Hakata style ramen is a kind of tonkotsu ramen noodle.
It has white cloudy soup and…
Straight and thin noodles.
1. Hakata style ramen tastes really good
During My summer vacation I stayed in Tokyo by myself for the first time to go to a cram school,
I discovered Hakata style ramen literally next to the cram school.
I got instantly addicted to the ramen there...
2. Hakata ramen soup is milky and has a taste of pork broth and soy sauce
Do you know the reason why Hakata ramen has this cloudy soup while shoyu ramen has brown translucent soup?
This is because you boil it in high heat when you make Hakata style ramen broth.
And you use low heat for shoyu ramen broth.
Boiling broth in high heat mixes water, oil, and gelatin from the pork bone together very well.
And it makes the broth white and cloudy.
It is called emulsifying.
Emulsifying means combining two different liquids together that don’t ordinarily combine.
3. Hakata style ramen noodles are very thin
Do you know the reason why?
It is related to the boiling time of the ramen noodles.
Thin noodles boil much quicker than thick noodles.
Hakata style ramen was developed for busy fishermen around there.
They can’t wait for a long time for their ramen to be served.
And this is the reason why their noodles are thin.
4. You can pick hardness of the noodles for Hakata style ramen
You can choose the hardness of the noodles from 6 varying levels at the ramen shops there.
From soft to hard:
Bariyawa, yawa, kata, barikata, harigane, konaotoshi
5. Order kaedama when you are still hungry
Hakata style ramen noodles can be served quickly. This is a good thing right?
But there is a con of these noodles…
These noodles get soggy fast.
In order to solve this problem, there is a system called “kaedama”.
It means refill.
The portions of Hakata ramen noodles are smaller than regular ramen noodles.
New noodles are added into your soup each time you’re done eating.
Instead of sitting in your soup and becoming soggy.
6. Toppings of Hakata style ramen are simple
Usually, green onion, chashu sesame, ginger, garlic, and karashi takana are used as a pairing to this type of ramen.
7. Ichiran, Ippudo, and Ramen Danbo are Hakata style ramen chains
Living outside of Japan, but want to eat authentic Hakata style ramen?
Try their ramen shops.
Due to Covid, a lot of good ramen restaurants have closed
It makes me feel very angry.
I used to eat ramen out frequently,
But in this situation,
Ramen shops have started to shorten the hours, limit the number of customers, or even closed their shops.
It has affected the industry so much.
I am afraid good ramen will be gone
But meanwhile, you still can enjoy ramen in the comfort of your own home.
Here are some of my recommendations for ramen lovers.
1. Sapporo Ichiban Shio Flavor
MY THOUGHTS OVERALL ★★★★☆
In truth, Sapporo Ichiban delivers a good quality shio ramen experience.
Actually, it is very difficult to find good shio ramen.
Do you know why?
Because it is very difficult to make it since it is very simple.
There are many good shoyu and miso flavored instant noodles out there.
But I feel specifically, the shio flavor market is monopolized by Sapporo Ichiban.
Think about this for a moment having good shio ramen for your dinner with your favorite ramen toppings.
Now, you want some, don’t you?
2. Nissin Raoh Shoyu Flavor
MY THOUGHTS OVERALL ★★★★★
It is nearly impossible to make restaurant quality noodles at home without the right tools and equipment.
How can you beat that?
Using Raoh’s shoyu flavour will help you achieve this easily. This is top-notch ramen hands down!
One pinnacle of instant noodles is the soy sauce flavor. It is expensive compared to regular ones but let me tell you, it deserves every single penny.
In a nutshell, I loved every bit of it.
...And I am sure you will too.
3. The problem here is that no toppings come with these packets.
Here are some topping options and recipes for you.
4. Have you ever faced these issues...
A lack of large, high-quality soup bowl sets at home?
Are you still struggling with...
😢 ...small bowls that aren’t large enough for soups, noodles and toppings.
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😢 ...low-quality tableware and utensils that don’t compliment your food.
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About the Author
Kei is a self-proclaimed ramen lover, blog writer and founder of "Apex S.K. Japanese tableware".
"I am from Ibaraki, Japan.
Ramen is great! It can bring you a sense of happiness and satisfaction that no other food can. I have been eating ramen for 30 years.
If there is no ramen, my life would be miserable.
Ten years ago, I worked as an office worker. The job was really stressful - excessive working hours, low wages, unpaid overtime work, and constantly being yelled at by my boss.
I was new and alone, no girlfriend, no friends, and felt very lonely.
My only oasis was the ramen shop near the office. For me, the ramen chef there was literally an angel. I saw a halo on his head. (No joke)
Tonkotsu shoyu ramen was my all-time favorite. He made ramen with broth chock-full of umami flavor, nice chewy handmade noodles, and tender chashu.
My greatest dream is connect people with ramen through my blog. I want to share a lot of interesting and funny stories and ramen trivia with you.
Knowing more about ramen can help you appreciate your ramen and make it taste extra delicious."
Did you know that we offer more than just a ramen blog?
We also have an exclusive collection of ramen-inspired t-shirts and hoodies that any true noodle lover will adore.
Head over to ApexRamen and check it out for yourself.