Ramen
Funabashi Sauce Ramen
- 12Chiba
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- 12Chiba
Dish log
A local ramen of Funabashi City, characterized by a darkish soup with Worcestershire sauce as its base flavor.
Dish profile
About this dish
- Main ingredients
- Worcestershire sauce
- History and origin
- Its origin is said to be a dish created around 1945, shortly after World War II, at a Chinese restaurant in Funabashi in response to regular customers asking for "yakisoba with broth." The number of shops serving it declined during the period of rapid economic growth, but in 2012 the "Funabashi Sauce Ramen Project" was launched, and several shops served it for a limited time.
- How it is eaten
- It is served as ramen with a sauce-flavored soup, or as tsukemen (dipping noodles). Some shops top it with aonori (green laver) and red pickled ginger, which are also used on yakisoba.
Sources
- 船橋ソースラーメン - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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