Japanese local ramen

Like for Weisse beer in Bavaria, Berliner Weisse in Berlin or Altbier in Düsseldorf, and any other local beer which can be found all over Germany, Japanese ramen also represent the characteristics and food culture of each region throughout the country.

So there is no one simple recipe, but various “local ramen”.

1. Sapporo ramen

Sapporo is known as the city of ramen.
The Sapporo ramen shops, which originally were food  stalls, are now spreading with their "ramen" signs all over the city.

There are more than 600 ramen shops and famous “ramen districts” as Ramen Yokocho, New Ramen Yokocho, Tanuki Menkoi Dori, and Kotoni area.

Sapporo is also the birthplace of miso ramen.

The characteristic of this variation is the use of yellow curly noodles that have been aged for a long time, resulting in more chewy ingredients.
The main reason why Sapporo ramen tastes very good is because of high-quality water from the snow of the Teine Mountains used in the production of noodles.

The soup for Sapporo ramen is made after frying vegetables such as bean sprouts and onions in a wok.
Lard and garlic give an extra flavor and warm the body in the cold Sapporo. 

Then noodles are put in this thick hot soup and topped by vegetables.

2. Kitakata ramen

Along with Sapporo and Hakata, it is one of the three major ramen cities in Japan.

The main feature is the type of noodles, which  are flat and aged after being made with a lot of water ensuring a chewy texture.
Like Sapporo ramen, these noodles are made by adding a lot of water and letting them rest.

Soup is a blend of 2 flavors. Pork bones & chicken soup and dried sardine soup are made separately and blended before being served to customers.

These two clear soups are mixed together to create a delicious taste. The taste base varies from salt to soy sauce depending on the store.

The balance between the chewy and soft noodles and the strong soup is the key factor of the success of Kitakata ramen.

3. Hakata ramen

The most famous of "Tonkotsu ramen" is the ramen from Hakata, Kyushu.

Here, the "pork bones" used in most ramen soup stock is the main signature.
Hakata ramen soup is cooked over high heat for a long time so that gelatin melts from the bone marrow.

Leading to an emulsified and cloudy soup. Toppings are char siu, plenty of green onions and pickled ginger.
Red pickled ginger balances well with the thickness of pork.
Thin noodles with scent of wheat are often matched with this thick soup.

Fancy some Ramen?
Order our Sapporo ramen here now!