Dish

Kagoshima ramen

Kagoshima ramen is made with a pork bone broth that is simmered for hours to create a rich and creamy base. The noodles are thin and straight, and are typically cooked al dente. The dish is topped with slices of tender chashu pork, green onions, and a soft-boiled egg. Some variations may also include garlic oil or spicy miso paste. Kagoshima ramen is a hearty and satisfying meal that is perfect for cold weather.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Kagoshima ramen originated in Kagoshima, Japan in the mid-20th century. It is said to have been created by a local chef who wanted to make a unique and flavorful ramen dish. Today, it is a popular dish in Kagoshima and can be found in ramen shops throughout Japan.

Dietary considerations

Kagoshima ramen is not suitable for vegetarians or vegans due to the use of pork broth and meat toppings. It is also high in sodium and calories, so it should be consumed in moderation.

Variations

There are many variations of Kagoshima ramen, including spicy miso ramen and garlic oil ramen. Some shops may also offer a vegetarian version made with a vegetable broth.

Presentation and garnishing

Kagoshima ramen is typically served in a large bowl with the noodles on the bottom and the toppings arranged on top. The dish is often garnished with green onions and sesame seeds. Some shops may also add a sprinkle of shichimi togarashi for extra spice.

Tips & Tricks

To make the perfect bowl of Kagoshima ramen, be sure to simmer the broth for several hours to develop a rich and creamy flavor. The noodles should be cooked al dente and the toppings should be arranged neatly on top of the noodles. For an extra kick of flavor, add a spoonful of spicy miso paste or garlic oil to the broth before serving.