Iekei ramen is a style of ramen originating from Yokohama, Japan, known for its rich, pork bone-based broth. This style began at a ramen shop called Yoshimura-ya in the 1950s, giving rise to the term “Iekei（家系）,” which means “branch of family tree” A distinctive feature of Iekei ramen is its thick and savory soy sauce-flavored broth, which has gained a strong followers.
Another hallmark of Iekei ramen is the level of customization it offers. Typically topped with slices of roast pork (チャーシュー), green onions, nori (岩のり), and a seasoned boiled egg (味玉), diners can often customize the firmness of the noodles, the richness of the broth, and the amount of oil to their preference.
The noodles in Iekei ramen are characteristically thick and wavy, designed to catch the soup well. While this style can be found throughout Japan, it is particularly prevalent in Yokohama and the Kanagawa Prefecture.
Iekei ramen’s unique flavors and customizable options have made it a beloved choice among ramen enthusiasts, securing its place as a distinctive element of Japan’s diverse ramen culture.