6 kinds of typical ramens in Japan

2018年 12月20日


1. Shoyu ramenThis is a Ramen made with Shoyu (soy sauce) soup which has typical taste and existed for a long time, because it is liked by men and women of all ages. Yet the Shoyu ramen is nothing ordinary; on the contrary, it is a specialty with a real diversity according to the regions of Japan and the use of local products. For example, the Asahikawa Ramen of Hokkaido; Kitakata Ramen (Fukushima), Takayama Ramen(Gifu), Onomichi Ramen(Hiroshima), and the Yokohama-iekei Ramen which added Tonkotsu soup (made with broth of pork chops) to make the ramen greasy and rich. You will discover sevral different types of soup used for ramen when you visit the Yokohama Ramen Museum.

2.Shio ramen
It's a Ramen made with Shio soup (Shio means salt in Japanese). The soup is seasoned with salt and broth and it is clearer. This sublime technique creates in harmony with the noodles and soup perfectly.
The representative region of Shio ramen is Hakodate in Hokkaido
 

3. Miso ramen

Miso Ramen whose founder was a Ramen chef in Hokkaido in the 1960s. The Miso ramen was very popular with the public and gained a lot of popularity like the Shoyu Ramen today. There are often choices between Shoyu and Miso ramen in ramen-ya (ramen restaurant), you have to chhose. Miso is a fermented soybean paste cooked with rice, or barley, sea salt, and other ingredients, depending on the region and the technique of manufacture. There are many kinds of Miso in Japan, which is a real diversity in the preparation of ramens.
The known areas for Miso ramen are Sapporo (Hokkaido), Sendai (Miyagi) and Kagoshima (Kyushu).


4. Tonkotsu ramen
Ramen with broth of pork chops. The Tonkotsu soup is the white and opaque soup extracted by the ribs that marinate for a long time in the broth.  And noodles are fine and straight. If your stomach has another space, you can order a Kaedama (noodle supplement to add to the soup) with an additional 100 ~ 200 yen at most Hakata ramen restaurants.
Originally from Kyushu Island, Hakata ramen from Fukuoka is particularly well known. It is so famous that it is found today in all regions of Japan.
Representative region of Tonkotsu ramen: Hakata ramen (Fukuoka)


5. Tsukemen
Ramen soup and noodles are served by separately. It is eaten cold unless a Ramen ya has no Atsumori (served in hot), by simply dipping the noodles in the soup. It is often possible to choose between different kinds of soup. The Tsuke men getting popular, yet still uncommon order for the Ramen lovers. So that chefs create their own Tsuke men by giving free rein to their imagination.


6. Aburasoba
This is a Ramen without soup but sauce. Abura (oil) is added into the noodles to prevent from stick each other. There is simply a sauce with a pronounced taste at the bottom of the bowl on which are placed noodles, chives, roast pork, and a poached egg. It is recommended to mix everything and add a little pepper. As its name suggests, "abura" meaning oil in Japanese, it is a rather fat ramen, and strong in taste, particularly appreciated by men and young generations.