World Flavors Cookbook

Kitakata Ramen

Name: Kitakata Ramen
Cook time: 360 min
Cuisine: Japan
Ingredients: 1.5L pork bone and chicken broth; 50g niboshi (dried sardines); Tare: 80ml soy sauce, 1 tbsp sake, salt; Thick, flat, hand-made curly noodles (high hydration); Toppings: chashu, menma, scallions, nori, naruto (fish cake)

From Kitakata city in Fukushima — a clean, elegant soy sauce-based broth made with pork and niboshi (dried sardines), served with signature thick, flat, curly noodles that have an extraordinary chewy bite.

Cuisine: Japan

Ingredients

1.5L pork bone and chicken broth
50g niboshi (dried sardines)
Tare: 80ml soy sauce, 1 tbsp sake, salt
Thick, flat, hand-made curly noodles (high hydration)
Toppings: chashu, menma, scallions, nori, naruto (fish cake)

Instructions

Simmer pork bones and chicken for 4–6 hours for a clear shoyu-style broth.
Toast niboshi in a dry pan, then steep in the hot broth for 30 minutes. Strain.
Season with shoyu tare.
Cook thick, flat noodles until chewy (Kitakata noodles are wider and curlier than standard).
Ladle broth over noodles. Top with chashu, menma, scallions, nori, and naruto.