Iekei Ramen: The Pinnacle of Japan’s Noodle Scene

Ah, ramen—the quintessential Japanese comfort food that's sparked countless debates, rivalries, and even pilgrimages. While some may sing praises of the delicate shio ramen from Hakodate or the hearty miso bowls of Sapporo, let's not beat around the bush: Iekei ramen is the undisputed champion of Japan's noodle hierarchy. Yes, I said it. Prepare your pitchforks, fellow ramen enthusiasts.

The Unmistakable Allure of Iekei

Originating from Yokohama in the 1970s, Iekei ramen is the delightful love child of thick, chewy noodles and a rich pork and soy sauce broth. It's the culinary equivalent of wrapping yourself in a warm blanket on a cold day—comforting, satisfying, and just a tad indulgent.

Contrasted with the thin noodles of Kitakata ramen or the milky tonkotsu broth from Hakata, Iekei stands out with its robust flavours and customisable toppings. Want extra nori? Go ahead. Fancy a sprinkle of raw garlic? Be my guest. It's a ramen that doesn't just allow personalisation; it demands it.

Other Ramen? Simply Pretenders

Sure, other ramen styles have their merits. Tsukemen offers the joy of dipping noodles like it's some sort of Japanese fondue. Shoyu ramen gives you a clear broth that's... well, clear. But do they offer the same soul-warming, palate-coating experience as a hearty bowl of Iekei? Unlikely.

Let's face it: slurping down a bowl of Sapporo miso ramen is pleasant enough, but it's a bit like sipping tea when you could be enjoying a robust cup of coffee. Why settle for subtlety when you can have an all-out flavour assault?

The Machida Shoten Conundrum

Now, onto the elephant in the room—or should I say, the bowl in the ramen shop. Is Machida Shoten truly serving authentic Iekei ramen? Purists will clutch their omamori and scoff at the mere suggestion. "It's a chain!" they cry. "Commercialised!" they lament. But let's indulge in a bit of sacrilege, shall we?

Machida Shoten, with its numerous outlets and consistent bowls, brings Iekei ramen to the masses. It's the McDonald's of Iekei, if you will—accessible, reliable, and perhaps a tad homogenised. But does that make it any less enjoyable? For some, yes. For others, it's a gateway to the world of Iekei without the need to navigate Yokohama's backstreets.

The debate mirrors the age-old question: does widespread popularity dilute authenticity? It's a culinary identity crisis that isn’t exclusive to Japan.

Déjà Vu: The Global Food Identity Crisis

Consider Italy's horror at pineapple on pizza or the French disdain for California's take on croissants. Across the pond, the Americans have their own battles—like whether deep-dish counts as real pizza or just a casserole masquerading as one.

In Britain, we argue over the correct way to prepare a cup of tea, as if the nation's fate hinges on brewing times and milk-first or tea-first methodologies. Spoiler: it does.

These food debates aren't just about taste; they're about preserving cultural heritage, authenticity, and the ever-elusive 'true' experience. So, when it comes to Machida Shoten and its place in the Iekei pantheon, perhaps we're witnessing just another iteration of this global phenomenon.

In Defence of Culinary Evolution

Food, like language, evolves. Clinging desperately to tradition can be as futile as trying to enjoy ramen with a fork. Instead of decrying Machida Shoten for its popularity, perhaps it's time to appreciate how it brings Iekei ramen to a wider audience.

After all, if a bowl of their ramen warms someone's soul on a chilly evening, who are we to judge its authenticity? Let the purists have their tiny, tucked-away shops with secret recipes guarded like national treasures. The rest of us will be over here, slurping contentedly.

The Final Slurp

So, is Iekei ramen the pinnacle of Japanese noodles? Absolutely. Is Machida Shoten a bona fide member of the Iekei family? Depends on whom you ask. But one thing's certain: ramen debates will continue to boil over, much like a neglected pot on the stove.

In the end, perhaps the real joy isn't in finding the 'best' ramen but in savouring the endless varieties and the spirited discussions they inspire. But if you're still unsure, there's only one solution—grab your chopsticks and start tasting your way to the truth.

【参考】
【王道家公式】NGワード一切無し!!ラーメン評論家と家系対談!!! Part1 https://youtu.be/rCZnRnuwSbI?si=aYlYBDNU2DTuUOHo
日本でラーメン屋さんになるということ
https://youtu.be/gmIwxqdwgrI?si=i9xcuhmCmERAVbTo
大将はイタリア人！ラーメンの常識を変えた伊達男「一八亭」に密着！japanese street food Italian ramen. https://youtu.be/dQDtwYVm7Bo?si=mk3U9gqwLRcgtoGF