Okayama Ramen

About Okayama Ramen

Okayama Ramen (岡山ラーメン, Okayama ramen) refers to a style of ramen that developed primarily in Okayama City.

Its origins trace back to the post-World War II era, when ramen was served from street stalls and makeshift stands in the central area of Okayama City. Over the years, the taste and concept evolved, giving rise to this unique local creation. Noodle manufacturers have now commercialized it under the name "Okayama Ramen."

The soup base typically includes a choice between soy sauce-based chicken broth or soy sauce-based pork bone broth, and many restaurants add their own touch with seafood-based seasoning to create distinctive flavors. The noodles are usually straight and range from medium-thin to thin, offering a light and satisfying texture. The clear, delicate aftertaste makes the ramen gentle on the stomach.

Unlike other regional ramen specialties, such as Sapporo Ramen or Hakata Ramen, which often follow a consistent shared style, Okayama Ramen is less uniform. This has led to the development of unique, original variations in different restaurants or areas. Because of this diversity, it’s not uncommon to encounter names like "〇〇-style Okayama Ramen," depending on the specific shop or region.

One standout variation that has caught attention through television and magazines is Tonkatsu Ramen, featuring a freshly fried pork cutlet served atop soy sauce ramen. Some have even come to associate this version as the defining style of Okayama Ramen.

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