Tokushima Prefecture on the island of Shikoku has a larger number of ramen shops per capita than Wakayama. Add to that a promiment ham processing factory and you've got Tokushima ramen, with three basic styles of shoyu-tonkotsu soup largely identifiable by color - a black soup, a white soup, and a yellow soup and varying in degrees of intense flavor.
The noodles used in Tokushima ramen tend to be moderately thin, straight, and soft, and are characteristically shorter than ramen noodles found elsewhere. Perhaps the most distinctive feature of Tokushima ramen is the use of baraniku (pork sparerib meat) as a topping. Baraniku is marinated in special sauces and served as a substitute for chashu. A raw egg, is also characteristic of Tokushima ramen, unlike in most other ramen styles, where hard or soft boiled eggs are used.
|<< hiroshima & onomichi ramen |||ramen styles index||| wakayama ramen >>|