Kumamoto Ramen (こむらさき - Komurasaki @ Yokohama Ramen Museum)

Any trip to the Yokohama Ramen Museum requires a visit to several shops. The second shop I checked out served Kumamoto Ramen. For those fuzzy on Japanese geography, Kumamoto prefecture is part of Kyushu.

Anytime Kyushu is mentioned to Ramen lovers, the first image is Hakata Tonkotsu Ramen originating from Fukuoka prefecture. Hakata is the area that popularized Tonkotsu to the masses, which probably bugs Kumamoto-ites to no end.

Hakata Tonkotsu Ramen eaters are used to a pungent soup with pickled ginger (beni shouga). The pork bones are stewed and blended over a long period of time (sometimes over several days). This produces a very flavorful (but smelly to some) soup. The ginger helps cover the strong smell. The noodles are thin and usually hard. It is common to order second and third helpings of noodles (called Kaedama).

Tonkotsu Ramen was popularized in Fukuoka prefecture. Spreading through Kurume City (Fukuoka prefecture) onto Tamana City (Kumamoto prefecture) to Kumamoto City, the ramen evolved.

One of the leaders of Kumamoto Ramen is Komurasaki. This shop started in 1954, and now operates three branches in Kumamoto City and one branch at the Yokohama Ramen Museum. Komurasaki is recognized as on of the three originators of Kumamoto Ramen, along with Kodaiko (founded 1954) and Shouyouken (founded 1954)

So what makes this Kumamoto Ramen unique? Typical Tonkotsu is produced from various pork bones. Kumamoto Ramen often uses just pork skulls blended with chicken to produce their soup. The noodles are straight and a little thicker that Hakata Ramen. Instead of beni shouga, Kumamoto Ramen has garlic oil and roasted garlic chips to cover the pungent soup smell. One other important point is that the soup is prepared and served on the same day, which reduces the chances of overpowering flavor (stink?). Toppings are usually chasu, menma, bean sprouts, kikurage, and scallions.

It was a solid bowl and good for those of you who don't have to worry about garlic breath. Worth a try if in the area.

Komurasaki


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Nabe Yaki Ramen (谷口食堂 - Taniguchi Shokudo @ Yokohama Ramen Museum)

I've been busy eating Ramen, but haven't had anything worth writing about until recently. Earlier this month I was down in Yokohama, which means I should stop by the Yokohama Ramen Museum. This is the first Ramen theme park in Japan, and features nine shops nestled in a reincarnated Showa era. Kinda like the movie Always: Sunset on Third Street.

All the places at the Yokohama Ramen Museum are branches of established shops, or recreations of now-closed shops.  One of the spaces is reserved for limited time runs (usually three month), which is a chance to switch things up so regulars don't get bored. Tanimura Shokudo was the featured shop, and they specialize in Nabe Yaki Ramen.

Nabe Yaki Ramen originated in Susaki City, Kochi Prefecture. Taniguchi Shokudo started serving this style shortly after WWII. Nabe Yaki Ramen became popular throughout the city and in 2002, the Susaki Chamber of Commerce made a concerted effort to promote Nabe Yaki Ramen as a local specialty.

According to the Chamber of Commerce's PR material for Nabe Yaki Ramen, there are seven defining characteristics:

1. Soup: Shoyu chicken base (specifically egg laying hens)
2. Noodles: thin straight noodles, usually served slightly firm
3. Toppings: chicken, chikuwa, scallions, raw egg
4. Clay pot bowl
5. Served boiling hot
6. Pickled radish served on side
7. Every bowl served with a hospitable heart (you can take that one with a grain of salt)

The original Taniguchi Shokudo has closed, but they had a limited revival at the Ramen Museum from January 26th through April 7th.

Being as they are the originator of Nabe Yaki Ramen, all the defining characteristics were there. The clay pot is on a gas burner and the noodles and topping are cooked together. The soup is rather light, reflecting the era in which it started. You can mix the egg in the soup, or scoop it out and eat the ramen sukiyaki style (dipping noodles into the raw egg). It was quite unique, and pretty tasty. This is a unique Ramen bowl I hope to experience again.

Supleks Database


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