10 local ramen in JAPAN
Written by aki
In my last post, I introduced the different types of ramen in Japan.
In fact, there are many different types of ramen in Japan, depending on the region.
In this post, we will introduce 10 “local ramen” that you can eat if you visit the area.
1. Sapporo Miso Ramen (Hokkaido)
Sapporo ramen originally had both soy sauce and salt flavors.
However, in the 1950s, miso-flavored ramen was invented with plenty of vegetables, inspired by miso soup, in an attempt to create a nutritious ramen dish.
This new flavor became a hot topic and was well known throughout Japan, establishing the image of Sapporo ramen as being miso-flavored.
The noodles of Sapporo ramen are basically frizzled noodles, which is my impression.
It is an impression of elastic noodles.
Toppings may include plenty of vegetables and corn and butter on top.
Miso and butter go so well together!
2. Kitakata Ramen (Fukushima)
The base of the soup is pork bone soy sauce, which has a very light flavor.
Flat, frizzy, thick noodles are used, and common toppings (chashu pork, green onions, bamboo shoots, etc.) are used.
This ramen has a long history, having been created in 1927.
3. Iekei Ramen(Kanagawa)
Iekei ramen is characterized by a broth made from pork and chicken bones mixed with soy sauce.
The noodles are slightly thicker, and toppings often include seaweed, egg, and chashu pork.
Generally, in the case of Iekei Ramen, they will change the hardness of the noodles, the amount of oil, and the intensity of the flavor according to your preference.
The smell of the savory broth is so appetizing that some people even eat it with rice!
The bright red appearance of this ramen makes a big impact.
The soy sauce-based soup is topped with ingredients stir-fried with rayu and chili peppers.
*Rayu is Japanese Chili Oil.
The region of Katsuura is a town of fishermen.
Katsuura tantanmen was invented as a meal for fishermen on their way home from work during the cold winter months.
I’ve never had ramen that warms you up, I’d love to try it someday!
5.Toyama Black Ramen(Toyama)
Now I introduce the black ramen.
It features a dark-colored broth made by boiling down soy sauce, and it has a tangy flavor due to the black pepper.
Its roots date back to around 1955. Young people engaged in post-war reconstruction projects often did physical labor that required a lot of sweat.
Toyama Black Ramen was invented as a meal to replenish salt.
It looks very rich and salty, but when you try it, it is surprisingly light and easy to eat.
It has a flavor that makes you want to eat rice.
6. Tenri Ramen(Nara)
Tenri ramen is also known as stamina ramen.
The base of the soup is pork and chicken bones, to which soy sauce and spicy sauce are added.
The generous amount of ingredients such as Chinese cabbage and pork, along with the addition of garlic, make this a truly stamina-packed dish.
The appetizing taste is popular among young people who want to eat with gusto.
Wakayama ramen is a type of ramen that has been served in popular restaurants in the region of Wakayama.
The soups are divided into two patterns.
The first is soy sauce-based and has a light flavor, while the second is a slightly thicker tonkotsu (pork bone) soy sauce.
Thin noodles are common.
Wakayama is famous for its soy sauce called “Yuasa,” which has led to the spread of ramen noodles made with soy sauce.
Tokushima ramen comes in three strains of soup.
There is a “brown soup” with a sweet and spicy pork bone and soy sauce flavor, a “yellow soup” made with chicken bones and vegetables, and a “white soup” with a light taste.
Ingredients vary from store to store, but the most common topping is a raw egg.
Raw eggs help to mellow the flavor of thicker soups.
9. Onomichi Ramen(Hiroshima)
Onomichi ramen with soy sauce-based soup, flat noodles, toppings, and minced pork back oil.
The slightly rich flavor and the resilient noodles are a perfect match for the generous portion.
The soup has a deep flavor, partly due to the use of small fish stock.
10. Hakata Ramen(Fukuoka)
Hakata ramen is well known throughout the world.
Many restaurants allow you to refill only the noodles or specify the firmness of the noodles.
Basically, it features a milky white soup made mainly from pork bones and very thin noodles.
By allowing the pork bones to stand slowly, the collagen in the bones is dissolved, resulting in a milky, cloudy soup.
Red ginger and sesame seeds are placed on each table, and customers can add these to their liking to adjust the flavor.
It has a strong pork flavor, and its distinctive smell can make a difference between likes and dislikes.
Was there any ramen you would like to try?
In addition to the ramen introduced here, there are many other local ramen in Japan.
Also, each restaurant has its own specialties in noodles and soups, so be sure to compare them.
By the way, I like ramen with a soup that combines the flavors of seafood and soy sauce.
It’s light, yet has a delicious seafood flavor!
Ramen is so deep!