{"id":2687,"date":"2025-10-21T09:00:24","date_gmt":"2025-10-21T00:00:24","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2687"},"modified":"2025-10-17T11:28:17","modified_gmt":"2025-10-17T02:28:17","slug":"iekai-ramen-how-to-customize-toppings-rice-25005","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/iekai-ramen-how-to-customize-toppings-rice-25005\/","title":{"rendered":"How to Customize and Enjoy Iekei Ramen: Toppings, Seasonings, and the Ultimate Rice Combo"},"content":{"rendered":"

Choose Your Preference: Noodle Firmness, Broth Strength, and Oil Level<\/h2>\r\n
\"\u300c\u9eba\u306e\u786c\u3055\u3001\u5473\u306e\u6fc3\u3055\u3001\u6cb9\u306e\u91cf\u300d\u3092\u9078\u3076\"<\/picture><\/div>\r\n

The roots of the Iekei style trace back to Yokohama\u2019s famous \u201cYoshimuraya,\u201d where many owners trained and later opened their own shops using the \u201c\u25cb\u25cb-ya\u201d naming style. One signature feature of Iekei ramen is that you can customize it to your liking when ordering\u2014choosing the firmness of the noodles, the richness of the broth, and the amount of oil. The most popular combination is \u201cextra firm noodles with strong flavor.\u201d First, try the standard version and then discover your personal preference.<\/p>\r\n

Iekei ramen typically uses what\u2019s called \u201clow-hydration noodles,\u201d which have a pleasantly springy and chewy texture. They pair exceptionally well with the rich pork and soy sauce-based broth. In many Asian regions, softer noodles are the norm, so people are often surprised by the firm texture of Japanese ramen. In fact, many international visitors tend to choose the opposite preferences, such as \u201csoft noodles, lighter broth, and less oil.\u201d<\/p>\r\n

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At Ichikakuya, tickets are purchased through an electronic vending machine with a multilingual touch panel, including English support. There are also staff members who can speak multiple languages, making it easy and comfortable for international visitors.<\/p>\r\n

When It Comes to Iekei: Classic Toppings<\/h2>\r\n
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We ordered Ichikakuya\u2019s most popular bowl, the \u201cMAX Ramen.\u201d It comes fully loaded with classic toppings like chashu pork, nori seaweed, and spinach, along with a seasoned egg for an especially satisfying meal.<\/p>\r\n

Another recommendation for fans of spicy food is the \u201cAka-Kara Iekei Ramen,\u201d where a blend of Sichuan pepper and chili paste is mixed into the broth. It\u2019s especially popular among visitors from regions that enjoy spicy cuisine, and many people even add extra doubanjiang to create their ideal level of heat.<\/p>\r\n

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The creamy, mellow broth pairs perfectly with the slightly coarse-textured noodles.<\/p>\r\n

Table Seasonings: A Must for Flavor Variation<\/h2>\r\n
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One of the joys of Iekei ramen is adjusting the flavor with table seasonings. Garlic, doubanjiang, grated ginger, and diced onions are commonly available so you can tailor the taste to your liking.<\/p>\r\n

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Rather than adding a large amount at once, start by adding a little at a time to find your ideal balance. Scoop the seasoning onto your spoon first, then dissolve it into the broth\u2014this is the key. Garlic adds a punchy aroma that stimulates the appetite, doubanjiang brings heat and depth, and ginger gives a refreshing finish. Surprisingly, the crisp diced onions pair well with the broth and are a beloved hidden favorite among fans.<\/p>\r\n

Rice Is Essential for Iekei Ramen<\/h2>\r\n
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No discussion of Iekei ramen is complete without mentioning \u201crice.\u201d Among Iekei enthusiasts, some even say, \u201cIt\u2019s not Iekei without rice!\u201d At Ichikakuya, rice is served with a side of pickled cucumbers when ordered.<\/p>\r\n

\"\u5bb6\u7cfb\u98a8\u30ac\u30fc\u30ea\u30c3\u30af\u30e9\u30a4\u30b9\"<\/picture>\"\u3093\u306b\u304f\u3068\u8c46\u677f\u91a4\u3092\u305d\u308c\u305e\u308c\u5927\u8c46\u304f\u3089\u3044\u306e\u91cf\u3067\u30e9\u30a4\u30b9\u306b\u4e57\u305b\u307e\u3059\"<\/picture><\/div>\r\n

The recommended way to enjoy it is the \u201cIekei-style garlic rice.\u201d Place a soybean-sized amount of garlic and doubanjiang on the rice, then add the egg yolk from the seasoned egg and pieces of chashu. Wrap it with a sheet of nori dipped in the broth, and finish with a sprinkle of sesame seeds. This indulgent combination is a guilty pleasure unique to Iekei ramen shops.<\/p>\r\n

One Bowl, Endless Ways to Enjoy<\/h2>\r\n
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You can also add extra toppings like nori, spinach, seasoned egg, and chashu (additional charges apply).
\r\nYou can enjoy it as-is, or customize it with toppings and seasonings. There is no single \u201ccorrect\u201d way to eat Iekei ramen. What we introduced here is merely a basic example. Be sure to visit an Iekei ramen shop and find your own favorite way to enjoy it.<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Ramen has countless styles in Japan, but among them, Iekei ramen has a particularly loyal fan base and is especially popular with international visitors. Its defining feature is a rich and hearty pork-bone broth, slowly simmered from pork and chicken bones to create a deep, savory flavor.<\/p>\n

The ramen served at Ichikakuya, the shop we visited for this feature, is relatively mild compared to other Iekei shops, making it a great choice even for first-timers. There\u2019s no single \u201ccorrect\u201d way to enjoy it\u2014how you eat it depends on your personal preferences.
\nIn this article, we\u2019ll walk you through the basic and most popular ways to enjoy Iekei ramen.<\/p>\n","protected":false},"author":18,"featured_media":2689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55],"class_list":["post-2687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2687"}],"version-history":[{"count":2,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2687\/revisions"}],"predecessor-version":[{"id":2690,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2687\/revisions\/2690"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2689"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}