Kumamoto Ramen
Kumamoto ramen combines cloudy pork-bone broth, often blended with chicken stock, medium straight noodles and roasted or fried garlic chips or black garlic oil called mayu. Kikurage, chashu...
At a glance
| Name | Kumamoto Ramen (Kumamoto Ramen) |
|---|---|
| Prefecture | Kumamoto |
| Region | Kyushu & Okinawa |
| Type | Mellow pork-and-chicken ramen with roasted garlic or black mayu |
What is it?
Kumamoto ramen combines cloudy pork-bone broth, often blended with chicken stock, medium straight noodles and roasted or fried garlic chips or black garlic oil called mayu.
Kikurage, chashu and scallions are common, but broth, garlic, noodles and toppings vary by shop; it is distinct from Hakata and Tamana styles.
History and local context
Kumamoto City's guide describes a route from Kurume through Tamana to Kumamoto and the local development of chicken stock, medium noodles and garlic aroma without naming one proven inventor.
Mind hot fat and broth, moderate salty rich soup, and check wheat, pork, chicken, soy, egg, milk and sesame by shop or product.
How to enjoy it
Smell and taste the boundary between pale broth and black mayu before mixing, then eat the noodles before they soften.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Kumamoto Ramen from?
It is associated with Kumamoto, in the Kyushu & Okinawa region of Japan.
What kind of food is Kumamoto Ramen?
This guide classifies it as mellow pork-and-chicken ramen with roasted garlic or black mayu. See the overview for its defining ingredients and texture.
Can I order Kumamoto 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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