Ramen Database > Types of Ramen

Onomichi Ramen

Onomichi ramen is a regional specialty from Hiroshima Prefecture with a clear soy sauce-based broth with fish stock and thin flat noodles.

Onomichi ramen is a distinctive regional specialty from the port city of Onomichi in Hiroshima Prefecture. Known for its unique blend of flavors, Onomichi ramen features a clear, soy sauce-based broth enriched with a hint of fish stock, which imparts a subtle umami taste.

This ramen is celebrated for its balanced combination of savory and slightly sweet notes, making it a beloved comfort food among locals and visitors alike. The addition of pork fat, or seabura, gives the broth a rich, velvety texture, while the noodles and toppings complement the overall dish, creating a satisfying and flavorful experience.

The broth of Onomichi ramen is a clear, soy sauce-based concoction that is enhanced with a touch of fish stock. This combination creates a delicate balance of savory and umami flavors, with a subtle sweetness that distinguishes it from other regional ramen varieties.

The inclusion of pork fat, or seabura, adds a rich, creamy texture to the broth, making each sip both flavorful and satisfying. This distinctive broth is what gives Onomichi ramen its unique character and depth of flavor.

Onomichi ramen is typically served with flat, thin noodles that have a slightly firm, chewy texture. These noodles are perfect for absorbing the flavorful broth while maintaining their structure, providing a satisfying bite with each mouthful.

The thin, flat shape of the noodles allows them to capture just the right amount of broth, ensuring that every slurp is filled with the delicious umami and savory notes of the soup. The texture and shape of the noodles are crucial in delivering the authentic Onomichi ramen experience.

The toppings for Onomichi ramen are carefully chosen to enhance the overall flavor and texture of the dish. Common toppings include chashu (braised pork), menma (bamboo shoots), and green onions, which add both flavor and crunch.

A distinctive feature of Onomichi ramen is the addition of pork fat, or seabura, which floats on the surface of the broth, providing extra richness and depth. Other toppings may include nori (seaweed) and sometimes a sprinkle of sesame seeds, all of which contribute to the delicious and well-rounded taste of this regional ramen.

A brief history of Onomichi Ramen

Onomichi ramen has its roots in the coastal city of Onomichi, Hiroshima Prefecture, where it evolved to suit the tastes of the local population.

The unique addition of fish stock to the soy sauce-based broth reflects the city’s maritime heritage, incorporating fresh seafood flavors into the dish. The inclusion of pork fat, or seabura, became popular in the post-war period as a way to add richness and sustenance to the ramen.

Over the decades, Onomichi ramen has grown in popularity, becoming a beloved local delicacy and a must-try for visitors to the region. Its distinctive flavor profile and satisfying combination of ingredients have solidified its place in the rich tapestry of Japanese ramen varieties.

Onomichi Ramen recipe

Ingredients For the Broth:

4 cups chicken stock
1/2 cup soy sauce
1/4 cup dashi (fish stock)
1 tablespoon mirin
1 tablespoon sake
1 tablespoon sugar
1 clove garlic, minced
1 inch piece of ginger, sliced
2 green onions, chopped
2 tablespoons pork fat (seabura)

Ingredients For The Toppings and Noodles:

4 servings of flat, thin ramen noodles
4 slices of chashu (braised pork belly)
1/2 cup menma (bamboo shoots)
4 green onions, finely chopped
2 sheets nori (seaweed), cut into strips
Sesame seeds (optional)

Instructions:

Prepare the broth:

In a large pot, combine chicken stock, soy sauce, dashi, mirin, sake, and sugar.
Add garlic, ginger, and green onions.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Strain the broth to remove ginger, garlic, and green onions.
Stir in the pork fat until it melts into the broth.

Prepare the Noodles:

Bring a large pot of water to a boil.
Cook the ramen noodles according to package instructions until al dente.
Drain and rinse with cold water to stop cooking.

Assemble the Ramen:

Divide cooked noodles into four bowls.
Pour hot broth over the noodles.
Top each bowl with a slice of chashu, some menma, and strips of nori.
Garnish with finely chopped green onions and sesame seeds if desired.

Serve the ramen hot and enjoy!

Explore a variety of ramen styles that highlight the diverse and rich flavors of this beloved dish. From the savory depth of Shoyu Ramen to the creamy richness of Tonkotsu Ramen, each type offers a unique taste experience.