Ramen Regional Variations

Ramen Regional Variations

While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:

* Sapporo, from the capital of Hokkaidō, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaidō's harsh, snowy winters. 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,[3] another city of Hokkaidō, is famous for its salt flavored ramen, while Asahikawa,[4] in the north of the island, offers soy sauce flavored ones.

* Kitakata in northern Honshū is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. The area within its former city boundaries has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word soba usually refers to ramen, and not to actual soba which is referred to as nihon soba ("Japanese soba").

* Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings on top are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

* Yokohama ramen specialty is called Ie-kei (家系). It consists of thick, straight-ish noodles served in a soy flavored pork broth similar to tonkotsu. The standard toppings are roasted pork (char siu), boiled spinach, sheets of nori, with often shredded leak (negi) and a soft or hard boiled egg. It is traditional for customers to call the softness of the noodles, the richness of the broth and the amount of oil they want.

* Hakata ramen originates from Hakata district of Fukuoka city in Kyūshū. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent ramen trends have made Hakata ramen one of the most popular types of ramen in Japan, and these days several chain restaurants specializing in Hakata ramen can be found all over the country.


Source : en.wikipedia.org


Look also : seafood, hanamasa