Ramen Column
horizontal scroll
-
Ramen and its History
-
The original Hakata ramen flat noodles made from 100% pork bone with a soy sauce tare / “Aka Noren(赤のれん)” is the oldest Hakata ramen shop advance into Tokyo.
-
“Special(特製 Tokusei)”has 4 types of chasshu! Noodles, soup, and ingredients are perfect / “Chuka Soba Yanagi(中華蕎麦 柳)”, a new shop where ramen lovers gather at JR Kita-Kogane Station
-
“Tokyo Ramen Festa 2023” Act 2, France’s “speciality” attacks / “Espuma pork bone with lobster from Brittany”
-
Can’t go back to the previous taste / Noodles, soup, chashu “Renewal” / “Ippudo(一風堂)” has been improved to meet various needs
-
“New Tokyo Ramen” rather than an outstanding individuality, “Homemade Noodle Uruchi(自家製麺 うるち)”
-
Kamome Shokudo(かもめ食堂)’s “Kesennuma ramen with salted egg” and the famous “minced meat cutlet” give you a taste of Kesennuma…Earthquake recovery with the salty flavor of seafood! !
-
Kitakata Ramen Niijima “Chashu Men”(喜多方ラーメン 新じま チャーシューメン) is a special dish made by the owner of the closed “Makoto Shokudo” who has been a fan for 12 years.
-
Kaishinzan’s Joujou Ramen (Salt)(海新山 上上ラーメン 塩), where his 82-year-old wife inherits her late husband’s secret “collagen” recipe.
-
“Chinese Cuisine Yūshou Astage(中華 有昌 Astage)”, where you can eat slowly while enjoying the taste of stewed shiitake mushrooms permeating the clear and salty soup.
-
“Chinese Noodle Senno Tori(中華そば 千乃鶏)” The ingredients are under the noodles… A lot of “Kamatama Abura Soba(釜玉油そば」)” that looks like TKM(Tamago Kake Men; Egg over the noodle)!
-
Five ways to enjoy delicious “Nodogoshi Namamen(のどごし生麺)” “Fuuki Seimen Noodle Laboratory(富喜製麺研究所)”, a ramen shop run by a long-established noodle factory in Kumamoto, founded 121 years ago.