Miso Ramen: The Amazing Legend of Kogashi Ramen!
Ayumi Inoue
Shoyu, shio, tonkotsu, and miso ramen come in so many flavors, and each bowl carries a flavor of its own. But one style stands out for its own twist: kogashi ramen. Known for its fire-kissed flavor, this bold dish takes everything you love about ramen and adds an unforgettable twist!
If you’re craving a distinctive and delicious bowl to satisfy your ramen curiosity, kogashi ramen is the one to go to. Discover the special dish made by a ramen master and the founder of Ippudo!
What is kogashi ramen?
A variety of ramen made unique thanks to its smoky flavors is kogashi, or charred ramen. This charred goodness was created in 2000 by “Ramen King” Shigemi Kawahara, the founder of Gogyo. He gained his moniker after winning the TV Champion—Ramen Master Chef Championships three times. He also established Ippudo and its parent company, Chikaranomoto Holdings!
Kogashi ramen’s rich, smoke-kissed broth distinguished it from the rest. This smoky broth is a combination of chicken stock and either shoyu (soy sauce) or miso. Miso is a fermented soybean paste central to Japanese cooking. It’s packed with protein, vitamins, and that savory “umami” flavor everyone loves! With it as a broth, miso ramen tastes rich, just the right touch of creamy, and warm like a tight hug.
300 Degrees of Ramen
The scorched deliciousness of kogashi ramen boils down to how it’s cooked. The special technique? Cooking at 300˚C (572˚F). Pork lard is heated in a wok until it reaches 300˚C for miso ramen, and 320˚C (608˚F) for the shoyu. The miso paste or soy sauce is added at the right temperature, resulting in a display of smoke and flames. Then comes the chicken broth and toppings.
The charred seasoning provides the black hue and bitter kick that symbolize kogashi ramen. Of course, its taste differs depending on the broth. The miso broth offers a hearty richness with a slight sweetness beneath the smoky taste, whereas the shoyu broth is smoother and more aromatic.
Where to Eat Kogashi Ramen
Various ramen shops in Japan sell kogashi ramen, particularly in major cities, where it is a staple of the food scene. They might be available as charred ramen or advertised as kogashi miso ramen and kogashi shoyu ramen. Some might even have variations, so explore what suits your taste! You can also make a version of kogashi ramen at home, although you must be careful.
Not to mention, you only need miso paste or soy sauce, chicken or pork broth, and a hot pan. It would be challenging to reach 300˚C without the right equipment and technique, so just aim not to burn the seasoning too much. Remember: the miso paste (or soy sauce) should be bitter, not burnt to ashes! Top it off with your favorite ramen toppings and enjoy your homemade smoky masterpiece.
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Other Ramen Dishes to Try
Don’t stop at kogashi ramen! If you want to try out more ramen rich with flavor and umami, keep an eye out for these must-try ramen!
Sapporo Ramen
Sapporo ramen is the classic miso ramen that started it all! The snowy and cold Hokkaido yearned for a hearty and warm dish, and so it created this one. It features a rich and savory miso broth, thick noodles, and toppings such as butter, corn, bean sprouts, and juicy slices of pork, perfect for the colder months.
Asahikawa Ramen
Even bowls from the same boat can have different tastes, and Asahikawa ramen proves that! Also from Hokkaido, this is not a miso ramen, but a shoyu one. It uses a soy sauce base for the broth and is layered with pork fat to keep it hot. A thin layer of oil also often forms on top of the soup, with green onion, bamboo shoots, and egg. This slightly salty, slightly oily ramen is one to really look out for!
Taiwan Ramen
Made in Nagoya by the hands of Taiwanese restaurant owner Kuo Ming-yu, Taiwan ramen originated as a staff meal and later became popular during the 1980s. It’s a spicy chicken-based broth ramen with minced meat, chives, and bean sprouts swimming alongside thick noodles. Naturally, the star of the dish are chili peppers, giving it the kick that heat lovers crave!
Tantanmen Ramen
Derived from miso ramen, tantanmen ramen is Japan’s take on Sichuan-style dan dan noodles. This ramen features sesame paste, chili paste, and minced pork, along with popular toppings such as green onions. Tantanmen ramen is a savory, spicy, and creamy dish all in one!
Should I try kogashi ramen?
It’s rich, bold, and dramatic. There’s a depth of flavor to kogashi ramen that regular ramen simply can’t match, and that makes it worth trying. In addition, the fact that it’s made by a ramen master makes it all the more interesting!
Once you’ve tasted kogashi ramen, explore other styles as well, such as Sapporo’s buttery miso ramen, spicy Taiwan ramen, or nutty tantanmen. Each one offers its own unique personality and regional flair, providing a new way to savor the classic comfort of ramen.
It also shows how ramen is more than just noodles and broth. Ramen is also a culture and creativity served in one bowl. So grab your chopsticks and slurp your way through Japan’s most delicious traditions! Which ramen shops have you tried? Which ramen variety do you want to eat? Let us know in the comments!
Cited sources
- The Worldfolio. “Leader Database: Shigemi Kawahara”.
- Gourmet Traveller. “How is kogashi ramen made?”.
- The Japan Times. “Gogyo: Where there’s smoke, there’s kogashi ramen“.
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