Kumamoto ramen

01 / О БЛЮДЕ

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Исходное описание на английском языке. Русский перевод ещё не добавлен.

Originating in Kumamoto after being introduced from neighboring Kurume via Tamana city in the 1950s, Kumamoto ramen is a distinctive Japanese pork bone noodle soup that offers a carefully balanced alternative to standard tonkotsu dishes. According to local history, the style was pioneered by restaurateurs who rebuilt their livelihoods and opened shops like Komurasaki and Keika following the devastating 1953 Shirakawa flood. While the foundation relies heavily on pork bones, cooks frequently blend in chicken carcasses and crucially use the broth entirely on the same day rather than continuously boiling it, a practice that significantly reduces the strong, funky pork aroma associated with other regional styles. The absolute hallmark of this specialty is the liberal application of garlic, a technique originally developed by a chef at Keika. Cooks flavor the mild, mellow soup with crispy fried garlic chips, toasted garlic bits, and the iconic mayu, a deeply savory black roasted garlic oil that floats on the surface. Submerged in this highly aromatic liquid are medium-thick, straight wheat noodles with a low water content, which are purposefully boiled to a slightly firm texture. A comforting bowl is traditionally assembled with tender slices of roast pork or rich braised pork belly, Taiwanese-style seasoned boiled eggs, crunchy wood ear mushrooms, bamboo shoots, bean sprouts, and fresh scallions, creating a uniquely satisfying dish that has expanded from local Kumamoto eateries to international prominence.