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Japanese ramen is not only the tonkotsu flavor from Kyushu
In Taiwan, the general stereotype of Japanese ramen is the tonkotsu ramen from southern Japan's Kyushu style, with a milky white broth, which is also the flavor most accepted by Taiwanese people. In fact, in Japan, ramen is divided into three major styles: the southern Japanese Kyushu style, the central Japanese Tokyo soy sauce style, and the Hokkaido miso style. Each of the three styles has different methods of making the broth and different flavors, and each has its own group of supporters. However, in Taiwan, most ramen shops introduce the Kyushu-style tonkotsu ramen. Over time, most Taiwanese people have come to believe that the broth of Japanese ramen should be milky white. Our goal in opening this shop is to introduce the three major styles of Japanese ramen to Taiwanese friends who love ramen.