Comic

Shoyu ramen is Japan’s undisputed national staple, but its expression changes completely from town to town. From the classic clear chintan of Tokyo to the thick, chewy hirauchi chukamen of Kitakata, each region brings something unique. Up north in Asahikawa, a thick layer of lard insulates the double broth against freezing winters, while Tochigi’s ramen town of Sano crafts ultra-clear soup paired with springy noodles kneaded using heavy bamboo poles.

Tonkotsu gets wild once you look past the conventional styles. From Kagoshima’s black-pork broth blended with seafood to Tokushima’s sweet-salty sukiyaki profile topped with a raw egg, regional variations break all the rules. We also look at Nagahama, the fish market roots where noodle refills (kaedama) were born, and the sheer, massive mountain of broth and toppings that makes up Tokyo Jiro-style.

Tonkotsu might be the global king of ramen, but its regional varieties go far deeper than standard Hakata broth. Journey across Japan to uncover the OG master stocks of Kurume, the aromatic black garlic oil of Kumamoto, Yokohama’s heavy Shoyu-infused Iekei style, and the unique local custom of eating Wakayama ramen alongside fresh hayazushi (mackerel sushi).

The ultimate struggle of being a secret ramen reviewer: your co-workers invite you for lunch at the terrible ramen joint next door. Join and suffer through instant stock and mushy noodles, or decline and seem antisocial?

From visually inspecting the broth to slurping noodles before they swell, proper ramen etiquette is a art. Savoring the chashu meaningfully and placing your empty bowl back up on the counter with a polite “Gochisosamadeshita” turns a simple lunch into a full appreciation of the chef’s craft.

Ever wonder why ramen noodles feel completely different from pasta? It all comes down to kansui (碱水), the secret alkaline mineral solution that gives noodles their springy chew, rich yellow hue, and signature bounce!

What actually makes a date perfect? No small talk, no awkward silences, and no one standing between you and a piping hot bowl of ramen. Just pure, uninterrupted bliss. 100/100, would definitely date again.

Based on a true, heartbreaking story: what actually happens after eating hundreds of bowls of ramen? First comes the loyal belly companion, followed by a sudden intolerance to oil, and finally, a hairline making a strategic retreat. He regrets nothing… well, maybe a few things.

It starts with pure love and an empty bowl, but always ends the exact same way: a massive food coma, instant regret, and a solemn vow to never eat that much pork bone broth again. Naturally, that vow expires in about seven days.