Born in Yokohama — Rich Pork-Bone Shoyu Ramen with Its Own Unique Style
Iekei ramen was born in Yokohama in 1974 at Yoshimuraya, a shop that combined rich pork-bone broth with soy sauce flavor to create a completely new ramen style.
A typical bowl features a rich tonkotsu-shoyu soup, thick straight noodles, chashu, spinach and sheets of nori, often finished with chicken oil for extra richness.
One of the fun parts of Iekei ramen is that many shops let you customize the noodle firmness, strength of the flavor and amount of oil.
The style has now spread far beyond Yokohama, with countless variations across Japan.
If you like bold, satisfying ramen that goes especially well with rice, Iekei ramen is definitely worth exploring.
Iekei Ramen｜家系らーめん
Iekei ramen was born in Yokohama, and personally, I tend to notice two broad styles.
One focuses on drawing out deep pork-bone flavor, almost down to the marrow.
The other leans more heavily on soy sauce, with tonkotsu adding richness and depth underneath.
And today, many new variations have grown from those basic styles.
That is part of what makes Iekei ramen so interesting.
Try different shops and find the style that suits you best!
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Japanese ramen is delicious!