Most Popular Ramen Styles By Region


Ramen By Region

The ramen style of cooking vary from region to region across Japan, evolving over the past century along geographical lines. Local variations are known by their city or prefecture of origin, many using the produce of their region and becoming nationally famous. Here are some of the main varieties.

Tokyo Style

Ramen is the archetypical shoyu-flavoured ramen. Chicken stock and shoyu is mixed with dashi to produce the unique Tokyo style ramen. It is usually served with chashu, kamaboko, half an egg, and topped with chopped leek and preserved bamboo shoots. In Yokohama, the port of Tokyo, pork is used instead of chicken for the broth resulting in the iekei sub-variation.

Champon Style

Champon is a specialty of Nagasaki, invented by a Chinese cook. It is the most Chinois of all ramen and today is served at every restaurant in Nagasaki’s Chinatown. It is the only ramen from Kyushu which does not use a tonkotsu soup. Unlike all other ramen, Champon uses special noodles that are cooked in the soup itself, served with a stir-fried mix of pork, seafood and cabbage.

Hakodate Style

Ramen is the ramen that was originally Shio flavoured, though it wasn’t invented in any particular place. Hakodate is where the tradition of making ramen soup flavoured with salt has remained unchanged though new flavours and styles were introduced. This ramen is usually made with chicken broth resulting in a golden coloured soup, but very often this ramen comes with chicken meatballs.

Hakata Style

Ramen comes from Hakata, a district in Fukuoka City, the biggest city on Kyushu where Japan’s biggest pig farming is done. This style of ramen is universally recognized as the standard version of tonkotsu. Hakata ramen is usually topped with chashu, egg, scallion, sesame seeds and pickled ginger.

Kumamoto Style

Ramen is from Kumamoto prefecture, middle of Kyushu and its style of ramen is another variation of the tonkotsu type. It is served with stewed pork belly, a generous amount of fried garlic together with the oil the garlic was fried in. Toppings include pickled ginger and julienned leek.

Kagoshima Style

Ramen is from Kagoshima, a port at the southern tip of Kyush. The soup is lighter, made from a mixture of pork tonkotsu and clear chicken broth. Kagoshima is home to Kurobuta pork, which makes their chashu all the more delicious.

Kitakata Style

Ramen is a unique shoyu flavoured soup made from pork broth mixed with dashi made from dried anchovies. It’s from the city of Kitakata in Northern Honshu which has the highest concentration of ramen shops in the world. It features flat noodles typically served with sliced pork belly, leek and fish cake.

Sapporo Style

Ramen is from the city of Sapporo in the Northern Island of Hokkaido and it is the home of miso flavoured ramen. Chicken or pork bones are used for the broth, combined with red miso paste making a rich soup, perfect for the cold weather. Hokkaido is home to the big vegetable and dairy farms of Japan with many fishing ports. Today the top natural produce of Hokkaido in the toppings (butter, corn, leek, roasted scallops) and soup (seafood) in Sapporo style ramen has become common practice.

Tokushima/Wakayama Style

Ramen is the most popular style of ramen on Shikoku Island, the smallest of the four main islands. It uses a combination tonkotsu-shoyu soup which is a deep brown colour. This ramen is served with a raw, not a cooked egg. Iit is served with baraniku, a kind of stewed pork rib. A sub-variation of the Tokushima style is Wakayama style Ramen. Wakayama is on the main island of Honshu, just across the inland sea from Tokushima which is probably why Wakayama ramen can be described as a Tokyo style ramen served in Tokushima soup.

These are, by far, the most popular ramen styles in Japan. There may be other lesser known varieties, but suffice it to say that the Japanese’s love for their ramen has produced so many variations dictated by their geography, particular animal and plant produce, their climate, terrain and sea ports.


Enjoying Different Ramen Styles in Federal Way

Have a bowl of any of our ramen selections at K-Ton! We also serve other noodle dishes in addition to Japanese ramen.

February 12th, 2020

Ramen Broth Classification Made Easy


Ramen Classification

Ramen can be regarded as Japan’s national dish. There are as many types of ramen that can be counted, as many regional styles and specialties abound with soups, noodles, and toppings, all varied according to local tastes, ingredients, and cultures. It’s a challenge to put them in categories because of their wide differences. But then, let us try to put some order in the ramen world with attempts to classify them.

Why Okinawans Live Longest in the World


Seven Healthy Japanese Foods for Longevity

Okinawa is a Japanese prefecture comprising more than 150 islands in the East China Sea, and residents there enjoy the longest life expectancy in the world. The largest proportion of people over 100 live on these islands. Men here expect to live up to 90 years, and women, up to 84. Diet plays a major role in their longevity. Okinawan centenarians derive their food sources from both the earth and the ocean. Here’s what they eat everyday.

The Appeal of the Okonomiyaki


The “As You Like It” Pancake

The famous Okonomiyaki literally means “cook what you like” for okonomi, and yaki means “grilled or cooked”. It’s a kind of savory pancake made from a batter of flour, grated yam, eggs and dashi, and typically pork and cabbage as toppings.

The origins of okonomiyaki are unclear as many variations of pancakes have appeared at different times, in many places. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) when it was a special dessert served at Buddhist ceremonies called Funoyaki. This then evolved during the Meiji period (1868-1912) into a sweeter dish called Sukesoyaki. In the 1920’s and 30’s the dish continued to evolve with more emphasis on the sauces added and the name Yoshokuyaki began to be used.

Japanese Food Facts To Blow Your Mind


Interesting Bits of Knowledge

Tokyo is the International Capital of the Top Restaurants. It beats even Paris. The undoubted world capital of fine dining is Tokyo, with a remarkable 302 Michelin stars in total in 2017. The breakdown as follows: 12 are 3 stars, 53 are 2 stars, and 160, 1 star. Two other Japanese cities make up the top 5 of this list – Kyoto and Osaka.

The Evolution of The Katsu


Katsu Then and Now

Originally, katsu, a shortened version of katsuretsu was traditionally made using beef. During the Meiji period (1868 – 1912), the Japanese technique of cooking tempura was applied to meat coated with breadcrumbs and deep fried in oil. The forward-looking Emperor Meji wanted to to see Japan become a modern westernized country to lead in development, and that included embracing some new world cuisine. It was the western adaptation that introduced pork into the mix.

Japanese Cuisine Evolution: Ancient to Modern


A Culinary Journey Down The Centuries

What composed ancient Japanese cuisine?

It’s a banquet of meats and vegetables: there’s wild deer and boar, mushrooms, sudachi lime, ginger, sansho pepper, myoga, nuts, pears, fish, and shellfish. It was during the Muromachi period (1392-1573) that “washoku” or traditional Japanese cuisine took shape, and was consolidated from the year 1573 to 1615, known as the Momoyama period. The washoku was influenced by several factors: the extravagant imperial court feasts; Daikyo Ryori, types of Kyoto cuisine developed over the ages; the Heian period (794–1185)the peak of Buddhism and Taoism; the vegetarian diet of the 13th century Buddhist monks; and tea cuisine.

Ramen Types From All Over Japan


Different Regions, Different Ramen

Did you know that ramen is served in more than 24,000 restaurants across Japan? The quintessential dish is increasingly revered for its culinary complexity, from the depth of flavor in the broth to the perfect bite of the noodles. When it was once a laborer’s dinner, it is now a culinary expression of the Japanese quest for perfection. See the different types of heavenly ramen found in different regions across Japan.

Page 1 Show More Post60 Posts left