Soy sauce or salt-based broths are a standard feature of the ramen found on Shikoku island. Noodles tend to be thin and straight but it is the unique variety of local specialities that really appeal. Tokushima prefecture will see raw egg as a topping, Kochi prefecture is famous for its hotpot serving style while Ehime takes local recipes to a whole new level. Here is a simple introduction to some of the ramen to be found in Shikoku.
Tokushima ramen, Tokushima
A tonkotsu pork bone or soy sauce-based broth with Tokushima ramen from Tokushima prefecture leads to a number of differently coloured dishes. However, it is usually served as a brown broth that is richly thick with a salty-sweet flavour. Tokushima ramen also features thin straight noodles and a unique topping of raw egg.
Nabeyaki ramen, Kochi
A soy sauce-based broth flavoured with chicken stock is the starting point for nabeyaki ramen in Kochi prefecture. Noodles that are thin and straight are added as well as chicken, vegetables and raw egg. A hearty, homestyle dish, nabeyaki ramen is served in a ceramic pot with the noodles cooking as you eat.
Imabari ramen, Ehime
A ramen that is truly unique, Imabari ramen from Ehime prefecture features a salt-based broth flavoured with nori seaweed, lemon and various kinds of fresh fish stock. Very much a local dish, thin noodles are served in a broth is both clear and light yet full of ocean flavour. A delicious twist are the chicken fillets used as toppings.
Hakata salt ramen, Ehime
A local dish, Hakata salt ramen is another unique ramen from Ehime prefecture. Prepared with a salt-based broth that takes full advantage of the area's famous special salt production, Hakata salt ramen is served with very thin noodles, while the broth is flavoured with fish, usually sea bream, giving this light dish quite the ocean flavour.