Well, the autumn leaves were late that year, the temperature was lower compared to the same period when I was there a year earlier, but the ramen adventure was superb. We ate so much ramen in so many places, from Kyoto to Osaka, that soon after arriving home, I found myself updating an old Guide to Ramen Broth post in the blog.
Looking back, I never found it curious that I never encountered shio (salt) ramen in Japan. I didn’t think about it much probably because shio ramen did not really excite me. I’m a tonkotsu ramen fan, you see, and I rarely order any other variety.
That in the photo is the best bowl of ramen I’ve ever had. In Kyoto, just a few steps from the ryokan (inn) where we stayed, was a ramen shop called Aitsu no Ramen Kataguruma that was often teeming with locals. We went there one night — minus Sam (she doesn’t eat red meat) who opted to stay at the ryokan with a tray of sushi from Family Mart (convenience food store in Japan is terrifically good!).
To describe the ramen as indulgent would be an understatement. The ramen that my husband ordered had twice as much meat! I have to mention that the pork is crusted with crushed pepper which set it apart from other chashu pork we have had in the past. Reminded us of pastrami.
And the broth… Oh, the broth! The thickest and tastiest tonkotsu broth we’ve ever had! There is one claim that cheese is added to the broth to give it a unique flavor and texture that makes it reminiscent of carbonara. I can almost believe that considering how the pork slices reminded us of pastrami.
So, you see, with ramen broth as rich as that, how could shio ramen be exciting at all? That was my mindset until a few nights ago. NHK World-Japan recently broadcast a series of videos called Ramen Japan. And I learned that shio ramen is likely the oldest form of ramen.
Not too many shops sell it these days, it seems. Probably too plain for today’s sophisticated palate. But I was curious. How can broth seasoned with nothing but salt be tasty? Wouldn’t it be one-dimensional?
To provide an informed answer to that question, I made shio ramen at home. And… surprise — the broth was incredible!
How to make broth for shio ramen
It’s all about the broth. The clarity. The lightness. I make broth by simmering meat and bones. Then, I drop a teaspoon of salt into a bowl, pour in broth and add the noodles.
