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2023年2月3日 2025年10月16日

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[Famous Restaurant Recipes] Imabari Ramen wind Ramen how to make soup

How to recreate "Imabari Ramen"

Introduction

This is an introduction to a recipe that recreates Imabari Ramen that represents Imabari City, Ehime Prefecture.
Imabari Ramen, a local Ehime specialty, is a salt Ramen made with ingredients from the local Imabari region. The Light taste tasting soup, made with small fish caught in the Seto Inland Sea, has a rich flavor that Light taste has a gentle taste that leaves a sweet lingering in the mouth. Imabari Ramen is also characterized by toppings such as local specialties "sumaki" and "Kamaboko," and adding the refreshingly fragrant "island lemon" halfway through the ramen gives it a refreshing aftertaste, which is another enjoyment of Imabari Ramen.
Please enjoy Setouchi Imabari Ramen which is packed with Umami.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Imabari Imabari Ramen, a local Ehime delicacy.

How to make Imabari Ramen soup

Ingredients for Imabari Ramen

・水…1ℓ
・【業務用】鶏清湯スープ（CP-TC4）…1kg
・日本酒…100ml
・鯛煮干し…30g
・鰺煮干し…20g
・出汁昆布…5g　

How to make Imabari Ramen

Soak Dried sardine Kombu and kelp in water for a day to make the liquid.
日本酒を加え、70℃をキープして1時間炊く。
【業務用】鶏清湯スープを加えて弱火で溶かしたら完成。

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材料（1杯分）

How to make it

【業務用】鶏清湯スープ（CP_TC4）を溶かす。
水2.5ℓに対して、出汁パックを1袋入れて中火で20分煮出す。
鶏清湯スープと出汁を合わせる。
温めた丼に、かえし、スープを入れる。
最後に麺とトッピングを盛り付けたら完成。

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History and origins

Imabari Ramen is Regional ramen with a slightly sweet and light flavor, made by combining small fish from the Seto Inland Sea (sea bream, horse mackerel, dried sardines, etc.) with a dashi soup made with the local Sake "Yamatan Masamune" and Light taste made with Hakata salt. Ramen allows you to experience Imabari's famous products in one bowl, using Miyakubo seaweed, Omishima lemons, the local specialty kamaboko (fish cake) called Kamaboko, and Jidori (local chicken) roast pork.