Port Town Bowl · Back-Fat Soy Broth
Onomichi Ramen
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Chunks of chopped pork back-fat float on top and slowly melt into the broth as you eat, so the soup gets richer with every bite instead of cooling down.
Flat, slightly curly noodles are served in a clear soy-sauce broth built on small local fish, topped with chunks of chopped pork back-fat that slowly render into the soup, along with bamboo shoots and chashu pork.
Why it's made this way: The style developed in the port town of Onomichi in Hiroshima Prefecture, where fishmongers and dockworkers shaped a broth using regional seafood stock, giving it a lighter, saltier profile distinct from Hakata's milky tonkotsu further south.
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Part of World of Street Food — 3248 dishes from 118 countries.
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