Japanese ramen has its own characteristics, so how to make the ramen conform to the Japanese taste? The Japanese thought of soy sauce and miso, and also took into account the difference in taste between each place. The ramen was remodeled and various ramen noodles were born.
Shoyu ramen(Tokyo style)
It is known as “Chinese sturgeon” (Chinese noodles) in Japan. This soup is made with fish, kelp, etc., and then seasoned with soy sauce and miso. The dark soup has a strong taste and is usually served with pork, onions and eggs.
Soy sauce ramen is especially popular in Tokyo, delicious and fragrant. It was also originated in Tokyo. In 1910, Asakusa’s “Lai Yu Xuan” (Lai Lai Xuan) was first introduced. Now it can be tasted in all parts of Japan, and there are also different versions of soy sauce ramen.
Shio ramen(Hakodate style)
Shio ramen is the oldest and more “traditional” type ramen with a clear soup head. Look at the name to know that this is a refreshing, simple and clear flavored ramen, usually served with chicken or pork. Its soup is made from chicken bone or pork bone and seasoned with salt.
Tonkotsu shoyu ramen(Hakata style)
It features a thick white turbid soup made from pork bones which have been boiled down until they dissolve into a cloudy white broth. Tonkotsu is usually served with a chashu, eggs and bamboo shoots. Originally from Kyushu, Fukuoka. The most well-known is the Hakata ramen.
Miso Ramen(Sapporo style)
Miso is from Sapporo, Hokkaidoa. The seasoning made with soy and salt. The broth is cooked with porridge and vegetables, and then seasoned with miso to make the ramen has a strong taste, especially the aroma of cream and garlic.
There is no soup for the noodles. Instead, a bowl of chewy and thick noodles is served with another bowl of rich dipping broth with ingredients.
Mixed ramen noodles after the 1980s
The above-mentioned local ramen classification is roughly, and sometimes it will produce a mixture of different flavors. Because of the emphasis on local food, each ingredient, soup head or noodle will vary according to local characteristics. Especially after the 1980s, the local consciousness of Japan rises, the concept of local diet rises, and the ramen that emphasizes local characteristics flourishes. For example, Hokkaido is dominated by Sapporo Miso, Asahikawa soy sauce and Hakodate salted ramen; the northeast is Hitakata, Yonezawa and Shirakawa Ramen; the Kanto region is Yokohama, Tokyo and Sano Ramen; the Kansai region is Kyoto, Onomichi, Tokushima Hiroshima; Kyushu area is different flavors such as Hakata.
In addition to the differences caused by local ingredients, each store owner’s preferences are different, and there is a considerable difference between home-made and machine-made. So the ramen is becoming a food with style and personality.