Shoyu Ramen
Ramen Style
Characteristics
Originating from Tokyo, this soy sauce-based soup is one of the most popular types. Typically made from chicken or seafood broth mixed with soy sauce, it has a clear, dark brown appearance. Shoyu ramen is characterized by its simple yet deep flavor.
The word "shoyu" itself means soy sauce in Japanese, and this savory, salty, and slightly tangy condiment serves as the foundation for the ramen's flavor.
Noodle Type
The noodles used in shoyu ramen are usually medium-thin and curly, which allows them to hold the broth well, creating a harmonious eating experience.
Toppings
The toppings for shoyu ramen often include slices of chashu (braised pork), menma (fermented bamboo shoots), nori (seaweed), ramen eggs, and green onions.
History
Shoyu ramen has a rich history that dates back to the early 20th century in Tokyo, where it is believed to have originated. It was one of the first ramen styles to gain widespread popularity in Japan, thanks to its simple yet deeply satisfying flavor. The creation of shoyu ramen is often credited to Chinese immigrants who brought their noodle-making techniques to Japan. Over time, these noodles were adapted to suit Japanese tastes, with soy sauce being added to the broth to create the distinctive shoyu flavor.
During the post-World War II era, shoyu ramen became even more popular as it was easy to make and affordable, fitting perfectly into Japan's rapidly changing food culture. Today, it remains a favorite among both Japanese locals and international visitors, offering a taste of Japan’s culinary tradition in every bowl.
Variations
While shoyu ramen is most famously associated with Tokyo, it has inspired a range of regional interpretations across Japan. In Kitakata, the broth is lighter with a slightly sweet taste, paired with thick, wavy noodles, while in Hiroshima, shoyu ramen takes the form of tsukemen, where noodles are dipped in a spicy, tangy soy-based sauce. Despite these variations, the core characteristic of shoyu ramen—a savory, soy sauce-based broth—remains the defining element that unites these regional styles.
Yamachan Retail Products: Shoyu Ramen, Tokyo Shoyu Ramen
