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Black Ramen Toyama(富山) Japan

Taiki’s ramen in Toyama, Japan is unlike anything you’ve ever seen or tasted. Considered to be some of the best ramen in the country, its noodles sit in a jet-black soup. Whereas traditional ramen broth is created using pork or miso, Toyama black ramen uses a mixture of five different types of soy sauce (and one mystery ingredient.) Seikan Aoiki, the master chef behind the ramen, devised the dish out of desperation after World War II. Without access to traditional ingredients, he looked to what was around: soy sauce. Today, it’s turned Toyama into a destination for foodies and locals alike. _____________________________________________________________________________ Ramen has long been one of Japan’s staple foods. From early mornings to late nights, it’s a favored comfort food for all kinds of people, in all types of conditions. Its preparation and flavors also vary uniquely from region to region, which locals often take pride in. Toyama prefecture is no different. Though some locals turn their heads the other way just thinking about the saltiness of their ramen, the packed ramen restaurants from block to block reflect their pride and enjoyment in the Toyama Black Ramen. The ramen’s broth – with its dark and thin consistency – is created with black soy sauce which helped earn its name to fame.

Comments

  1. BullNovember 23, 2020 at 3:51 PM

    Korean love eating myon, no ramen. Ramen means ,in South Korea, food industry belt produced instant one, no Japanese conception. Japanese ramen is of their own house made noodle. Total different conception. Kooksu joints present a lot in South Korea as well. Japan is more devoted for house brand. Comeptition is far more hot there.
    That is why variety of ramen is attracting guests for brand taste.

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