As one of the four main types of ramen, shoyu ramen (Chinese-style noodles in a soy sauce broth) has captured the hearts and stomachs of many a ramen lover.
Perhaps one of the most polarizing styles of ramen to ever emerge from Japan, Yokohama ramen, known as Yokohama iekei (family-style) ramen, has one of two reputations.
In a prefecture as cold as Hokkaido, it seems as if ramen (Chinese-style wheat noodles) was destined to be a stronghold of flavor that fortifies the people of the land. Historically, Hokkaido ramen has revolved around the big three: Sapporo, Asahikawa, and Hakodate ramen.
Kyushu is made up of nine prefectures, and in a Japanese culture which is obsessed with meibutsu (regional foods), the island region has a lot to offer in the form of Kyushu local food. In fact, it is said that Kyushu has the second largest number of restaurants per person in the whole of Japan.
Hakata ramen is world famous, but how did it come to be and what makes it so special?
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