Hakata Ramen

1. About Hakata Ramen
2. Recommendation
3. See It

オススメ度

外国語対応

About Hakata Ramen

Your image of Japanese ramen is probably “Hakata Ramen” or tonkotsu (pork broth based) ramen, and there are thousands of ramen restaurants in the world today, most of which serve tonkotsu ramen.

That just goes to show how popular and widespread it is.

Ippudo— listed on the Tokyo Stock Exchange—has about 130 stores in 14 countries; Hakata Ikkosha has about 40 stores in 10 countries.

Of course, Hakata Ramen is not some famous tourist spot, but it is an indispensable element of Fukuoka tourism.

And, Fukuoka is a “ramen kingdom” with more than 1,600 ramen shops, the third largest in Japan after Tokyo with 3,300 and Hokkaido with 2,000.

Hakata Ramen is one of Japan’s three major types of ramen, along with Sapporo Ramen in Hokkaido and Kitakata Ramen in Fukushima Prefecture.

※Tokyo Ramen is sometimes included in the list of Japan’s “three best ramen” in place of Kitakata Ramen.

However, in terms of name recognition, popularity, and number of stores, Hakata Ramen can be called the “No. 1 ramen” not only in Japan but also in the world.

The noodle dish is basically a thick, milky white pork bone broth and thin, straight noodles, with only a few garnishes (usually green onions and char siu.)

There is a unique system in which you can order the hardness of the noodle and “kaedama” which is just another serving of only noodles.

How it’s Made

The Soup

The soup is made almost exclusively from pork bones, which are cooked over high heat for a long period of time, causing the gelatin in the bones to dissolve and emulsify, resulting in a cloudy white, rich broth.

Many restaurants use a sweet soy base sauce as a dip.

The Noodles

Thin noodles are used with low water content and go well with the thick tonkotsu broth.

Because thin noodles tend to get soggy in the soup, Hakata Ramen is not served in large portions.

Instead, kaedama, or “refills” of noodles, are offered.

The Toppings

The ingredients are simple, usually just leeks and fried pork chops.

The tables at the restaurant usually have red ginger, spicy takana, grated garlic, white sesame seeds, and other toppings that customers can add (for free) according to their tastes.

Brief History

There are several theories about the origin of Hakata Ramen.

One is, in 1937, a restaurant called “Nankin Senryo” opened in Kurume, Fukuoka, and introduced a tonkotsu ramen based on the pork bone broth of the dish “Nagasaki Champon”.

The most popular theory is that this was the beginning of tonkotsu ramen, which also became the root of Hakata ramen.

Another theory is that Mr. Tsuda, who ran an udon noodle stall in 1946 after World War II, got the idea from a bowl of noodles in a cloudy pork bone broth he ate in northeastern China.

In any case, from the 1950s, the number of tonkotsu ramen restaurants exploded throughout Kyushu.

Then, in the 1980s, Hakata Ramen and other tonkotsu ramen became a big hit in Tokyo and other metropolitan areas, eventually spreading to the rest of Japan.

Even after the boom past Hakata Ramen remained a staple dish, taking root throughout Japan, and is now popular all over the world.

Recommendation

Knowing the following will help you enjoy Hakata Ramen more.

Choose your noodles
One of the characteristics of Hakata ramen is that you can choose the hardness of the noodles when ordering.
There are several names for noodle hardness, such as “barikata (very hard),” “kata (hard),” “futsuu (normal),” “yawa (soft),” and “bari-yawa (very soft).
Most local people seem to prefer “kata (hard)” because the noodles are crisp and you can enjoy their texture.
Kaedama (second serving of noodles)
Kaedama, or second serving of noodles, is not usually available for a fee, but is inexpensive at around 100 to 200 yen.
As with your first order, you can choose the hardness of the noodles when you order your second serving.
However, you cannot refill the soup, so you need to be careful not to drink too much of it when enjoying the first order.
Changing the taste
Typical toppings for changing the taste are red pickled ginger, pickled takana mustard with chili, grated garlic, and white sesame seeds. They are usually available on the table at most restaurants.
First, taste the soup as it is.
Then add the toppings mid feast or when you get the kaedama, that is the recommended style.
This way you can enjoy different tastes in one bowl of ramen.
Knowing the following will help you enjoy Hakata Ramen more.

This way you can enjoy different tastes in one bowl of ramen.

See It

Hakata ramen restaurants are everywhere, and available from lunchtime until late at night.

There are also dozens of places that open early in the morning, so it is possible to have ramen for all three meals in a day.

Despite the greatness of Hakata Ramen, there is not a single Michelin-starred restaurant in Fukuoka Prefecture, and even the Bib Gourmand, the rank below Michelin, has only one restaurant .