https://www.foodinjapan.org/kansai/wakayama-ramen/

"The name Wakayama ramen was first used in the late 1990s, when a shop that served it opened in Tokyo. Then, in 1998, a big event happened. Hideyuki Ishigami, a businessman and a ramen critic, entered a TV competition called “TV Champion: Japan’s Best Ramen Finals”. He represented Wakayama City and won the championship over many strong competitors from all over Japan. He introduced Wakayama ramen to the whole country and made it famous."

"A trip to Wakayama is not complete without a bowl of the region's renowned ramen noodles, each distinguished by its soup. Each restaurant has its own unique recipe, but it is usually a pork broth flavoured with soy sauce (tonkotsu shoyu). If you want to order Wakayama ramen like a local, ask for 'chuka soba'."

"Usually described as a Tokyo-style ramen with Tokushima broth, Wakayama ramen also has two distinct types of broth, the soy sauce “shako-mae” soup, or the tonkotsu-soy base. Wakayama ramen is packed full of flavor, and also served with some sushi on the side! Let’s take a look at the origins of Wakayama’s Chuka Soba."

"Wakayama ramen is often described as a Tokyo-style ramen served in Tokushima broth. In Wakayama, it is usually referred to as chuka-soba (Chinese noodles). The noodles in Wakayama ramen are thin and straight, while the soup can either be clear and soy sauce-flavored (shako-mae style) or it can consist of a combination of tonkotsu base and soy sauce. Pork ribs are one of the most common additional ingredients in Wakayama ramen, and the dish is typically served with a boiled, runny-yolk egg instead of a raw one that is served with Tokushima ramen."

"Many of Wakayama City’s ramen shops have been in business for more than 50 years, and give customers the chance to enjoy the traditional flavors of the past. They also serve plenty of side dishes (like hayazushi and boiled eggs) worth trying. Here are five excellent ramen shops to try in Wakayama!"

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Shirahama Key Noodle

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