Okayama ramen

About Okayama ramen

Okayama ramen is a type of ramen developed mainly in Okayama city.
Ramen from food stalls and barrack huts is said to have originated in the central urban area of Okayama immediately after World War II.
It was established as local ramen while inheriting and improving the flavor of ramen, and noodle makers commercialized it as “Okayama ramen.”
Soup bases include chicken soy sauce-based soup and pork bone soy sauce soup, etc., and seafood-based broth ingredients may also be used to add unique accents to each store.
As for noodles, medium to thin straight noodles are often used. This ramen has a refreshing aftertaste that is gentle on the stomach.
However, there is little “fixed direction” common to “regional ramen” unique to “regional ramen” such as Sapporo ramen and Hakata ramen, and each store also has unique original ramen.
As a result, it has become difficult to define Okayama ramen, and it is not uncommon for it to be called “00 series Okayama ramen” depending on the store or region.
Since pork cutlet ramen, which has freshly fried pork cutlets on top of soy sauce ramen, has been introduced on TV programs and magazines, etc., there is also some movement to position this pork cutlet ramen as Okayama ramen.

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