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Marutai Kagoshima Kurobuta Tonkotsu Ramen Review | Noodle Journey Episode 59

Marutai Kagoshima Kurobuta Tonkotsu Ramen Review - Noodle Journey Episode 59

This is the final installment in my Marutai "Local Series" marathon, and we’re wrapping things up with a bold, pork-forward broth inspired by the Kagoshima prefecture. Known for its use of kurobuta black pork (meaning the breed of pig, not the color of the meat), this variety incorporates pork extract specifically labeled as coming from Kagoshima pigs, along with the distinctive addition of charred green onion. That charred scallion note is a key part of this ramen’s identity, lending a mild caramelized depth that sets it apart from typical tonkotsu profiles. It’s seems to be a popular choice online, which makes sense considering the flavor profile.

Marutai Kumamoto Kuromayu Tonkotsu Ramen Review - Noodle Journey Episode 58
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Marutai Kumamoto Kuromayu Tonkotsu Ramen Review | Noodle Journey Episode 58

This one has me excited. I'm trying Marutai Kumamoto Kuromayu Tonkotsu Ramen, a variety centered on one of my all-time favorite ramen additions: black garlic oil. Known as mayu or kuromayu, this oil is made by scorching garlic in sesame or other oil until it develops a nutty, roasted flavor. Google tells me it's a staple of this Kumamoto-style tonkotsu, a regional variety that blends pork and chicken bones for a milder, less oily broth than its Hakata counterpart. The addition of garlic is a hallmark of this style, and I can't wait to see how well this instant version captures it.

Marutai Setouchi Lemon Tonkotsu Ramen Review - Noodle Journey Episode 57
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Marutai Setouchi Lemon Tonkotsu Ramen Review | Noodle Journey Episode 57

This review marathon gets a wild curveball thrown at it in this installment with Marutai Setouchi Lemon Tonkotsu Ramen, one of the most unusual instant noodle flavors I’ve ever come across. While citrus elements like yuzu are fairly common in shio and even shoyu broths, this is the first time I’ve seen lemon used in a tonkotsu pork broth. As the product name suggests, the lemons are sourced from the Setouchi region of Japan, and while there was an earlier lemon tonkotsu release from Marutai around 2021, this version appears to be an updated version of that to reflect the origin of the lemons. If you’ve seen light blue packaging for a Marutai lemon tonkotsu product in the last decade, this is the same concept in new packaging with a possible tweak to the recipe due to the ingredient sourcing.

Marutai Hokkaido Asahikawa Soybean Ramen Review - Noodle Journey Episode 56
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Marutai Hokkaido Asahikawa Soybean Ramen Review | Noodle Journey Episode 56

This installment in the Marutai Local Series line is Marutai Hokkaido Asahikawa Soybean Ramen. It’s one of two flavors in the lineup based on Hokkaido ramen styles, the other being the red miso variety reviewed earlier. Unlike that one, which leaned heavily on fermented miso flavor, this version uses soy paste and seafood extract in a shoyu-style broth. That means a cleaner, more direct soy profile without the funk of fermentation, but with a unique flavor all its own.

Marutai Kurume Tonkotsu Ramen Review - Noodle Journey Episode 55
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Marutai Kurume Tonkotsu Ramen Review | Noodle Journey Episode 55

Marutai Kurume Tonkotsu Ramen takes us to the city of Kurume, considered the birthplace of tonkotsu ramen. The regional style is known for its rich, greasy pork bone broth that some may find overwhelmin, but for those who enjoy an unapologetically fatty, deeply porky soup, it’s a style worth seeking out. Kurume broth typically features pork bones, soy sauce, onion, and ginger, with a finishing layer of seasoning oil for extra depth. This particular variety is easily identified by its pinkish packaging and is widely available online and in Asian grocery stores, usually retailing for $4 to $8 per pack (which contains two servings).

Marutai Saga Gyu Shio Ramen Review - Noodle Journey Episode 54
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Marutai Saga Gyu Shio Ramen Review | Noodle Journey Episode 54

This regional offering, Marutai Saga Gyu Shio Ramen, is inspired by Saga Prefecture, a part of Japan better known for its pottery than its ramen. But despite the local fame of its ceramics, Saga’s culinary contribution to the noodle world is kind of a rare one: beef bone broth shio (salt) ramen. This is the only beef-based entry in Marutai’s regional lineup, and it’s surprisingly easy to find despite containing actual beef. It's regularly available online for around $4–8 and comes with two individual servings per pack.

Marutai Oita Torigara Shoyu Ramen Review - Noodle Journey Episode 52
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Marutai Oita Torigara Shoyu Ramen Review | Noodle Journey Episode 52

I'm continuing my Marutai ramen series with a style that stands apart from their usual tonkotsu offerings: soy sauce broth! This Marutai Oita Torigara Shoyu Ramen takes its inspiration from Tokyo’s original soy sauce ramen, first introduced in 1910. The broth blends premium soy sauce with chicken bone soup, bonito, yuzu, and kelp to create a complex flavor base. Despite being labeled as chicken broth, it also contains pork oil and sake, adding richness and depth.

Marutai Miyazaki Tori Shio Ramen Review - Noodle Journey Episode 51
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Marutai Miyazaki Tori Shio Ramen Review | Noodle Journey Episode 51

This time I’m reviewing Marutai Miyazaki Tori Shio Ramen, another regional variety in the company’s expansive lineup of local-style noodles. It’s based on Miyazaki’s take on shio ramen, which is known for being the cleanest and lightest of the Japanese broth styles. “Shio” literally means salt, and “tori” means chicken, so this is a salty chicken broth. Miyazaki is known for its charcoal-grilled chicken ramen, and I’m hoping some of that smoky depth shows up here.