Ramen types are classified according to (1)What are the ingredients in the soup stock? and (2)the type of seasoning used in the soup. I will explain each of them and share some recommended ramen shops in the Ikebukuro area
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1.What are the ingredients in the soup stock?
The type of ramen depends on which ingredient the soup is made from.
1-1.Tonkosu(pork bone)Ramen
Tonkotsu ramen is a type of ramen based on soup made by boiling pork bones. The soup becomes cloudy and creamy, and is characterized by its rich flavor. It is mainly famous in the Kyushu region, especially Hakata in Fukuoka Prefecture, but there is also tonkotsu ramen that originated in Tokyo.
【Pick UP】Tonkotsu Ramen in Ikebukuro
Mutekiya/無敵家【Only in Ikebukuro】
Founded in August 1994 at its current location in Ikebukuro, Tokyo.
Ikebukuro Station Seibu South Exit, a procession at the intersection where Bikkuri Guard and Meiji Dori intersect.
I think it’s relatively easy to enter on weekdays after 15:00 to 17:00.
It is a soup where you can taste the elegant sweetness and aroma of the odorless tonkotsu, which is made by cooking a large amount of high-quality pork bones, and the refreshing richness without any unpleasant taste.
Enjoy the tonkotsu ramen that can only be tasted here in Ikebukuro, with no affiliated stores.
▼Recommended Tonkotsu Ramen in Ikebukuro
1-2.Chicken/Tori Paitan(Chicken white broth ramen) Ramen
Ramen made with chicken broth is generally called “chicken ramen.”
Tori-paitan* ramen is made with a soup made by simmering chicken bones and meat for a long time. The soup is thick and creamy with a cloudy white color, and you can really taste the umami of the chicken.
*Tori-paitan:Tori means Chicken,Paitan means white soup
Recommendation Tori-paitan Ramen in Ikebukuro
【Pick UP】Tori no Ana / 鶏の穴【Only in Ikebukuro】
“Tori no Ana” is located a little behind Meiji-dori at the east exit of Ikebukuro.
A chicken mark is engraved on the flavored egg, and the rich chicken soup and medium-thick noodles are well combined.
It was a small shop with only a counter, and I felt that there were many female customers.
▼Recommended Chicken/Tori Paitan in Ikebukuro
2.What kind of seasonings are in the soup?
Ramen is classified according to the basic seasonings used to flavor the soup.
2-1.Shoyu（Soy-sauce）Ramen
Shoyu ramen is a type of Japanese noodle soup characterized by its soy sauce-based broth. The broth is typically made by simmering meat (often chicken or pork) and vegetables, then adding soy sauce to achieve a savory and slightly salty flavor.
Soy sauce is made from fermented soybeans, water, and salt.For Japanese people, it is an important seasoning, just like miso (described below).
▼Recommended Shoyu（Soy-sauce）Ramen in Ikebukuro
2-2.Miso Ramen
Miso ramen is a Japanese ramen that uses miso as the sauce.
Miso is a traditional Japanese seasoning made by steaming or boiling soybeans, adding koji and salt, and then fermenting and maturing it into a semi-solid form.
Recommendation Miso Ramen in Ikebukuro
【Pick UP】Tasakaya/味噌麺処 田坂屋【Only in Ikebukuro】
This shop was opened by a person who worked at Hanamichian, a famous miso ramen shop in Nogata.
If you look at the official twitter, you can see that he is loved by seniors.
I’m glad that there is “IWGP super spicy ramen” that seems to be named after Ikebukuro West Gate Park
Let’s enjoy rich miso (pictured is miso ramen + ajitama).
▼Recommended Miso Ramen in Ikebukuro
2-3.Shio(Salt) flavoured Ramen
It is a light salty ramen.
▼RecommendedShio(Salt) Ramen in Ikebukuro
