Types and Characteristics of Ramen in the Kyushu

Hakata Ramen

Originating from Fukuoka’s Hakata district, this ramen features a creamy, pork-based broth (tonkotsu) with thin, straight noodles. Customizable noodle firmness and extra servings are common.

・Image

Kurume Ramen

Another Fukuoka specialty, Kurume Ramen is similar to Hakata Ramen but with a richer soup. It often uses pork bones and straight thin noodles.

・Image

Nagahama Ramen

Also derived from Hakata Ramen, Nagahama Ramen has a more concentrated and intense broth.

・Image

Kumamoto Ramen

Kumamoto Ramen stands out for the addition of fried garlic and ma-yu (burnt garlic oil) to the soup, creating a unique flavor profile.

・Image

Tamana Ramen

Influenced by Kurume Ramen, Tamana Ramen boasts a distinctive soup made with a combination of pork bones, chicken bones, vegetables, and dried ingredients such as dried bonito and shiitake mushrooms.

・Image

Miyazaki Ramen

Hailing from Miyazaki Prefecture, this ramen features a light and refreshing broth flavored with garlic soy sauce.

・Image

Agodashi Ramen

A specialty from Nagasaki Prefecture, this ramen utilizes a soup base made from flying fish (tobiuo) dashi, giving it a distinct seafood flavor.

Kushikino Maguro Ramen

Unique to Kagoshima, this ramen is based on tuna and features medium-thin, curly noodles.

・Image