river. Its eastern anchor, Namcha Barwa, lies immediately west of the great bend of the Yarlung Tsangpo River. The range varies in width from 350 km in the west to 150 km in the east.

Name
The name of the range hails from the Sanskrit Himālaya ( 'abode of snow' ), from hima ( 'frost/cold' ) and ālaya ( 'dwelling/house' ). They are now known as "the Himalaya Mountains", usually shortened to "the Himalayas".

The mountains are known as the Himālaya in Nepali and Hindi (both written हिमालय), Himāl (हिमाल) in Kumaoni, the Himalaya (ཧི་མ་ལ་ཡ་) or 'The Land of Snow' (གངས་ཅན་ལྗོངས་) in Tibetan, also known as Himālaya in Sinhala (written as හිමාලය), the Himāliya Mountain Range in Urdu, the Himaloy Parvatmala (হিমালয় পর্বতমালা) in Bengali, and the Ximalaya Mountain Range  in Chinese.

The name of the range is sometimes also given as Himavan in older writings, including the Sanskrit epic Mahabharata. Himavat (Sanskrit: हिमवत्) or Himavan Himavān (Sanskrit: हिमवान्) is a Hindu deity who is the personification of the Himalayan Mountain Range. Other epithets include Himaraja (Sanskrit: हिमराज, lit. 'king of snow') or Parvateshwara (Sanskrit: पर्वतेश्वर, lit. 'lord of mountains').

In western literature, some writers refer to it as the Himalaya. This was also previously transcribed as Himmaleh, as in Emily Dickinson's poetry and Henry David Thoreau's essays.

Geography and key features

The Himalayas consists of four parallel mountain ranges from south to north: the Sivalik Hills on the south; the Lower Himalayan Range; the Great Himalayas, which is the highest and central range; and the Tibetan Himalayas on the north. The Karakoram are generally considered separate from the Himalayas.

In the middle of the great curve of the Himalayan mountains lie the 8000 m peaks of Dhaulagiri and Annapurna in Nepal, separated by the Kali Gandaki Gorge. The gorge splits the Himalayas into Western and Eastern sections, both ecologically and orographically – the pass at the head of the Kali Gandaki, the Kora La, is the lowest point on the ridgeline between Everest and K2 (the highest peak of the Karakoram range). To the east of Annapurna are the 8000 m peaks of Manaslu and across the border in Tibet, Shishapangma. To the south of these lies Kathmandu, the capital of Nepal and the largest city in the Himalayas. East of the Kathmandu Valley lies the valley of the Bhote/Sun Kosi river which rises in Tibet and provides the main overland route between Nepal and China – the Araniko Highway/China National Highway 318. Further east is the Mahalangur Himal with four of the world's six highest mountains, including the highest: Cho Oyu, Everest, Lhotse, and Makalu. The Khumbu region, popular for trekking, is found here on the south-western approaches to Everest. The Arun river drains the northern slopes of these mountains, before turning south and flowing to the range to the east of Makalu.

In the far east of Nepal, the Himalayas rise to the Kangchenjunga massif on the border with India, the third-highest mountain in the world, the most easterly 8000 m summit and the highest point of India. The eastern side of Kangchenjunga is in the Indian state of Sikkim. Formerly an independent Kingdom, it lies on the main route from India to Lhasa, Tibet, which passes over the Nathu La pass into Tibet. East of Sikkim lies the ancient Buddhist Kingdom of Bhutan. The highest mountain in Bhutan is Gangkhar Puensum, which is also a strong candidate for the highest unclimbed mountain in the world. The Himalayas here are becoming increasingly rugged, with heavily forested steep valleys. The Himalayas continue, turning slightly northeast, through the Indian State of Arunachal Pradesh as well as Tibet, before reaching their easterly conclusion in the peak of Namche Barwa, situated in Tibet, inside the great bend of the Yarlang Tsangpo river. On the other side of the Tsangpo, to the east, are the Kangri Garpo mountains. The high mountains to the north of the Tsangpo, including Gyala Peri, however, are also sometimes included in the Himalayas.

Going west from Dhaulagiri, Western Nepal is somewhat remote and lacks major high mountains, but is home to Rara Lake, the largest lake in Nepal. The Karnali River rises in Tibet but cuts through the centre of the region. Further west, the border with India follows the Sarda River and provides a trade route into China, where on the Tibetan plateau lies the high peak of Gurla Mandhata. Just across Lake Manasarovar from this lies the sacred Mount Kailash in the Kailash Ranges, which stands close to the source of the four main rivers of Himalayas and is revered in Hinduism, Jainism, Buddhism, Sufism and Bonpo. In Uttarakhand, the Himalayas are regionally divided into the Kumaon and Garhwal Himalayas with the high peaks of Nanda Devi and Kamet. The state is also home to the important pilgrimage destinations of Chota Chaar Dhaam, with Gangotri, the source of the holy river Ganges, Yamunotri, the source of the river Yamuna, and the temples at Badrinath and Kedarnath.

The next Himalayan Indian state, Himachal Pradesh, is noted for its hill stations, particularly Shimla, the summer capital of the British Raj, and Dharamsala, the centre of the Tibetan community and government in exile in India. This area marks the start of the Punjab Himalaya and the Sutlej river, the most easterly of the five tributaries of the Indus, cuts through the range here. Further west, the Himalayas form much of the disputed Indian-administered union territory of Jammu and Kashmir where lie the mountainous Jammu region and the renowned Kashmir Valley with the town and lakes of Srinagar. The Himalayas form most of the south-west portion of the disputed Indian-administered union territory of Ladakh. The twin peaks of Nun Kun are the only mountains over 7000 m in this part of the Himalayas. Finally, the Himalayas reach their western end in the dramatic 8000 m peak of Nanga Parbat, which rises over 8000 m above the Indus valley and is the most westerly of the 8000 m summits. The western end terminates at a magnificent point near Nanga Parbat where the Himalayas intersect with the Karakoram and Hindu Kush ranges, in the disputed Pakistani-administered territory of Gilgit-Baltistan. Some portion of the Himalayas, such as the Kaghan Valley, Margalla Hills, and Galyat tract, extend into the Pakistani provinces of Khyber Pakhtunkhwa and Punjab.

Geology

The Himalayan range is one of the youngest mountain ranges on the planet and consists mostly of uplifted sedimentary and metamorphic rock. According to the modern theory of plate tectonics, its formation is a result of a continental collision or orogeny along the convergent boundary (Main Himalayan Thrust) between the Indo-Australian Plate and the Eurasian Plate. The Arakan Yoma highlands in Myanmar and the Andaman and Nicobar Islands in the Bay of Bengal were also formed as a result of this collision.

During the Upper Cretaceous, about 70 million years ago, the north-moving Indo-Australian Plate (which has subsequently broken into the Indian Plate and the Australian Plate ) was moving at about 15 cm per year. About 50 million years ago this fast-moving Indo-Australian Plate had completely closed the Tethys Ocean, the existence of which has been determined by sedimentary rocks settled on the ocean floor and the volcanoes that fringed its edges. Since both plates were composed of low density continental crust, they were thrust faulted and folded into mountain ranges rather than subducting into the mantle along an oceanic trench. An often-cited fact used to illustrate this process is that the summit of Mount Everest is made of unmetamorphosed marine Ordovician limestone with fossil trilobites, crinoids, and ostracods from this ancient ocean.

Today, the Indian plate continues to be driven horizontally at the Tibetan Plateau, which forces the plateau to continue to move upwards. The Indian plate is still moving at 67 mm per year, and over the next 10 million years, it will travel about 1500 km into Asia. About 20 mm per year of the India-Asia convergence is absorbed by thrusting along the Himalaya southern front. This leads to the Himalayas rising by about 5 mm per year, making them geologically active. The movement of the Indian plate into the Asian plate also makes this region seismically active, leading to earthquakes from time to time.

During the last ice age, there was a connected ice stream of glaciers between Kangchenjunga in the east and Nanga Parbat in the west. In the west, the glaciers joined with the ice stream network in the Karakoram, and in the north, they joined with the former Tibetan inland ice. To the south, outflow glaciers came to an end below an elevation of 1000 - 2000 m. While the current valley glaciers of the Himalaya reach at most 20 to 32 km in length, several of the main valley glaciers were 60 to 112 km long during the ice age. The glacier snowline (the altitude where accumulation and ablation of a glacier are balanced) was about 1400 - 1660 m lower than it is today. Thus, the climate was at least 7.0 to 8.3 C-change colder than it is today.

Hydrology
Despite their scale, the Himalayas do not form a major continental divide, and a number of rivers cut through the range, particularly in the eastern part of the range. As a result, the main ridge of the Himalayas is not clearly defined, and mountain passes are not as significant for traversing the range as with other mountain ranges. Himalayas' rivers drain into two large systems:
 * The western rivers combine into the Indus Basin. The Indus itself forms the northern and western boundaries of the Himalayas. It begins in Tibet, at the confluence of Sengge and Gar rivers, and flows north-west through India into Pakistan before turning south-west to the Arabian Sea. It is fed by several major tributaries draining the southern slopes of the Himalayas, including the Jhelum, Chenab, Ravi, Beas, and Sutlej rivers, the five rivers of the Punjab.
 * The other Himalayan rivers drain the Ganges-Brahmaputra Basin. Its main rivers are the Ganges, the Brahmaputra, and the Yamuna, as well as other tributaries. The Brahmaputra originates as the Yarlung Tsangpo River in western Tibet, and flows east through Tibet and west through the plains of Assam. The Ganges and the Brahmaputra meet in Bangladesh and drain into the Bay of Bengal through the world's largest river delta, the Sunderbans.

The northern slopes of Gyala Peri and the peaks beyond the Tsangpo, sometimes included in the Himalayas, drain into the Irrawaddy River, which originates in eastern Tibet and flows south through Myanmar to drain into the Andaman Sea. The Salween, Mekong, Yangtze, and Yellow River all originate from parts of the Tibetan Plateau that are geologically distinct from the Himalaya mountains and are therefore not considered true Himalayan rivers. Some geologists refer to all the rivers collectively as the circum-Himalayan rivers.

Glaciers
The great ranges of central Asia, including the Himalayas, contain the third-largest deposit of ice and snow in the world, after Antarctica and the Arctic. Some even refer to this region as the "Third Pole". The Himalayan range encompasses about 15,000 glaciers, which store about 12000 km3, or 3600–4400 Gt (10 kg) of fresh water. Its glaciers include the Gangotri and Yamunotri (Uttarakhand) and Khumbu glaciers (Mount Everest region), Langtang glacier (Langtang region), and Zemu (Sikkim).

Owing to the mountains' latitude near the Tropic of Cancer, the permanent snow line is among the highest in the world, at typically around 5500 m. In contrast, equatorial mountains in New Guinea, the Rwenzoris, and Colombia have a snow line some 900 m lower. The higher regions of the Himalayas are snowbound throughout the year, in spite of their proximity to the tropics, and they form the sources of several large perennial rivers. In recent years, scientists have monitored a notable increase in the rate of glacier retreat across the region as a result of climate change. For example, glacial lakes have been forming rapidly on the surface of debris-covered glaciers in the Bhutan Himalaya during the last few decades. Studies have measured an approximately 13% overall decrease in glacial coverage in the Himalayas over the last 40–50 years. Local conditions play a large role in glacial retreat, however, and glacial loss can vary locally from a few m/yr to 61 m/yr. A marked acceleration in glacial mass loss has also been observed since 1975, from about 5–13 Gt/yr to 16–24 Gt/yr. Although the effect of this will not be known for many years, it potentially could mean disaster for the hundreds of millions of people who rely on the glaciers to feed the rivers during the dry seasons. The global climate change will affect the water resources and livelihoods of the Greater Himalayan region.

Lakes

The Himalayan region is dotted with hundreds of lakes. Pangong Tso, which is spread across the border between India and China, at the far western end of Tibet, is among the largest with a surface area of 700 km2.

South of the main range, the lakes are smaller. Tilicho Lake in Nepal, in the Annapurna massif, is one of the highest lakes in the world. Other lakes include Rara Lake in western Nepal, She-Phoksundo Lake in the Shey Phoksundo National Park of Nepal, Gurudongmar Lake, in North Sikkim, Gokyo Lakes in Solukhumbu district of Nepal, and Lake Tsongmo, near the Indo-China border in Sikkim.

Some of the lakes present the danger of a glacial lake outburst flood. The Tsho Rolpa glacier lake in the Rowaling Valley, in the Dolakha District of Nepal, is rated as the most dangerous. The lake, which is located at an altitude of 4580 m, has grown considerably over the last 50 years due to glacial melting. The mountain lakes are known to geographers as tarns if they are caused by glacial activity. Tarns are found mostly in the upper reaches of the Himalaya, above 5500 m.

Temperate Himalayan wetlands provide important habitat and layover sites for migratory birds. Many mid and low altitude lakes remain poorly studied in terms of their hydrology and biodiversity, like Khecheopalri in the Sikkim Eastern Himalayas.

Temperature
The physical factors determining the climate in any location in the Himalayas include latitude, altitude, and the relative motion of the Southwest monsoon. From north to south, the mountains cover more than eight degrees of latitude, spanning temperate to subtropical zones. The colder air of Central Asia is prevented from blowing down into South Asia by the physical configuration of the Himalayas. This causes the tropical zone to extend farther north in South Asia than anywhere else in the world. The evidence is unmistakable in the Brahmaputra valley as the warm air from the Bay of Bengal bottlenecks and rushes up past Namcha Barwa, the eastern anchor of the Himalayas, and into southeastern Tibet. Temperatures in the Himalayas cool by 2.0 degrees C (3.6 degrees F) for every 300 m increase of altitude. As the physical features of mountains are irregular, with broken jagged contours, there can be wide variations in temperature over short distances. Temperature at a location on a mountain depends on the season of the year, the bearing of the sun with respect to the face on which the location lies, and the mass of the mountain, i.e. the amount of matter in the mountain. As the temperature is directly proportional to received radiation from the sun, the faces that receive more direct sunlight also have a greater heat buildup. In narrow valleys—lying between steep mountain faces—there can be dramatically different weather along their two margins. The side to the north with a mountain above facing south can have an extra month of the growing season. The mass of the mountain also influences the temperature, as it acts as a heat island, in which more heat is absorbed and retained than the surroundings, and therefore influences the heat budget or the amount of heat needed to raise the temperature from the winter minimum to the summer maximum.

The immense scale of the Himalayas means that many summits can create their own weather, the temperature fluctuating from one summit to another, from one face to another, and all may be quite different from the weather in nearby plateaus or valleys.

Precipitation
A critical influence on the Himalayan climate is the Southwest Monsoon. This is not so much the rain of the summer months as the wind that carries the rain. Different rates of heating and cooling between the Central Asian continent and the Indian Ocean create large differences in the atmospheric pressure prevailing above each. In the winter, a high-pressure system forms and remains suspended above Central Asia, forcing air to flow in the southerly direction over the Himalayas. But in Central Asia, as there is no substantial source for water to be diffused as vapour, the winter winds blowing across South Asia are dry. In the summer months, the Central Asian plateau heats up more than the ocean waters to its south. As a result, the air above it rises higher and higher, creating a thermal low. Off-shore high-pressure systems in the Indian Ocean push the moist summer air inland toward the low-pressure system. When the moist air meets mountains, it rises and upon subsequent cooling, its moisture condenses and is released as rain, typically heavy rain. The wet summer monsoon winds cause precipitation in India and all along the layered southern slopes of the Himalayas. This forced lifting of air is called the orographic effect.

Winds
The vast size, huge altitude range, and complex topography of the Himalayas mean they experience a wide range of climates, from humid subtropical in the foothills, to cold and dry desert conditions on the Tibetan side of the range. For much of the Himalayas—in the areas to the south of the high mountains, the monsoon is the most characteristic feature of the climate and causes most of the precipitation, while the western disturbance brings winter precipitation, especially in the west. Heavy rain arrives on the southwest monsoon in June and persists until September. The monsoon can seriously impact transport and cause major landslides. It restricts tourism – the trekking and mountaineering season is limited to either before the monsoon in April/May or after the monsoon in October/November (autumn). In Nepal and Sikkim, there are often considered to be five seasons: summer, monsoon, autumn, (or post-monsoon), winter, and spring.

Using the Köppen climate classification, the lower elevations of the Himalayas, reaching in mid-elevations in central Nepal (including the Kathmandu valley), are classified as Cwa, Humid subtropical climate with dry winters. Higher up, most of the Himalayas have a subtropical highland climate (Cwb).

The intensity of the southwest monsoon diminishes as it moves westward along the range, with as much as 2,030 mm of rainfall in the monsoon season in Darjeeling in the east, compared to only 975 mm during the same period in Shimla in the west.

The northern side of the Himalayas, also known as the Tibetan Himalaya, is dry, cold, and generally windswept, particularly in the west where it has a cold desert climate. The vegetation is sparse and stunted and the winters are severely cold. Most of the precipitation in the region is in the form of snow during the late winter and spring months.

Local impacts on climate are significant throughout the Himalayas. Temperatures fall by 0.2 to 1.2 °C for every 100 m rise in altitude. This gives rise to a variety of climates, from a nearly tropical climate in the foothills, to tundra and permanent snow and ice at higher elevations. Local climate is also affected by the topography: The leeward side of the mountains receive less rain while the well-exposed slopes get heavy rainfall and the rain shadow of large mountains can be significant, for example, leading to near desert conditions in the Upper Mustang, which is sheltered from the monsoon rains by the Annapurna and Dhaulagiri massifs and has annual precipitation of around 300 mm, while Pokhara on the southern side of the massifs has substantial rainfall (3900 mm a year). Thus, although annual precipitation is generally higher in the east than in the west, local variations are often more important.

The Himalayas have a profound effect on the climate of the Indian subcontinent and the Tibetan Plateau. They prevent frigid, dry winds from blowing south into the subcontinent, which keeps South Asia much warmer than corresponding temperate regions in the other continents. It also forms a barrier for the monsoon winds, keeping them from traveling northwards, and causing heavy rainfall in the Terai region. The Himalayas are also believed to play an important part in the formation of Central Asian deserts, such as the Taklamakan and Gobi.

Ecology
The flora and fauna of the Himalayas vary with climate, rainfall, altitude, and soils. The climate ranges from tropical at the base of the mountains to permanent ice and snow at the highest elevations. The amount of yearly rainfall increases from west to east along the southern front of the range. This diversity of altitude, rainfall, and soil conditions, combined with the very high snow line, supports a variety of distinct plant and animal communities. The extremes of high altitude (low atmospheric pressure), combined with extreme cold, favor extremophile organisms.

At high altitudes, the elusive and previously endangered snow leopard is the main predator. Its prey includes members of the goat family grazing on the alpine pastures and living on the rocky terrain, notably the endemic bharal or Himalayan blue sheep. The Himalayan musk deer is also found at high altitudes. Hunted for its musk, it is now rare and endangered. Other endemic or near-endemic herbivores include the Himalayan tahr, the takin, the Himalayan serow, and the Himalayan goral. The critically endangered Himalayan subspecies of the brown bear is found sporadically across the range, as is the Asian black bear. In the mountainous mixed deciduous and conifer forests of the eastern Himalayas, red pandas feed in the dense understories of bamboo. Lower down, the forests of the foothills are inhabited by several different primates, including the endangered Gee's golden langur and the Kashmir gray langur, with highly restricted ranges in the east and west of the Himalayas, respectively.

The unique floral and faunal wealth of the Himalayas is undergoing structural and compositional changes due to climate change. Hydrangea hirta is an example of floral species that can be found in this area. The increase in temperature is shifting various species to higher elevations. The oak forest is being invaded by pine forests in the Garhwal Himalayan region. There are reports of early flowering and fruiting in some tree species, especially rhododendron, apple, and box myrtle. The highest known tree species in the Himalayas is Juniperus tibetica, located at 4900 m in Southeastern Tibet.

Climate justice
Similar to the mountains, the communities living near the Himalayas are experiencing climate change and its negative impacts significantly more than other parts of the world. Some of the impacts that the communities are facing include erratic rainfall, flooding, rising temperatures, and landslides. These impacts can have extreme negative effects on the villages living in the area especially as the temperatures rise at higher rates than many other places in the world (Alexander et al., 2014). There are more than 1.9 million people who are highly vulnerable due to climate change with an additional 10 million people at risk in Nepal. Nepal is among the top ten most vulnerable Global South countries due to climate change in the world, standing at number 4 as of 2010 according to the climate change risk atlas. According to NAPA (National Adaptation Program of Action) of Nepal, many threats including floods, droughts, and landslides are an imminent threat to the glacial lake area. With this in consideration, climate change policy and framework for LAPA (Local Adaptation Plans of Action) were prepared in 2011 primarily focusing on addressing climatic hazards.

Health impacts
Local communities are suffering from food scarcity and malnutrition as well as an increasing risk to diseases such as malaria and dengue fever as temperatures rise and allow these diseases to migrate further north. There is also an increasing risk of water borne illnesses accompanied by an increasing lack of safe drinking water. Illness is not the only danger to the communities as temperatures sky rocket. With the climate changing weather patterns are also changing and more extreme weather events are occurring putting local communities more at risk to physical harm and death during erratic weather events. Marginalized groups including children and women are experiencing more severe impacts from climate change and are often more exposed to disease and injury. Over the last couple years these health impacts have gotten increasingly worse and more common. Recent studies have shown that dengue fever has had a consistent pattern of epidemic in Nepal in the years 2010, 2013, 2016, 2017, 2019, 2022 with the largest in terms of severity occurring in 2022. 54,784 reported cases were recorded from all 77 districts in seven provinces. These diseases are simply in addition to other diseases that can be seen with the rise of global temperatures and air pollution. Many vulnerable groups are experiencing an increase in respiratory illness, cardiac illnesses, and asthma. The heat can lead to issues such as a strain on respiratory illnesses, heat stroke, and fever. There is also the increased risk of cancer. Many lower income communities such as the himalayan villages suffer from exposure to more pollution or in some cases exposure to toxic chemicals which has led to an increased rate of cancer in these communities as well as an increased risk of death.

Agricultural impacts
The increasing temperatures are also leading to a decrease in territory for local wildlife. This trend has decreased the prey populations of at-risk predators, such as snow leopards. Seeking alternative food sources, snow leopards and other predators attack local farmers’ livestock. This livestock consists of yaks, oxen, horses, and goats. Snow leopards have killed about 2.6% of the local livestock per year in response to their shrinking habitat. The overall loss, about a quarter of the average income of local farmers, has had a major impact on the local economy. In retaliation, farmers have begun killing snow leopards, seeking to protect their livestock and their livelihoods.

Policy changes
Nepal is a part of the Paris agreement and thus is required to have a climate action plan and is being tracked by the Climate Action Tracker. According to the Climate Action Tracker, Nepal is "almost sufficient" on its track to reach the goals set by the Paris Agreement. There are two factors that hold Nepal back from reaching sufficient status and thus stand out. There is no Climate Finance Plan and emissions and temperature rising rate ranking at critically insufficient. Nepal has many goals, however, that are on track with the Paris Agreement. The first of note being a goal of net-zero emissions by 2045. To reach this goal Nepal submitted two separate plans to account for whatever future they experience the first being WAM (with additional measures) and the second being WEM (with existing measures). WEM is based primarily on already existing policies and highlights the energy sector as the main target for CO2 reduction. The WAM scenario introduces a far more ambitious strategy for reducing emissions. In this scenario the focus is primarily on an intervention method and disruption of the energy sector reducing the use of fossil fuels and the incorporation of renewable energy sources. This pathway heavily relies on reducing emissions from energy sources while preserving the carbon-absorbing capacity of the LULUCF (Land Use, Land-Use Change and Forestry) sector. Under this scenario, it is anticipated that net CO2 emissions will remain negative from 2020 to 2030, approach 'zero' between 2035 and 2045, and then revert to negative values by 2050. The goal of this scenario is to accelerate the journey toward achieving carbon neutrality before 2045. These policies along with many more have Nepal on track to stay beneath the 1.5 threshold set by the Paris Agreement.

Local adaptation
In recent years many citizens of these Himalayan communities have started to notice the extreme effects of climate change by experiencing nature itself. They have noticed a decrease in precipitation especially in lowland districts, fluctuating temperatures during months of the year that are typically cooler, and changes in weather patterns even compared to early 2000s weather. Many local villagers have identified climate change simply through the availability of certain native plants decreasing or shifting seasons. The concept of climate change has now been aligned with the risk of natural disasters and has increased awareness in the local communities. These impacts of climate change have greatly affected agriculture in the area and has forced farmers to change crops and when they plant them. In response to this rather than push for policy change, citizens have begun to adapt to climate change. According to Dhungana, 91.94% of the respondents experienced drought as major climatic hazards then floods at 83.87%, landslides at 70.97%, and forest fires at 67.74%. In response to this citizens have begun adapting and adopting new practices. As a response to drought at the high altitudes, plantations are planting more protective trees, drought resistant plants, and have begun adopting irrigation practices drawing from nearby streams. In response to flooding, farmers have created more basins, dam construction, and small drainage canals.

The response to landslides includes plantation grasses in previously barren areas, Gabion wall construction, avoiding livestock grazing in landslide-prone areas, and a prohibition on tillage in areas at risk of landslides. To fight the increased rate of forest fires, citizens have begun beating the fires with green branches and mud, construction of fire lines, and are raising awareness about the wildfires. Fire lines are lines of varying width built through the leaf litter of a forest floor down to the soil and minerals to prevent a spread of fire past the line. The main reason for these adaptations is to decrease the risk that climate change poses over these marginalized communities while taking advantage of the moment and allowing for a positive change towards a more sustainable or adaptable future. Major barriers to these adaptations include a lack of funds, a lack of knowledge, a lack of technology, a lack of time, and lack of mandatory policy.

Religions
There are many cultural and mythological aspects associated with the Himalayas. In Jainism, Mount Ashtapada of the Himalayan mountain range is a sacred place where the first Jain tirthankara, Rishabhanatha, attained moksha. It is believed that after Rishabhanatha attained nirvana, his son, Bharata, had constructed three stupas and twenty four shrines of the 24 tirthankaras with their idols studded with precious stones over there and named it Sinhnishdha. For the Hindus, the Himalayas are personified as Himavat, the king of all mountains and the father of the goddess Parvati. The Himalayas are also considered to be the father of the goddess Ganga (the personification of river Ganges). Two of the most sacred places of pilgrimage for the Hindus are the temple complex in Pashupatinath and Muktinath, also known as Shaligrama because of the presence of the sacred black rocks called shaligrams.

The Buddhists also lay a great deal of importance on the Himalayas. Paro Taktsang is the holy place where Buddhism started in Bhutan. The Muktinath is also a place of pilgrimage for the Tibetan Buddhists. They believe that the trees in the poplar grove came from the walking sticks of eighty-four ancient Indian Buddhist magicians or mahasiddhas. They consider the saligrams to be representatives of the Tibetan serpent deity known as Gawo Jagpa. The Himalayan people's diversity shows in many different ways. It shows through their architecture, their languages, and dialects, their beliefs and rituals, as well as their clothing. The shapes and materials of the people's homes reflect their practical needs and beliefs. Another example of the diversity amongst the Himalayan peoples is that handwoven textiles display colors and patterns unique to their ethnic backgrounds. Finally, some people place great importance on jewelry. The Rai and Limbu women wear big gold earrings and nose rings to show their wealth through their jewelry. Several places in the Himalayas are of religious significance in, Buddhism, Jainism, Sikhism, Islam and Hinduism. A notable example of a religious site is Paro Taktsang, where Padmasambhava is said to have founded Buddhism in Bhutan.

A number of Vajrayana Buddhist sites are situated in the Himalayas, in Tibet, Bhutan, and in the Indian regions of Ladakh, Sikkim, Arunachal Pradesh, Spiti, and Darjeeling. There were over 6,000 monasteries in Tibet, including the residence of the Dalai Lama. Bhutan, Sikkim, and Ladakh are also dotted with numerous monasteries.

Resources
The Himalayas are home to a diversity of medicinal resources. Plants from the forests have been used for millennia to treat conditions ranging from simple coughs to snake bites. Different parts of the plants – root, flower, stem, leaves, and bark – are used as remedies for different ailments. For example, a bark extract from an Abies pindrow tree is used to treat coughs and bronchitis. Leaf and stem paste from an Andrachne cordifolia is used for wounds and as an antidote for snake bites. The bark of a Callicarpa arborea is used for skin ailments. Nearly a fifth of the gymnosperms, angiosperms, and pteridophytes in the Himalayas are found to have medicinal properties, and more are likely to be discovered.

Most of the population in some Asian and African countries depends on medicinal plants rather than prescriptions and such. Since so many people use medicinal plants as their only source of healing in the Himalayas, the plants are an important source of income. This contributes to economic and modern industrial development both inside and outside the region. The only problem is that locals are rapidly clearing the forests on the Himalayas for wood, often illegally.

title: Himalayas


text:
Stimson Doctrine

The Stimson Doctrine is the policy of nonrecognition of states created as a result of a war of aggression. The policy was implemented by the United States government, enunciated in a note of January 7, 1932, to the Empire of Japan and the Republic of China, of non-recognition of international territorial changes imposed  by force. The doctrine was an application of the principle of ex injuria jus non oritur. Since the entry into force of the UN Charter, international law scholars have argued that states are under a legal obligation not to recognize annexations as legitimate, but this view is controversial and not supported by consistent state practice.

Named after Henry L. Stimson, United States Secretary of State in the Hoover administration (1929–1933), the policy followed Japan's unilateral seizure of Manchuria in northeastern China following action by Japanese soldiers at Mukden (now Shenyang), on September 18, 1931. The doctrine was also invoked by US Under-Secretary of State Sumner Welles in the Welles Declaration on July 23, 1940, which announced non-recognition of the Soviet annexation and incorporation of the three Baltic states: Estonia, Latvia, and Lithuania. This remained the official US position until the Baltic states regained independence in 1991.

It was not the first time that the US had used nonrecognition as a political tool or symbolic statement. President Woodrow Wilson had refused to recognize the Mexican Revolutionary governments in 1913 and Japan's 21 Demands upon China in 1915.

The Japanese invasion of Manchuria in late 1931 placed Stimson in a difficult position. It was evident that appeals to the spirit of the Kellogg–Briand Pact had no impact on either the Chinese or the Japanese, and Stimson was further hampered by President Herbert Hoover's clear indication that he would not support economic sanctions as a means to bring peace in the Far East.

On January 7, 1932, Stimson sent similar notes to China and Japan that incorporated a diplomatic approach that had been used by earlier secretaries facing crises in the Far East. Later known as the Stimson Doctrine or sometimes the Hoover-Stimson Doctrine the notes read in part as follows:

 * [T]he American Government deems it to be its duty to notify both the Imperial Japanese Government and the Government of the Chinese Republic that it cannot admit the legality of any situation de facto nor does it intend to recognize any treaty or agreement entered into between those Governments, or agents thereof, which may impair the treaty rights of the United States or its citizens in China, including those that relate to the sovereignty, the independence, or the territorial and administrative integrity of the Republic of China, or to the international policy relative to China, commonly known as the open door policy; and that it does not intend to recognize any situation, treaty, or agreement which may be brought about by means contrary to the covenants and obligations of the Pact of Paris of August 27th, 1928, to which treaty both China and Japan as well as the United States are parties.

Stimson had stated that the United States would not recognize any changes made in China that would curtail American treaty rights in the area, that the "open door" must be maintained, and would refuse any legitimacy to territorial changes made in violation of the 1928 Pact. The declaration had few material effects on the Western world, which was burdened by the Great Depression, and Japan went on to establish a puppet state in Manchuria and later bomb Shanghai. The doctrine was criticized on the grounds that its only effect was to alienate the Japanese.

The Stimson Doctrine, originally intended only as a political declaration, attracted the attention of the League of Nations, which adopted a resolution on March 11, 1932 that "it is incumbent upon members of the League of Nations not to recognize any situation, treaty or agreement which may be brought about by means contrary to the Covenant of the League of Nations or the Pact of Paris." It also acquired legal force for the members of the Organization of American States after it was included in the Saavedra Lamas Treaty and the Montevideo Convention of 1933, later followed by the Charter of the Organization of American States of 1948.

After the entry into force of the UN Charter, international law establishes a general prohibition on the use of force. Consequently, international legal doctrine argues that annexations are illegal, and states are under a legal obligation to comply with the Stimson Doctrine by not recognizing as legitimate territorial changes made through annexations. This view, however, is controversial and not supported by consistent state practice.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Stimson Doctrine


text:
Ramen

Ramen (拉麺, ラーメン or らーめん) is a Japanese noodle dish. It consists of Chinese-style wheat noodles (中華麺) served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork, nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.

The origins of ramen can be traced back to Yokohama Chinatown in the early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word lamian (拉麵), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, instant noodles were invented by Momofuku Ando, further popularizing the dish.

Today, ramen is a cultural icon in Japan, with many regional varieties and a wide range of toppings. Examples include Sapporo's rich miso ramen, Hakodate's salt-flavored ramen, Kitakata's thick, flat noodles in pork-and-niboshi broth, Tokyo-style ramen with soy-flavored chicken broth, Yokohama's Iekei Ramen with soy flavored pork broth, Wakayama's soy sauce and pork bone broth, and Hakata's milky tonkotsu (pork bone) broth. Ramen is offered in various establishments and locations, with the best quality usually found in specialist ramen shops called ramenya (ラーメン屋).

Ramen's popularity has spread outside of Japan. In Korea, ramen is known as ramyeon (라면). In China, ramen is called rìshì lāmiàn (日式拉麵 "Japanese-style lamian"). Ramen has also made its way into Western restaurant chains. Instant ramen was exported from Japan in 1971 and has since gained international recognition.

Etymology
The word ramen is a Japanese borrowing of the Mandarin Chinese lāmiàn (拉麵, 'pulled noodles').

The word ramen (拉麺) first appeared in Japan in Seiichi Yoshida's How to Prepare Delicious and Economical Chinese Dishes (1928). In the book, Yoshida describes how to make ramen using flour and kansui, kneading it by hand, and stretching it with an illustration. He also states that ramen is better suited for soup or cold noodles than for baked noodles. In this case, however, ramen refers to Chinese noodles, not the dish. The first mention of ramen as a dish appears in Hatsuko Kuroda's Enjoyable Home Cooking (1947).

Early ramen or ramen-like dishes went by different names, such as Nankin soba (南京そば), named after the city which was the then capital of China), Shina soba (支那そば) or Chūka soba (中華そば).  For example, in 1903, in Yokohama Chinatown (then known as Nanjing Town), there was a Nanjing noodle restaurant (南京蕎麦所).

Until the 1950s, ramen was most commonly called Shina soba, but today Chūka soba or just ramen (ラーメン) are more common, as the word 支那 (Shina, meaning 'China') has acquired a pejorative connotation through its association with Japanese imperialism.

Origin

Ramen is a Japanese adaptation of Chinese wheat noodle soups. It is first recorded to have appeared in Yokohama Chinatown in the early 20th century. Although ramen takes its name from lāmiàn, it did not originate from the hand-pulled lamian noodles of northern China, since the noodles used in ramen are cut, not pulled. Rather, ramen is derived from southern Chinese noodle dishes such as char siu tangmian (roast pork noodle soup) from Guangdong, and rousi tangmian (sliced meat noodle soup) from Jiangnan. This is reflective of Yokohama Chinatown's demographics, as most Chinese settlers in the district came from the cities of Guangzhou and Shanghai.

Sōmen is another type of noodle of Chinese origin made from wheat flour, but in Japan it is distinguished from the noodles used in ramen. The noodles used for ramen today are called chūkamen (中華麺) and are made with kansui (鹹水, alkaline salt water), but since there is no natural kansui in Japan, it was difficult to make chūkamen before the Meiji Restoration (1868).

The official diary of Shōkoku-ji Temple in Kyoto, Inryōken Nichiroku (蔭涼軒日録), mentions eating jīngdàimiàn (経帯麪), noodles with kansui, in 1488. Jīngdàimiàn is the noodle of the Yuan dynasty. This is the earliest record of kansui noodles being eaten in Japan.

One theory says that ramen was introduced to Japan during the 1660s by the neo-Confucian scholar Zhu Shunsui, who served as an advisor to Tokugawa Mitsukuni after he became a refugee in Japan to escape Manchu rule. Mitsukuni became the first Japanese person to eat ramen. However, the noodles Mitsukuni ate were a mixture of starch made from lotus root and wheat flour, which is different from chūkamen with kansui.

According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th or early 20th centuries by Chinese immigrants living in Yokohama Chinatown. By 1900, restaurants serving Chinese cuisine from Guangzhou and Shanghai offered a simple dish of noodles, a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid-1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.

First store

According to ramen expert Hiroshi Osaki, the first specialized ramen shop was Rairaiken (来々軒), which opened in 1910 in Asakusa, Tokyo. The Japanese founder, Kan'ichi Ozaki (尾崎貫一), employed twelve Cantonese cooks from Yokohama's Chinatown and served the ramen arranged for Japanese customers. Early versions were wheat noodles in broth topped with char siu. The store also served standard Chinese fare like wontons and shumai, and is sometimes regarded as the origin of Japanese-Chinese fusion dishes like chūkadon and tenshindon.

Rairaiken's original store closed in 1976, but related stores with the same name currently exist in other places, and have connections to the first store.

In 1933, Fu Xinglei (傅興雷), one of the twelve original chefs, opened a second Rairaiken in Yūtenji, Meguro Ward, Tokyo.

In 1968, one of Kan'ichi Ozaki's apprentices opened a store named Shinraiken ("New Raiken") in Chiba Prefecture.

In 2020, Ozaki's grandson and great-great-grandson re-opened the original Rairaiken as a store inside Shin-Yokohama Rāmen Museum.

Post-war popularization
After Japan's defeat in World War II, the American military occupied the country from 1945 to 1952. In December 1945, Japan recorded its worst rice harvest in 42 years, which caused food shortages as Japan had drastically reduced rice production during the war as production shifted to colonies in China and Formosa island. The US flooded the market with cheap wheat flour to deal with food shortages. From 1948 to 1951, bread consumption in Japan increased from 262,121 tons to 611,784 tons, but wheat also found its way into ramen, which most Japanese ate at black market food vendors to survive as the government food distribution system ran about 20 days behind schedule. Although the Americans maintained Japan's wartime ban on outdoor food vending, flour was secretly diverted from commercial mills into the black markets, where nearly 90 percent of stalls were under the control of gangsters related to the yakuza who extorted vendors for protection money. Thousands of ramen vendors were arrested during the occupation.

In the same period, millions of Japanese troops returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Some of them would have been familiar with wheat noodles. By 1950 wheat flour exchange controls were removed and restrictions on food vending loosened, which further boosted the number of ramen vendors: private companies even rented out yatai starter kits consisting of noodles, toppings, bowls, and chopsticks. Ramen yatai provided a rare opportunity for small-scale postwar entrepreneurship. The Americans also aggressively advertised the nutritional benefits of wheat and animal protein. The combination of these factors caused wheat noodles to gain prominence in Japan's rice-based culture. Gradually, ramen became associated with urban life.

Modern period
In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. Named the greatest Japanese invention of 20th century in a Japanese poll, instant ramen allowed anyone to make an approximation of this dish simply by adding boiling water.

Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994.

Today ramen is one of Japan's most popular foods, with Tokyo alone containing around 5,000 ramen shops, and more than 24,000 ramen shops across Japan. Tsuta, a ramen restaurant in Tokyo's Sugamo district, received a Michelin star in December 2015.

Types
A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Usually varieties of ramen are differentiated by the type of broth and tare used. There are five components to a bowl of ramen: tare, aroma oil, broth, noodles and toppings.

Noodles
Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui, derived from the Chinese jiǎnshuǐ (鹼水), a type of alkaline mineral water containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Ramen is not to be confused with different kinds of noodle such as soba, udon, or somen.

The kansui is the distinguishing ingredient in ramen noodles, and originated in Inner Mongolia, where some lakes contain large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba, as they have a weaker structure and are more prone to soaking up moisture and becoming extremely soft when served in soup.

Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled.

Traditionally, ramen noodles were made by hand, but with growing popularity, many ramen restaurants prefer to use noodle-making machines to meet the increased demand and improve quality. Automatic ramen-making machines imitating manual production methods have been available since the mid-20th century produced by such Japanese manufacturers as Yamato MFG. and others.

Soup
Ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used. This base stock is often combined with dashi stock components such as katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), shiitake, and kombu (kelp). Ramen stock is usually divided into two categories: chintan and paitan.

 * Chintan (清湯) soup is a clear stock, made by simmering ingredients and frequently skimming foam and scum off the top of the pot. Chintan stocks are the most common kind, and can be made from chicken, pork, vegetables and/or niboshi.

 * paitan (白湯), similar to the Chinese baitang (白湯) soup is broth with a typically opaque white colored appearance and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Paitan stock is made by boiling pork or chicken bones at a high heat for hours at a time, allowing the bones to emulsify into the soup. The most well-known and common paitan stock is Tonkotsu (豚骨, 'pork bone'; not to be confused with tonkatsu). Although tonkotsu is merely a kind of broth, some people consider tonkotsu ramen (specialty of Kyushu, its birthplace) a distinct flavor category. When chicken bones are used to make a paitan stock, the resulting soup is called tori paitan (鶏白湯).

Tare
Tare is a sauce that is used to flavor the broth. The main purpose of tare is to provide salt to the broth, but tare also usually adds other flavors, such as umami. There are three main kinds of tare.
 * Shio (塩, 'salt') ramen is the oldest of the four types. This tare is made from cooking alcohols like mirin and sake, umami ingredients like kombu, niboshi and MSG, and salt. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. In shio ramen, chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly. Hakodate ramen is a well-known version of shio ramen in Japan.
 * Shōyu (醤油, 'soy sauce') tare is similar to shio tare, but with the addition of soy sauce, which boosts the salty and umami flavor even further. Shōyu ramen usually has curly noodles rather than straight ones, although this is not always the case. It is often adorned with marinated bamboo shoots or menma, scallions, ninjin ('carrot'), kamaboko ('fish cakes'), nori ('seaweed'), boiled eggs, bean sprouts or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
 * Miso (味噌) ramen reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Sapporo Hokkaido, features a broth that combines copious miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, chilli and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.

Toppings
After basic preparation, ramen can be adorned with any number of toppings, including but not limited to:
 * Chāshū (sliced barbecued or braised pork)
 * Negi (green onion)
 * Takana-zuke (Pickled and seasoned mustard leaves)
 * Seasoned (usually salted) boiled egg (soy egg, ajitsuke tamago or ajitama)
 * Bean or other sprouts
 * Menma (lactate-fermented bamboo shoots)
 * Kakuni (braised pork cubes or squares)
 * Kikurage (wood ear mushroom)
 * Nori (dried seaweed)
 * Kamaboko (formed fish paste, often in a pink and white spiral called narutomaki)
 * Squid
 * Umeboshi (pickled plum)
 * Corn
 * Butter
 * Wakame (a type of seaweed)
 * Olive oil
 * Sesame oil
 * Mayu (black garlic oil)
 * Other types of Vegetables

Preference
Seasonings commonly added to ramen are white pepper, black pepper, butter, chili pepper, sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets.

Most tonkotsu ramen restaurants offer a system known as kae-dama (替え玉), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup.

Regional variations
While standard versions of ramen are available throughout Japan since the Taishō period, the last few decades have shown a proliferation of regional variations, commonly referred to as gotouchi ramen (ご当地ラーメン "regional ramen"). Some of these which have gone on to national prominence are:

 * Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaido's harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab. Hakodate, another city of Hokkaido, is famous for its salt-flavored ramen, while Asahikawa in the north of the island offers a soy sauce-flavored variation. In Muroran, many ramen restaurants offer Muroran curry ramen.

 * Kitakata ramen is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. The area within the former city limits has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word soba usually refers to ramen, and not to actual soba which is referred to as nihon soba ('Japanese soba').

 * Tokyo-style ramen consists of slightly thin, curly noodles served in a soy-flavored chicken broth. The Tokyo-style broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

 * Yokohama ramen specialty is called Ie-kei (家系). It consists of thick, straight noodles served in a soy flavored pork broth similar to tonkotsu, sometimes referred to as, tonkotsu-shoyu. The standard toppings are roasted pork (chāshū), boiled spinach, sheets of nori, often with shredded Welsh onion (negi) and a soft- or hard-boiled egg. It is traditional for customers to customize the softness of the noodles, the richness of the broth and the amount of oil they want.

 * Wakayama ramen in the Kansai region has a broth made from soy sauce and pork bones.

 * Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shōga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well known within Japan. Recent trends have made Hakataramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.
 * Tofu ramen is a specialty of Iwatsuki ward in Saitama City.
 * Nabeyaki ramen is a specialty of Susaki City, as well as other cities in western Kōchi Prefecture. Nabeyaki ramen is made with a chicken based broth, thin noodles and a soy tare, all served boiling hot in an enamelled pot. Toppings vary, but mainstays include a raw egg that poaches in the bowl, sliced spring onions and chikuwa fish cakes.
 * Nagoya ramen specialties include "Taiwan ramen", which despite its name originated in Nagoya and features a very spicy broth. It became famous in the 1980s during a fad for super hot food. It bears some resemblance to danzai noodles but has both a spicy broth and spicy minced meat resulting in an extremely spicy dish.

Related dishes
There are many related, Chinese-influenced noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as soba or udon, which are almost never served in the same establishments as ramen.
 * Nagasaki champon. The noodles are thicker than ramen but thinner than udon. Champon is topped with a variety of ingredients, mostly seafood, stir-fried and dressed in a starchy sauce. The stir-fried ingredients are poured directly over the cooked noodles, with the sauce acting as a soup.
 * Tan-men is a mild, usually salty soup, served with a mix of sautéed vegetables and seafood/pork. Not to be confused with tantan-men (see after).
 * Wantan-men has long, straight noodles and wonton, served in a mild, usually salty soup.
 * Tsukemen ('dipping noodles'). The noodles and soup are served in separate bowls. The diner dips the noodles in the soup before eating. Can be served hot or chilled.
 * Tantan-men (担担麺). Japanese version of dan dan noodles, itself a Sichuan specialty. Ramen in a reddish, spicy chili and sesame soup, usually containing minced pork, garnished with chopped scallion and chili and occasionally topped with spinach or bok choi (chingensai).
 * Sūrātanmen or sanrātanmen (酸辣湯麺, 'noodles in hot and sour soup') is very similar to Sichuan hot and sour soup, but served with long noodles. The topping ingredients are sautéed and a thickener is added before the mix is poured on the soup and the noodles.
 * Abura soba ('oil-noodles'). Ramen and toppings served without the soup, but with a small quantity of oily soy-based sauce instead.
 * Hiyashi-chūka (冷やし中華, 'chilled Chinese'). Also known as reimen, esp. in western Japan. A summer dish of chilled ramen on a plate with various toppings (typically thin strips of omelet, ham, cucumber and tomato) and served with a vinegary soy dressing and karashi (Japanese mustard). It was first produced at the Ryutei, a Chinese restaurant in Sendai.

Restaurants in Japan
Ramen is offered in various types of restaurants and locations including ramen shops, izakaya drinking establishments, lunch cafeterias, karaoke halls, and amusement parks. Many ramen restaurants only have a counter and a chef. In these shops, the meals are paid for in advance at a ticket machine to streamline the process.

However, the best quality ramen is usually only available in specialist ramen-ya restaurants. Some restaurants also provide Halal ramen (using chicken) in Osaka and Kyoto. As ramen-ya restaurants offer mainly ramen dishes, they tend to lack variety in the menu. Besides ramen, some of the dishes generally available in a ramen-ya restaurant include other dishes from Japanese Chinese cuisine such as fried rice (called chahan or yakimeshi), gyoza (Chinese dumplings), and beer. Ramen-ya interiors are often filled with Chinese-inspired decorations.

From January 2020 and September 2021 during the COVID-19 pandemic, many ramen restaurants were temporarily closed, with 34 chains filing for bankruptcy by September 2020. Ramen restaurants are typically narrow and seat customers closely, making social distancing difficult.

Outside Japan
Ramen became popular in China where it is known as rìshì lāmiàn (日式拉麵, lit. 'Japanese-style lamian'). Restaurant chains serve ramen alongside Japanese dishes, such as tempura and yakitori. In Japan, these dishes are not traditionally served with ramen, but gyoza, kara-age and others from Japanese Chinese cuisine.

In Korea, ramen is called ramyeon (라면 / 拉麵). There are different varieties, such as kimchi-flavored ramyeon. While usually served with egg or vegetables such as carrots and scallions, some restaurants serve variations of ramyeon containing additional ingredients such as dumplings, tteok, or cheese as toppings.

Outside of Asia, particularly in areas with a large demand for Asian cuisine, there are restaurants specializing in Japanese-style foods such as ramen noodles. For example, Wagamama, a UK-based restaurant chain serving pan-Asian food, serves a ramen noodle soup and in the United States and Canada, Jinya Ramen Bar serves tonkotsu ramen.

Instant ramen
Instant ramen noodles were exported from Japan by Nissin Foods starting in 1971, bearing the name "Oodles of Noodles". One year later, it was re-branded "Nissin Cup Noodles", packaged in a foam food container (It is referred to as Cup Ramen in Japan), and subsequently saw a growth in international sales. Over time, the term ramen became used in North America to refer to other instant noodles. While some research has claimed that consuming instant ramen two or more times a week increases the likelihood of developing heart disease and other conditions, including diabetes and stroke, especially in women, those claims have not been reproduced and no study has isolated instant ramen consumption as an aggravating factor. However, instant ramen noodles, known to have a serving of 43 g, consist of very high sodium. At least 1,760 mg of sodium are found in one packet alone. It consists of 385k calories, 55.7 g of carbohydrates, 14.5 g of total fat, 6.5 g of saturated fat, 7.9 g of protein, and 0.6 mg of thiamine.

Canned version
In Akihabara, Tokyo, vending machines distribute warm ramen in a steel can known as ramen kan (らーめん缶). It is produced by a popular local ramen restaurant in flavors such as tonkotsu and curry, and contains noodles, soup, menma, and pork. It is intended as a quick snack, and includes a small folded plastic fork.

Emoji
In October 2010, an emoji was approved for Unicode 6.0 for "Steaming Bowl", that depicts Japanese ramen noodles in a bowl of steaming broth with chopsticks. In 2015, the icon was added to Emoji 1.0.

Museum
The Shin-Yokohama Rāmen Museum is a unique museum about ramen, in the Shin-Yokohama district of Kōhoku-ku, Yokohama.

title: Ramen