hiroshima ramen

Hiroshima prefecture is a distinct case, with two competing styles of ramen vying for dominance. On the westside of Hiroshima in what used to be the "Aki" province can be found "Hiroshima Ramen", which, though not particularly well known, boasts a few top level ramen shops that can compete with national chains. A thick, white tonkotsu soup is the order of the day, but it is blended with a seafood dashi, resulting in a mixture that is part Kyushu and part Tokyo in nature. Noodles served in this style are relatively medium-thickness, straight, and soft. Some restaurants use a saltier soy sauce as a base as well.


onomichi ramen

Onomichi ramen, promiment from Eastern Hiroshima through Fukuyama City in what was formerly known as the "Bingo" province, is typically a chicken stock, clear soy sauce-based ramen upon which liquid grease and chunks of seabura (lard) are added, making it a bit kotteri in nature. Like the Hiroshima style, moderately skinny, straight noodles are the order of the day, but they are made with only a small amount of water. These noodles don't grip much soup upon slurping, but they are considered to be in a harmonious balance within the bowl.

Generally, Onomichi ramen also uses seafood in the soup, with small fish species caught from the Seto Inland Sea serving as flavoring. Every shop is unique as the type of fish they use often varies, but the most popular Onomichi ramen shop, called Shu Ka En, uses a different kind of soup altogether made of chicken stock and a touch of pork bones.

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