Japanese Cuisine - Ramen
Ramen Cooking Class in Tokyo
There are several popular types of ramen that evolved in Japan's diverse regions. Learn how to cook ramen yourself while you're in Tokyo so you can bring a taste of Japan back home with you!
Katsuura Tantanmen
Katsuura Tantanmen is quite spicy, but delicious. It became a local staple among fishermen and others who worked at sea, who ate it to warm up after cold days on the water—so it...
Iekei Ramen
Iekei Ramen traces its history to 1974, when Yoshimuraya opened in Isogo Ward, Yokohama, Kanagawa Prefecture. Its soup is typically made with pork bones and soy sauce, and it is...
Hachioji Ramen
This ramen highlights the sweetness of onions. Its broth is soy sauce-based, with lard adding sweetness and a distinctive richness. Since the start of the 21st century, Hachioji...
Toyama Black Ramen
Toyama Black Ramen is a local ramen style that originated in central Toyama City, Toyama Prefecture. It was originally made for workers, and its flavor is correspondingly hearty...
Kitakata Ramen
As its name suggests, Kitakata Ramen is a regional ramen from Kitakata, Fukushima. It is often considered one of Japan’s three great ramen styles, alongside Sapporo and Hakata r...
Sakata Ramen
Sakata Ramen is a regional ramen style said to have originated in the northern Shōnai region, centered on Sakata City in Yamagata Prefecture. Its broth is made with pork bones, ...
Jumonji Ramen
Jumonji Ramen is a local specialty beloved in the Jumonji area of Yokote, Akita Prefecture. It is known for its Japanese-style soy sauce broth made with dried sardines and bonit...
Sendai Ramen
Sendai ramen refers to ramen that has long been enjoyed in and around Sendai. Many versions are on the spicy side and use miso produced in the region. Spicy miso ramen is especi...
Goemon Ramen
Goemon Ramen is a spicy hidden local specialty of Tono, beloved by the city’s residents. Despite its unusual name, it is served at various restaurants throughout Tono, and the f...
Miso Curry Milk Ramen
A local specialty from Aomori City, Aomori Prefecture, with a carefully balanced broth based on miso, curry powder, and milk. It is topped with butter, bean sprouts, menma, and ...
Hakodate Ramen
Hakodate Ramen is one of Hokkaido’s best-known regional ramen styles, alongside Sapporo Ramen and Asahikawa Ramen. Its clear, salt-seasoned broth is made with stock such as pork...
Kushiro Ramen
Kushiro Ramen is a local ramen style beloved in and around Kushiro City, Hokkaido. It is characterized by thin, curly noodles and a light soy-sauce broth. Its roots are said to ...
Asahikawa Ramen
One of Hokkaido’s three major ramen styles, Asahikawa Ramen is a simple dish made with thin, curly noodles in a soy sauce-based double broth combining pork bone and seafood. A l...
Sapporo Ramen
Sapporo Ramen originated in Sapporo, Hokkaido. Known for its rich miso broth and firm, curly noodles, it is one of Japan’s best-known ramen styles. Its history is said to have b...
Hiyashi ramen
It was born to survive the hot summer in Yamagata. It is a cold ramen that originated in Yamagata City. As its name suggests, it is cold ramen, and both soup and noodles are co...
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