In Japan, food is deeply rooted in regional identity, and ramen is no exception. Each region boasts its own style of ramen, with unique characteristics, ingredients, and flavors. Below, we introduce some of the most famous regional styles of ramen in Japan.
Onomichi Ramen
- Onomichi, a city in Hiroshima prefecture, is known for its distinct shoyu ramen. The broth combines chicken bones and local seafood, with cooked lard and suspended pork fat adding richness to the soup. This flavorful broth pairs perfectly with flat, wavy, chewy noodles.
Kyoto Ramen
- In Kyoto, one of Japan’s most historical cities, there are two major styles of local ramen:
- Light and simple shoyu ramen: Made with pork broth and dark soy sauce.
- Thick chicken soup ramen: A creamy, rich broth crafted primarily from chicken.
- Both styles showcase Kyoto’s culinary depth and appeal to different palates.
Kitakata Ramen
- Kitakata, a small city in Fukushima prefecture, is famous for its shoyu ramen. The soup is made by mixing separately prepared pork and fish stocks, creating a balanced and savory flavor. Served with thick, flat, curly, and chewy noodles, this ramen is a lighter option for those who prefer less heavy dishes.
Yonezawa Ramen
- Yonezawa, a city in Yamagata prefecture, is renowned for its wagyu beef and simple shoyu ramen. The broth, made with chicken and dried sardines, is light and flavorful. Paired with chewy, curly noodles, this ramen is not heavy or oily, making it an everyday favorite.
Sapporo Ramen
- Sapporo, the northern capital of Hokkaido, is best known as the birthplace of miso ramen. This rich and hearty ramen features medium-thick, curly noodles topped with stir-fried vegetables. The broth includes spicy miso, garlic, and lard, making it indulgent and highly addictive.
Tokyo Ramen
- Tokyo ramen typically features a clear chicken or pork stock combined with dried fish stock, seasoned with soy sauce. The soup is served with curly noodles and topped with scallions, nori, chashu pork, and bamboo shoots. This style embodies the “simplicity is best” philosophy of ramen.
Yokohama Ramen
- Yokohama boasts three distinct ramen styles:
- Sanma-men and Tan-men: Traditional Chinese-inspired noodle soups.
- Ie-kei Ramen: A modern style featuring thick noodles in a rich soy sauce soup made with pork broth and chicken fat.
- These styles reflect Yokohama’s diverse culinary influences.
Wakayama Ramen
- Wakayama, located in the Kansai region, refers to its ramen as “chuka-soba” (Chinese noodles). The soup is a blend of pork broth and strong soy sauce, served with thin, firm noodles similar to Hakata ramen. It’s a balanced option, lighter than traditional tonkotsu ramen.
Kumamoto Ramen
- Kumamoto prefecture, located on Kyushu Island, offers its unique take on tonkotsu ramen. The soup combines pork bones with chicken bones for a slightly lighter yet flavorful broth. The noodles are thicker than those used in Hakata ramen, offering a distinct texture.
Hakata Ramen
- Hailing from Fukuoka prefecture, Hakata tonkotsu ramen is perhaps the most famous style of ramen worldwide. Its creamy white broth, made from pork bones cooked over high heat for days, is incredibly flavorful. Thin, straight noodles are topped with scallions, chashu pork, cloud ear mushrooms, and pickled ginger to complete this iconic dish.
Why Explore the Styles of Ramen?
Discovering the diverse styles of ramen across Japan is like taking a flavorful journey through its regions. Each bowl tells a story, showcasing local ingredients and traditions that make Japanese ramen so extraordinary.