Tokushima Ramen

This is the signature local ramen of Tokushima City. Its hallmark is a deep brown broth blending pork bone and soy sauce, paired with sweet-and-savory simmered pork belly, a raw egg, and thin straight noodles.

Tokushima ramen broth is broadly divided into three types: brown, white, and yellow. The nationally famous brown type originated in Tokushima City and is a dark broth blending pork bone soup with dark soy sauce or tamari soy sauce. The white type, from Komatsushima City, leans toward tonkotsu finished with light or white soy sauce, while the yellow type, from Naruto City, is a pale broth of chicken bones and vegetables with light soy sauce added. The noodles are somewhat thin, straight, and with little curl, and the toppings include sweet-and-savory simmered thin sliced pork belly, green onion, bamboo shoots, and bean sprouts. In particular, the style of dropping a raw egg into the brown type is described as ramen like sukiyaki.

Highlights

The sukiyaki-style seasoned pork and the softly breaking raw egg mingle with the rich broth, and many locals enjoy it alongside a bowl of rice. The combination of sweet-and-savory pork, salty broth, and mellow raw egg pairs superbly with white rice.

Enjoying the Seasons

It can be savored year round. In the sweaty heat of summer, refreshing garnishes work well, while in the cold of winter the piping hot broth warms the body. Long established shops are scattered throughout the city.

Access and Basic Information

Famous shops gather around Tokushima Station and across the city. They are easy to reach on foot or by car from JR Tokushima Station, and since hours and closing days vary by shop, checking ahead is reassuring.

A Quick Tip

Start by adding a raw egg and eating it together with white rice, the local way. Some people also enjoy adding rice to the leftover broth after finishing the noodles.

Practical Travel Notes

Famous Tokushima ramen shops are scattered around Tokushima Station and across the city, with a bowl generally running from a few hundred yen to about a thousand yen. A raw egg and rice are often charged separately, so order them together if you want to enjoy it the local way. Some popular shops open from morning into the afternoon and close early, or finish once the broth runs out, so visiting right at opening or around midday is recommended to be sure to try it. Many shops are within walking distance of Tokushima Station, and by car it is reassuring to check for parking in advance. Because each shop has its own character in broth richness and seasoning, comparing a few shops if you have time is one of the pleasures of the trip.