ramen bible
sapporo 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
This mild shio-based broth is typically made with chicken and pork bones, and toppings usually include roast pork, fish cake (naruto), scallions, spinach, nori, and bamboo.
asahikawa
Asahikawa ramen is characterized by its soy sauce-based broth filled with thin, hard, and wavy noodles. The broth is typically flavored with kelp, anchovies, pork bones, and chicken, and some of the most common toppings for Asahikawa ramen include pork, bamboo shoots, eggs, and spring onions.
kitakata
In 1927, Kitakata ramen originated from Genraiken noodle shop in Kitakata, Fukushima. Kitakata Ramen is one of Japanese’s three most popular ramen, along with Sapporo ramen and Hakata ramen. Kitakata city has the most ramen stores per capita. The ramen has a soy sauce base, and is usually topped with green onions, fish cake, char siu, and bamboo shoots. The noodles are also noticeably thicker than the ramen noodles used in other varieties.
hakata
Hakata ramen is a type of tonkotsu ramen that is popular throughout Japan. The simple ramen consists of a silky smooth pork bone broth (tonkotsu) with extra-thin noodles and minimal toppings.
Tokyo Traditional Tokyo ramen uses a shoyu broth that is seafood-heavy, but also integrates pork, chicken, and vegetables. Standard toppings include roast pork, minced pork, fish cake, nori, spinach, bamboo, garlic, corn, ginger, butter, and scallions.
Tsukumen
It is common to see tsukemen on the menu at ramen shops. While not exactly a bowl of soup, it is still a ramen style worth knowing. Order tsukemen and one receives noodles and soup separately. The noodles are extra-wide, and the concentrated shoyu soup is rich, fishy, sweet and spicy, and slightly vinegary. Dip the noodles in the broth and experience perfection.
Takayama Takayama ramen is a popular style of Japanese ramen. A base broth made with bones, vegetables, and katsuobushi (dried bonito flakes) is enriched with soy sauce and miso, and each ramen master has a secret recipe for the broth. Some of the most common toppings include handmade thin noodles, locally-grown sweet green onions called hida negi, thinly sliced roasted pork or chashu, and menma - pickled bamboo shoots. Although it is typically light on toppings, Takayama ramen is still full of deep flavors, bursting with umami.
onimichi
Onomichi Ramen is characterised by its flat, homemade noodles, shoyu/soy sauce based soup with dashi extracts of chicken (toriagara) and local Seto Inland Sea seafood, along with the suspended chunks of fat (seabura) that fill the bowl.
kapu nudoru Noodles in a cup.