[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article:ramen":3},{"meta":4,"markdown":79},{"type":5,"articleId":6,"slug":7,"title":8,"titleEn":9,"category":10,"summary":11,"publishedAt":12,"image":13,"vocabulary":14},"article","culture-ramen","ramen","ラーメン地域ごとの違い — 札幌・博多・喜多方","Regional Ramen — Sapporo, Hakata, Kitakata, and Beyond","culture","A tour of Japan's regional ramen styles. Covers Sapporo's miso (with butter and corn), Hakata's thin tonkotsu with kaedama refills, Kitakata's morning ramen with thick wavy noodles, Yokohama's iekei lineage, Tokushima's pork-soy with raw egg, Asahikawa's rich seafood-tonkotsu, Tokyo's tsukemen, plus modern trends like Jirō-style and tori-paitan. Helps learners read menus and order with confidence.\n","2026-04-27T00:00:00Z","https:\u002F\u002Fimages.yamiyomi.com\u002Fculture-ramen.png",[15,20,24,28,32,37,41,45,49,53,58,62,66,70,75],{"word":16,"reading":17,"meaning":18,"level":19},"麺","めん","noodles","N3",{"word":21,"reading":22,"meaning":23,"level":19},"汁","しる","soup",{"word":25,"reading":26,"meaning":27,"level":19},"味噌","みそ","miso",{"word":29,"reading":30,"meaning":31,"level":19},"醤油","しょうゆ","soy sauce",{"word":33,"reading":34,"meaning":35,"level":36},"豚骨","とんこつ","pork bone broth","N1",{"word":38,"reading":39,"meaning":40,"level":36},"替え玉","かえだま","noodle refill",{"word":42,"reading":43,"meaning":44,"level":36},"細麺","ほそめん","thin noodles",{"word":46,"reading":47,"meaning":48,"level":36},"太麺","ふとめん","thick noodles",{"word":50,"reading":51,"meaning":52,"level":36},"縮れ麺","ちぢれめん","wavy\u002Fcurly noodles",{"word":54,"reading":55,"meaning":56,"level":57},"屋台","やたい","food stall","N2",{"word":59,"reading":60,"meaning":61,"level":57},"行列","ぎょうれつ","queue",{"word":63,"reading":64,"meaning":65,"level":57},"具","ぐ","ingredients",{"word":67,"reading":68,"meaning":69,"level":19},"海苔","のり","nori seaweed",{"word":71,"reading":72,"meaning":73,"level":74},"朝","あさ","morning","N5",{"word":76,"reading":77,"meaning":78,"level":36},"二郎系","じろうけい","Jirō-style ramen","\n::para\n[ラーメン]{ラーメン:ramen}は[戦後]{せんご:postwar:N3}の[日本]{にほん:Japan:N5}を[象徴]{しょうちょう:to symbolize:N1}する[料理]{りょうり:dish:N4}と[言って]{いって:to say:N4}よいでしょう。[元]{もと:originally:N4}は[中華そば]{ちゅうかそば:Chinese noodles:N1}と[呼ばれた]{よばれた:called:N3}[中国]{ちゅうごく:China:N5}[由来]{ゆらい:originating from:N3}の[料理]{りょうり:dish:N4}でしたが、[各地]{かくち:various places:N2}の[気候]{きこう:climate:N3}・[食材]{しょくざい:ingredients:N2}・[嗜好]{しこう:preferences:N1}に[合わせて]{あわせて:to match:N3}[独自]{どくじ:unique:N1}の[進化]{しんか:evolution:N3}を[遂げ]{とげ:to achieve:N1}、[今]{いま:now:N5}や[何百]{なんびゃく:hundreds:N5}もの[ご当地]{ごとうち:local, regional:N3}ラーメンが[存在]{そんざい:to exist:N3}しています。[国民]{こくみん:national:N3}の[ソウルフード]{ソウルフード:soul food}として、[日本人]{にほんじん:Japanese people:N5}は[年間]{ねんかん:annually:N5}[平均]{へいきん:average:N2}40[杯]{はい:bowls:N3}[以上]{いじょう:or more:N4}[食べて]{たべて:to eat:N5}いると[言われ]{いわれ:to be said:N4}ます。\n\n#en\nRamen may be the dish that best symbolizes postwar Japan. Originally a Chinese-derived dish called \"chūka soba,\" it took on its own evolution adapted to the climate, ingredients, and tastes of each region — and today there are hundreds of local ramens. As a national soul food, the average Japanese person is said to eat over 40 bowls a year.\n::\n\n::heading\n[札幌]{さっぽろ:Sapporo:N1}[ラーメン]{ラーメン:ramen} — [味噌]{みそ:miso:N1}と[北国]{きたぐに:northern country:N5}の[寒さ]{さむさ:cold:N3}\n\n#en\nSapporo Ramen — Miso and the Cold of the North\n::\n\n::para\n[北海道]{ほっかいどう:Hokkaidō:N4}[札幌]{さっぽろ:Sapporo:N1}を[代表]{だいひょう:representative:N3}する[味噌]{みそ:miso:N1}[ラーメン]{ラーメン:ramen}は、1955[年]{ねん:year:N5}[頃]{ごろ:approximately:N2}に[大宮]{おおみや:Ōmiya:N1}[守人]{もりひと:Morihito:N3}という[料理人]{りょうりにん:cook:N4}が[考案]{こうあん:to devise:N1}したと[言われ]{いわれ:to be said:N4}ます。[寒い]{さむい:cold:N3}[冬]{ふゆ:winter:N4}を[乗り切る]{のりきる:to get through:N3}ため、[豚]{ぶた:pork:N1}の[脂]{あぶら:fat:N2}と[味噌]{みそ:miso:N1}の[コク]{コク:richness}で[体]{からだ:body:N4}を[芯]{しん:core:N1}から[温める]{あたためる:to warm:N2}スープが[特徴]{とくちょう:characteristic:N1}。[麺]{めん:noodles:N1}は[コシ]{コシ:firmness}の[強い]{つよい:strong:N4}[黄色]{きいろ:yellow:N2}い[中太縮れ麺]{ちゅうぶとちぢれめん:medium-thick wavy noodles:N1}で、[味噌]{みそ:miso:N1}スープに[よく]{よく:well}[絡みます]{からみます:to cling, coat:N2}。\n\n#en\nSapporo's signature miso ramen is said to have been devised around 1955 by a cook named Ōmiya Morihito. To get through the cold winters, the soup uses pork fat and the depth of miso to warm the body from its core. The noodles are firm, yellow, medium-thick wavy noodles that cling well to the miso broth.\n::\n\n::para\n[具]{ぐ:toppings:N3}には[もやし]{もやし:bean sprouts}・[コーン]{コーン:corn}・[バター]{バター:butter}・[挽肉]{ひきにく:ground meat:N1}が[載る]{のる:to top:N1}のが[定番]{ていばん:standard:N3}で、[特に]{とくに:especially:N4}「バター[コーン]{コーン:corn}[味噌]{みそ:miso:N1}[ラーメン]{ラーメン:ramen}」は[北海道]{ほっかいどう:Hokkaidō:N4}の[酪農]{らくのう:dairy:N1}・[農業]{のうぎょう:agriculture:N2}が[育んだ]{はぐくんだ:cultivated:N3}[組み合わせ]{くみあわせ:combination:N3}です。[札幌]{さっぽろ:Sapporo:N1}には[味噌]{みそ:miso:N1}[専門店]{せんもんてん:specialty shop:N2}が[集まる]{あつまる:to gather:N4}「[ラーメン]{ラーメン:ramen}[横丁]{よこちょう:alley:N1}」があり、[観光]{かんこう:tourism:N3}スポットにもなっています。\n\n#en\nStandard toppings are bean sprouts, corn, butter, and ground meat. The \"butter-corn miso ramen\" especially is a combination cultivated by Hokkaidō's dairy and agricultural traditions. Sapporo has a \"Ramen Yokochō\" (Ramen Alley) where miso specialty shops gather, and it has become a tourist spot.\n::\n\n::heading\n[博多]{はかた:Hakata:N1}[ラーメン]{ラーメン:ramen} — [豚骨]{とんこつ:pork bone:N1}と[替え玉]{かえだま:noodle refill:N2}[文化]{ぶんか:culture:N3}\n\n#en\nHakata Ramen — Tonkotsu and the Kaedama Culture\n::\n\n::para\n[福岡]{ふくおか:Fukuoka:N3}[市]{し:city:N3}[博多]{はかた:Hakata:N1}を[代表]{だいひょう:representative:N3}するのが[豚骨]{とんこつ:pork bone:N1}[ラーメン]{ラーメン:ramen}です。[豚]{ぶた:pork:N1}の[骨]{ほね:bones:N2}を[長時間]{ちょうじかん:long hours:N5}[強火]{つよび:high heat:N4}で[煮込んだ]{にこんだ:simmered:N1}[白濁]{はくだく:cloudy white:N1}スープが[特徴]{とくちょう:characteristic:N1}で、[クリーミー]{クリーミー:creamy}で[濃厚]{のうこう:rich:N2}な[味]{あじ:flavor:N4}が[病みつき]{やみつき:addictive:N4}になります。[麺]{めん:noodles:N1}は[極]{ごく:extremely:N2}[細]{ほそ:thin:N2}の[ストレート]{ストレート:straight}[麺]{めん:noodles:N1}で、[硬さ]{かたさ:hardness:N2}を「[バリカタ]{バリカタ:very firm}」「カタ」「[普通]{ふつう:normal:N2}」「[やわ]{やわ:soft}」などから[注文]{ちゅうもん:to order:N4}できます。\n\n#en\nHakata in Fukuoka City is the home of tonkotsu ramen. The cloudy white soup, made by simmering pork bones at high heat for many hours, is its hallmark — creamy and rich, it's famously addictive. The noodles are extremely thin and straight, and you can order their firmness from \"barikata\" (very firm), \"kata,\" \"normal,\" or \"yawa\" (soft).\n::\n\n::callout\n[博多]{はかた:Hakata:N1}[文化]{ぶんか:culture:N3}の[象徴]{しょうちょう:symbol:N1}が「[替え玉]{かえだま:noodle refill:N2}」です。[麺]{めん:noodles:N1}を[少なめ]{すくなめ:smaller portion:N4}に[出して]{だして:to serve:N5}、[食べ終わる]{たべおわる:to finish eating:N4}[頃]{ころ:around the time:N2}に[追加]{ついか:additional:N3}の[麺]{めん:noodles:N1}を[頼む]{たのむ:to order:N3}システムです。これは[屋台]{やたい:food stall:N4}[文化]{ぶんか:culture:N3}が[根付いた]{ねづいた:took root:N2}[博多]{はかた:Hakata:N1}で、[麺]{めん:noodles:N1}が[伸びない]{のびない:does not get soggy:N2}よう[工夫]{くふう:devised:N3}された[結果]{けっか:result:N1}でした。[一]{いっ:one:N5}[杯]{ぱい:bowl:N3}500[円]{えん:yen:N5}[前後]{ぜんご:approximately:N5}、[替え玉]{かえだま:refill:N2}が100〜150[円]{えん:yen:N5}で[二]{に:two:N5}[玉]{だま:portions:N2}・[三]{さん:three:N5}[玉]{だま:portions:N2}と[食べる]{たべる:to eat:N5}のが[博多]{はかた:Hakata:N1}スタイルです。\n\n#en\nA symbol of Hakata culture is the \"kaedama\" — noodle refill. The bowl is served with a smaller portion of noodles, and you order an additional portion as you near the end. This was an ingenious solution born from Hakata's food-stall culture, designed to keep noodles from going soggy. A bowl runs about 500 yen, with refills at 100–150 yen — eating two or three portions is the Hakata style.\n::\n\n::heading\n[喜多方]{きたかた:Kitakata:N3}[ラーメン]{ラーメン:ramen} — [朝ラー]{あさラー:morning ramen:N4}の[街]{まち:town:N1}\n\n#en\nKitakata Ramen — The Town of Morning Ramen\n::\n\n::para\n[福島県]{ふくしまけん:Fukushima Prefecture:N2}[喜多方]{きたかた:Kitakata:N3}[市]{し:city:N3}は[人口]{じんこう:population:N4}[約]{やく:approximately:N3}4[万人]{まんにん:ten thousand people:N5}の[小さな]{ちいさな:small:N5}[街]{まち:town:N1}ですが、[ラーメン店]{ラーメンてん:ramen shops:N4}が[百軒]{ひゃっけん:one hundred shops:N2}[以上]{いじょう:or more:N4}あるという[全国]{ぜんこく:nationwide:N3}[屈指]{くっし:leading:N1}の[ラーメン]{ラーメン:ramen}[激戦区]{げきせんく:fiercely competitive area:N1}です。[喜多方]{きたかた:Kitakata:N3}[ラーメン]{ラーメン:ramen}の[特徴]{とくちょう:characteristic:N1}は[平打ち]{ひらうち:flat:N3}の[太い]{ふとい:thick:N3}[縮れ麺]{ちぢれめん:wavy noodles:N1}と、[醤油]{しょうゆ:soy sauce:N1}[ベース]{ベース:base}の[あっさり]{あっさり:light}した[豚骨]{とんこつ:pork bone:N1}スープです。[コク]{コク:depth}はあるのにしつこくない、[毎日]{まいにち:every day:N5}[食べても]{たべても:even if eating:N5}[飽きない]{あきない:does not tire of:N1}[味]{あじ:flavor:N4}と[評され]{ひょうされ:to be evaluated:N1}ます。\n\n#en\nKitakata City in Fukushima Prefecture is a small town of about 40,000 people, yet it has over a hundred ramen shops — making it one of Japan's leading ramen battlegrounds. Kitakata ramen's hallmarks are flat, thick wavy noodles and a light soy-based pork-bone broth. Deep but not heavy, it's said to be a flavor you don't tire of even eating every day.\n::\n\n::para\nそして[喜多方]{きたかた:Kitakata:N3}[最大]{さいだい:greatest:N3}の[特色]{とくしょく:special feature:N4}が「[朝ラー]{あさラー:morning ramen:N4}」[文化]{ぶんか:culture:N3}です。[早朝]{そうちょう:early morning:N4}7[時頃]{じごろ:around o'clock:N2}から[開店]{かいてん:opens:N4}し、[朝食]{ちょうしょく:breakfast:N4}として[ラーメン]{ラーメン:ramen}を[食べる]{たべる:to eat:N5}[習慣]{しゅうかん:custom:N3}があります。[これは]{これは:this is}[元々]{もともと:originally:N4}[蔵造り]{くらづくり:traditional warehouse architecture:N2}の[街]{まち:town:N1}として[早起き]{はやおき:early rising:N4}の[商人]{しょうにん:merchants:N3}が[多く]{おおく:many:N4}、[朝]{あさ:morning:N4}から[手軽]{てがる:simple:N2}に[食べられる]{たべられる:can be eaten:N5}[料理]{りょうり:dish:N4}として[根付いた]{ねづいた:took root:N2}とされ、[今]{いま:now:N5}でも[観光客]{かんこうきゃく:tourists:N3}が[朝ラー]{あさラー:morning ramen:N4}[巡り]{めぐり:tour:N1}を[楽しんで]{たのしんで:to enjoy:N4}います。\n\n#en\nAnd Kitakata's greatest special feature is its \"asa-rā\" (morning ramen) culture. Shops open from around 7 a.m., and there's a custom of eating ramen for breakfast. This is said to have taken root because the town — known for its traditional kura warehouse architecture — had many early-rising merchants who needed something easy to eat in the morning. To this day, tourists enjoy \"morning ramen tours.\"\n::\n\n::heading\n[家系]{いえけい:iekei:N1}・[徳島]{とくしま:Tokushima:N1}・[旭川]{あさひかわ:Asahikawa:N1} — その[他]{た:others:N3}の[名物]{めいぶつ:specialties:N4}\n\n#en\nIekei, Tokushima, Asahikawa — Other Famous Styles\n::\n\n::para\n[横浜]{よこはま:Yokohama:N1}[発祥]{はっしょう:origin:N1}の「[家系]{いえけい:iekei:N1}」[ラーメン]{ラーメン:ramen}は、[豚骨]{とんこつ:pork bone:N1}[醤油]{しょうゆ:soy sauce:N1}スープに[太い]{ふとい:thick:N3}[ストレート]{ストレート:straight}[麺]{めん:noodles:N1}、[ほうれん草]{ほうれんそう:spinach:N3}と[海苔]{のり:nori:N1}[三]{さん:three:N5}[枚]{まい:sheets:N2}が[基本]{きほん:standard:N1}の[トッピング]{トッピング:topping}です。1974[年]{ねん:year:N5}[創業]{そうぎょう:founded:N1}の「[吉村家]{よしむらや:Yoshimura-ya:N1}」を[元祖]{がんそ:originator:N3}とし、[暖簾]{のれん:noren shop curtain:N1}[分け]{わけ:branch:N5}した[店]{みせ:shops:N4}が「○○[家]{や:-ya:N4}」と[名乗る]{なのる:to call themselves:N3}ことから[家系]{いえけい:iekei:N1}と[呼ばれます]{よばれます:to be called:N3}。[味]{あじ:flavor:N4}・[麺]{めん:noodles:N1}の[硬さ]{かたさ:hardness:N2}・[脂]{あぶら:oil:N2}の[量]{りょう:amount:N2}を[細かく]{こまかく:in detail:N2}[注文]{ちゅうもん:to order:N4}できる「[味]{あじ:flavor:N4}の[濃さ]{こさ:strength:N2}」[文化]{ぶんか:culture:N3}も[特徴]{とくちょう:characteristic:N1}です。\n\n#en\nYokohama-born \"iekei\" ramen pairs a tonkotsu-soy broth with thick straight noodles, with spinach and three sheets of nori as standard toppings. Tracing back to \"Yoshimura-ya,\" founded in 1974, branch shops took on names ending in \"-ya,\" giving rise to the name iekei. A signature feature is the customization culture — you can finely adjust flavor strength, noodle firmness, and amount of oil.\n::\n\n::para\n[徳島]{とくしま:Tokushima:N1}[ラーメン]{ラーメン:ramen}は[豚骨]{とんこつ:pork bone:N1}[醤油]{しょうゆ:soy sauce:N1}の[甘辛い]{あまからい:sweet-savory:N2}スープに[豚]{ぶた:pork:N1}バラ[肉]{にく:meat:N4}の[煮物]{にもの:simmered dish:N1}と[生卵]{なまたまご:raw egg:N2}を[落とす]{おとす:to drop in:N3}のが[特徴]{とくちょう:characteristic:N1}。[ご飯]{ごはん:rice:N4}と[一緒]{いっしょ:together:N3}に[食べる]{たべる:to eat:N5}のが[地元]{じもと:local:N4}スタイルで、[「ご飯]{ごはん:rice:N4}におかず[ラーメン]{ラーメン:ramen}」と[評される]{ひょうされる:to be characterized:N1}こともあります。[旭川]{あさひかわ:Asahikawa:N1}[ラーメン]{ラーメン:ramen}は[北海道]{ほっかいどう:Hokkaidō:N4}[内陸部]{ないりくぶ:inland area:N2}の[寒冷地]{かんれいち:cold region:N3}で[発達]{はったつ:developed:N3}し、[豚骨]{とんこつ:pork bone:N1}と[魚介]{ぎょかい:seafood:N2}の[Wスープ]{ダブルスープ:double soup}に[低]{てい:low:N2}[加水]{かすい:hydration:N3}の[ちぢれ]{ちぢれ:wavy}[細麺]{ほそめん:thin noodles:N1}、[スープ]{スープ:soup}が[冷めない]{さめない:does not get cold:N3}よう[ラード]{ラード:lard}で[蓋]{ふた:lid:N1}をする[工夫]{くふう:device:N3}が[特徴]{とくちょう:characteristic:N1}です。\n\n#en\nTokushima ramen pairs a sweet-savory pork-soy broth with simmered pork belly and a raw egg dropped on top. Locals eat it together with rice — it's sometimes characterized as \"ramen as a side dish for rice.\" Asahikawa ramen developed in inland Hokkaidō's cold region: a double soup of pork bone and seafood with low-hydration wavy thin noodles, sealed with a lid of lard to keep the soup from cooling.\n::\n\n::heading\n[つけ麺]{つけめん:tsukemen:N1}と[現代]{げんだい:modern:N3}の[トレンド]{トレンド:trends}\n\n#en\nTsukemen and Modern Trends\n::\n\n::para\n[つけ麺]{つけめん:tsukemen:N1}は[麺]{めん:noodles:N1}とスープが[別々]{べつべつ:separate:N4}に[出され]{だされ:to be served:N5}、[麺]{めん:noodles:N1}を[濃厚]{のうこう:rich:N2}なつけ汁に[つけて]{つけて:to dip}[食べる]{たべる:to eat:N5}スタイル。[東京]{とうきょう:Tokyo:N4}[大勝軒]{たいしょうけん:Taishōken:N2}が[発祥]{はっしょう:origin:N1}とされ、[山岸]{やまぎし:Yamagishi:N2}[一雄]{かずお:Kazuo:N1}が「[特製]{とくせい:special:N1}もりそば」として[考案]{こうあん:to devise:N1}しました。[麺]{めん:noodles:N1}は[冷水]{れいすい:cold water:N3}で[締めて]{しめて:to firm up:N1}あり、[コシ]{コシ:firmness}が[強く]{つよく:strong:N4}、[最後]{さいご:last:N3}に「スープ[割り]{わり:dilution:N3}」（[出汁]{だし:dashi:N1}でスープを[薄める]{うすめる:to thin:N2}）で[飲み干す]{のみほす:to drink up:N2}のが[定番]{ていばん:standard:N3}です。\n\n#en\nTsukemen serves the noodles and the soup separately — you dip the noodles into the rich broth. Tokyo's Taishōken is considered the origin, where Yamagishi Kazuo devised it as \"tokusei mori-soba.\" The noodles are firmed in cold water for extra bite, and the standard finish is \"sūpu-wari\" — diluting the dipping broth with dashi and drinking it up.\n::\n\n::para\n[最近]{さいきん:recently:N3}の[トレンド]{トレンド:trends}としては「[二郎系]{じろうけい:Jirō-style:N1}」と「[鶏白湯]{とりぱいたん:chicken paitan:N1}」が[挙げられます]{あげられます:to be mentioned:N1}。[二郎系]{じろうけい:Jirō-style:N1}は[極]{ごく:extremely:N2}[太麺]{ふとめん:thick noodles:N1}に[大量]{たいりょう:large quantity:N2}の[もやし]{もやし:bean sprouts}・[キャベツ]{キャベツ:cabbage}・[豚]{ぶた:pork:N1}・[ニンニク]{ニンニク:garlic}を[載せた]{のせた:topped with:N1}「[マシマシ]{マシマシ:extra extra}」[文化]{ぶんか:culture:N3}が[特徴]{とくちょう:characteristic:N1}で、[若い]{わかい:young:N3}[男性]{だんせい:men:N3}を[中心]{ちゅうしん:center:N4}に[熱狂]{ねっきょう:fanatical:N1}[的]{てき:-ic, -ical:N4}な[ファン]{ファン:fans}を[持ちます]{もちます:to have:N4}。[鶏白湯]{とりぱいたん:chicken paitan:N1}は[鶏]{とり:chicken:N1}の[骨]{ほね:bones:N2}を[煮込んで]{にこんで:to simmer:N1}[白濁]{はくだく:cloudy white:N1}させた[クリーミー]{クリーミー:creamy}な[スープ]{スープ:soup}で、[豚骨]{とんこつ:pork bone:N1}よりあっさりしているため[女性]{じょせい:women:N3}にも[人気]{にんき:popular:N5}があり、[新世代]{しんせだい:new generation:N4}の[ラーメン]{ラーメン:ramen}として[専門店]{せんもんてん:specialty shops:N2}が[急増]{きゅうぞう:rapid increase:N3}しています。\n\n#en\nRecent trends include \"Jirō-style\" and \"tori-paitan.\" Jirō-style is known for extremely thick noodles topped with mountains of bean sprouts, cabbage, pork, and garlic — its \"mashi-mashi\" (extra extra) culture has fanatical fans, mostly young men. Tori-paitan is a creamy, cloudy-white broth made by simmering chicken bones; lighter than tonkotsu, it's also popular with women, and new-generation specialty shops are rapidly multiplying.\n::\n\n::heading\nおわりに\n\n#en\nConclusion\n::\n\n::para\n[ラーメン]{ラーメン:ramen}は[一]{ひと:one:N5}つの[料理]{りょうり:dish:N4}でありながら、[地域]{ちいき:region:N2}・[食材]{しょくざい:ingredients:N2}・[歴史]{れきし:history:N2}・[気候]{きこう:climate:N3}が[融合]{ゆうごう:to fuse:N1}した[小さな]{ちいさな:small:N5}[文化]{ぶんか:culture:N3}の[結晶]{けっしょう:crystallization:N1}です。[新幹線]{しんかんせん:bullet train:N1}や[車]{くるま:car:N5}で[各地]{かくち:various places:N2}を[巡って]{めぐって:to tour:N1}、[ご当地]{ごとうち:local:N3}[ラーメン]{ラーメン:ramen}を[食べ歩く]{たべあるく:to eat one's way around:N4}「[ラーメン]{ラーメン:ramen}[巡礼]{じゅんれい:pilgrimage:N1}」を[楽しむ]{たのしむ:to enjoy:N4}[人]{ひと:people:N5}も[多く]{おおく:many:N4}、[一]{いっ:one:N5}[杯]{ぱい:bowl:N3}の[ラーメン]{ラーメン:ramen}が[旅行]{りょこう:travel:N4}の[目的]{もくてき:purpose:N4}になることさえあります。あなたの[一]{いち:number one:N5}[番]{ばん:number:N3}[好きな]{すきな:favorite:N3}[ラーメン]{ラーメン:ramen}は、どの[地域]{ちいき:region:N2}のものでしょうか？\n\n#en\nRamen is a single dish, yet it is a small crystallization of culture in which region, ingredients, history, and climate all fuse. Many people enjoy \"ramen pilgrimages\" — touring the country by bullet train or car to eat their way through local styles — and a single bowl of ramen can even become the purpose of a trip. What's your favorite ramen, and from which region?\n::\n"]