How to Eat Ramen for Foreign Tourists (2)  Shio (Salt flavored) Ramen

How to Eat Ramen for Foreign Tourists (2) Shio (Salt flavored) Ramen


Shio (Salt flavored) Ramen

Like soy sauce ramen, shio ramen has a long history. It is said that shio ramen originated in 1884 when “Yowaken” in Hakodate offered Nankin-soba (Chinese soba). Shio ramen soup is made by boiling various ingredients such, as chicken stock, and finishing with a salt sauce. It is characterized by its clear, transparent soup.

Compared to shoyu ramen, shio ramen is less likely to develop into a derivative form combined with seafood or pork bones. Fewer ramen stores offer it than other ramen. However, it is very tasty ramen with a light flavor that even older people find hard to stomach.

Hakodate ramen (Hokkaido) is the most famous shio ramen, “local specialty ramen,” in Japan. However, there are not many shio ramens, “local specialty ramen” in Japan. Tanmen, a type of ramen with a large number of vegetables, such as cabbage and bean sprouts, also originated in Japan and is a derivative of shio ramen.

Chicken cha shu pork, pickled bamboo shoots, and stir-fried vegetables are often used as toppings for shio ramen. Unlike other ramen, chicken cha shu pork, not pork, goes well with this dish.

Back to blog