■Japanese Ramen Types you should know

Where you say the single word “Ramen”, it covers a lot of genres. For example, the soup, ingredients, and seasoning vary from restaurant to restaurant and region to region, and have a variety of characteristics.

Ramen soups include soy sauce, salt, tonkotsu (pork bone broth), miso (soybean paste), and chicken white soup, etc. Most ramen stores in eastern Japan serve soy sauce-flavored soup with wavy noodles, while many stores in western Japan serve tonkotsu-based soup with straight thin noodles.

In this article, we will introduce two of Himeji’s beloved ramen.

TAMMEN
“Tammen” is a type of ramen in which boiled Chinese noodles are topped with a variety of stir-fried vegetables, meat, and other ingredients, and then poured into a broth. The term “tammen” refers to a noodle dish made with chicken or pork-based broth and stir-fried vegetables.

A light, salty flavor is the most common, but some restaurants offer it with miso or chili pepper to give it a different arrangement. It is recommended when you want to eat a hearty meal as it is hearty with many ingredients.

Tonkotsu Ramen
“Tonkotsu Ramen” is a type of ramen in which the broth is made from pork bones simmered for a long time. The soup is characterized by a cloudy, creamy white color and is popular among foreign tourists for its rich, thick flavor.

The noodles are often very thin, and the degree of boiling can sometimes be specified. Another unique feature of tonkotsu ramen is the “kaedama,” which is to order only additional noodles after finishing the ramen. The ingredients and broth remain the same, and the freshly boiled noodles are added to the remaining broth. It is recommended to enjoy “kaedama” while adjusting the degree of noodle boiling.

1.Himeji Tammen Ekimaeten (salt or miso based)

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『姫路タンメン(Himeji Tammen)』920 yen

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『肉タンメン(Pork Tammen)』1,020 yen

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『味噌タンメン(Miso Tammen)』950 yen

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自家製生姜醤油(House-made Ginger Soy Sauce)

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自家製ニンニクダレ(House-made Garlic Sauce)

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Located a minute walk north of JR Himeji Station, Himeji Tammen is a ramen restaurant that originated in Himeji. The restaurant can be identified by the words “Vegetable enough?” on the outside wall.

The signature dish, “Himeji Tammen,” which is also the name of the restaurant, is the most popular! The generous 360 grams of vegetables and the thick, flat rice noodles are very satisfying. The key to this dish is the cloudy, salty soup based on chicken and pork and infused with the flavor of vegetables.

The “Himeji style” is to mix chopped ginger and homemade ginger shoyu into the soup. The spicy, Japanese flavor is transformed by adding ginger shoyu, as in the case of Himeji oden.

The “Pork Tammen” is the best value for money, with a generous portion of thickly sliced pork! The generous portion of vegetables and meat will surely fill you up.

“Miso Tammen” is another hidden favorite. You can feel the richness of miso, and although it is thick and rich, it has a refreshing aftertaste. If you want to accentuate the taste, add a dash of homemade garlic sauce. The savory aroma of the garlic will increase your appetite. The garlic sauce is not available on the table, so ask the staff for it.

“Himeji Tamen” is a rare arrangement of ramen in Japan, and is a unique Himeji ramen. On Saturdays and Sundays, the restaurant is popular with a long line of customers day and night, so it is recommended to stagger your visit if you are in a group.

2.RAMEN ZUNDO-YA main branch (Tonkotsu based)

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『味玉ラーメン(Seasoned egg Ramen)』960 yen

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『チャーハン(Fried rice)並』560 yen

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『ギョーザ(Gyoza / Dumplings)』350yen

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The main branch of RAMEN ZUNDO-YA, is located about 20 minutes walk from Himeji Castle. Since its establishment in Himeji, the restaurant has been loved by the local community and now has about 80 branches in Japan. In recent years, this global ramen chain has also taken on the challenge of expanding overseas.

The key ingredient is the pork bone broth that is carefully prepared by artisans. Using only water and pork bones, the soup is slowly cooked for about 20 hours in a custom-built kamado (clay pot). The pig’s head, backbone, and round bones are carefully prepped, and the soup is cooked over high heat until the bones are crushed, resulting in a rich, unctuous pork bone base. The creamy pork bone soup with added back fat goes well with the homemade noodles made from high-quality wheat flour.

“Seasoned Egg Ramen” with semi-mature flavored egg marinated in special sauce for a long time is a firm favorite among all generations. If you can’t decide which one to choose, we recommend the “Full-combo Ramen” with all the toppings such as chashu pork, spicy takana, garlic chips, and bean sprouts.

When you have finished eating your noodles, you can add “Kaedama” to your bowl of noodles. Choose from two types of noodles, thin or frizzy, and dive into the remaining soup!

If you have room in your stomach, be sure to order it. There are also a variety of side dishes such as “Fried rice,” “Gyoza (Dumplings),” and rice bowls, so share with friends and family and enjoy the full flavor of the dish.