Ramen
Tokyo, Japan
Ramen is one of Tokyo's most accessible meals: wheat noodles served in a seasoned broth with toppings such as sliced pork, egg, seaweed and green onions. Tokyo has its own ramen traditions, but the city also brings together styles from across Japan, so two ramen shops can offer completely different bowls.
The appeal is in the combination of noodles, broth and toppings rather than any single ingredient. Shoyu-based ramen has a particularly strong association with Tokyo, although modern shops offer everything from rich pork broths to lighter chicken and seafood preparations. A good bowl is usually designed to be eaten relatively quickly while the noodles and broth are at their best.
Why locals eat it
Ramen became deeply embedded in Tokyo's urban food culture because it is fast, filling and adaptable. The city developed its own ramen traditions while also becoming a meeting point for styles from different parts of Japan.
Local tip
Don't automatically choose the richest broth. If you want a more traditionally Tokyo-associated starting point, try a shoyu ramen and pay attention to the balance between broth and noodles. Eat the noodles while they still have some firmness.
Typically made with
wheat noodles, pork broth, chashu, soy tare, ajitama. Recipes vary — always check with the vendor if you have allergies.