Japan’s Top 10 Ramen Festivals – Enjoy Renowned Ramen from Top Shops Over Ten Days
Text by MOOK Scenic Spots, compiled and reported
Taiwan’s first “2017 Japan Ramen Festival” kicked off on February 24 in Taipei, where ten well-known Japanese ramen shops brought their specially prepared broths over from Japan. The 10-day event limited each shop to 1,000 bowls per day—and once they’re gone, they’re gone. Despite bad weather on opening day, a large crowd of consumers queued up to buy tickets and line up at the shops to order.
The opening of Japan’s Top 10 Ramen Festival began with drumbeats from representatives of the organizing committees. (Photo by MOOK Scenic Spots, Mia Bi)
Try All Three of Hokkaido’s Famous Ramens
Hokkaido ramen is divided into three main styles: Sapporo, Asahikawa, and Hakodate. Asahikawa, known for its cold weather, features a broth topped with a layer of floating oil that helps keep the ramen warm—an iconic trait. “Baikōken,” which originated in Asahikawa, will be warming Taiwanese stomachs with its rich soy-sauce-flavored “Grilled Pork Belly Ramen.”
Sapporo is famous for miso ramen. “Yamayama Shōten,” a renowned ramen shop even visited by Japanese Prime Minister Shinzo Abe, will serve its signature “Roasted Miso Ramen.” The broth, simmered for a long time and repeatedly skimmed of oil, is rich yet not greasy, and the addition of toasted white sesame seeds enhances the flavor of the miso.
Hakodate focuses on light, salty ramen. The over 80-year-old shop “Hakodate Kitchen Ajisai” uses ingredients such as kelp, seafood, chicken bones, and pork bones to brew its broth. Though the clear-looking soup base may seem light, it surprises with unexpectedly deep flavor while remaining refreshingly clean.
Tanaka Shōten Pork Bone Ramen (with spicy pickled mustard greens). (Photo by MOOK Scenic Spots, Mia Bi)
Ichifuku’s “Chicken White Broth Ramen” – Limited Time Only
When talking about ramen, you can’t miss the uniquely flavorful Fukuoka ramen. The wildly popular “Ichifuku” in Taiwan hails from Fukuoka. Ichifuku will launch an event-exclusive “Black Belt Ramen,” featuring a chicken-white-broth made from the essence of chicken, paired with chewy handmade thick noodles and low-temperature chicken breast chashu—a match made in heaven.
Hakata Shinpū and Kurume Ramen Showdown – Authentic Pork Bone Ramen Face-off
“Hakata Shinpū” will compete with the most authentic and family-friendly “Hakata Pork Bone Ramen.” Its rich broth, simmered for 18 hours with just water and pork bones, is completely free of fishy odors—a key reason why it’s a must-line-up shop both in Japan and overseas.
Kurume ramen is considered the originator of pork bone ramen. It came about when someone forgot to control the heat, causing the broth to be continuously heated at high temperatures, unexpectedly resulting in a “milky-white, thick pork bone soup”—the prototype of Kurume ramen. This Kurume Ramen event brings together “Honda Shōten” and “Mohican Ramen 0?za,” creating an unprecedented special “Original Pork Bone Ramen.” It not only revives traditional pork bone ramen but also offers a taste of innovative broth flavors—you absolutely shouldn’t miss it.
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