Contents
Basic Information
In Eastern Japan, particularly in the Kanto region, ramen based on chicken bones and soy sauce has traditionally been favored. Below, we introduce the representative ramen of the Tohoku, Kanto, Nagano, and Niigata regions.
Kitakata Ramen
Kitakata Ramen can be enjoyed in Kitakata City, Fukushima Prefecture in the Tohoku region. It is considered one of the three major ramen in Japan along with Sapporo ramen in Hokkaido and Hakata ramen in Kyushu. Its characteristic features are a light soup made from soy-based pork bone broth, and wide noodles about 4mm in width. It was invented by a street vendor in 1927 and has been loved by the locals ever since.
Shirakawa Ramen
Shirakawa Ramen is a type of ramen that can be tasted in Shirakawa City, Fukushima Prefecture. Its distinct clear soy-based soup made from pork bones and chicken carcass is its standout feature. With more than 100 ramen shops within the city, it’s popular among tourists.
Sano Ramen
Sano Ramen is a type of ramen enjoyed primarily in Sano City, Tochigi Prefecture in the Kanto region. The soup varies from shop to shop, often made with pork bones or chicken carcass, but a unique feature is the use of bamboo when making the noodles.
Katsuura Tantanmen
Katsuura Tantanmen is a type of Tantanmen enjoyed primarily in Katsuura City, Chiba Prefecture in the Kanto region. Being a fishing town, it was conceived as a dish to warm the body. Unlike regular Tantanmen, sesame is not used; instead, a soy sauce and chili oil-based soup is used, with ingredients such as onions, minced meat, and garlic.
Takeoka Ramen
Takeoka Ramen can be enjoyed in Futtsu City, Chiba Prefecture in the Kanto region. It features a thick black soup made from the broth in which the noodles are boiled and the soy sauce of the Chashu, simmered Chashu, and chopped onions. While most ramen use fresh noodles, Takeoka Ramen sometimes uses dried noodles.
Anyouji Ramen
Anyouji Ramen is a type of ramen that can be tasted in Saku City, Nagano Prefecture. It’s a Miso Ramen using local specialty miso, invented in 2008.
Tsubamesanjo Seabura Ramen
Tsubamesanjo Seabura Ramen can be enjoyed in Tsubame-Sanjo City, Niigata Prefecture. It was first served at a street stall in 1934, and since the area had many factory workers, there was a demand for a flavorful ramen that wouldn’t cool quickly. As a result, a ramen was created with a rich soy-based soup made with fish such as dried sardines, thick noodles that won’t become soggy, and plenty of pork back fat to keep the soup hot.
