Kagoshima ramen — Japan

Kagoshima ramen combines pork bone and chicken bone stocks into a broth generally described as milder and less heavy than other Kyushu pork-bone ramens, seasoned with a soy-based tare that carries a touch of sweetness. It is served over medium-thick noodles, less firm than the noodles used in some neighboring styles. It is reported from Kagoshima Prefecture, at the southern tip of Kyushu, within the same broader pork-bone ramen family as Hakata and Kumamoto styles, though generally set apart by a gentler broth and a sweeter edge to the seasoning. It is closely tied to the city's ramen shops, many of which stay open late into the night. To prepare it, pork bones and chicken carcasses are simmered together for several hours, skimmed regularly, until the broth turns pale and full-bodied without becoming as opaque as a heavier tonkotsu style. The tare is built on soy sauce with a little sugar or mirin folded in, and the bowl is finished with sliced chashu pork, blanched cabbage, minced garlic, sesame seeds and scallion. What distinguishes this version within the pork-bone ramen family is its balance: the broth is kept lighter and slightly sweeter rather than pushed toward maximum richness, and cabbage appears as a standard topping more often than in some neighboring styles, adding a fresh, slightly crunchy contrast to the soft noodles and rich broth.