When we talk about ramen, we're most often talking about the type of broth it's made with — aka miso, shio, shoyu, or tonkotsu. But did you know there are also regional variations of these four types of ramen? 🍜
In the city of Yonago, for example, their regional ramen sports a rare beef-based broth. In Sapporo, the birthplace of miso ramen, chefs are known to add a pat of butter and a generous scoop of sweet corn to their ramen.