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FAQ
One of the richest ramens out there, tonkotsu — which was born in Fukuoka prefecture on the island of Kyushu — eventually spread across Japan, with every prefecture, and sometimes even specific cities, inventing their own style. Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones.
Hakubaku Authentic Japanese Kaedama ramen noodles are soft and made with Kansui in the traditional Japanese way. Kansui refers to the water that has high mineral content. This combination gives true Japanese ramen its flexibility and holds up to hot soup broth without breaking down.
The four main types are tonkotsu, miso, shoyu and shio, but there are other popular options, too. You'll also see combinations of these; for example, miso ramen and tonkotsu, a pork bone broth, are sometimes mixed. Specific types of noodles accompany different soups, so you won't find curly noodles everywhere.
But the main way ramen is categorized is by its primary flavor, which comes from how its broth is made. There are four general classes of ramen: shoyu, tonkotsu, miso, and shio. Here's what you need to know about these four types of ramen.
Results of the JAPAN BEST RAMEN AWARDS 2022
- 1st Place. - Ramen Iida Shoten (Yugawara, Kanagawa) ...
- 2nd place. - Chuka-soba Tomita (Matsudo, Chiba) ...
- 3rd place. - Iekei-sohonzan Ramen Yoshimuraya (Yokohama, Kanagawa) ...
- 4th place. - Motenashi Kuroki (Asakusabashi, Tokyo) ...
- 5th place. ...
- 6th place. ...
- 7th place. ...
- 8th place.