Wakayama Ramen

Wakayama Ramen (和歌山ラーメン) is a cherished local dish that embodies the essence of Japan’s rich culinary heritage. This beloved ramen dates back to the early Showa period and rose to national fame in the 1990s when renowned ramen critics recognized Ide Shoten as one of the best ramen shops in Japan. What makes Wakayama Ramen unique is its combination of thin, straight noodles and two distinct broths: a soy-based broth and a pork-soy mix. A traditional touch that sets it apart is the custom of pairing the ramen with haya-sushi (pressed sushi), offering a delightful contrast of flavors.

Wakayama Ramen’s broth is crafted using regional ingredients, reflecting the flavors of Wakayama Prefecture. Soy sauce from nearby Yuasa and locally sourced pork are key components in creating the deep, rich flavor of the broth. Some ramen shops stew pork bones directly in soy sauce, while others add it later for an added boost of savory richness. Each bowl is traditionally topped with tender char siu (braised pork), crunchy menma (bamboo shoots), and fresh green onions, providing a satisfying balance of textures and flavors. Whether you're a dedicated ramen lover or simply craving something delicious, Wakayama Ramen offers a must-try experience for anyone visiting the Kansai region.