Ramen
Kurume Ramen
- 40Fukuoka
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- 40Fukuoka
Dish log
Kurume City ramen with a rich tonkotsu soup made by the "yobimodoshi" method, in which the soup in a hagama (flanged cauldron) is simmered while being continually topped up.
Dish profile
About this dish
- Main ingredients
- pork bones, kikurage (wood ear mushroom), chashu, wakegi (scallion)
- History and origin
- It is said to have begun with a street stall that opened in the city in 1937, and its first owner, a native of Nagasaki, reportedly devised it with reference to champon from his hometown and the shina soba that was popular in Yokohama. The originally almost clear soup is said to have turned cloudy when another stall later accidentally boiled it down over high heat, giving rise to cloudy soups, which became the mainstream of tonkotsu ramen.
- How it is eaten
- Firm straight noodles, thicker than those of Hakata and Nagahama, are eaten in the rich tonkotsu soup. Many shops add nori, and compared with other regions a raw egg is also often added.
Sources
- 久留米ラーメン | 久留米を味わう・久留米のグルメ | 久留米公式観光サイト ほとめきの街 · Tourism organization · Source checked 2026-10-12
- 久留米ラーメン - 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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- 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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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- 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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