What is Kurume Ramen?
Kurume Ramen, originating from Kurume City in Fukuoka Prefecture, is a type of tonkotsu ramen that has spread its name across Japan. It’s considered the cornerstone of Japan’s ramen culture. This dish is known for its rich pork bone broth, distinctive aroma, and uniquely textured noodles. The creamy, umami-packed broth is especially unforgettable.
The Secret of the Broth
The heart of Kurume Ramen’s appeal lies in its broth. Made by simmering pork bones to extract the maximum amount of umami, the broth is rich yet smooth. The marrow and fat from the pork bones melt into the broth, creating a creamy and luxurious flavor. The simmering time and heat levels are meticulously controlled, showcasing the chef’s skill. As a result, a natural layer of fat floats on the surface, enhancing both the aroma and flavor.
Harmony of Noodles and Toppings
Kurume Ramen typically uses medium-thick straight noodles that pair perfectly with the broth. These noodles have a firm texture and hold the broth well, ensuring that each bite bursts with rich flavor. Common toppings include chashu (braised pork), green onions, wood ear mushrooms, and pickled ginger, each enhancing the overall flavor profile of the ramen. The chashu, in particular, is tender and juicy, filling your mouth with the rich taste of pork.
A Taste Loved by Locals
Kurume Ramen holds a special place in the hearts of locals. The city is home to many ramen shops, each offering their unique take on the broth, noodles, and toppings. Locals have their favorite spots and enjoy gathering with family and friends over a bowl of ramen. The distinctive flavor of Kurume Ramen also attracts visitors from other regions and countries. Eating Kurume Ramen is a way to experience the culture and history of the area and savor local pride.
When you visit Fukuoka, make sure to try Kurume Ramen. Its rich broth, delicious noodles, and warm, community-oriented atmosphere will surely captivate you.
