Ramen, the Japanese noodle soup dish, has carved a place for itself in the Philippines. However, the ramen styles found in the metro are merely the tip of the iceberg. Ramen has at least as many variations as there are prefectures in Japan.
Ramen Nagi has been bringing in several ramen chefs over the past several months as part of its 10-year anniversary celebration here in the Philippines and for the latest special king, the ramen joint has partnered with the critically acclaimed Musashi-Ya from Japan.
Headed by Chef Fujisaki, Musashi-ya first came to rise in Kichijoji, Japan, and has since grown to ten additional stores, four of which are located in Tokyo and one in Shanghai, China. Currently at 25 years, Musashi-ya stands as a major player in the Japanese ramen world, participating in ramen events throughout Japan.
For an entire month, Ramen Nagi will be featuring Musashi-ya’s famous Iekei-Style Pork Bone Ramen. A combination of the rich Hakata-style tonkotsu and Tokyo-style chicken shoyu, Iekei style ramen is a flavor explosion while toning down on the dense richness found in most tonkotsu-style ramen. The broth is very porky in flavor with the chicken oil glistening on top adding another dimension in both taste and texture. Diners can customize the broth further with the addition of minced ginger or garlic if they choose to, though it is recommended to take the first sip of the broth as it is to enjoy its flavors at their truest.
Furthering the gastronomic adventure, the Pork Bone Ramen features additions like thickly sliced chashu pork, tamago, spinach, and nori, rounding out the entire bowl with its different flavors. Chef Fujisaki also recommends enjoying the broth with some steamed white rice — a combination that is very familiar with Filipinos.
The delectable Iekei-Style Pork Bone Ramen will be available in all Ramen Nagi branches nationwide starting from January 22 to February 28.
