![]() ![]() The dish pre-dates the spicy food trend in Japan, but its popularity has held strong and fast over the decades! Get the recipe here. Taiwan ramen features ramen noodles in a shoyu broth topped with spicy ground pork and nira (garlic chives). It’s named for the Taiwanese chef who invented the dish based on Taiwanese danzai noodles. Nagoya “Taiwan” Ramen (Top Spicy Pick)ĭespite its name, “Taiwan ramen,” Nagoya’s local style of ramen isn’t a direct import from Taiwan, although it is inspired by Taiwanese cooking. Hundreds of people a day feverishly line up at the town’s numerous ramen shops for a taste of Onomichi ramen. ![]() The shoyu-based broth also contains chicken and a bit of pork, but the real star of the show is the layer of rich pork back fat suspended on top, giving it a punch of flavor. Onomichi is a seaside town in Hiroshima prefecture located on the Seto Inland Sea, so it should come as no surprise that their regional style of ramen is made with fresh local seafood. It’s common to have your ramen in Wakayama with a side of haya-zushi, a traditional Kansai-style pressed sushi made with pickled mackerel. The noodles in Wakayama ramen are thin and straight, while the soup can either be clear and soy sauce-flavored ( shoyu style) or it can consist of a combination of tonkotsu base and soy sauce. In Wakayama, it is usually referred to as chuka-soba (Chinese noodles). The broth is made with chicken or vegetable broth and light-colored soy sauce. Wakayama ramen is often described as a variation of Tokyo-style ramen. A bowl of Kitakata ramen fits many Japanese people’s quintessential image of what ramen looks like. It’s served in a shoyu (soy sauce) based soup together with simple toppings: a few pieces of chashu pork, bamboo shoots, and a piece of naruto, a fish cake with a spiral of pink and white color. Known for its hand-cut noodles, the Kitakata area of northern Fukuoka specializes in ramen made with fat, wavy egg noodles. Although tonkotsu ramen originated in Kyushu, it has spread all throughout Japan and to many countries around the world. While it was named after its place of origin, now Hakata ramen shops are all over Japan. “Hakata” is the name of a business district in Fukuoka City, Fukuoka Prefecture. But the base of boiled pork bones is the base of every good Tonkotsu. Some influences have used miso and other regional additions. A typical bowl of Hakata ramen is garnished with minimal toppings: just green onions and char siu (boiled or roasted pork). Hakata Tonkotsu Ramen (“The Tonkotsu”)Īny list of best 10 ramen must include Tonkotsu. ![]() You can also request to add corn and a creamy pat of butter, two local Hokkaido specialty products.Ģ. Toppings include roasted chashu pork, bamboo shoots, and bean sprouts. To make this local specialty, fragrant soybean paste is sauteed together with ginger and garlic and mixed together with pork broth for a hearty bowl of ramen that hits the spot on even the coldest winter days. But Tonkotsu with Miso ramen is by far the most popular ramen combination! Miso ramen is one of the most popular ramen (other than Tonkotsu) in Japan just because of the ubiquitous use of Japanese soybean paste. Sapporo, the capital of Japan’s northernmost prefecture of Hokkaido, is known as the birthplace of miso-style ramen. And now we present our staff picks of the best 10 ramen. They are sure to lift your spirits and aren’t too hard on the wallet (we promise). Although this may not your best 10 ramen, we feel that these are popular enough to warrant a second look.Įxperience the taste of authentic Japanese ramen at home, try these great ideas below. Do not store near chemicals or products with strong odors.įMCG Viet Co., Ltd is not only SamYang Noodles Exporter but also Export good quality Confectionery, Beverages, Home Care, Personal Care, to worldwide Distributors, Wholesalers, Supermarkets, Retail store chains.Craving ramen, but want something that is more traditionally Japanese? At Hakubaku USA we pulled together our Ten Best Ramen recipesfrom our staff. Storage: Store in a cool, dry place, away from direct sunlight. Soup (22.7%): Water, Artifical Chicken Flavour Powder, White Sugar, Soy Sauce, Red Pepper Powder, Soybean Oil, Onion Powder, Chilli Extract, Salt, Garlic Powder, Tapioca Starch, Yeast Extract Powder, Black Pepper Powder, Curry Powder Noodle (76.7%): Wheat Flour (52%), Tapioca Starch (12%), Palm Oil (11%), Wheat Gluten, Salt, Soy Bean Oil, Water, Acidity Regulator (Potassium Carbonate (E501), Sodium Carbonate (E500), Sodium Phosphate Dibasic (E339), Sodium Polyphosphate (E452), Citric Acid (E330)), Thickener (Guar Gum (E421)), Emulsifier (Lecithin (E322)), Colour (Riboflavin (E101)) ![]()
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