Okayama Ramen (Regional ramen with varied broth styles)
A long-established soy-sauce ramen style served by ramen shops around Okayama City

About Okayama Ramen (Regional ramen with varied broth styles)

Okayama Ramen refers to ramen that developed mainly in Okayama City.
It is said to have originated just after World War II, when ramen was served from food stalls and makeshift shacks in central Okayama City.
Carrying on and adapting the flavor of those early bowls, it took shape as a regional ramen style, and noodle makers have marketed products under the name “Okayama Ramen.”
Broths include chicken-bone soy sauce and pork-bone soy sauce styles. Some shops add their own distinctive touch with seafood-based stock.
Medium-thin to thin straight noodles are commonly used. The ramen has a clean finish that is said to be gentle on the stomach.
However, unlike regional styles such as Sapporo Ramen and Hakata Ramen, Okayama Ramen has few characteristics shared consistently across shops. Some establishments also serve their own distinctive original ramen.
As a result, it is difficult to define Okayama Ramen, and individual shops or areas often describe their offerings as a particular “style” of Okayama Ramen.
Tonkatsu Ramen—soy-sauce ramen topped with freshly fried pork cutlet—has been featured on television and in magazines, leading some to regard it as a type of Okayama Ramen.

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