Tokushima Ramen

**Inotani vs. Miyoshi:** Inotani is the most tourist-famous shop, with thick brown broth and heavy pork flavor — polarizing but iconic. Lines form during peak lunch (11:30–13:00). Miyoshi offers slightly lighter, sweeter broth that's more approachable for first-timers. Both are excellent; try both if time allows. **Raw egg technique:** The egg yolk should be broken and stirred into the broth within the first minute while soup is hottest — this partially cooks the egg, thickening the broth. Eat the pork and noodles first, then drink soup (now egg-enriched). Purists insist on stirring rice directly into the remaining broth for the final course. **Late-night option:** The ramen's heaviness and high calories make it ideal hangover prevention food. Expect rowdy atmosphere after midnight. **Instant version:** Tokushima ramen instant noodles are sold at convenience stores and souvenir shops (¥200–300/pack) — surprisingly accurate reproduction of the brown broth style. Add your own raw egg at home for authenticity.