徳島県·ご当地グルメ
Tokushima Ramen (White Type)
With a single sip, the mellow umami of the pork bone spreads gently across your palate. Unlike the salt-based pork bone soups found in Kyushu, this version uses light soy sauce or white soy sauce, keeping the soup pale. This is what is known as 'Shiro-kei' (White Type) Tokushima Ramen. The White Type is said to have been cherished in the southern part of the prefecture, centered around Komatsushima City, and is considered the ancestor of the 'Cha-kei' (Brown Type) and 'Ki-kei' (Yellow Type) styles. It is told that a single bowl born from a food stall in Komatsushima after the war eventually branched out into these three distinct lineages. An interesting aspect is how the color of the soy sauce directly defines the character of the soup, even when using the same pork bone base. Compared to the heavy and rich Brown Type, this version has a light and gentle mouthfeel. Please take this opportunity to taste a flavor that remains close to the original roots of Tokushima Ramen.
Record it after reading
