Japan is a nation renowned for its diverse and rich culinary heritage, with each region boasting its own specialty dishes that reflect local culture and ingredients. Among these regional specialties, ramen holds a special place, with each prefecture offering its own unique interpretation of the beloved noodle soup. One such hidden gem is Onomichi Ramen, a lesser-known but profoundly flavorful variety originating from the city of Onomichi in Hiroshima Prefecture. This distinctive bowl of ramen has captivated both locals and travelers alike with its rich broth, flat noodles, and tantalizing toppings. In this article, we delve deep into the history, characteristics, and cultural significance of Onomichi Ramen, exploring why it deserves a spot on every ramen lover’s must-try list.
The History of Onomichi Ramen
Onomichi, a picturesque port city facing the Seto Inland Sea, has a long history of trade and maritime commerce. Given its location, it’s no surprise that seafood plays a crucial role in its local cuisine. Onomichi Ramen was developed in the post-war period, when street vendors began serving this hearty noodle dish to local workers and seafarers looking for a warm, satisfying meal.
The style gradually gained popularity throughout Hiroshima and beyond, thanks to its balanced yet deeply satisfying taste. Today, Onomichi Ramen remains an iconic dish, with many family-run ramen shops proudly preserving its traditional flavors while some modern eateries experiment with slight variations to attract contemporary food lovers.
What Makes Onomichi Ramen Unique?
1. The Broth – A Rich, Flavorful Base
The most defining characteristic of Onomichi Ramen is its broth. Unlike other famous ramen styles such as tonkotsu (pork bone) or shoyu (soy sauce), Onomichi Ramen features a shoyu-based soup with a complex umami depth. The broth is typically made using a combination of pork, chicken, and small dried sardines (iriko or niboshi), which lend a slightly briny yet well-rounded flavor. This seafood influence is what sets it apart from other soy-based ramen varieties in Japan.
Additionally, what truly makes Onomichi Ramen stand out is the floating layer of pork back fat (seabura), which gives the soup an extra layer of richness and texture. This back fat not only enhances the umami of the broth but also creates a pleasant contrast between the soup’s clear base and the tiny droplets of flavorful oil.
2. The Noodles – Flat and Firm
Unlike the thin, straight noodles commonly found in Hakata-style ramen or the curly, wavy varieties in Sapporo ramen, Onomichi Ramen features flat, firm noodles that closely resemble those used in udon dishes. These noodles have a satisfying bite and hold up well in the flavorful broth, ensuring that each slurp is full of both taste and texture.
The firmness of the noodles allows them to absorb just the right amount of broth without becoming too soft, making them an essential component of the dish’s overall appeal.
3. The Toppings – A Perfect Balance
Onomichi Ramen typically includes a simple yet effective selection of toppings, allowing the flavors of the broth and noodles to shine. The most common toppings include:
- Chashu (braised pork belly): Thinly sliced and tender, this pork topping adds a savory, melt-in-your-mouth richness that complements the broth’s umami depth.
- Green onions: Freshly chopped scallions provide a sharp contrast to the broth’s richness, balancing the flavors.
- Menma (seasoned bamboo shoots): These add a crunchy texture and subtle earthy flavor.
- Pork back fat (seabura): Floating droplets of fat enhance the broth’s complexity and make the dish even more indulgent.
- Nori (seaweed): A sheet of dried seaweed is sometimes added for an extra layer of umami and aroma.
Where to Try Authentic Onomichi Ramen
If you’re planning to visit Onomichi, there are several must-visit ramen shops where you can experience this delightful dish firsthand. Here are some of the most famous spots:
1. Shukaen (朱華園)
One of the most well-known Onomichi Ramen shops, Shukaen has been serving up delicious bowls of ramen for decades. Their broth is exceptionally rich, and the chashu is tender and flavorful. Due to its popularity, be prepared for long lines, but the wait is worth it.
2. Tsutafuji (つたふじ)
This small, family-run shop has been a local favorite for years. Tsutafuji’s ramen features a lighter broth compared to some other establishments, making it a great option for those who prefer a more balanced flavor.
3. Ichibankan (一番館)
For those looking to experience a modern take on Onomichi Ramen, Ichibankan offers a slightly different variation that appeals to both traditionalists and new-generation foodies.
Making Onomichi Ramen at Home
If traveling to Onomichi isn’t an option, you can still enjoy a taste of this regional specialty by making it at home. Here’s a simple Onomichi Ramen recipe to try:
Ingredients:
- 4 cups chicken broth
- 1 cup dashi (made with dried sardines)
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 2 tbsp pork back fat (finely chopped)
- 200g flat ramen noodles
- 2 slices chashu pork
- 1 tbsp chopped green onions
- 1 tbsp menma (bamboo shoots)
- 1 sheet nori
Instructions:
- In a pot, heat chicken broth and dashi. Add soy sauce, mirin, and sake. Simmer for 20 minutes to allow the flavors to blend.
- Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
- Add finely chopped pork back fat to the broth and let it melt slightly.
- Divide noodles into serving bowls. Pour the hot broth over the noodles.
- Top with chashu, green onions, menma, and nori.
- Serve hot and enjoy!
Why Onomichi Ramen Deserves More Recognition
Despite being overshadowed by more famous ramen styles like tonkotsu or miso ramen, Onomichi Ramen offers a uniquely satisfying experience that showcases Hiroshima’s local flavors and culinary ingenuity. Its combination of a rich yet clear broth, fatty umami depth, firm noodles, and simple yet effective toppings creates a balance that is both comforting and irresistible.
For food lovers who enjoy discovering regional Japanese cuisine, Onomichi Ramen is an absolute must-try. Whether you experience it in a traditional ramen shop overlooking the Seto Inland Sea or recreate it at home, this dish promises an unforgettable taste of Hiroshima’s hidden gem.
