Japanese ramen has many flavors of soup. They can be broadly classified into “soy sauce,” “miso,” and “tonkotsu (pork bone). Soy sauce is mainly flavored in the Kanto area, miso in Hokkaido, and tonkotsu (pork bone) in Kyushu. There is also a fierce ramen area in Tokyo. These are mainly downtown areas, but famous areas include Ikebukuro, Shinjuku, Shibuya, Akihabara, and Shinbashi in Tokyo, where many restaurants are located side by side. The main types of ramen are soy sauce and tonkotsu (pork bone) flavored ramen, with miso (fermented soybean paste) being the least popular of the three. Pork bone ramen has the strongest flavor. However, because the broth is made from pork cartilage, it has a strong fishy smell. Because of its strong flavor, it is very popular among men.
Official saite→Here
They have also opened stores in Singapore and Korea.
Akihabara Streetscape
Discover delicious ramen place
I wandered around Akihabara’s battleground district in search of the best ramen.
Smell, smell. It smells fishy. It is, after all, pork bone ramen.
More than 90% of Japan has a system of buying meal tickets from vending machines. I assume it is the same in other countries.
This is to enable cooks to concentrate only on cooking and to keep labor costs down.
The system is the same in other countries, so I won’t bore you with the details, but it involves putting in money and pushing a button.
According to one Japanese ramen lover. there is a rule that the most popular ramen is usually the one on the top left of the machine.
Basic store style of Japanese ramen shops
Don’t forget that in Japan, water is free in restaurants.
Most ramen shops have a system where you fill up your own water, so go fill it up as soon as you enter the store.
Many ramen shops display instructions on how to enjoy the delicious food.
It’s a big deal but a method that should be tried at least once.
The sign above is Tsukemen Ryugi
- Eat with the flavors as they are
- After eating about half, sprinkle black shichimi (seven spices) on the noodles and eat.
- After finishing the noodle, divide the broth of your own ramen with the original broth. Drink it.
Ask the staff for the soup.
Left sign description.
A delicious way to eat ramen.
Please eat it as it is first.
After you eat about half of it. Add a clove of fresh garlic and a pinch of pepper.
It tastes even better.
This set of seasonings is also usually found at all ramen shops. Pepper, garlic, vinegar, spicy seasonings.
Ramen noodle making
Tonkotsu ramen soup is always cooked over low heat to remove the lye. The broth from the bones is simmered over low heat to release its flavor.
Therefore, the soup is mixed well and seasoned before serving to customers.
A mountain of male popularity.
The noodles are medium thick and the soup is cloudy brown. Mainstream tonkotsu ramen is cloudy white. However, this restaurant is brown.
Yum!
Ingredients are grilled pork, bean sprouts, onions, garlic, and cabbage.
The soup is thick and very juicy with back fat. The noodles are medium in size, filling the stomach and satisfying. The unique flavor of the pork bones is in the soup and is sure to satisfy.
I added plenty of garlic as instructed.
Also, in Japan, tissue paper is basically used instead of napkins. Here, surprisingly, it was tucked away on the top shelf. If you like Tonkotsu Ramen, I recommend it. It was delicious.
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