Kurume Ramen

Kurume, in the south of Fukuoka Prefecture, is known as the birthplace of tonkotsu ramen. It is said to have begun in 1937 at a stall called Nankin Senryo by the station, inspired by the pork bone broth of Nagasaki chanpon and the Chinese style noodles of Yokohama. The cloudy soup of today is said to have come about in 1947, when another stall accidentally boiled it hard, and its rich flavor is regarded as a root of Hakata ramen.

Highlights

- The origin of tonkotsu ramen, born in Kurume in 1937 - A rich, fragrant cloudy soup boiled hard - The traditional yobimodoshi method of topping up the broth - A Kurume trait of often adding a sheet of nori

Seasonal Enjoyment

In the cold season the rich soup soaks all the way to the core. In hot months, tighten the flavor with garlic or spicy takana so even a heavy soup feels light.

Access and Basics

- Area: Kurume City, Fukuoka Prefecture - Access: famous shops dot the areas around JR and Nishitetsu Kurume stations - Budget guide: an affordable price per bowl - Comparing long established shops in the birthplace is a real pleasure

A Little Advice

Soup strength and aroma differ greatly by shop, so tasting several reveals the depth of Kurume ramen. A long established shop that touts a yobimodoshi broth is one bowl well worth trying.