Tokyo Shoyu Ramen

Noodle dish culture representing Japan, developed post-war and now established as a national dish. Diverse regional styles exist with different broths and characteristics in Sapporo, Hakata, Tokyo and elsewhere. Spread worldwide, it has become representative of Japanese food culture.

Ramen originating in Tokyo distinguished by soy-sauce-based broth. Traditionally prepared from clear dashi using chicken, pork bones, and kelp. Features medium-thick wavy noodles with common toppings including chashu pork, bamboo shoots, and egg. Deeply connected to Tokyo's soy sauce culture continuing since the Edo period, it represents Tokyo food culture. Contemporary establishments continue operating in locations like 'Ramen Kaido.'

A distinctive ramen genre derived from Ramen Jiro, whose main shop is in Mita, Tokyo. Characterized by massive portions of vegetables, pork back fat, and ultra-thick noodles, it features a unique ordering system announced by the call 'Ninniku iremasuka?' (Garlic?). With a fanatical following, it has become a food culture phenomenon.

A miso-flavored ramen originating from Sapporo, Hokkaido, reportedly created around 1955 at Aji no Sanpei restaurant. It features a rich miso-based broth often topped with butter and corn, reflecting Hokkaido's dairy and agricultural heritage. The thick, curly noodles pair perfectly with the robust soup, making it one of Japan's three major ramen styles.

A ramen style from Wakayama, Wakayama Prefecture. Features rich pork bone-based broth with soy-seasoned pork bone chips. Uses thin noodles with simple yet deep flavor. Developed post-war, now recognized as Wakayama's representative ramen. High local consumption, becoming a signature regional food.

A ramen style originating from Kumamoto City, Kumamoto Prefecture. Characterized by thick, milky white broth combining tonkotsu and chicken stock. Featuring thin, curly noodles with the famous 'kaedama' (noodle refill) culture. A unique preparation with mayonnaise is also characteristic. Developed in food stalls after World War II, it is now recognized nationally as Kumamoto's signature local dish. The abundance of stalls symbolizes Kumamoto's ramen culture.

The Central Wholesale Market in Tsukiji, Chuo ward, Tokyo. Operating for 83 years from 1935 to 2018, it was renowned as a hub for fresh seafood distribution. Sushi chefs and restaurateurs gathered seeking the finest ingredients. Food stalls and sushi shops within created a distinctive culinary culture, becoming a tourist destination. It relocated to Toyosu in 2018.