Tsugaru Ramen
A heavenly bowl of ramen infused with the essence of Tsugaru’s landscape

About Tsugaru Ramen

Tsugaru Ramen (津軽ラーメン, Tsugaru ramen) is a local specialty from the Tsugaru region of Aomori Prefecture. This soy sauce-based ramen features a broth made from dried fish such as niboshi (dried sardines) and yakiboshi (grilled dried fish), creating a light yet flavorful soup that's beloved by locals. The broth often highlights the unique essence of sardines, lending a distinctive aroma and taste.

It’s said that Tsugaru Ramen originated from soba restaurants, where Chinese noodles were introduced into the menu. As a result, the broth bears similarities to the dashi used in Tsugaru soba, reflecting the deep cultural ties to the region's culinary traditions. Recently, two main styles have gained popularity: the "classic style," with its clear and light soup, and the "rich niboshi style," characterized by a thicker, richer flavor from an abundant use of niboshi blended with pork or chicken-based creamy broth. Both styles are loved by locals and visitors alike.

The “classic style,” with its simple toppings and clear soup, offers a clean and refreshing taste and is commonly found at many ramen shops. On the other hand, the “rich niboshi style” delivers a bold, intense flavor and is particularly cherished by fans of dried fish. Whether you prefer subtlety or robust richness, Tsugaru Ramen provides a delicious insight into the flavors of the region.

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