You probably think you’ve had ramen before, but have you really had ramen? Those packets that you can buy from the supermarket five for a dollar don’t count. Ramen shouldn’t come in a dried cube to be broken up, dropped into some water, microwaved for a few minutes, and stirred up with a spice packet. No, ramen should be an experience. Traditional ramen should be perfectly cooked noodles served in a flavorful broth, dashed with a bit of soy sauce or miso, and topped with green onions and some dried seaweed. It should be enjoyed to the last drop. And if you’re staying in Tokyo, you should taste-test different styles of ramen from some of the best ramen places in the whole world.
Yakumo
Have you ever tried wontonmen? Well, you’re about to! This ramen features special wonton noodles served in a black broth with honeyed pork slices and wonton dumplings. It’s not your average ramen, but it’ll dazzle your taste buds nonetheless.
Rokurinsha
Another non-traditional take on ramen is Rokurinsha’s famous tsuke-man, or dipping noodles. Here, you’re served two bowls: one with noodles and one with the broth and soup goodies. The noodles are served alongside so that they maintain their chewy texture. Dip a bit of the noodles into the broth, allowing the flavors to absorb into the noodles before eating.
Kiraku
The fact that Kiraku has been around since 1952 should tell you a little something about how awesome their ramen is. This basic ramen is jam-packed with flavor from every single ingredient: soy-sauce broth, fried onions, flat noodles, bean sprouts, slow-boiled egg, and pork slices.
Nagi Shinjuku Golden Gai
If you like potent flavors, check out Nagi Shinjuku Golden Gai! As soon as you walk in, you’ll be smacked in the face with a pungent smell. Where does it come from? The dried sardines they boil for 12 hours in order to make the bold-flavored soup you’re about to ingest. You need to be a bit of an adventurous eater for this one, but it certainly won’t be like any other ramen you’ve tasted!
Mouko Tanmen Nakamoto
Another ramen style that branches away from the traditional flavors, Mouko Tanmen Nakamoto makes a spicy ramen that’s built quite the reputation. There are a variety of types to try that range from not-so-spicy to Chinese-red-chilis spicy. If a bit of heat doesn’t scare you, go for the deep-red colored hokkyoku ramen!
Kokaibo
The difficult thing to wrap your mind around is how ramen is so high in calories. Some bowls are so high that there goes your entire daily limit for calories! That’s where Kokaibo comes in: they make a fat-free fish broth for those of you who are watching your waistlines. Don’t worry though—just because it’s fat-free doesn’t mean it skimps on flavor!
Whether you’re looking for the traditional flavors and style of ramen or wanting to branch out and try something new, Japan’s capital, Tokyo, is the place to fulfill all your ramen desires.
Note: I am working as a blogger ambassador as part of Hipmunk.com’s #HipmunkCityLove campaign, and this post was sponsored by Hipmunk
