On the Kii Peninsula, Wakayama ramen represents a meeting of pork and soy. The broth is heavier than Tokyo’s shoyu but sharper than Hakata’s tonkotsu, striking a balance between clarity and richness. Noodles are medium-thick and often topped with chashu pork and pickled greens. Ide Shoten, founded in 1953 near Wakayama Station, is considered the definitive shop. Marutaka Ramen, also dating back to the 1950s, remains another reliable choice in the city.
Exploring regional ramen styles is a way of mapping Japan through flavour. Each bowl tells a story of climate, trade routes and local preferences, from Hokkaido’s dairy influence to Kyushu’s devotion to pork. Whether in a crowded city or a coastal town, ramen is never just noodles in broth but a reflection of place and history served steaming at the table.
Dining and Cooking