Tsukemen

Chilled noodles dipped into a separate bowl of concentrated hot broth. Because the noodles stay firm longer, the texture holds all the way through. At the end, ask for supu-wari — they'll dilute the remaining broth with dashi so you can drink it. Don't skip this step. The broth base varies — pork-based and seafood-based versions are both common. Toppings typically include chashu pork, soft-boiled egg, and nori on the side.

茹でた麺を濃厚なスープに浸して食べる、比較的新しいスタイルのラーメンよ。麺が伸びにくいから、最後までしっかりしたコシを楽しめるのがいいところなんだよね。最後にスープをお出汁で割って飲む「スープ割り」も、忘れずに楽しんでよ。