Before tsukemen became a global staple in the modern ramen scene, the concept of dipping cold noodles into a concentrated broth was virtually unknown. It all began in 1955 at Tokyo’s Taishoken, where legendary chef Kazuo Yamagishi sought a quick, refreshing way to consume leftover staff noodles. By serving firm, chilled wheat strands alongside a piping-hot, vinegary bonito broth, he laid the foundation for an entirely new culinary category.

When Tonkotsu broth traveled north and Miso traveled south, modern chefs created one of the ultimate fusion bowls: Miso-Tonkotsu Hybrid Ramen. By blending the thick, collagen-rich viscosity of pork bone broth with the deep, fermented umami of regional misos like Hatcho or Mugi, this style offers a rich, velvety, and deeply savory experience that coats your mouth with pure pork-and-miso goodness.

Regional Ramen 101 returns with Part 7, taking a deep dive into the rich, warming world of miso ramen across Japan. From Sapporo’s historic wok-fired bowls and Asahikawa’s hearty double stock to Yamagata’s iconic kara-miso spice ball and Sendai’s centuries-old dark miso legacy, discover the stories and flavors behind northern Japan’s ultimate comfort food.

Did you know there is an iconic Japanese ramen style that completely skips boiling bone broth? Or a bowl topped with raw white onions specifically engineered to absorb floating lard? From the harbor-born, kettle-water magic of Chiba’s Takeoka Ramen to the fiery, sesame-free Katsuura TanTanMen, the clay-pot heat of Kochi’s Nabeyaki Ramen, and the 300-year-old udon craftsmanship behind Akita’s Inaniwa Chuka Soba. These are the regional bowls that separate casual ramen lovers from true connoisseurs.