Kumamoto Ramen: Tonkotsu Ramen with Ma-yu (Burnt Garlic Oil) as the Key

Kumamoto Ramen: A Unique Tonkotsu Culture Different from Hakata

Kumamoto ramen is Kyushu tonkotsu ramen with the same lineage as Hakata ramen, but a different entity that has undergone unique evolution. The greatest characteristic is adding "ma-yu (burnt garlic oil)." Adding the pitch-black oil made from dissolving carbonized garlic in sesame oil etc. to the broth creates a fragrant flavor and depth in the tonkotsu broth. Medium-thick straight noodles are common, with more substance than Hakata ramen's thin noodles.

Origins of Kumamoto Ramen

Kumamoto ramen developed within Kumamoto City after the war (around the 1950s). Long-established stores including "Kokutei" and "Komurasaki" established the Kumamoto ramen style. "Ramen as a meal" with balanced overall noodles, broth, and chashu pork is characteristic.

Kumamoto Ramen Toppings

Standard Kumamoto ramen toppings include chashu, soft-boiled egg, seaweed, boiled egg, green onion, and wood ear mushroom. Many stores allow adding garlic as preferred, and it is normal for Kumamoto people to add plenty of garlic.

Ramen Restaurants in Kumamoto City

Many ramen restaurants are gathered around Kumamoto Station, Kamidori, and Shimotori. Various Kumamoto ramens from long-established stores to contemporary ones can be enjoyed.

Access

Many ramen restaurants around JR "Kumamoto Station" and throughout the city. Travel by city tram (streetcar) is convenient.