What is Sakata ramen?
SCROLL
- History
- The origins of Sakata ramen can be traced to a Chinese noodle shop opened by a Chinese person back in the early 1900s. That shop owner's knowhow was studied and passed on, and the number of ramen shops in Sakata increased.
- Rich fish-based soups
- Sakata ramen is characterized by broth derived from ingredients such as dried fish, flying fish, and kelp. This is combined with the umami and richness of carefully strained broth created from ingredients such as chicken and pork bones to produce soups that are light, yet full-bodied and fragrant.
- The highest ratio of handmade noodles in Japan
- Sakata ramen is also distinct for handmade noodles. It's a point of pride that approximately 80% of ramen shops make their own noodles by hand, which is the highest ratio in Japan. The majority are curly, medium-fine noodles that easily hold onto the fish-based soup. Just like with the soup, each ramen shop has their own particular way of preparing the noodles, such as using a metal bar or making them with a blend of different flours. Many ramen shops also make noodles with a high water content so that customers can enjoy a springy, soft and sticky texture.
- Ultra-thin, light wontons
- The wontons, so thin you can almost see through them, have a melt-in-your-mouth texture as light as clouds. They pair extremely well with the soups distinctive to Sakata ramen.
- A satisfying bowl of ramen
- Ramen is a savory experience. Wanting customers to enjoy a filling bowl of top-notch ramen, shop owners serve Sakata ramen with 200g–220g of noodles (ordinarily in Japan, ramen is served with 100g–160g of noodles). You'll thoroughly relish the simple, light fish-based soup that goes down easy and is paired with noodles made with an abundance of water that won't weigh you down.
