Kagoshima ramen

Kagoshima ramen (鹿児島ラーメン) is a kind of ramen which is offered in Kagoshima Prefecture, in southern Japan.

Outline

Its soup is mainly based on tonkotsu (pork bone broth). It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp, and dried mushrooms are added. Kagoshima Ramen is the only ramen which is not influenced by Kurume ramen for geographical and historical reasons. The size of the noodle is a bit thicker than normal. Compared with other local varieties of ramen, the size of the noodle and the taste of the soup are very different; each shop has its way. It is served with pickled daikon. There are a lot of shops which have had miso ramen on the menu for a long time in Kagoshima. However, its taste is different from Sapporo ramen. It is called Kagoshima style miso ramen.

Kyushu ramen usually has pale tonkotsu soup. However, some Kagoshima ramen uses brown soup. Generally, Kagoshima ramen focuses on the harmony of every stock which makes the soup milder. The original shop for Kagoshima ramen, Noboruya, was opened in 1947. It is not nationally known, but popular locally.

Ramen shops in Kagoshima City

There are many famous ramen shops in Tenmonkan, in central Kagoshima.

Noboruya

There is only one type of ramen. It is considered the root of Kagoshima ramen and one of the oldest ramen shops in Kagoshima. The taste of the ramen learnt from a Chinese patient as a reward when a woman founder was a nurse in Yokohama. She could not forget the taste and completed it after the trial and error in her home town, Kagoshima.

Komurasaki

This shop was nationally known since the first boom of localized ramen in the 1970s. Its taste is Komurasaki style rather than Kagoshima ramen and the taste is unique. Therefore, even people who love Kagoshima ramen and live in Kagoshima City, their taste is distinctly dividing. The contents of this ramen are very different to other Kagoshima ramen. For example, shredded cabbage, boiled pork, dried mushrooms are in it. In addition, its soup is a bit salty and the noodles are softer. The founder might have been a Taiwanese Chinese. The owner of “Komurasaki”, which is in Kokubu-cho, Sendai-city, in Tohoku area, northern Japan, has trained at this shop at first. Incidentally, it does not have any connection with the old ramen shops in Kumamoto of the same name.

Wadaya

Wadaya is famous for a special miso-ramen drizzled with safflower oil just before it is served. Japanese celebrities from Kagoshima are said to come to eat its ramen whenever they return home. Also, the shop is known for its good hospitality, giving souvenirs away to tourists.

Zabon-ramen

Zabon ramen has its roots in a restaurant which was inside old Nishi-Kagoshima station, and some people say that this is typical Kagoshima ramen. However, it is more popular among tourists than local people. At this shop, waiters always advise customers to stir the noodle into the soup well and, it strongly impresses on the customers, especially visitors, since this is not generally said in ramen shops. It had some other outlets in Kagoshima, but strangely the Yojiro branch has a higher popularity than the others, so sometimes people can be seen making lines there at lunch time.

Ramen shops outside Kagoshima

Kagoshima ramen chain "Lapasha" (らっぱしゃ) has shops outside of Kagoshima. It is the only restaurant selling Kagoshima ramen in Kanto, with outlets in Mito, Ibaraki and Ichikawa, Chiba.

See also

• Japanese cuisine

External links

• World Ramen.net
• Ramen Tokyo
• International Ramen Manufacturers Association
• Ramen Database
• Lapasha