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Wakayama Ramen
(Ide-Shoten Chuka-Soba)
Home > Wakayama
Co., Ltd. Ide-Shoten
4-84 Tanaka-machi, Wakayama City, Wakayama, Japan

Product Name: Ide-Shoten Chuka-Soba
Raw Materials:
[ Chuka-Soba ] flour, brine, salt, propylene glycol, colorant, bamboo shoots, grilled pork, green onions, kamaboko
[ Soup ] pork bone, chicken bones, soy sauce, salt, soybeans, wheat, pork, and chicken in some ingredients
[ Additives ] Seasoning (amino acids, etc.)

Best-Before Date: 3 Days (Refrigeration required)

Wakayama Ramen


Wakayama Ramen is a local ramen in Wakayama City that has been called "Wakayama Ramen" since the late 1990's. In 2006, it was registered as a trademark of a local organization and has contributed to local tourism. This ramen is mainly based on tonkotsu-soy sauce flavor, and the noodles are generally straight and thin without shrinking.

Afterword)
Afterwards, I saw that Wakayama Ramen was introduced on TV, and it seems that there are two types of ramen, one is "Tonkotsu Shoyu" and the other is "Shoyu". Even so, it seems that the "soy sauce" is also made from tonkotsu (pork bone), so roughly speaking, it's all tonkotsu-soy sauce.
Also, most local shops in Wakayama put something called "haya sushi" in most ramen shops, which you eat while you wait for your ramen.

It started when Wakayama Ramen's Ide-Shoten won the "Japan's Best Ramen" competition in 1998, which made the restaurant nationally famous. So, this time, I decided to try Ide-Shoten's raw ramen...


"Ide-Shoten/Ide Ramen, delivering the taste of the store right to your home!" I ordered a product called,

When I opened the package, I found a set of raw noodles, chashu, flower-shaped kamaboko, menma, chopped scallions, and a soup just to heat up. It is ready in about 30 minutes according to the instruction of the attached recipe.

The ramen that came out of the kitchen had a complex aroma, the chashu was wide with fatty flesh, and the yellow, thin, straight noodles were soaked in a dark soy sauce-colored broth. I took a sip of the sludgy soup (I only heated it up, so I didn't use the wrong amount of water), and wow, this has a complex flavor of thick soy sauce-based kemono. The noodles are flavorful, but the strong presence of the soup doesn't seem to be able to compete with it.

The chashu is also distinctive, and you can feel the fatty meat of the pork, which is the opposite of the so-called well-cooked chashu. Hmmm, this is powerful. I'm sorry to say that I'm not used to this thick and mushy tonkotsu-shoyu ramen, but I'm not used to it... I guess the ramen must have been good since I won the TV championship.

p.s.
I later learned that the way to eat Wakayama Ramen is to put a lot of pepper on it. I see, that's how you get rid of the smell. Failure...
©Japanese Famous Foods , Update:2020/07/12