Ramen

Sakata Ramen

  • 06Yamagata

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  • 06Yamagata

Dish log

Sakata Ramen
Image attribution: AI-generated image · GPT Image 2.5 Sunburst

Ramen from Sakata City, Yamagata Prefecture, characterized by a light soy sauce flavor with seafood dashi such as niboshi and grilled-and-dried flying fish, and by house-made noodles.

Dish profile

About this dish

Main ingredients
niboshi (dried sardines), kombu (kelp), grilled-and-dried flying fish, noodles
History and origin
Its origin is said to be shina soba introduced by a Chinese person in 1926 (Taisho 15), and as those techniques were passed down, ramen shops increased in the city. From around 2013 wonton-men was promoted as the selling point of Sakata's ramen, and in 2023 it was certified as a "100-Year Food" by the Agency for Cultural Affairs.
When it is eaten
Loved as the soul food of local residents; in the city, people sometimes eat ramen for breakfast, lunch and dinner. At night, some izakaya also serve ramen.
How it is eaten
House-made noodles are combined with a clear soy sauce soup, and it is also known for wonton-men with wontons whose wrappers are so thin you can see through them. Even a regular serving has a generous amount of noodles.

Sources

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.

Dietary guidance

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  • VegetarianClues to confirm: meat or seafood

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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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  • Ease of eatingNot confirmed by the dish information.

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  • Venue settingNot confirmed by the dish information.

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