Ramen, the unique Japanese classic food which can be comparable with sushi.
In recent years, the number of ramen restaurant expanding overseas has been increasing very fast and attracting lots of popularity.
However, the charm of Japanese ramen has not been fully transferred to the overseas diners.
In fact, there are many "local ramen" which develop independently throughout the Japan.
This time, let's take a look at the local ramen throughout the Japan.
In Japan, the ramen which is locally rooted and loved by local residents is called Local Ramen.
And the ramen which can bring strong local characteristics and originality into noodles through taste and ingredients are also called Local Ramen.
They are just parts of more than 60 kinds of Japanese local ramen.
Next, let's choose a few of these ramen to have a detailed look.
Springier coarse noodles matched with thick miso soup of pork bone-based.
Because it is very cold in Sapporo, the people here always sprinkle a thin layer of lard or butter to prevent noodles from getting colder.
In addition, the corn, a kind of Hokkaido specialty, is often used as toppings.
In Kitakata, eating ramen is one of daily habits.
Light soy sauce soup does not bring too much burden on the stomach.
Although its taste is relatively light, yet the soup is decocted with pork bones, chicken rips, seafood and other ingredients, which are different in different noodle restaurants.
The flat curly coarse noodles are selected as the main food material for its higher water content, smooth and springy, so its taste is very good.
As the local ramen in Yokohama.
Its specialty is putting spinach, seaweed and barbecued pork in the thick soup which is extracted from pork bones and plenty of chicken ribs.
When ordering, the cook can adjust the hardness of noodles, the amount of oil and the taste of soup according to your personal preference.
A kind of springier and super deformed straight coarse noodle is selected as the main food material, which can easily be integrated with soup.
Kujounegi, matches thick soy sauce soup
Different restaurants may use different condiments, but most of them can be divided into three types: rich chicken soup cooked with chicken ribs, backfat soy sauce, and light pork bone sauce boiled with fresh pork bones.Noodles are straight and thin.
The Kyoto Ramen is a cuisine explored and developed to match Kujounegi, a Kyoto specialty.
Its main food material is chicken bone, adding "Dried Sardines Soup" made from the small fish of Seto Inland Sea in the thick soy sauce juice, then the tasty and clear chicken soup is finished.
The springier and flattened noodles, simple ingredients together with fats taken from the pork nape, has a different taste than other soy sauce ramen.
The Hakata Ramen, Sapporo Ramen and Katakana ramen are known as the Top Three Ramen in Japan.
The secret of soup is its thick pork bone soup.
Stewed with intense heat, the bone glue will be dissolved into the soup, so the soup is milky white and more thick.
Fine noodles, you can choose the hardness of noodles from "hard> partial hard> general> partial soft" before placing the order.
What do you think?
If you want to eat local ramen, you should go to their origin place.
Many ramen fans come to Japan just for the purpose of eating local ramen.
Please be sure to go to different place to sample each kind of local ramen.