Fukushima’s Kitakata Ramen

Busy in the kitchen at Bannai Shokudō, Kitakata’s most renowned ramen shop. Diners start pouring in at 7:00 in the morning.

The Genraiken shop is a 6-minute walk from Kitakata Station.

Genraiken’s soy-sauce-flavored ramen is plain yet deeply satisfying.

This sign outside Genraiken recounts the shop’s history.

Aficionados crave the chewy texture of Makoto Shokudō’s noodles.

Makoto Shokudō is near the Kitakata city office. Ramen lovers start lining up before the shop opens, just like they do at Bannai Shokudō.

The dried sardine and pork bone broth at Makoto Shokudō is a perfect balance of lightness and richness.

Bannai Shokudō’s famous niku soba. The surprisingly light chāshū just melts in the mouth.

Bannai Shokudō, located on the other side of the Kitakata city office from Makoto Shokudō.

The golden salty soup at Bannai Shokudō is a main attraction for diners, many of whom come to Kitakata especially for its ramen.

Bannai Shōichi, Bannai Shokudō’s second-generation owner.

Wakaki Shōten, famous for its soy sauce and miso, stands on Retro Shopping Street. Its brick storehouse and tatami-mat sitting room are open to the public.

Bannai’s chāshū is simmered slowly in soy sauce.

The Kitakata Ramen Jinja, a shrine dedicated to the city’s ramen, is on the Retro Shopping Street.

Shanghai, a member shop, displays the indigo Ramenkai noren split curtain at its storefront.

Kitakata ramen was born thanks to Ban Kinsei, who developed a flat noodle with a high water content.