Iekei Ramen is a distinct style of ramen that originated in Yokohama prefecture, Japan, in 1974. It was created by a man named Yoshimura Minoru, who opened the first Iekei Ramen shop called “Yoshimuraya”.
The name “Iekei” translates to “house-style,” which reflects its homey and hearty characteristics. This type of ramen is known for several unique features:
Broth
- Blend of Tonkotsu and Shoyu: The broth is a rich combination of pork bone (tonkotsu) broth and soy sauce (shoyu), giving it a robust, creamy, and savory flavor.
- Thickness and Creaminess: The broth tends to be thicker and creamier compared to other ramen styles, due to the prolonged boiling of pork bones.
Noodles
- Thick and Curly: The noodles are typically thicker and have a wavy texture, which helps them hold onto the rich broth.
- Yellow Hue: They often have a yellow hue due to the use of alkaline salts.
Toppings
- Chashu (Braised Pork Belly): Slices of tender, braised pork belly are a common topping.
- Spinach: A unique topping in Iekei ramen, adding a fresh and slightly bitter contrast.
- Nori (Seaweed): Sheets of roasted seaweed are often placed on the side of the bowl.
- Green Onions: Chopped green onions for a bit of freshness and color.
- Egg: Soft-boiled eggs marinated in soy sauce, known as ajitsuke tamago, are also common.
Customization
- Broth Intensity and Fat: Many Iekei ramen shops allow customers to customize the intensity of the broth, the amount of fat, and the firmness of the noodles.
- Condiments: Various condiments such as garlic, spicy miso paste, or ground sesame seeds may be available for further personalization.
Experience
- Hearty and Filling: Due to its rich broth and substantial toppings, Iekei ramen is particularly hearty and filling, often considered comfort food.
Overall, Iekei ramen is a popular choice for those seeking a rich, savory, and customizable ramen experience.
Why is Iekei ramen often eat with rice?
Iekei Ramen is often served with a bowl of rice for several reasons, deeply rooted in both culinary tradition and practical enjoyment:
Complements the Rich Broth
- Balancing Flavors: The richness and intense flavor of the Iekei broth can be complemented by the more neutral taste of rice. This balance helps mellow the richness of the ramen.
- Textural Contrast: The soft texture of the rice contrasts with the chewy noodles and tender toppings, adding an additional layer of satisfaction to the meal.
Practical Eating Habit
- Soaking up Broth: Rice can be used to soak up the remaining broth after the noodles and toppings are consumed, ensuring that none of the delicious broth goes to waste.
- Extended Eating Experience: The addition of rice allows diners to enjoy the flavors of the ramen over a longer period, extending the overall dining experience.
Nutritional Completeness
- Carbohydrate Boost: Adding rice provides an extra source of carbohydrates, making the meal more filling and sustaining, particularly appealing for those with larger appetites.
- Cultural Norms: In Japanese cuisine, it’s common to have rice as a staple part of the meal, and this extends to being paired with ramen, providing a sense of completeness and tradition.
Versatility in Eating
- Mix and Match: Diners can take a bit of rice, mix it with the broth, or even combine it with the toppings to create different flavor combinations.
- Customization: Rice offers an additional element that can be customized, such as adding some of the soup broth to the rice or eating it separately.
Historical and Cultural Influence
- Yokohama Tradition: The tradition of serving rice with ramen, particularly Iekei, is strongly rooted in the local dining culture of Yokohama, where this style originated.
- Japanese Eating Customs: In Japan, having multiple components in a meal is common, and rice often plays a central role, which naturally extends to ramen meals.
Overall, the practice of eating Iekei Ramen with a bowl of rice enhances the dining experience by balancing flavors, adding nutritional value, and honoring cultural traditions.
Recently, Iekei ramen has also started to serve in European restaurants.