Hello, ramen lovers! Today, we’re introducing you to the unique and delicious ramen of the Chugoku and Shikoku regions. This area is home to some of Japan’s most distinctive and flavorful ramen varieties. Let’s explore four types of ramen beloved by locals.

1. Onomichi Ramen : The Charm of Soy Sauce and Back Fat
Originating from Onomichi City in Hiroshima Prefecture, Onomichi Ramen is characterized by its rich soy sauce-based broth. The complex, deep flavor comes from chicken bones and small fish, but what’s truly noteworthy is the minced back fat floating on the soup. This adds a rich texture and deeper taste to the entire dish. Flat noodles and melt-in-your-mouth char siu pork complete this local favorite. Try it while enjoying the beautiful scenery of the Seto Inland Sea!

2. Tokushima Ramen : The Power of Pork Bone and Bold Toppings
Tokushima Ramen from Shikoku’s Tokushima Prefecture comes in three varieties ; a sweet and spicy pork bone soy sauce-based brown broth, a light white broth, and a mild yellow broth. Its main attraction is the bold toppings. Generous slices of pork belly and a raw egg topping, rarely seen elsewhere, are the hallmarks of this ramen. The straight, chewy noodles pair well with the rich soup. The author’s personal recommendation is the classic brown broth, sweet and spicy ramen, also known as “Sukiyaki Ramen”!

3. Tottori Beef Bone Ramen : Surprisingly Light and Refreshing
For a unique ramen experience, head to Tottori Prefecture. Tottori Beef Bone Ramen features a clear soup made from beef bones, rare in the ramen world. The soup, with its distinctive beefy aroma and umami, is surprisingly light and easy to eat despite its appearance. It’s a must-try for beef lovers, offering a different experience from typical pork bone-based ramen!

4. Ube Ramen : The Strong Character of Rich Pork Bone
In Ube City, Yamaguchi Prefecture, there’s a little-known ramen with a strong personality. Ube Ramen is characterized by its cloudy, rich pork bone soup with a strong pork smell that divides opinions. It uses medium-thick, soft noodles that pair well with the rich soup. Its unique smell and taste are described as “kusauma” (smelly but delicious), creating an addictive flavor. Reasonably priced, it’s popular among locals and catching the attention of tourists.

Whether you’re a ramen connoisseur or trying Japanese ramen for the first time, these regional specialties offer a perfect opportunity to taste local culture and culinary expertise. Each bowl tells a story of the region’s history and local ingredients. So, grab your chopsticks and embark on a flavorful journey through the Chugoku and Shikoku regions!

And don’t forget, in Japan, slurping noodles loudly isn’t just acceptable – it’s encouraged! It’s an expression of enjoyment and helps enhance the flavors. So go ahead, slurp to your heart’s content and enjoy!