* The specialty is called the Yokohama Ramen Ie-kei (家 系). It consists of thick noodles served in a straight-type pork broth flavored with soy sauce-like tonkotsu. The seals are standard on top of roast pork (char siu), boiled spinach, sheets of nori (seaweed), often with sliced onions and winter, or hard boiled egg. Traditionally, customers indicate that softness of the noodles, rich broth that amount of seasoning and desire.
* The Hakata ramen comes from Hakata district of Fukuoka City in Kyushu. It has a rich broth, milky tonkotsu pork bone noodles and quite thin, not rich and strong. Often the typical seals the top, like garlic, shoga goods (pickled ginger), sesame seeds and pickled vegetables with spicy mustard (Karash takana), are left on the table because the diners serve themselves. The banks of Hakata and Tenjin ramen are known throughout Japan. Recent trends in terms of Hakata ramen made to one of the more polar types of ramen in Japan, and in this period can be found across the nation several chains of restaurants specialize in this type.Pearly Penile Papules Removal
There are many dishes in Japan related to noodles of Chinese influence. The following dishes are often served alongside ramen in the ramen restaurants. This does not include dishes such as tagliatelle considers to traditionally Japanese soba or udon, which are almost never served in the same restaurants ramen.