Onomichi Ramen
Onomichi ramen combines firm flat medium-thin noodles with clear soy broth based on chicken and Seto small fish, topped with distinct pieces of pork back fat. Fish stock, back-fat amount and...
At a glance
| Name | Onomichi Ramen (Onomichi Ramen) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Flat noodles in fish-chicken soy broth with pork back fat |
What is it?
Onomichi ramen combines firm flat medium-thin noodles with clear soy broth based on chicken and Seto small fish, topped with distinct pieces of pork back fat.
Fish stock, back-fat amount and noodle width vary, and older local shops may simply say chuka soba.
History and local context
Postwar street and Chinese noodles formed the style; the name spread nationally through souvenir noodles in the 1990s.
Watch very hot broth and fat, check wheat, soy, pork, chicken, fish and possible egg or dairy, and do not force-finish salty soup.
How to enjoy it
Coat the flat noodles with soy broth and back fat, cool each bite and alternate with pork, menma and scallion.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Onomichi Ramen from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Onomichi Ramen?
This guide classifies it as flat noodles in fish-chicken soy broth with pork back fat. See the overview for its defining ingredients and texture.
Can I order Onomichi Ramen online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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