6 Reginal Ramen You Have To Try In Japan

Ramen isn’t taken lightly in Japan. It’s a way of life! And that’s the reason why every region or prefecture has its own style of making ramen. These regions from all over the country proudly have their own local versions. They’re called gotouchi ramen, which means “regional ramen”.

We have compiled a list of best regional ramen that you simply shouldn’t miss at your next trip to Japan. So, what are you waiting for? SLURRRPPP AWAY

# Sapporo Ramen

Between the many local ramens in Japan, Sapporo ramen from Hokkaido region is the most famous and most adored across the country. It is considered one of the three great ramen of Hokkaido. It consists of a rich thick tonkotsu (pork bone) soup with yellow, curly noodles.

The hearty, rich flavours of the Sapporo ramen is due to its miso base, a knob of butter and seasonal seafood. The ramen is topped with a variety of toppings such as char siu (braised pork), menma (fermented bamboo shoots), scallions and sauteed vegetables such as cabbage, corn, onions, and seasoned bean sprouts.

# Hakodate Ramen

Another ramen which falls under the category of three great ramen of Hokkaido region, Hakodate ramen can be distinguished easily due to its clear and light soup. This shio (salt) broth is made from tonkotsu or chicken bones and herbs.

Hakodate ramen usually has straight noodles of medium (or even thin) thickness, which are then topped with preserved menma (bamboo shoots), char siu, leeks, spinach, corn, a sprinkle of spring onions, fu (wheat gluten cakes) and naruto fish cake slices.

# Asahikawa Ramen

Let’s end the trilogy of Hokkaido’s finest ramen with a bowl of this soy-based authentic ramen known as the Asahikawa ramen. Designed specifically to stave off the cold, Asahikawa’s shoyu (soy) ramen typically uses a broth made from seafood, pork bones and chicken bones, flavoured with soy sauce. The soup is then served with a characteristic layer of lard floating on top, trapping the heat in and the cold out.

# Tokyo Ramen

Considered as the ‘original ramen’, Tokyo Ramen typically contains a soup made from pork or chicken bones, soy sauce and moderately thick curly egg noodles. The soy sauce broth gives the soup its recognizably dark colour. This clear, brown soup is usually topped with roast pork (char siu), marinated bamboo shoots, fish cake, spinach, seaweed, kelp, kamaboko, scallions and of course- egg.

# Tsukemen Ramen

If you do not prefer your noodles and soup together, this is the perfect ramen for you! Originated in Tokyo by Kazuo Yamagishi, Tsukemen Ramen is a dish where the noodles and soup are served separately. Bowl of thick ivory noodles is served cold with a separate bowl of toppings in thick hot soup. The soup is often pork-based and heavily seasoned. The idea is to dip the cold noodles in the thick, flavourful sauce. Often, dashi broth is also served with Tsukemen for the guest to dilute the intensity of the sauce.

# Takayama Ramen

The local ramen of Takayama city, in Hida area of Gifu Prefecture – Takayama Ramen (also known as Hida ramen) primarily uses chicken bone-based broth, flavoured with bonito flakes, dried sardines, and vegetables simmered in. Unlike the other ramen, Takayama ramen boils its soup (kaeshi) together with the base, resulting in a dark and yet clear shoyu broth with a mild sweetness. The noodles are flat or thin curly noodles, and the bowls are topped with simple toppings such as onions, char siu, menma, local Hida scallions and naruto fish cakes.