WHAT WE ATE
- Onomichi Ramen – 70/100, Onomichi, Hiroshima
- Niboshi Ramen – 85/100, Onomichi, Hiroshima
Onomichi-style ramen, from the port city of Onomichi in Hiroshima Prefecture, stands out for its distinctive flavor and rich ingredients. This ramen features a soy sauce-based dashi broth that’s clear and light yet packed with depth, thanks to pork back fat floating on the surface, adding a subtle richness.
Popular not just in Onomichi but throughout Hiroshima Prefecture and beyond, this style is replicated in many shops and is even available in packaged form for home enjoyment.
Among the notable spots is the family-run Maruboshi, a relatively new but popular stall among locals for its Onomichi-style ramen. Maruboshi has a reputation for serving piping hot ramen that remains steaming throughout the meal. Their Niboshi Ramen is a daily special limited to just 15 bowls. During our visit, we were lucky enough to find it still available past lunchtime.
Onomichi Ramen: 70/100
Noodle: 25/35
The noodles are medium thick with a flat shape and a soft texture, similar to Soba noodles. They have a subtle earthy wheat taste.
Soup: 30/35
Onomichi ramen soup is typically a mix of dashi and Shoyu. The soup starts with a pronounced sweetness and strong Shoyu taste, followed by a savory and umami body with a mild sardine undertone. Despite the strong Shoyu taste, it lacks any sharp tangy aftertaste. The soup is also ladled with lots of soft pork back fats, making it a hearty meal. Overall, the flavors blend well together, and the soup is well-balanced without any unpleasant fishiness.
Meat: 10/20
The meat has a medium thin cut with beautiful marbling. It is lightly marinated, retaining the original flavor of the pork. In terms of texture, the leaner part of the meat is very soft, while the fatty part is considerably chewy. Overall, the flavor of the meat could be stronger to pair better with the soup, and the texture could be a bit more tender.
Topping: 5/10
The toppings are classic, including bamboo shoots and some green onion. The bamboo shoots are crunchy and sweet, without any strong pungent taste.
Niboshi Ramen: 85/100
Noodle: 35/35
The noodles are medium thick, noticeably thicker than those in the Onomichi ramen. They are firmer and denser, with a chewy mouthfeel that slightly sticks to your teeth, reminiscent of Iekei ramen noodles. The bite is quite satisfying.
Soup: 30/35
The soup has a strong Niboshi (dried sardine) flavor. It is considerably thick and rich, with an umami head followed by a savory body and a sweet finish, along with lingering notes of sardine. A slice of lemon is provided for ajihen (gradual change of tastes by adding condiments). Adding a few drops of lemon juice enhances the umami and sweetness of the fish, making the soup more refreshing. However, adding too much lemon juice can overwhelm the soup.
Meat: 10/20
The meat has a medium thin cut with beautiful marbling. It is lightly marinated, retaining the original flavor of the pork. The leaner part of the meat is very soft, while the fatty part is considerably chewy. Overall, the flavor of the meat could be stronger to pair better with the soup, and the texture could be a bit more tender.
Topping: 10/10
The toppings include bamboo shoots, green onion, and a spoonful of diced onions. The bamboo shoots are crunchy and sweet without any strong pungent taste. The sharpness of the onions adds a nice layer to the flavor profile, complementing the strong-tasting soup well.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
