Ramen is enjoyed nation-wide in Japan. However, did you know there are slight variations to ramen based on the region where you are eating it?
Hakata Ramen [博多] : Hakata ramen is defined by a tonkotsu soup base and very thin noodles. Ramen in Hakata was originally made for the fishermen of this area. Fishermen got up in the early morning to start their day. To cater to these early-risers, ramen restaurants served up thin noodles as they could be boiled quickly.
Tokyo Ramen [東京] : Tokyo ramen is the orthodox ramen of Japan, most known for using a light broth. Chicken broth, soy sauce, or salt base are the common broths used in Tokyo ramen.
Hokkaido Ramen [北海道] : Hokkaido is the northernmost prefecture of Japan. The ramen of this area is distinct for its wrinkled or curled noodles and saltier and oilier broth compared to other parts of Japan. This is because people from the north prefer a stronger taste to their ramen. There are three kinds of distinct Hokkaido ramen. They are based on the cities of Hokkaido, which are: Sapporo, Hakodate, and Asahikawa. The main difference between the ramen of these areas are the soup bases used.
Sapporo ramen [札幌] uses a miso base
Hakodate ramen [函館] uses a salt base
Asahikawa ramen [旭川] uses a soysauce base
Kumamoto Ramen [熊本] : Kumamoto is in the southern part of Japan. The ramen from this region usually use a tonkotsu base. Mayu oil (oil from browned garlic) is used to add a stronger fragrance to the soup. The ramen noodles in the Kumamoto region are thicker than the noodles from other southern regions.
Which regional-based ramen would you like to try?
Whether it is Hokaido's wrinkled, curly noodles or Hakata's thin noodles, you can experiment with making various types of ramen in the comfort of your own home. Check out our recipes and blogs for some ideas! To get you started, here are some of our staff-favorite bowls for your homemade ramen!