Our Ramens

Our Ramens
Composition of ramen
A traditional bowl of ramen is made up of several essential elements:

Noodles: Made from wheat flour, water, salt, and an alkaline agent called kansui, which gives the noodles their firm texture and slightly yellow color. They can vary in thickness, shape, and texture depending on the region.

Broth (スープ, sūpu): The heart of the dish, the broth can be made from various bases such as pork (tonkotsu), chicken, fish, or vegetables, sometimes combined. The broth can be clear or rich and creamy.

Tare (タレ): A concentrated liquid seasoning sauce that gives the broth its signature flavor. It is diluted in the broth and defines the dominant taste profile: salty (shio), soy sauce (shoyu), miso, or spicy (karashi).

Toppings (具材, guzai): They vary depending on style and preference but often include braised pork slices (chashu), marinated eggs (ajitsuke tamago), bamboo shoots, nori seaweed, green onions, sesame seeds, and sometimes corn or vegetables.

Types of ramen
Ramen are traditionally divided into four main categories according to the type of tare used:

• Shoyu Ramen (醤油ラーメン): Seasoned with soy sauce, with a clear broth based on chicken or pork. It is the most widespread style in Japan.

• Miso Ramen (味噌ラーメン): Made with fermented miso paste, it has a rich, umami flavor. Originating from the Hokkaido region (notably Sapporo), it is often garnished with garlic and ginger.

• Shio Ramen (塩ラーメン): Seasoned mainly with salt, it offers a light and clear broth, often based on chicken or fish, popular in eastern Japan.

• Tonkotsu Ramen (豚骨ラーメン): Made with a very rich and creamy broth from pork bones simmered for several hours. Originating from Fukuoka, it is dense, fatty, and very flavorful.

Regional variations
Each region of Japan has developed its own ramen variants, with notable differences in broth preparation, noodle choice, tare, and toppings.

• Tokyo: Shoyu ramen with a chicken and pork-based broth, medium noodles, classic shoyu tare.

• Sapporo (Hokkaido): Miso ramen, often garnished with corn and butter, thick and wavy noodles.

• Hakodate (Hokkaido): Shio ramen, light and clear broth.

• Fukuoka (Kyushu): Tonkotsu ramen, creamy pork broth with thin and firm noodles.

• Kitakata (Fukushima): Ramen with flat, wavy noodles, often in a clear soy-based broth.