Ramen
Ichihara Ramen
- 12Chiba
Your tasting map
- 12Chiba
Dish log
A local miso ramen of Ichihara City, Chiba, topped with mamezo, oni-oroshi (coarsely grated) Ichihara-grown daikon, and leafy greens.
Dish profile
About this dish
- Main ingredients
- mamezo, Ichihara-grown daikon (such as Anesaki daikon), leafy greens such as daikon leaves and nanohana (rapeseed greens), Kamo-na, miso
- History and origin
- It is said to have been developed in 2013 by "Ichimenkai," a group formed by five ramen shops in Ichihara City, as a miso ramen using the local food mamezo, the local specialty Anesaki daikon, and the traditional vegetable Kamo-na. The following year, in 2014, it was also adopted for junior high school lunches in the city.
- How it is eaten
- Miso ramen is topped with mamezo, made by fermenting the soybean cooking liquid left over from miso making; oni-oroshi of Ichihara-grown daikon; and leafy greens such as daikon leaves and nanohana.
Sources
- 『いちはらーめん』の定義 | 市麺会 · Industry association · Source checked 2026-10-12
- いちはらーめん - 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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- 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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- 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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