Contents
Basic Information
In Western Japan, there are several nationally famous types of ramen. Among them, Onomichi Ramen from Hiroshima Prefecture and Wakayama Ramen from Wakayama Prefecture are particularly well-known. Recently, Toyama Black Ramen, characterized by its black soup, has also gained popularity. Each of these ramen types has its unique flavor, symbolizing the diversity of Japanese ramen culture.
Toyama Black Ramen
Toyama Black Ramen is a type of ramen you can eat in Toyama Prefecture in the Hokuriku region. It was invented around 1955 as a type of ramen with a high concentration of soy sauce to replenish salt for manual laborers. As a result, the color of the soup is quite different from the ramen in other regions. Additionally, coarse ground black pepper is added for a spicy and salty taste.
Tsuruga Ramen
Tsuruga Ramen is a type of ramen you can eat in Tsuruga City, Fukui Prefecture in the Hokuriku region. The soup is soy-based, made from pork bones and chicken carcasses. It is said to have originated in 1953 when it was served at a food stall.
Takayama Ramen
Takayama Ramen is a type of ramen you can eat in Takayama City, Gifu Prefecture in the Chubu region. The soup is a light soy-based broth made from chicken carcasses. The noodles used are thin and wavy. It is also known as Hida Ramen or Hida Takayama Ramen.
Banshu Ramen
Banshu Ramen is a type of ramen you can eat in Nishiwaki City, Hyogo Prefecture in the Kansai region. The soup is soy-based and made from pork bones, chicken carcasses, and vegetables. Ingredients such as onions, apples, and rock sugar are added for sweetness. It is said that sweet soup became popular because the region has long been a textile industry hub with many female workers.
Wakayama Ramen
Wakayama Ramen is a type of ramen you can eat in Wakayama Prefecture in the Kansai region. The soup is based on soy sauce and pork bones, and the ratio varies from shop to shop. In this region, it is customary to eat mackerel sushi with Wakayama Ramen, so the noodles are served in smaller portions.
Tottori Gyukotsu Ramen
Tottori Gyukotsu Ramen is a type of ramen you can eat in Tottori Prefecture in the Chugoku region. Uniquely in Japanese ramen, the soup is made from beef bones. In 1951, a ramen made from beef and pork bones was invented in Yonago City, and later a soup made solely from beef bones was developed. The soup is seasoned with soy sauce or salt, varying from shop to shop.
Kasaoka Ramen
Kasaoka Ramen is a type of ramen you can eat in Kasaoka City, Okayama Prefecture in the Chugoku region. Kasaoka City is known for its poultry industry, so the chashu is made from chicken instead of pork. The soup is asoy-based broth made from old chicken carcasses, giving it a light taste.
Onomichi Ramen
Onomichi Ramen is a type of ramen you can eat in Onomichi City, Hiroshima Prefecture in the Chugoku region. It was invented in 1947 by a food stall owner from Taiwan. The soup is a soy-based broth made from pork bones, seafood, chicken carcasses, etc., and varies from shop to shop. The soup may be topped with pork back fat. Flat noodles are used.
