WHAT WE ATE
- 20th Anniversary Shin Onna-Aji Ramen – 55/100, Yokohama
- Shio Ramen (Onna-Aji) – 55/100, Yokohama
Hailing from Okinawa, Ryukyu Shinmen Tondou is renowned not just for its delicious ramen, but also for its unique offerings tailored for men and women. The “Otoko-aji” ramen features a rich, milky soup made from pork bones boiled for over 18 hours, topped with chashu, kikurage mushrooms, bean sprouts, and green onions. In contrast, the “Onna-aji” ramen boasts a blend of chicken and pork broth, dried bonito broth, and vegetable broth seasoned with salt, garnished with chashu, kelp, welch onions, seaweed, and green onions. While these choices may seem novelty, both are simply delightful, especially for the flavorful soup.
In 2021, Ryukyu Shinmen Tondou celebrated its 20th anniversary at Shin-Yokohama Raumen Museum. To mark this milestone, they embarked on a new venture by revamping their signature “Onna-Aji” ramen. After a year of development, the result is the “Shin Onna-Aji” ramen. Its Ajikuta, a rich and flavorful dashi soup in Okinawa dialect, is concocted from traditional ingredients like pork, dried bonito, kelp, and dried sardines known as “sururu~” in the local dialect.
20th Anniversary Shin Onna-Aji Ramen – 55/100
Noodles: 20/35
Featuring medium-thin, flat noodles with a distinct Kansui flavor and vibrant yellow color, reminiscent of wonton mee found in Singapore. They offer a springy, chewy texture that lightly adheres to the teeth.
Soup: 25/35
The clear soup boasts a clean, transparent appearance with a subtle sweetness. Despite being adorned with floating pork back fats, it manages to avoid an overly oily taste, delivering a refreshing broth.
Meat: 5/20
Unfortunately, the chashu falls short with its thin marinade failing to mask the pork’s natural scent. The texture tends toward toughness, with the meat becoming dry upon chewing.
Toppings: 5/10
Complementing the classic chintan style ramen, the toppings include coriander, pea sprouts, and fried shallots, enhancing the overall experience.
Shio Ramen – 55/100
Noodles: 20/35
Utilizing the same medium-thin, flat noodles with a distinctive Kansui flavor and vibrant yellow hue akin to Singaporean wonton mee. They offer a resilient, chewy texture that lightly clings to the teeth.
Soup: 25/35
The clear soup maintains a clean, transparent appearance with a subtle sweetness, slightly sweeter and cleaner compared to the 20th-anniversary version. It adheres to the same ethos of a refreshing, clean broth.
Meat: 5/20
Similarly, the chashu disappoints with its thin marinade unable to mask the pork’s inherent odor. Texture-wise, it leans towards toughness, with dryness apparent upon chewing.
Toppings: 5/10
Complementing the classic chintan style ramen, toppings include coriander, pea sprouts, and fried shallots, contributing to an enriched dining experience.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
