Japan’s Top 10 Ramen Festivals — Sample Legendary Ramen from Top Shops Over 10 Days

By MOOK Scenic Spots / Compiled Report

Taiwan’s first “2017 Japan Ramen Festival” kicked off in Taipei on February 24. Ten renowned Japanese ramen shops airlifted their signature, handcrafted broths to Taiwan. With a limit of 1,000 bowls per shop per day throughout the 10-day event, once they’re sold out, they’re gone for good. Despite poor weather on opening day, large crowds of consumers queued up to buy tickets and line up at each shop for a taste.

All 3 Major Hokkaido Ramens — Try Them All in One Go

 
In Japan, Hokkaido ramen alone is divided into three major styles: Sapporo, Asahikawa, and Hakodate. Due to its cold climate, Asahikawa ramen is known for its broth topped with a layer of floating oil that helps keep it warm — a defining feature. “Baikouken,” a ramen shop that originated in Asahikawa, will warm Taiwanese stomachs with its rich soy-sauce-flavored “Grilled Pork Belly Ramen.”
 
Sapporo is famed for its miso ramen. The legendary ramen shop “Yamayama Shouten,” 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 fat, is rich but not greasy. The addition of toasted white sesame seeds further highlights the umami of the miso.

Hakodate features a lighter, salt-based ramen as its main style. 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 base may seem light, it delivers an unexpectedly rich flavor while still maintaining a refreshing taste.

 

  

Ippudo’s “Chicken White Broth Ramen” — Limited Time Only

 
When talking about ramen, you can’t miss the distinctive Fukuoka ramen. The wildly popular “Ippudo” in Taiwan hails from Fukuoka. Ippudo will launch a limited-time “Black Belt Ramen” for the event, featuring a chicken-white-broth made from the essence of chicken, paired with chewy, thick handmade noodles and slow-cooked low-temperature chicken breast chashu — a match made in heaven.

Hakata Shinpuu vs. Kurume Ramen — A Battle of Authentic Tonkotsu Ramen

 
“Hakata Shinpuu” will compete with the most authentic and universally loved “Hakata Tonkotsu Ramen.” Its rich broth, simmered for 18 hours using just water and pork bones, is completely free of fishy odors — a key factor behind its status as a long-queueing favorite both in Japan and overseas.
 
Kurume ramen is considered the originator of tonkotsu ramen. It came about when someone forgot to control the heat, leaving the broth to continuously heat under high temperatures and unexpectedly transforming into a “milky-white, thick tonkotsu soup” — the prototype of Kurume ramen. This Kurume Ramen event brings together shops “Honda Shoten” and “Mohican Ramen 0 Bar,” creating an unprecedented “Original Tonkotsu Ramen.” It not only revives traditional tonkotsu flavors but also introduces innovative twists in the broth — a must-try.