I Live in Japan and Eat 150 Bowls of Ramen a Year-This Is The Country's Best Ramen Town

"Sano, a city located in Tochigi prefecture on Honshu island, is renowned for having some of the clearest water in the country-an underrated but key ramen ingredient. While visitors to Sano might be tempted by its castles, mountains, and temples, my trips to the city usually have only one thing on the itinerary: ramen. Sano ramen is so famous that you can grab a map from the tourist center that highlights the 60 ramen shops scattered across the city."

"One sip and you'll see why people venture here to sample this broth. The city's water comes from Izuruhara Benten Spring, a top 100 spring water source according to the Ministry of Environment. Historically, Sano was a big textile manufacturing hub in the 1930s, and ramen shops opened in order to fuel factory workers with a quick but delicious meal."

"Chefs use the aodakeuchi method, a long bamboo pole that works the dough before it's cut and cooked. The bamboo is wedged into a workbench, the chef drapes one leg over the far end, and bounces up and down to massage the dough. It may look more like a fitness class than a kitchen, but this traditional method increases the dough's gluten content and results in chewy, curly noodles-I'll never forget my first ta"

Sano in Tochigi Prefecture is celebrated for exceptionally clear spring water from Izuruhara Benten Spring, which significantly influences its ramen. The local ramen features a light, soy-sauce-based broth blending pork and chicken for a clean, flavorful profile. Approximately 60 ramen shops operate across the city, reflecting the dish's historical role feeding textile factory workers in the 1930s. The town features a ramen mascot, Sanomaru, and remains a ramen-focused destination. Many shops preserve traditional techniques such as the aodakeuchi bamboo-pole kneading method, producing chewy, curly noodles prized by enthusiasts.

Read at Travel + Leisure