Ramen Style
If you are a ramen enthusiast, you may have heard of Yokohama Iekei Ramen. This distinctive style, born in Japan, blends the richness of tonkotsu pork bone broth with the sharpness of shoyu soy sauce. Originating in Yokohama, Iekei Ramen combines elements from different regional ramen traditions to create a flavorful and satisfying experience. Let’s explore the history, ingredients, and unique traits that make this ramen so special.
Yokohama Iekei ramen was born in the early 1970s when a former truck driver decided to open his own ramen shop, “Yoshimuraya.” Inspired by the rich, pork-based tonkotsu ramen from Fukuoka and the soy-flavored shoyu ramen from Tokyo, he created a hybrid style that quickly gained popularity. The name Yoshimuraya is written in Kanji as 吉村家, where "ya" (家) is pronounced "Ie," like "yay." This led to the term "Iekei," meaning "IE type." Finally, the term "Iekei" (家系) means "family style," reflecting the welcoming, home-cooked essence of the dish.
The foundation of Yokohama Iekei Ramen lies in its rich soup. It is made by blending pork bones, chicken bones, shoyu (soy sauce), and chicken oil (chiyu). This combination produces a creamy soup that balances deep umami flavors with aromatic richness. The soup is carefully simmered to extract maximum depth of flavor.
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The noodles used in Iekei Ramen are thick and straight, with a chewy, slightly bouncy texture. Their firmness allows them to soak up the flavorful broth while providing a satisfying bite. This makes them a perfect match for the bold, creamy soup.
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Iekei Ramen toppings are plentiful and diverse. Common ones include:
One of the charming aspects of Yokohama Iekei ramen is the level of customization available to diners. Many Yokohama Iekei ramen shops allow customers to adjust the richness of the broth, the firmness of the noodles, and the amount of oil used. This ensures that every bowl is tailored to individual preferences, enhancing the dining experience.
Q1. What is Iekei Ramen?
A. It is a ramen style originating in Yokohama, featuring thick noodles in a pork soy sauce broth, typically topped with spinach, nori seaweed, and chashu pork.
Q2. What is the difference between Iekei Ramen and Jiro-style Ramen?
A. Iekei is relatively simple, with a pork soy sauce broth and thick noodles. Jiro-style, on the other hand, is known for massive portions, lots of bean sprouts, garlic, and extra fat, making it much heavier in volume.
Q3. What are the recommended toppings for Iekei Ramen?
A. The standards are spinach, nori, and seasoned egg. For extra richness, add more chashu pork; for a lighter touch, green onions or vinegar are also popular.
Q4. Can I make Iekei Ramen easily at home in North America?
A. Yes, it can be recreated at home in North America. By using Yamachan Ramen’s retail product Yokohama Tonkotsu Shoyu Ramen, you can easily enjoy authentic flavor at home.