A close-up of the charms of Tokushima Ramen! From its history to the best ways to eat it!
Tokushima Ramen is a quintessential specialty gourmet dish from Tokushima Prefecture. One bowl is enough to hook you on its flavor—a combination of rich broth and sweet boiled pork belly, along with toppings of your choice, such as a raw egg. This article introduces the history of Tokushima Ramen, the best ways to eat it, and more!
What is Tokushima Ramen? History and origins
Tokushima Ramen is a local ramen cuisine that originated in the east of Tokushima. One theory suggests that it started from the ramen sold in yatai street stalls. It’s said that the sellers ended up with a large amount of pork bones from the ham factories in Tokushima Prefecture, so broth made from this become common.
On top of this, most Tokushima Ramen is finished with toppings such as sweet boiled pork belly, raw egg, and bean sprouts rather than the normal naruto and char siu pork. The combination of the noodles and salty-sweet meat interlaced with the rich broth, mellowed by the raw egg, will definitely make you a fan!
On top of this, most Tokushima Ramen is finished with toppings such as sweet boiled pork belly, raw egg, and bean sprouts rather than the normal naruto and char siu pork. The combination of the noodles and salty-sweet meat interlaced with the rich broth, mellowed by the raw egg, will definitely make you a fan!
Actually, there are three types of Tokushima Ramen?!
Did you know that there are actually three main varieties of Tokushima Ramen?
They’re known as “brown (black),” “yellow,” and “white,” and each uses a different broth base—so you can really enjoy tasting the different flavors.
Brown (or black) Tokushima Ramen uses pork-bone broth seasoned with dark soy sauce and/or tamari soy sauce, giving it a similar taste to a dish called “sukiyaki” (a kind of hotpot). The yellow variety has a lighter flavor, with a broth made by boiling chicken bones, vegetables, and other ingredients with the pork bones and seasoning with light soy sauce. White Tokushima Ramen tastes like tonkotsu ramen, as the pork-bone broth is seasoned with light soy sauce and/or white soy sauce.
They’re known as “brown (black),” “yellow,” and “white,” and each uses a different broth base—so you can really enjoy tasting the different flavors.
Brown (or black) Tokushima Ramen uses pork-bone broth seasoned with dark soy sauce and/or tamari soy sauce, giving it a similar taste to a dish called “sukiyaki” (a kind of hotpot). The yellow variety has a lighter flavor, with a broth made by boiling chicken bones, vegetables, and other ingredients with the pork bones and seasoning with light soy sauce. White Tokushima Ramen tastes like tonkotsu ramen, as the pork-bone broth is seasoned with light soy sauce and/or white soy sauce.
The best ways to eat Tokushima Ramen
Tokushima Ramen is delicious no matter how you eat it, but these are our recommendations to make it even more enjoyable!
First, have a sip of the rich broth on its own. Then, mix the topping meat with the broth and eat it so that the deliciousness of the pork fills your mouth. As you savor the noodles and broth, try dissolving the raw egg. It will add body and mellowness to the broth, transforming it to a profound flavor. We also recommend adding condiments of your choice!
First, have a sip of the rich broth on its own. Then, mix the topping meat with the broth and eat it so that the deliciousness of the pork fills your mouth. As you savor the noodles and broth, try dissolving the raw egg. It will add body and mellowness to the broth, transforming it to a profound flavor. We also recommend adding condiments of your choice!
A dish that goes well with some unexpected options! Condiments to add to Tokushima Ramen
You can savor a new flavor to your Tokushima Ramen by adding some unexpected condiments. For example, add a little vinegar to bring out the fullness of the broth and create a refreshing taste. We recommend adding chili oil and pepper to increase its spiciness and aroma. Some eateries also squeeze in some sudachi (citrus fruit), a specialty of Tokushima Prefecture, for a refreshing acidity—and there are still other ways of eating this dish to enjoy an even richer flavor. Experiment with different condiments and find the way that you like best!
Where to eat Tokushima Ramen
Nowadays, Tokushima Ramen is loved across Japan, but eating it locally is still particularly special.
Inotani and Authentic Tokushima Ramen Todai, famous and well-patronized eateries, both offer rich broths that are very highly rated. We also recommend the Tokushima Ramen yatai stalls, popular among tourists.
Make sure you try the wonderfully individual ramen in each eatery.
More recommended Tokushima Ramen eateries (where you can use SHIKOKURURI "Tabi Pass")
・Shina Soba Sampa Kurosaki Store
・Takara Ramen Tokushima Awaodori Airport Store
・Tokushima Ramen Fukuri Naruto Store
See more eateries (EAT UP TOKUSHIMA)
Inotani and Authentic Tokushima Ramen Todai, famous and well-patronized eateries, both offer rich broths that are very highly rated. We also recommend the Tokushima Ramen yatai stalls, popular among tourists.
Make sure you try the wonderfully individual ramen in each eatery.
More recommended Tokushima Ramen eateries (where you can use SHIKOKURURI "Tabi Pass")
・Shina Soba Sampa Kurosaki Store
・Takara Ramen Tokushima Awaodori Airport Store
・Tokushima Ramen Fukuri Naruto Store
See more eateries (EAT UP TOKUSHIMA)
Summary
What do you think? Tokushima Ramen is a regional ramen that is loved not just in the local area but all around the country—make sure you try it in the place where it started!
Shikoku also boasts plenty of other delicious dishes! See more tempting gourmet cuisine below.
See our feature on gourmet foods in Shikoku
Shikoku also boasts plenty of other delicious dishes! See more tempting gourmet cuisine below.
See our feature on gourmet foods in Shikoku