Soranoiro, which means Color of the Sky, develops its concept on the idea of providing an organic and healthy ramen, as its name may suggest. Along with the different seasonal ramens they have available, Soranoiro is most known for two types of ramen: a soy sauce based ramen, Chuka-Soba, and an all-vegetarian, Veggie-Soba.

To put it simply, tsukemen (つけ麺) are noodles which are eaten after being dipped in a separate bowl of soup or broth. Ramen are used in general for this dish though sometimes soba or udon is used.

Fukuoka is packed with delicious things to eat. Here we present the top 10 dishes to taste in Fukuoka.

It is here as well as in the neighboring town of Minobu that you can find the most renowned of Fuji’s Five Lakes, Kawaguchi Lake. Fujikawaguchiko is also home to the famous Kawaguchiko Ohashi Bridge from which many take breathtaking photos of Japan’s Mt. Fuji. It is also in this small town, that you’ll find the lovely restaurant of Funari.

Taking on the trial to using zero animal products in a bowl of ramen is an honorable mission, and Soranoiro NIPPON at the Tokyo Underground Street is one of such restaurants.

Okinawa is officially a part of Japan, yet Okinawa soba both in the broth and the noodles is nothing like Japanese ramen and instead is closer to Chinese noodles. It feels slightly awkward to introduce it as a Japanese cuisine.

"Ebi" is shrimp in Japanese, and while "soba" usually refers to the buckwheat noodles, they are sometimes used to refer to ramen as well (for example, abura soba, mazesoba, and here we have ebisoba).

Fukui is one of several prefectures in Japan that are famous for delicious soba. In Fukui City, the most popular soba restaurant is probably Shakudani Soba, and I highly recommend it.

However, most of these condiments are actually things you are likely to have sitting around at home too, which means you too can use them to up your noodles game when you are eating at home. Here are 10 great ideas to make your domestic ramen experiences even better:

Perhaps most known as of late for its destruction and city’s resilience following the 2011 disaster, the small city of Kesennuma is actually home to many mom-and-pop style noodle houses that have been around for decades! With so many to choose from, ordering chashuu (pork belly) ramen has been my go-to dish but I’m always excited to try something new or a shopkeeper’s personal favorite.

In general too, Japanese drink a lot of soup but specially in winter they emphasize having ramen more often to beat the winter chills. Ramen comes with several choices: miso, salt, soy sauce, and pork bone. Well, my favorite one is miso and the place I recommend the most is from Sanpoutei.

I have introduced Taiwan ramen and tsukemen, which were invented in the 60s and 70s, as well as the more recent boom of the Toripaitan (chicken soup). Today, let’s take a look at another ramen that has been enjoying its raise in popularity recently: the Yokohama Iekei ramen