at a restaurant in
Tokyo, Japan •
Champon – a ramen dish that is a
regional cuisine of
Nagasaki, Japan, different versions exist in Japan, Korea and China. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. •
Hokkaido ramen – many cities in Hokkaido have their own versions of ramen, and is known throughout Japan. •
Hiyashi chūka – a Japanese dish consisting of chilled ramen noodles with various toppings served in the summer •
Kagoshima ramen – a ramen dish offered in the
Kagoshima Prefecture in southern Japan, it is mainly based on
tonkotsu (pork bone
broth). It is a little cloudy, and chicken stock, vegetables, dried
sardines,
kelp and dried mushrooms are added. •
Muroran curry ramen – a
curry flavored ramen noodle dish that is provided at many ramen restaurants in the cities of
Muroran,
Noboribetsu,
Date, and
Tōyako in
Hokkaido, Japan. •
Tonkotsu ramen – a ramen dish that originated on the
Kyushu island of Japan, its broth is based upon pork bones. • Tori paitan ramen – a ramen dish similar to Tonkotsu ramen, but instead of pork bones, its broth is made using chicken bones. •
Tsukemen – a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. • Shio ramen – A classic ramen style with a light, clear broth seasoned with salt. File:Tobatatyanpon.jpg|
Champon File:Hakatara-men.jpg|
Hakata ramen File:Hiyashi chuka by woinary at 551 Horai in Osaka Intl Airport.jpg|
Hiyashi chūka File:Kagoshima Ramen.jpg|
Kagoshima ramen File:Muroran Curry Ramen Ajino-Daioh Muroran Honten.jpg|
Muroran curry ramen File:Tonkotsu Ramen "Shiromaru", Ippudo Louvre, Paris 11 June 2016 001.jpg|
Tonkotsu ramen ==See also==