Ramen
Yonezawa Ramen
- 06Yamagata
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- 06Yamagata
Dish log
Ramen from Yonezawa, Yamagata, pairing a light soy sauce soup of chicken bones and niboshi with hand-rubbed thin curly noodles.
Dish profile
About this dish
- Main ingredients
- high-hydration hand-rubbed thin curly noodles, chicken bones, niboshi, soy sauce, vegetables (varies by shop)
- History and origin
- Its prototype is said to be a chuka soba stall started in the 1920s by a Chinese person living in Yonezawa, and its present characteristics are believed to have formed through later improvements, such as a cook who had trained in Tokyo devising hand-rubbed curly noodles. Noodle makers have formed a cooperative and are working to pass on its history and culture.
- When it is eaten
- It is said to have a light flavor you never tire of even when eaten every day, and about 100 eateries in Yonezawa City serve it under the Yonezawa Ramen banner.
- How it is eaten
- It is served with thin curly noodles, which are kneaded with a generous amount of water, hand-rubbed, and aged for 2 to 3 days, in a light soy sauce-flavored soup.
Sources
- 山形ラーメン・そば完全ガイド｜「ラーメン県そば王国やまがた」の特徴とエリア別名物麺を紹介 | やまがたへの旅 · Tourism organization · Source checked 2026-10-12
- 米沢らーめんとは？ | 米沢麺業組合 · Industry association · Source checked 2026-10-12
- 米沢ラーメン - 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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