Variations of Ramen Noodles

Ramen Noodles of all varieties have come to be well known in Japan, including the Sapporo, the Kitakata, the Ie Kei and the Hakata style. These have quite distinct and different flavours and are widely popular in different parts of the country.

Sapporo Ramen

The Sapporo Ramen Japanese Noodles are well know for being ideal for colder climates as the Hokkaido district has cold weather ideal for a warm bowl of delicious noodles. These noodles are made from ingredients which include thinly sliced pork, seafood contents such as crab or scallops and are often topped with butter or sweetcorn. Other ingredients can include squid, beansprouts and a wonderful addition of garlic.

Tokyo Style Ramen Noodles

Tokyo style Ramen has its own character with curly noodles which are served in a chicken broth flavoured with delightful soy sauce flavour. The soup has dashi added due to the Soba heritage of the Tokyo based Japanese Noodles eateries including areas such as Ogikubo, Ebisu and even Ikebukuro. Chopped scalling, and nori are combined with spinach, egg and other toppings.

Ie-Kei noodles

The Ie kei ramen has straight noodles serviced in a thick style with a pork broth also flavoured with soysauce. This style originates from Yokahama.

Hakata Ramen

The Hakata ramen comes from Fukuoka city, and is quite different from other styles featuring pickled ginger (beni shoga), and served with a variety of greens for diners to add to their soup. There are are a number of restaurant's in Japan specialising in Hakata-men in all parts of Japan and Chahan or Gyoza are often ordered with this style of Ramen.

Kitakata

Kitakata noodles originate form the Northern Honshu and this area is known for having the most Ramen restaurants in Japan

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Varieties of Ramen Noodles
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