TokyoTokyo · Kantō
Tokyo-style shōyu ramen
What changesA classic soy-seasoned broth, often based on chicken or pork. Many other ramen styles are also served in Tokyo.
A FOOD TRADITION
Kyushu Cuisine
The southern Japanese cooking tradition of Kyushu, including distinctive pork, chicken, seafood, noodle, and shochu-region foodways.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
5 local versions · 1 dish
Ramen
SapporoHokkaidō
Sapporo miso ramen
What changesMiso-seasoned broth is a signature local style, with versions featuring stir-fried vegetables and other toppings.
Fukuoka · HakataFukuoka Prefecture · Kyūshū
Hakata tonkotsu ramen
What changesKnown for pork-bone broth and thin, straight noodles.
KitakataFukushima Prefecture · Tōhoku
Kitakata ramen
What changesThick, flat, curly noodles with a pork-and-dried-sardine broth are a recognised local pattern; shops have their own recipes.
Osaka areaOsaka Prefecture · Kansai
Takaida-style shōyu ramen
What changesA rich soy-sauce ramen style described in Osaka’s official visitor guide. It is one local style, not a description of all Osaka ramen.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.