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 There are various types of ramen, such as soy sauce, salt, miso, and pork bone, and there are also many other types of local ramen with different combinations of soup, noodles, and ingredients. For example, I lived in Tokyo, and there is Hachioji Ramen, which is a soy sauce-based soup topped with chopped onions. Hiroshima also has Hiroshima Ramen, which is a light pork bone based soup topped with bean sprouts.  My favorite is Jiro Ramen. This ramen originated in Tokyo, and is made with thick soy sauce and pork bone soup, extra-thick noodles, and topped with plenty of bean sprouts, cabbage, and thick slices of pork. It is popular among young people because of its large quantity, and recently there are more and more ramen shops across the country that respect Jiro Ramen. There is also a ramen shop near the university, which uses sweet soy sauce, and I felt that the ramen have adopted the local culture of Hiroshima.

 As we all know, okonomiyaki is a popular Japanese food. However, there are many different types of okonomiyaki. There are two main variations of okonomiyaki: Kansai-style and Hiroshima-style. Actually, I have been living in the Kanto region since I was a child, so I have been eating Kansai-style okonomiyaki for about 18 years. The first time I ate Hiroshima-style okonomiyaki was a year ago, when I came to Hiroshima to take an exam. I like Kansai-style okonomiyaki, but I prefer Hiroshima-style. By the way, I often make Hiroshima-style okonomiyaki at home, and I'm wondering how everyone does it, and whether they prefer Kansai-style or Hiroshima-style.