Regional Ramen Style Guide and Tips for Overseas Localization

"I want to know the different ramen styles in different regions of Japan!"

"I want to learn about the characteristics and appeal of ramen from each region of Japan!"

"I want to know the tricks and methods to recreate Japanese ramen overseas!"

Japanese ramen has earned high praise around the world!

Ramen, which has evolved in a unique way in Japan, is also attracting attention for its expansion overseas and franchise business.

So, this time, we would like to introduce an illustrated guide to ramen styles by region in Japan, explaining the characteristics and appeal of ramen from each region.

We will also touch on tips for international localization, so please refer to each item.

Ramen Regional Style Map

Now, let's take a look at this illustrated guide and map of regional ramen styles, explaining the characteristics of ramen from each region.

We will also delve into the soup, sauce, toppings, and more, so be sure to check out the appeal of ramen in each region.

Sapporo miso

First, let's talk about miso ramen, which originated in Sapporo, Hokkaido.

Hokkaido's Sapporo miso ramen is a famous type of ramen, but it was originally created as a style to warm the body, something unique to cold regions.

The biggest feature of this Sapporo miso ramen is the soup, which is based on a rich miso sauce.

The soup is made by simmering pork bones, chicken bones, and vegetables, and is combined with stir-fried miso, and lard is added to keep it hot for a long time.

The fat floating on the surface helps keep the meat warm, allowing you to enjoy its rich flavor and stay warm until the very last bite, even in the Hokkaido winter.

The noodles are typically medium-thick, curly noodles with a strong yellow color, which go perfectly with the soup!

Popular toppings include stir-fried bean sprouts, onions, corn, and butter, creating a rich and powerful bowl of ramen that is typical of Hokkaido.

Sapporo miso ramen is widely known both domestically and internationally as a representative of the diversity of Japanese ramen, so it is a style that can be expected to be popular even when it is expanded overseas.

Hakodate salt

Next, let's talk about Hakodate Shio Ramen, which is known as the epitome of "shio ramen."

Hakodate Shio Ramen has a clear soup made from chicken and pork bones, with the addition of kelp and seafood, giving it a light taste.

The surface has a moderate amount of fat, a beautiful clear golden color, and a refreshing taste.

Furthermore, the noodles are mostly medium-thin straight noodles, which have an elegant texture that blends seamlessly with the soup, making this a dish not to be missed!

The toppings are simple, mainly consisting of pork fillets, bamboo shoots, and green onions, and the ramen is popular with locals and tourists alike as it allows you to enjoy the natural flavor of the ingredients.

Of course, there are slight differences depending on the restaurant, but Hakodate Shio Ramen is generally made in the style described above!

Hakodate is known as the birthplace of shio ramen, and with a strong regional character, it is considered the "origin" of Japanese ramen culture. With just a few adjustments, it could easily be developed into a ramen that is popular overseas.

Asahikawa soy sauce

Asahikawa ramen is a local ramen that developed in Asahikawa, Hokkaido's second largest city, and is characterized by its dark soy sauce-based soup.

The most common type is "double soup," which combines pork bones and chicken bones with seafood stock, enhancing the rich flavor and body of the soy sauce.

This is also a unique feature of cold regions, with lard floating on the surface to prevent the soup from cooling down, allowing you to enjoy the rich yet piping hot soup until the very end.

The noodles are mainly thin, curly noodles with low water content, which absorb the soup well and release more flavor the more you chew them.

The toppings are mainly pork fillets, bamboo shoots, and green onions, which may seem a little plain compared to other ramen, but the overall simplicity of the dish allows the perfection of the soup and noodles to stand out.

Asahikawa, known as the "city of soy sauce" in contrast to Sapporo's miso, has been well-received as a bowl that symbolizes the diversity of Hokkaido ramen, and it's a ramen style that has some people considering expanding overseas.

Tokyo Soy Sauce

Among the ramen in Tokyo, it can be said that "Tokyo soy sauce ramen" is the one that laid the foundation for Japan's ramen culture.

The soup is typically made with a chicken or pork bone base, with added seafood such as bonito flakes and dried sardines, resulting in a light yet concentrated umami flavor.

It has a moderate amount of fat on the surface and is characterized by a clean taste. The noodles are generally medium-thin straight noodles or slightly curly noodles, and are carefully selected to go well with the soup.

The toppings are simple and traditional, with many combinations including char siu pork, bamboo shoots, seaweed, naruto (fish cake), and spinach. While not flashy, they are appealingly familiar and can be enjoyed on a daily basis.

Tokyo soy sauce ramen is the style that laid the foundation for spreading ramen culture throughout Japan, and it remains incredibly popular even today.

It is also popular among foreigners looking for classic flavors, so it is a style that would be a good candidate for franchise development.

Iekei (Yokohama)

Originating in Yokohama, "Iekei Ramen" is a relatively new style that was created in the 1970s, but it has now become a popular ramen that has spread throughout the country.

Iekei ramen has a variety of characteristics, but the first thing that comes to mind is the rich, punchy flavor that comes from adding chicken oil to a pork bone soy sauce soup.

The rich, unique soup pairs well with the thick, straight noodles, leaving you feeling very satisfied.

Standard toppings include large pieces of seaweed, spinach, and thickly sliced pork, and the fact that the firmness of the noodles, the strength of the flavor, and the amount of fat can be adjusted to suit the eater's preferences is another reason why Iekei ramen is so popular.

Iekei ramen tends to be especially popular among young people and those in their prime working years, but the Iekei-style ramen served at more stylish restaurants also has female fans.

Its strong flavor, which spread from Yokohama to the rest of the country, has come to symbolize the evolution of ramen and its regional characteristics, and it has many fans overseas, making it a potential candidate for a ramen style that will be expanded overseas.

Kitakata

Kitakata Ramen from Kitakata City, Fukushima Prefecture is a local specialty that is counted as one of Japan's three great ramen dishes.

The soup is based on pork bones, dried sardines, and vegetables, with a light soy sauce flavor.

The clear, gentle flavor makes it a dish you won't tire of, and the noodles are thick, flat, and curly, with a chewy texture that pairs perfectly with the soup!

The toppings are simple, such as char siu pork, bamboo shoots, and green onions, but they are praised for allowing you to really taste the flavor of the ingredients.

Many restaurants serving Kitakata ramen open in the morning, and it is known as "morning ramen culture" and is deeply rooted in local life.

Its simple yet deep flavor, which originated in the region, has attracted many fans.

Kitakata ramen is a wonderful ramen that has many fans overseas, depending on the country or region.

Toyama Black

"Toyama Black Ramen," which originated in Toyama, is characterized by its pitch-black soup, just as its name suggests!

The soup is based on dark soy sauce and is quite salty, so at first glance it seems surprisingly rich, but as you continue to eat it, you'll become addicted to the spiciness of the black pepper and the moderate umami that has permeated the soup.

Toyama Black Ramen was invented after the war to help manual laborers replenish their salt intake, and is typically eaten with rice.

By the way, the noodles are often thick and straight, which balances out the rich soup.

The toppings are simple, such as pork fillets, bamboo shoots, and green onions, but for the reasons mentioned above, the soup has an overwhelming presence and leaves an unforgettable impact once you have tried it.

Toyama Black is known nationwide as a unique local ramen, so it may be able to gain a loyal fan base in countries and regions that prefer strong flavors.

Wakayama

Wakayama ramen is a local ramen that is characterized by its rich pork bone and soy sauce soup.

The soup is made from thoroughly cooked pork bones and is combined with soy sauce to create a mellow yet deep flavor.

The fat is relatively firm, giving the soup thickness, but the distinctive pork bone smell is kept to a minimum, making it easy to drink.

The noodles are generally thin and straight, and are highly praised for their excellent blend with the soup.

By the way, toppings include pork fillets, kamaboko (fish cake), and bamboo shoots, and there is a local food culture of enjoying it together with "haya-zushi" (mackerel sushi).

Wakayama ramen is a representative bowl of ramen culture and is highly popular among tourists.

Onomichi

The local ramen of Onomichi, Hiroshima Prefecture, is basically a light dish made with a soy sauce-based soup combined with chicken bones and small fish.

The most distinctive feature of this ramen is the minced back fat floating on the surface.

While giving it a rich flavor, it harmonizes with the umami of the seafood to create a well-balanced taste.

The noodles are flat, medium-thin, and straight, with a smooth texture that goes well with the soup. The toppings are simple, including roasted pork, bamboo shoots, and green onions, but they really bring out the flavor of the soup and back fat.

Many people find this surprising, but Onomichi ramen is lighter than it looks, and one of its appealing points is that you won't get bored of eating it.

Onomichi ramen has spread throughout the Chugoku region, mainly in Hiroshima Prefecture, and has become a local gourmet dish loved by tourists.

Hakata and Kurume (pork bone)

Finally, Hakata/Kurume Ramen, which represents northern Kyushu, is famous for its style of perfected pork bone soup!

It is said to have originated in Kurume and is characterized by a thick, cloudy soup made by boiling pork bones for a long time. In Hakata, it evolved into an even creamier, sharper soup and spread throughout the country.

Although the fat floats to the top, the ramen is smooth and easy to drink. The noodles are extremely thin and straight, and the ramen is famous for its culture of adjusting the boiling time to make them "barikata" or "harigane."

Other major attractions include the option to order extra noodles and the ability to freely change the flavor with pickled ginger, takana mustard greens, and garlic.

Tonkotsu ramen is a symbol of Kyushu's food culture, and has fans not only in Japan but all over the world, so it can be said that it is a wonderful ramen style that could be expanded overseas, including the toppings.

Key points for recreating overseas

From here on, we will explain the key points to recreating each ramen overseas.

Please take a look at each item as they are important points for success.

Raw material substitution

First of all, one of the challenges when recreating ramen overseas is "obtaining the ingredients."

It is not uncommon for ingredients for dashi stock, such as soy sauce, miso, bonito flakes, and dried sardines, which are readily available in Japan, to be expensive locally.

In some cases, they may also be subject to import restrictions.

Therefore, it is necessary to find ways to use locally available ingredients as substitutes.

For example, you could use anchovies or dried shrimp to bring out the umami of seafood, or fermented bean paste instead of miso.

Additionally, due to differences in wheat flour, it is difficult to reproduce the firmness that is unique to Japanese noodles, so there are an increasing number of cases where joint development is carried out with local flour millers.

The important thing is not to insist on "importing the real thing as is," but to make use of local ingredients and preserve the distinctive Japanese flavor.

By making these kinds of efforts, it is possible to keep costs down while building a sustainable ramen culture that is accepted by local consumers.

Frozen and concentrated

Next, in order to provide Japanese ramen overseas in a stable manner, it is essential to utilize "freezing" and "concentration technology."

Ramen shops in Japan typically prepare their soup daily, but overseas, it is often difficult to make it from scratch locally due to constraints on stable supplies of ingredients and the level of expertise of staff.

One solution is to freeze or concentrate the soup and export it.

In recent years, rapid freezing and vacuum concentration technologies have advanced, making it possible to deliver authentic flavors without compromising on flavor or aroma.

The fact that local stores can recreate soup of almost the same quality simply by thawing and diluting the soup is a major advantage when expanding overseas.

Freezing technology also allows the noodles to maintain their chewy texture, ensuring consistent quality despite the barriers of transportation.

These techniques are powerful tools for "bringing Japanese flavors to overseas markets as they are" and are the key to successful overseas expansion.

Equipment and Exhaust

Finally, let's touch on kitchen equipment and exhaust issues, which can be surprisingly big obstacles when running a ramen restaurant overseas.

In Japan, it is common for ramen restaurants to simmer pork bones and chicken carcasses for long periods of time in large pots, but if this is done overseas, there are many cases where local residents complain about the strong smell.

Furthermore, due to each country's health and hygiene standards and fire regulations, it is not uncommon for Japanese-style kitchen designs to be inapplicable.

Therefore, it is essential to install exhaust and deodorizing equipment that complies with local laws.

Nowadays, instead of cooking for a long time in a pot, it is becoming common to use commercial pressure cookers and induction heating systems to prepare soup in a short time.

Remember that the key to establishing ramen culture overseas is not simply to recreate the taste, but to create an "operational style that adapts to the environment."

Religious and preference support

From here on, we will explain how to accommodate religion and preferences.

These are very important points when expanding into the food and beverage industry overseas, not just in the area of ramen, so be sure to read through each item carefully.

*If you overlook this part, it is not uncommon for your business to fail, so be sure to check each item and never take it lightly.

Pork-free recipes

When expanding ramen overseas, the first thing to consider is religious "dietary restrictions."

In particular, in Islamic countries, pork and pork-derived ingredients are strictly prohibited, so developing pork-free recipes is essential.

As an alternative, soups based on chicken bones or beef bones are the mainstream, and the umami of seafood is often added to add richness.

Obtaining halal certification, which means that the products used comply with the standards of halal (permissible under Islamic law), a teaching of Islam, affects not only the management of ingredients but also the management of cooking utensils and procurement routes.

Therefore, it is essential to work with local certification bodies and establish clear operational guidelines.

Additionally, there are an increasing number of cases where chicken broth can be used as an alternative to pork bone ramen, making it possible to achieve both richness and religious compliance.

Developing recipes that do not use pork is a factor that will greatly influence how well ramen is accepted in overseas markets, so it is an area that is not to be taken lightly but must be taken seriously.

Veggie broth

Next, let's talk about "veggie broth" (vegetable stock), which is gaining attention in the overseas ramen market due to the growing health consciousness and demand for vegan ramen.

Some people underestimate the value of vegetable stock, but by slowly simmering ingredients such as kelp, dried shiitake mushrooms, tomatoes, onions, and carrots without using any animal ingredients, you can create a soup that brings out its rich flavor and body.

When expanding overseas, clearly indicating that your restaurant is "vegan-friendly" or "vegetarian-friendly" will help attract customers, so it is ideal to incorporate an operation to prepare special broth when designing the menu.

One thing to note is that from the perspective of allergen management, it is important to follow guidelines to avoid using the same pots and utensils as those used to prepare animal-based soups.

By incorporating locally available vegetables into the recipe, this veggie broth can be "localized" for each region while keeping costs down!

Ramen based on vegetable broth is a powerful weapon in overseas strategies because it can appeal to a wide range of people regardless of religious background, so depending on the country or region, it may be a good idea to actively incorporate vegetable broth.

Spicy Arrangement

Finally, let's talk about "spicy adjustments" to suit local tastes.

In regions where spices and chilies are popular, such as Southeast Asia and Central and South America, ramen with an emphasis on spiciness tends to be popular.

Therefore, one option is to combine the basic soup with chili pepper paste, chili oil, or fermented chili sauce to create a flavor that is easily adapted to local tastes.

However, since the level of spiciness varies greatly depending on the country and culture, it is recommended that a system be introduced to provide spiciness at a gradual level as a guideline.

For example, by designing a menu that allows you to adjust the spiciness in three or five levels, you can satisfy customers who prefer spicy food while also taking into consideration those who are not used to spicy food.

In addition, by using local chili pepper varieties, it is easier to generate buzz as "ramen unique to that region," and there are also benefits such as being able to spread the word on social media.

It is important to see spicy adjustments not simply as a change in seasoning, but as part of a branding strategy that caters to local tastes!

In countries and regions where spicy food is popular, incorporating this spicy flavor into your initial branding will help you generate buzz and gain excellent reviews as a ramen restaurant that is rooted in the local community.

Regional Style and Localization are Key to Ramen Success

This time, we have explained the characteristics and appeal of ramen from each region of Japan, as well as the importance of localization for successful overseas expansion.

There are many different types of ramen in Japan, including famous ramen as well as local ramen from different regions.

It is a ramen that has evolved uniquely in Japan, and because it has a variety of characteristics, it can be said to be a ramen that is very useful as a reference when expanding overseas.

By choosing a style of ramen that matches the area where you plan to expand your ramen business and keeping in mind the localization we have discussed today, you will be able to get your ramen business off the ground in a smart way.

However, I think there are many people who feel uneasy about expanding ramen overseas.

If you are having trouble expanding Japanese ramen overseas, please feel free to contact us as we support the master franchise development of Japanese food, including ramen.

Our proven track record and experience will help you grow and stabilize your business.

Ramen evolved in Japan and is easy to adapt to various regions overseas, making it an excellent franchise model. Please feel free to contact us to find out how you can succeed in the ramen business.