Photo provided by: Tokushima Prefecture/Tokushima Prefecture Tourism Association

Across Japan, there are numerous types of ramen, each with its unique characteristics specific to its region. These ramen dishes are not only popular in Japan but also have a strong following overseas. Among these, ‘Tokushima Ramen’, born in Tokushima Prefecture in the Shikoku region, is loved by many for its distinctive features.

The standout feature of Tokushima Ramen is undoubtedly its topping. While typical ramen dishes may use toppings such as chashu (roasted pork fillet), menma (bamboo shoots), and green onions, Tokushima Ramen is characterized by the addition of a raw egg. Cracking and mixing this raw egg into the soup gives it a flavor reminiscent of sukiyaki, leading some to refer to Tokushima Ramen as Sukiyaki Ramen.

Furthermore, the soup has a rich, pork-bone-based seasoning and comes in three variations: the ‘brown type’, a sweet and spicy pork bone soy sauce; the ‘yellow type’, a milder flavor using chicken bones and vegetables; and the ‘white type’, a light taste. These soups intertwine with the noodles, raw egg, and another characteristic topping – pork belly, highlights the mellow and deep flavor.

The noodles are medium-thick, straight, and slightly short, with a somewhat soft texture. These noodles blend well with the soup and smoothly slide into your mouth. What spreads in your mouth is the unique flavor of Tokushima Ramen, where the soup, noodles, raw egg, and pork belly unite. Tokushima Ramen, with fans not only in Tokushima Prefecture but also across the nation, owes its popularity to these distinctive features and its simple yet profound taste. Once you try it, you won’t forget it, so please savor this unique flavor.

Tokushima Ramen can be considered a bowl that symbolizes Japan’s ramen culture due to its regional characteristics, history, and unique taste. By enjoying the unique features of ramen from each region, you can experience the depth of Japan’s food culture.