Kawagoe Tsukemen at Ganja: A Refined Take on Dipping Ramen

Kawagoe Tsukemen at Its Best

When people think of Kawagoe tsukemen, Ganja (頑者) is a name that always comes up. This long-standing shop is one of the most famous tsukemen (dipping ramen) shops in Saitama Prefecture - and in all of Japan.

They were pioneers in the second-wave tsukemen craze, known for heavier soups that influenced countless other shops. Today, their recipe (updated in 2018) has evolved into something more balanced and refined without losing its roots.

A Balanced Tsukemen Broth

Ganja’s broth is built on pork bones, chicken bones, and fish. There are certainly fish notes present, but the soup doesn’t go overboard. Instead, it’s gentle and layered, with a creaminess from the pork and chicken bones that ties everything together.

Compared to many tsukemen broths, this one is less salty, less sour, and not overly thick, making it easy to keep dipping until the very end.

The broth also carries a pleasant sweetness, in part thanks to a generous amount of negi (spring onions), which adds depth and brightness. They serve a spicy version too!

Thick, Slippery Noodles That Shine

Tsukemen noodles are always the star of the show, and Ganja doesn’t disappoint. Their thick, water-rich noodles are chewy, slippery, and perfectly designed to cling to the broth.

The noodles’ offer a refreshing texture against the mild, nuanced soup.

Final Thoughts

While some tsukemen bowls can feel like a full-on flavor assault, Ganja’s Kawagoe tsukemen is all about balance and restraint. It’s milder than the richer, saltier tsukemen you might be used to, but no less delicious. And for a little extra fun? They close at 4:20 PM sharp every day.

If you’re in Kawagoe and want a dipping ramen experience that’s both historic and deeply comforting, Ganja is a must-visit.

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