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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