Japan’s got so many regional ramen styles, but Tokushima Ramen is definitely my favorite. It’s typically made with a rich brown tonkotsu-shoyu broth, medium-thin noodles, and topped with pork belly, green onions, bean sprouts, and a raw egg. The sweet and savory broth was a total shock the first time I tried it. I also remember being so confused when I first visited a Tokushima ramen shop and saw raw eggs casually sitting on the tables.