"Sapporo Ramen" which originated from Sapporo city in Hokkaido, "Hakata Ramen" of Fukuoka city in Kyushu which characterized by the milky white pork bones soup, "Kyoto Ramen" with thick and richness soup, etc. are among the unique and famous local ramen in Japan. In addition, the thickness of noodles, the process of soup preparation, topping, etc. can be different as well. Today, we are going to introduce you the local ramen which you must try in Japan!

The origin of Miso Ramen! "Sapporo Ramen" in Sapporo, Hokkaido 

Sapporo ramen is the local ramen originated from Hokkaido Sapporo city. It is prepared by frying the vegetables with lard and garlic and boiled them together with the pork bone soup with miso and poured on the boiled ramen noodle. This preparation method allows the hot soup, ingredients and noodle to be served together in hot temperature, and warm up our body in this cold north area, Sapporo. Noodles are wrinkled noodles, common toppings are corn and butter, as some restaurant has topping with seafood such as crabs and scallops. Even though Sapporo is said to be the originated place of Miso Ramen, many restaurants also serve Shoyu Ramen (soy sauce ramen) and Shio Ramen (salt ramen).

Refill your noodle with refill system! "Hakata Ramen" in Fukuoka, Kyushu

“Hakata Ramen” is another representative local ramen in Japan, as famous as Sapporo Ramen. The characteristic of Hakata Ramen is the richness thick soup which has been cooking with pork bone for long hours. Noodle of Hakata Ramen are thin noodles that are easily cooked and topping with chopped onions and Cha Shu. Besides, garlic paste, sesame, red pickled ginger and other condiments are placed on the table for you to add on depending your preference. On the other hand, Hakata Ramen always served with the refill system which you can get refilled with only "noodle", called as “Kaedama”. Quite a few of the famous Hakata Ramen chain restaurant has expanded their restaurant globally, including "Hakata Ippudo (博多一風堂)" and "Ichiran(一蘭)", etc.

Largest quantity in Japan! "Tokyo Ramen" with the soy sauce base, Tokyo

The characteristic of “Tokyo Ramen” are different depending on the restaurant, however the numbers of Tokyo Ramen restaurant in Tokyo ramen is said to be the largest in Japan. “Tokyo ramen” soup is made by adding the soy sauce to the chicken bone soup which boiled with vegetables and pork bones. The noodle used are shrinking noodles, and the topping are ingredients such as cha shu, menma (bamboo shoot), leeks, Naruto (fish paste) etc. There are also shops which serve “Tokyo Ramen” with seaweed and half-boiled egg. 

"Kyoto Ramen" with Kujo green onion and cha shu as topping, Kyoto

It is said that there are three types of “Kyoto Ramen” including chicken bone soup which added with back fat, pork-based soup which cooked with dark and thick soy sauce, and simmered chicken soup. Noodles of “Kyoto Ramen” are straight noodle, and toppings are the soft Kujo green onions, cha shu, menma, etc. There are also some chain restaurants of “Kyoto Ramen” such as "Shinpuku Saikan (新福菜館)", "Tenka Ippin (天下一品)", and "Masutani(ますたに)".