Not to be confused with last year’s Ramen Fest. The Ramen Show runs about a week and a half, and features 40 different ramen vendors from all over Japan. In addition, there are live performances, exclusive goods, and tons of memorabilia. We managed to make it through 4 different bowls,while listening to the dulcet tones of eating-themed, all-girl pop group Chubbiness. Yep.
The first bowl was Ramen Iroha’s Toyama-style Black ramen:
With two kinds of pork meat, anchovy and pork broth, and black-as-night soy sauce flavor, this bowl was rich, and flavorful. The black pepper was a nice touch as well.
Next up, is Ramen Oshima’s Sapporo-style ramen.
With fat, alkaline noodles and a thick, miso and fat-rich broth, Oshima’s ramen is the epitome of Sapporo-style. However, this bowl also contains raw, grated ginger which gives it a great fresh, sharp taste. You can see it under the onion here:
Third, we have a unique chicken ramen from Fukushima:
In addition to the chicken broth, and the spicy, minced chicken topping, there is a Japanese rolled egg which gives the soup a slightly sweet aftertaste.
We finished with a straight chicken broth ramen made specifically for the Ramen Show from the famous Tomita in our home prefecture of Chiba.
The broth may have been straight chicken, but it was very thick and rich, with a hint of soy sauce flavoring. What really stood out about this bowl was the noodles. They were made in such a way as to give them a very smooth texture, almost like pasta, but still buckwheat soba. It was very interesting.
In the end, we had a great time (how could you not with all that ramen?). Susannah’s favorite bowl was the last one; Tomita’s special chicken ramen. My favorite was Iroha’s black broth ramen, the first one.
He is a picture of the booths as we were leaving:
Also, on our way back we stopped to get a dessert:A fresh-baked melon bread stuffed with a heaping helping of chocolate and vanilla ice cream. It was amazing.