Experience making ramen in Higashiyama Ward! Make a reservation at a noodle factory and compare the different varieties. Common mistakes with Kyoto ramen
Kyoto ramen is popular not only in Japan but also among foreigners, but surprisingly few people know about it properly. There are many rumors, such as “Kyoto ramen doesn’t exist,” “Kyoto ramen has a strong soy sauce flavor,” and “It can’t be called Kyoto ramen without Kujo leek.” Since Kyoto ramen has multiple flavors, there are probably many people who have various misconceptions about it.
So, here we will introduce what kind of ramen Kyoto ramen is. Also, let’s check out the common mistakes people make when making Kyoto ramen. At Musoshin Noodle Making Experience Center, where you can experience making ramen in Higashiyama Ward, you can compare the taste of different types of ramen after the experience. If you are interested, please feel free to make a reservation.
What are the differences between Kyoto ramen and ramen you can compare during your ramen-making experience in Higashiyama Ward?
Many people define Kyoto ramen based on what they have learned by eating it themselves. However, there are some misconceptions about Kyoto ramen that are spread across stories from other people, on social media, and on the internet. Many people seem to realize the following mistakes by experiencing ramen making at the Musoshin Noodle Making Machine Experience Center in Higashiyama Ward.
◇Does Kyoto ramen really exist in Kyoto?
When browsing the internet, you may come across statements like “Kyoto ramen doesn’t exist.” However, unlike other regions, ramen in Kyoto, especially Higashiyama Ward, comes in three types: “light,” “slightly strong,” and “rich.” This may be the reason why people want to say that Kyoto ramen doesn’t exist. However, there are many ramen shops that have “back fat soy sauce,” the classic Kyoto ramen, on their menu.
Some people on the internet point out that “Kyoto-style ramen” and “Kyoto ramen” are different, but in reality, there are restaurants that advertise themselves as “Kyoto-style ramen” and serve something that is extremely similar to Kyoto ramen. This is because the restaurants that serve the ramen are simply calling it “Kyoto-style” on their own, and many of the ramen tastes the same as Kyoto ramen, so it cannot be said with certainty that it is “completely different.”
◇Is "Tonkotsu Soy Sauce" the correct flavor for Kyoto ramen?
When it comes to the taste of Kyoto ramen, many people think that “tonkotsu soy sauce” is the standard, but in fact it uses “chicken bone or whole chicken-based stock.” It is also sometimes said to have a “strong soy sauce flavor,” but in Kyoto, ramen is also particular about the stock, and light soy sauce is often used as a seasoning. Therefore, it is not “strong soy sauce oil flavor” but rather “the flavor of the stock comes through clearly,” so it is less spicy than in the Kanto region.
◇Kyoto ramen may look light, but is it rich when you eat it?
People often say things like “Kyoto ramen is rich” or “it looks light but is very rich when you eat it”, but this is because they don’t know that Kyoto ramen comes in different flavors. Most people who say it’s “rich” are referring to Kyoto ramen with back fat or plain broth. Generally speaking, “Kyoto ramen” refers to light ramen with no back fat floating in the soup. Some people say “it looks light but is rich when you eat it”, but in fact it’s the opposite; the correct answer is “it looks rich but is surprisingly light when you eat it”.
◇It's not Kyoto ramen without thin noodles and Kujo leeks.
Many people learned that there are different types of Kyoto ramen noodles when they tried making ramen at the Musoshin Noodle Making Machine Experience Center in Higashiyama Ward and compared different types of noodles. Many people assume that Kyoto ramen is “thin noodles,” but the thickness of Kyoto ramen noodles is “medium-thin noodles,” which is between normal and thin noodles, and depending on the noodle factory, they may be “medium-thick noodles,” which is between normal and thick noodles.Some people say that “Kujo leek”, a Kyoto specialty, is essential, but Kujo leek is sold at ordinary supermarkets in Kyoto and is available everywhere. Some Kyoto ramen shops use regular domestic leek, so there is no rule that “Kujo leek must be used for Kyoto ramen.”
Learn about Kyoto ramen and then try making ramen in Higashiyama Ward. Reservations are required for the noodle making experience.
Some people say that Kyoto ramen doesn’t really exist, but in fact there are three different types, ranging from light to rich in flavor. The mainstream is clear soup ramen, which looks rich but tastes light. If you’re interested, try comparing these three types.
Also, Kyoto-style ramen is just what the restaurants that serve it call it, and we can’t say for sure that it’s something completely different from Kyoto ramen.
There are various opinions about the thickness of the noodles, but we use “medium-thin noodles (medium-thick noodles)”. There is also no rule that you have to use Kujo leek, and some restaurants use ordinary domestic leek.
At Musoushin Noodle Making Machine Experience Center in Higashiyama Ward, both Japanese and foreigners can experience making noodles by reservation. Why not give it a try? Please note that if there are less than two reservations in a day, the event will be canceled.
Experience making ramen in Gion! Musoshin Noodle Making Machine Experience Center column
- Gion Ramen Workshop - Musoshin Noodle Making Machine Experience Center's philosophy and precautions for making noodles (price, parking, etc.)
- Frequently asked questions about the Gion Ramen Workshop, including number of participants and reservations
- What is the appeal of the ramen at "Musoshin," a shop that holds noodle workshops in Gion? To book a noodle making experience, please visit the Musoshin noodle making machine experience center.
- Gion's noodle workshop is just a 3-minute walk from Gion-Shijo Station! About the experience, dress code, staff behavior, and cancellation fees
- What are the benefits of participating in a ramen-making class in Gion? Experience making noodles using a noodle-making machine in the classroom!
- What are the characteristics of Musoshin Noodle Making Machine Experience, a shop in Gion where you can experience making ramen? What is the location, cost, and how to make a reservation?
- Experience making noodles in Kyoto! You can experience making ramen at a reasonable cost. Make a reservation first.
- Check the opening hours, parking, and holidays of Musoshin Noodle Making Experience Center, where you can experience making noodles in Kyoto. Types of Kyoto Ramen
- Experience making ramen in Higashiyama Ward! Find out why this tour, which also includes equipment rental, is so popular with foreigners
- Experience making ramen in Higashiyama Ward! Make a reservation at a noodle factory and compare the different varieties. Common mistakes with Kyoto ramen
Experience making your own noodles at the Musoshin Noodle Making Machine Experience Center in Gion
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Site name |
Musoshin noodle making machine experience center |
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location |
Higashiyama, Kyoto City, Kyoto Prefecture 605-0805 |
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access |
3 minutes walk from Keihan Gion-Shijo Station |
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TEL |
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Business hours |
11:00-15:00 Irregular holidays |
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