From Tokyo-style to Hakata-style, here's something for you to noodle over.
Sea salt is the oldest form of ramen seasoning, and derives from the original Chinese-style noodle soups. Shio ramen is popular in Hakodate, a southern city in the Hokkaido prefecture where strong Chinese ties influence local cuisine, but the weather is still mild enough for lighter, salt-based soups to flourish.Japanese soy sauce is a popular ramen seasoning in the Kanto region of central Japan, originally emanating from Yokohama.
With these categories, we can classify pretty much any bowl of ramen we come across. For instance, the creamy chicken paitan ramen at New York's Totto Ramen would be considered a kotteri ramen made with a chicken broth base and flavored with shoyu, while the shio ramen at Yebisu would be an assari, sea-based broth flavored with salt.
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