Ramen is one of the most beloved dishes in Japan, with a variety of local favorite broths available. The three main types of broths used for ramen are tonkotsu, miso, and shoyu. Each type has its own unique flavor and texture, and is a staple of certain regions of Japan. For foodies and ramen connoisseurs, these local favorite ramen broths are worth exploring.
Tonkotsu ramen originally hails from Fukuoka Prefecture on the island of Kyushu. It is made with a pork bone broth, creating a creamy and savory flavor. The noodles used for tonkotsu ramen are usually thin and firm. There are many variations of tonkotsu ramen, such as different thicknesses of broth and different types of noodles.
Miso ramen is a type of ramen that originated in Hokkaido. The broth is made with a soybean paste, creating a savory and slightly sweet flavor. The noodles used for miso ramen are usually thicker and chewier than tonkotsu ramen. There are also several variations of miso ramen, including the different types of miso used and the amount of soybean paste added.
Shoyu ramen is a type of ramen that originated in Tokyo. The broth is made with a soy sauce, creating a light, flavorful, and salty taste. The noodles used for shoyu ramen are usually thin and firm. There are a few variations of shoyu ramen, such as the amount of soy sauce used and the type and size of noodles.
Umami and Broth
Umami is often referred to as a “savory” or “meaty” flavor, and is created by the presence of glutamate and inosinate. This umami flavor is found in many ingredients used in ramen, such as pork, fish, mushrooms, and seaweed. By incorporating umami into the ramen broth, it enhances the flavor of the entire dish.
The toppings used for ramen also vary from region to region. Common toppings include pork, egg, seaweed, bamboo shoots, and scallions. By combining the different broths and toppings, each region of Japan can create its own unique and delicious ramen.