Hakata Ramen: The Kyushu Noodle Culture Born from Milky White Tonkotsu Soup

Hakata Ramen: World-Class Noodle Culture Born from Food Stalls

"Hakata Ramen," originating from Fukuoka City and Hakata Ward in Fukuoka Prefecture, is a ramen characterized by milky white broth made by simmering pork bones for a long time and thin noodles. Born from postwar food stall culture, it is now Japan's representative ramen style that has spread throughout Japan and worldwide.

Characteristics of Hakata Ramen

Hakata ramen is characterized by three elements: "milky white tonkotsu broth," "thin noodles (straight thin noodles)," and "kaedama (additional noodle orders)." The broth is rich, made by boiling pork bones at high heat for a long time until emulsified. Noodles are thin, and many restaurants allow choosing softness from "firm, regular, soft."

Ramen Restaurants in Nakasu and Tenjin

Many ramen restaurants are concentrated in Fukuoka city's "Nakasu," "Tenjin," and "around Hakata Station," competing with each restaurant's unique broth and noodles. Nationally operating famous restaurants including "Ichiran," "Ippudo," and "Hakata Daruma" also originated in Fukuoka.

Relationship with Food Stall Culture

Hakata's food stalls (Nakasu, Tenjin, Nagahama areas) are the origin of ramen. Nagahama ramen from food stalls (ramen of the Nagahama district) is particularly famous, with the tradition of "making fresh tonkotsu broth every day" continuing.

Access

Numerous ramen restaurants around JR Hakata Station and Subway Nakasukawabata Station. Excellent access approximately 10 minutes by train from Fukuoka Airport.