Ramen is a typical Japanese noodle that is very popular in Indonesia. There are various types, depending on the noodles and the sauce. Not only that, but the differences in toppings and seasonings also create different flavors.
These differences are influenced by culture per region in Japan. Of the many types of ramen, here are 10 of the most popular types of Japanese ramen.
- Kurume ramen using stewed pork bones as a sauce is also known as tonkotsu. Usually topped with fried pork and seaweed
- Hakata ramen is similar to kurume, in that it uses pork stew as the gravy, but is lighter. For the topping, you can enjoy eggs, scallions, and so on
- Sapporo miso uses ingredients such as soy paste, ginger, garlic, and pork stock for the gravy. This miso soup ramen is topped with chasu pork and bean sprouts
- Kitakata ramen uses hand-cut noodles served with soy sauce. The toppings are pork chashu, fish cake, and so on
- Hakodate ramen soup is very light, made from a mixture of stewed chicken, pork, seaweed, and seafood. It tastes fresh and a little salty
- Wakayama ramen uses a combination of shoyu and tonkutsu. Served with raw eggs and baraniku, it makes it even more delicious
- The taste of Kagoshima combines pork, chicken, dried sardines, and mushrooms as gravy. Usually topped with scallions
- Nagoya Taiwan ramen is inspired by the danzai noodle dish in Taiwan. Cooked from shoyu sauce topped with spicy pork and chives
- Onomichi ramen from Hiroshima has soy sauce mixed with chicken and pork. Interestingly, there is a topping of pork back fat
- Abura ramen, is the most famous type of dry ramen in Japan. The ingredients used are noodles, raw eggs, meat, scallions, and so on
Of the ten types of ramen above, which ones have you tried? Write in the comments column yes!