神奈川県·ご当地グルメ
Iekei Ramen
Thick, chewy noodles submerged in a rich pork bone and soy sauce soup. Scooping up the soup with nori seaweed and twirling spinach—Iekei ramen follows a style perfected in Yokohama. Its roots are traced back to "Yoshimuraya," opened by Minoru Yoshimura in Yokohama in 1974. The style, which combines a pork bone and chicken bone broth with a dark soy sauce tare and chicken oil (chiyu) paired with medium-thick straight noodles, gained great popularity. It is also said that the combination of toppings—nori, spinach, and large slices of chashu pork—spread from this origin. Today, it has branched out across the country, becoming a popular genre where individual shops compete with their own unique personalities. The head temple of this style remains in Yokohama.
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