Tokushima Ramen (Regional ramen with three broth styles)
Tokushima Ramen broth comes in three styles: brown, yellow, and white.

About Tokushima Ramen (Regional ramen with three broth styles)

Tokushima Ramen, a regional ramen from Tokushima Prefecture, is now famous throughout Japan. The name “Tokushima Ramen” only became widely used relatively recently. It is said to have gained recognition after a ramen shop in Tokushima City opened a branch at the Shin-Yokohama Ramen Museum in 1998. Locally, “chūka soba” and “shina soba” are still the more common names.

One characteristic style has a deep brown broth made with pork bones and dark soy sauce, sweet-and-savory simmered pork belly instead of chashu, and a raw egg topping instead of a seasoned boiled egg. Portions tend to be somewhat smaller than those of ramen from other prefectures. This is said to be because ramen in Tokushima is generally eaten as a side dish, often with a serving of rice.

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