 Kagoshima ramen | |
| Type | Noodle soup |
|---|---|
| Place of origin | Japan |
| Region or state | Kagoshima |
| Main ingredients | ramen,porkbroth, chicken stock, vegetables, driedsardines,kelp, dried mushrooms |
Kagoshima ramen (鹿児島ラーメン) is aramen dish which is offered inKagoshima Prefecture, in southern Japan.[1]
Its soup is mainly based ontonkotsu (pork bonebroth).[2] It is a little cloudy, and chicken stock, vegetables, driedsardines,kelp and dried mushrooms are added. Kagoshima Ramen is the only ramen which is not influenced byKurume ramen for geographical and historical reasons.[citation needed] 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 separate recipes. It is served with pickleddaikon (senmai-zuke).[3]
There are a lot ofshops which have hadmiso ramen on the menu for a long time in Kagoshima. However, its taste is different fromSapporo ramen [ja]. It is called Kagoshima-style miso ramen. Kyushu ramen usually incorporates pale tonkotsu soup, although not exclusively. Some Kagoshima ramen use 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.[3] It is not nationally known, but popular locally.
Media related toKagoshima ramen at Wikimedia Commons| Shushoku |
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