Champon – a ramen dish that is a
regional cuisine of
Nagasaki, Japan,[1] 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
Sapporo ramen 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.
Sanratanmen – a Japanese
hot and sour soup prepared using ramen noodles
Tantan ramen (Tantanmen) – a ramen dish that is an adaptation of the Chinese
Sichuan dish,
dan dan mian. Its broth is a rich, creamy, spicy soup made with sesame seed paste,
chili oil and spicy bean paste called
doubanjiang. The toppings may include spicy ground pork, leafy greens or
bok choy, green onions and bean sprouts.
Tonkotsu ramen – a ramen dish that originated on the
Kyushu island of Japan, its broth is based upon pork bones.[3][4][5]
Tori paitan ramen – a ramen dish similar to Tonkotsu ramen, but instead of pork bones, its broth is made using chicken bones.[6]
Tsukemen – a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth.[7]
^Satterwhite, R. (2006).
Tokyo. Good food guide. Marshall Cavendish International (Asia) Private Limited. p. 42.
ISBN978-981-232-919-6. Retrieved May 16, 2017.