World Flavors Cookbook

Yakushima Ramen

A distinctive island ramen from the UNESCO World Heritage island of Yakushima — featuring a seafood-forward broth made with flying fish (ago), unique to this subtropical island off southern Kyushu.

Cuisine: Japan

Ingredients

• 100g ago (flying fish), dried and toasted
• 1L water
• 500ml light pork or chicken broth
• Tare: light soy sauce, mirin, salt
• Medium-thin noodles
• Toppings: sliced ago kamaboko (flying fish cake), scallions, nori, seasonal island greens

Instructions

1. Toast dried flying fish in a dry pan until fragrant.
2. Simmer in water for 1–2 hours to create ago dashi. Strain.
3. Blend ago dashi with light pork or chicken broth for depth.
4. Season with light soy tare and a touch of mirin.
5. Cook noodles. Drain and place in bowls.
6. Ladle broth over noodles. Top with flying fish cake, scallions, nori, and local greens.