In Fukuoka, the rich, savory flavor of pork bone broth combined with thin noodles creates the city’s culinary pride: Hakata ramen. Known across Japan as one of the tastiest versions of the dish, Hakata ramen originates from Fukuoka on Kyushu island.
Famous for its creamy, pork bone-based broth and firm noodles, this ramen has captured the hearts of food enthusiasts worldwide.
The term "Hakata" comes from a business district in Fukuoka City, which is where this ramen style got its name. Today, you can find Hakata ramen shops spread across Japan, each offering their unique take on this beloved dish.
Hakata ramen features ultra-thin, straight noodles served in a cloudy, tonkotsu (pork bone) broth. The broth's signature milky appearance and rich flavor come from boiling pork bones at high temperatures until the gelatin dissolves, creating a thick, flavorful soup.
Hakata Ramen
Recognized as one of "Japan’s Three Great Local Ramens," alongside Sapporo Miso Ramen and Kitakata Ramen, Hakata ramen stands out for its delicate noodles and hearty, gelatinous broth. Each ramen shop may add its twist, but the essence of Hakata ramen lies in its deep, pork-infused broth and the smooth, slender noodles that make every slurp delightful.
Hakata ramen, known for its rich tonkotsu (pork bone) broth, is a relatively new addition to Japan's ramen scene compared to the older shoyu (soy sauce) and shio (salt) varieties. It originated in Kurume, Fukuoka, in 1937, initially dubbed "Chinese Soba." Unlike the creamy broth we know today, the original broth was clear and based on pork marrow.
The dish gained popularity in the bustling Hakata district of Fukuoka city, where it was sold to laborers in post-war Japan during the 1950s. These street vendors, known as yatai, offered a filling and affordable meal, making it a hit among the hardworking fish market laborers.
Fukuoka yatai
One notable feature of Hakata ramen that arose from its yatai roots is the "kaedama" system—offering a noodle refill to enjoy with the remaining broth, maximizing both flavor and value.
Hakata ramen's appeal has grown far beyond its local origins. The boom in popularity has led to the proliferation of ramen shops throughout Fukuoka and beyond, transforming the city into a destination for ramen lovers. Innovations like ramen tour packages and the "Ramen taxi" service cater to tourists eager to taste the best of Fukuoka's ramen scene.
The growth has not stopped at Fukuoka's borders. The ramen has made its way to major cities like Osaka and Tokyo, with shops opening in ramen theme parks across Japan and even making its mark with branded cup noodles.
The original Hakata ramen shop, Hakuryuken, still serves its customers after more than 70 years. It remains a testament to the timeless appeal of Hakata ramen, with its unforgettable pork broth and delectable toppings.
Delicious Hakata Ramen served in Hakuryuken
Hakata Ramen is instantly recognizable by its distinctive broth: a thick, cloudy, and creamy soup that sets it apart from other ramen varieties. This rich flavor comes from pork bones that are boiled at high heat for many hours, allowing the bones to break down and infuse the broth with a deep, milky texture that is both fattier and richer than typical broths.
Each ramen shop has its own specific type of bone and preparation method, often kept as a closely guarded secret. While the primary base is tonkotsu, chefs may add hints of soy sauce, salt, or miso to enhance the flavor, ensuring the pork bone broth remains the star of the dish.
Hakata Ramen is also known for its ultra-thin noodles, which cook quickly, allowing chefs to serve up steaming bowls in record time. Traditional toppings are simple yet satisfying, typically including cha-shu pork, green onions, and wood ear mushrooms. Some places might also offer boiled eggs or pickled ginger, and condiments like spicy mustard greens and extra pickled ginger are often available at the table for diners to add as they wish, tailoring the flavor to their liking.
Hakata Ramen: known for its broth and thin noodle
The foundation of great Hakata ramen lies in its broth. Unlike other ramen broths that simmer gently, tonkotsu broth is cooked at a rolling boil. This vigorous boiling breaks down the collagen and fats in the pork bones, giving the broth its signature creamy, milky look. This method enhances the natural flavors of the pork and soy sauce, creating a rich, smooth taste reminiscent of milk.
Each ramen shop crafts their tonkotsu broth with a unique blend of ingredients like onions, pork bones, pork back fat, spring onions, and ginger. This mixture is typically prepared a day before serving to allow ample time for the flavors to meld together while it boils.
Tonkotsu Broth
Hakata ramen stands out for its ultra-thin noodles, initially designed for quick cooking to serve busy market patrons swiftly. These thin noodles can be cooked to various degrees of firmness, tailored to individual preferences. Customers can choose from several textures, typically labeled from extra firm (barikata) to extra soft (bariyawa), ensuring every bowl meets their desired noodle consistency.
To keep the noodles perfectly firm, patrons often order additional servings as they eat, a practice known as kaedama. This method allows diners to continuously enjoy fresh, firm noodles throughout their meal.
Hakata Ramen Noodles
In many ramen restaurants, you’ll find an array of free toppings laid out on the table. Hakata ramen shops are no different, each offering a unique selection of toppings that enhance the dish’s flavors.
Traditional Hakata ramen keeps it simple with classic toppings like green onions, slices of braised or roasted pork belly (chashu), as well as pickled ginger. To add more complexity, you might also find wood ear mushrooms, a soft-boiled egg, kombu (seaweed), chili bean paste, bamboo shoots, nori (dried seaweed), and sesame seeds.
Karashi Takana: This is a spicy condiment made from pickled mustard greens mixed with red peppers, then chopped and fried in oil. The oil adds richness while the peppers bring a lively heat, introducing a bold flavor to the mild soup of Hakata ramen.
Beni Shoga: Known for its bright acidity and spicy kick, beni shoga is pickled ginger root that injects an exciting zing into the soup.
Beni Shoga
Additionally, some Hakata ramen shops provide garlic and bean sprouts as complimentary toppings, allowing diners to customize their meal to their liking. These toppings, whether mild or intense, are carefully chosen to complement the rich, creamy broth of Hakata ramen, creating a harmonious and satisfying bowl.
Ichiran is not just a restaurant; it's a destination for ramen lovers around the world. Famous for its solo dining booths, designed to enhance your focus on the flavorful ramen, Ichiran offers a unique dining experience.
Customers order their meals via a vending machine and fill out a detailed form to customize their bowl to perfection. The booths ensure privacy and minimal interaction with staff, with food served through a small window. Ichiran's broth is rich and aromatic, and their special red sauce adds a spicy touch that complements the savory tonkotsu broth beautifully.
Ichiran Ramen
Since opening in 1985, Ippudo Daimyo in Fukuoka has become a landmark for ramen enthusiasts. As the first Ippudo outlet, it boasts a cozy ambiance with just 24 seats, often resulting in lines of eager diners. The signature Shiromaru ramen offers a taste of their original recipe, with a tonkotsu broth that simmers for over 18 hours to develop a deep, fragrant aroma.
Ippudo's extensive topping selection, like bean sprouts and pickled ginger, allows diners to enhance their meal further. The experience concludes with a hidden 'thank you' message at the bottom of the bowl, a delightful surprise for those who finish their meal.
Ippudo Daimyo
Located in the Canal City Hakata complex, Fukuoka Ramen Stadium is not an actual stadium but a vibrant food court that celebrates Japan's ramen diversity. It features eight ramen stalls, each presenting different regional styles. Although the focus is on Fukuoka’s tonkotsu ramen, with four stalls dedicated to this local favorite, visitors can also try Tokyo and Sapporo varieties.
Among the Hakata style offerings, stalls like Nagahama Number One, Ramen Jinanbo, and Shodai Hide-chan each bring their unique twist to this beloved dish, from thick slices of chashu to crispy noodle toppings. This spot is a must-visit for anyone wanting to delve into the rich world of Japanese ramen right in the heart of Fukuoka.
Fukuoka Ramaen Stadium Stalls
Hakata ramen stands as a testament to Fukuoka's deep-rooted culinary tradition, offering a delightful taste experience that draws both locals and travelers. Whether it's the rich broth, perfectly cooked noodles, or the range of customizable toppings, each bowl promises a memorable dining adventure.
From the bustling streets of Fukuoka to the cozy booths of Ichiran, this dish continues to be a cornerstone of Japanese cuisine. Dive into a bowl of Hakata ramen and taste the rich history and passionate craftsmanship in every sip and bite.
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