Ramen
Hachinohe Ramen
- 02Aomori
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- 02Aomori
Dish log
Hachinohe City ramen that pairs a light soy sauce soup made with niboshi broth with hand-rubbed thin curly noodles.
Dish profile
About this dish
- Main ingredients
- thin curly noodles, niboshi, mature hen bones, long green onion, garlic, brewed soy sauce, chashu, menma
- History and origin
- It is said to have begun around Showa 3 (1928), when Zheng Kequan, who had run a ramen stall in Tokyo, opened an eatery in Muikamachi, Hachinohe, had Mr. Chen, whom he brought over from China, make hand-rubbed noodles, and served shina soba in a broth of niboshi, local chicken bones, and pork bones. The Hachinohe Ramen Association was founded in 2002, and this old flavor was revived on the occasion of the opening of Hachinohe Station on the Tohoku Shinkansen.
- How it is eaten
- Thin curly noodles are placed in a light soy sauce soup fragrant with niboshi and topped with green onion, chashu, and menma. Participating shops serve it in a special bowl.
Sources
- 八戸らーめん会 | Buyはちのへサポーター（八戸商工会議所） · Industry association · Source checked 2026-10-12
- 八戸らーめん - ウィキペディア · 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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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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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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