Local ramen around Japan Part 1

Local ramen around Japan -Part 1-

Japanese people cannot live without ramen…(×꒪△꒪=)…Our DNAs are made of ramen noodles! However, the taste of ramen (DNA) varies in different regions within Japan. In this article we will introduce you to different types of local ramen around Japan. This article is Part 1 and here are the popular ones↓↓↓

① Sapporo Ramen-Sapporo Miso-butter ramen

The combination of miso, butter, and corn is a characteristic feature of Sapporo ramen. The noodles are medium-thick and curly, and the ramen is often served in quite large portions. Miso ramen originated from Sapporo ramen. The taste of the miso ramen broth is very different from that of miso soup. The rich flavor of miso is harmonized with the sweetness of the corn. Sapporo is a city in Hokkaido, and there are two other popular local ramen in Hokkaido, which will be introduced in Part 2. Spicy miso Sapporo ramen is available at some shops.

② Kitakata Ramen

Kitakata ramen is deeply rooted in the local culture that there is a culture of eating ramen for breakfast. Many Kitakata ramen shops open as early as 7 a.m. and go by the name “Shokudou (Canteen)”. Kitakata ramen is characterized by its light and refreshing bonito-based broth, which is reminiscent of udon soup stock. The noodles are relatively thick and curly, and their unique texture is created by the excess water within the noodles. The soup is light and refreshing, which explains why people can enjoy this ramen in the morning, even when they don’t have much of an appetite. In summer, chilled ramen is also available. Kitakata-shi is a city in Fukushima.

③ Tokyo Ramen

As a citizen of Tokyo myself, I actually didn’t know what Tokyo ramen was. Tokyo ramen is often not called ‘Tokyo ramen,’ but once you know which one I’m talking about, you realize it is one of the most basic types of ramen you’ll find in Tokyo.It is often called and is very similar to ‘Chuuka ramen’ (meaning Chinese ramen). Although it means ‘Chinese,’ it is a typical ramen in Japan, and Chuka ramen is found throughout Japan. The soup is transparent and has a soy sauce flavor with Japanese soup stock (dashi) added to either pork bone (tonkotsu) or chicken stock. The noodles are wrinkled, and chashu and menma (made from bamboo shoots) are common toppings.

④ Yokohama-iekei Ramen

The soup is a rich, thick broth made by simmering pork bones to the limit. The noodles are thick and hearty. It’s perfect for those who want a substantial meal. Rice is often free and the broth really go well with rice. The first bite is always the best (perhaps an exaggeration), the richness of the soup becomes overwhelming gradually as you eat, and by the end, it can get a bit difficult to finish. However, for some reason, something about the taste keeps you coming back for more. You can customize and order like “katame(hard)-koime(rich broth)-oome(large)”, personally, I like to choose the noodle to be a bit soft.

Apparently, iekei-ramen originated from one ramen shop, “Yoshimura-ya,” but its apprentices, second-generation apprentices, and others have opened 200-250 shops around Japan.” Although many of the “iekei” ramen shops are not approved by Yoshimura-ya, they are generally called iekei ramen as well.

⑤ Kyoto Ramen

A soy sauce ramen with extra oil, rich and full-bodied in flavor. The broth is quite striking with its rich flavour, some Kyoto ramen have a very strong soy sauce flavour, while others use a gooey, gel-like soup. Some shops top it with Kujo green onions, adding a sharp, spicy kick. As a citizen of Tokyo, I often associate Kyoto with traditional Japanese cuisine, so I was surprised to find something completely different.

⑥ Hakata Ramen

(I’m sorry that the chopsticks are just stuck in)

Hakata ramen is relatively light for a pork bone broth ramen, featuring extremely thin noodles, wood ear mushrooms, thin slices of chashu, and green onions. The noodles are very thin, and there is a unique culture where you can choose from a range of textures, from soft to hard.

It’s typical to order extra noodles (called kaedama), which are inexpensive, and you can add them to your leftover broth.

Try them!

Many of these local ramen are very popular and there are shops outside the local region! If you search these ramens you are sure to find shops in Japan that offers these local ramens, so go try them out if you come to Japan♪

We will be posting part 2 of “local ramen around Japan” in which I will introduce you to the less famous BUT really good ramen, so please follow us on our social media below!

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