Best 4 local or prefectural ramen in Japan

Ramen is one of the most famous Japanese cuisines. The ancestor of Ramen was invented in China and exported to Japan long time ago.
Afterward, Japanese people kept improving it. Japan is still experiencing the ramen boom from about 10 years ago.

The traditional Japanese ramen is shoyu (soy sauce based) taste or Miso taste.
However, these ramen are deemed to be obsolete. Currently, pork born based soup stock is pretty famous in Japan.

Moreover, these days, each local area or prefecture starts to make its original taste ramen such as Hakata ramen from Fukuoka prefecture.

In this article, I would like to introduce you 4 best local and prefectural ramen in Japan!

There are 3 kinds of Tokushima ramen which are "brown" "yellow" "White".
Currently the most famous one is brown Tokushima ramen. However, white and yellow are the original which came into birth after WWⅡ.

The brown one is also called black Tokushima ramen which is based on pork born soup stock and sensed soy sauce which goes well with thin to medium noodle.
It is quite common to use pork meat, white leek, sprout and raw egg.

The ancestor of Toyama black was born around 1955.
At that time, many young people were working on the reconstruction work of Toyama prefecture which suffered a great damage by the Toyama major air raid.
Toyama black has strong salty taste to supply salt to these young construction workers.
The first of Toyama black restaurant "大喜 (Daiki)" started as a street stall, but it
opened a fixed restaurant at Nishimachi, Toyama prefecture later.

One company bought out "大喜 (Daiki)" and continued business.

Sapporo ramen is the first and original of the local ramen. Thick and chewy noodles with pork bone based densed miso soup.
The soup of Sapporo ramen is usually oily and heavy.