(image from Marukin Web Site).

Ramen is a kind of Japanese noodle. It is originally from China. Japanese settlers in China during the colonization by Japan brought back the recipe after the WW2. Now Japanese are just in love with Ramen. I guess most of us usually eat at least one bowl of Ramen per week. Even though Ramen has a relatively short history in Japan, the soup and noodle differ significantly in different parts of the country.

For example, miso soup (instead of soy-based stock) is used in Hokkaido region. Noodles are often thick there. The Kitakata region of Fukushima prefecture is famous for a special kind of Ramen noodle with smooth and curly texture. These days, Ramen maniacs have been focusing on Ramen from Tokushima and Onomichi (Hiroshima) because of their unique characters.

In Tokyo, you can try any kinds of those regional Ramen. There are so many Ramen shops in Tokyo that specialize in regional recipes. As my family is originally from Kyushu, I particularly like Kyushu Ramen. Noodle there are very fine, and often undercooked (Al-dente!?). They use pork-based, very thick white soup. Technically, the variation among Kyushu Ramen is substantial. By “Kyushu Ramen,” I’m referring to those from the northern part of Kyushu (i.e., Fukuoka and Saga).

In Tokyo, it’s quite difficult to find what I think is the “right” Kyushuu Ramen. Fukuchan is a well-known franchise chain but their noodle tend to be too soggy for my standard. I think Hakata-Tenjin is one of the few outlets that offer authentic recipe, but the restaurants may be too authentic for foreign visitors. Sometimes I feel their soup is too greasy too (but sometimes that’s a kick). Ichiran at Tokyo Dome City might be a good one for foreign visitors to try. I hate it’s “original hot sauce” because real Kyushu people don’t put such a thing in Ramen. I usually ask not to put it in my bowl. Finally, I went to Marukin last week. It was fairly good. The noodle was a bit soggy (but you can order “Katame”–hard one), but the soup was nearly perfect.

I should elaborate “how to eat Kyushu Ramen.” The way of eating it is quite different from other Ramen in Japan. A bowl of Kyushu Ramen usually comes in a small portion. You might feel that the noodle is not enough. That’s why Kyushu Ramen is usually cheap. If you are not satisfied after finishing the noodle, you should ask for a “Kae-dama (replacement noodle).” Store attendant will bring you replacement noodle on a dish. You will put the noodle in the remaining soup, immerse it, and eat it. You shouldn’t drink the soup much when you are eating the first batch so that you will have the extra soup for Kaedama. I think most Kyushu people (especially males) put extra garlic in the soup (most store has minced garlic on the table). Sometimes we put Gari (pickled ginger), Negi (scallions), Takana (picked Japanese spinach), and Nori (dried seaweed).