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Toyama Black Ramen
(富山ブラックラーメン)
Toyama ramen is a unique Japanese ramen variety that was created by a restaurant called Taiki in 1947. This jet-black soup is made with lots of salty black soy sauce, ramen noodles, chicken and fish stock, and roasted pork that is simmered in the soup.
The degree of saltiness depends on the restaurant, but Toyama ramen usually comes with lots of pepper and shredded negi (long onions) on top. In the 1950s, construction workers in Toyama had started to bring their own rice for ramen, and since they sweat a lot, the ramen was intentionally made saltier to make up for the lost sodium.
As a result, this black ramen is nowadays often served with rice or raw eggs.
WHERE TO EAT The best Toyama Black Ramen in the world (according to food experts)
1
Recommended by Tabimania Japan and 2 other food critics.
"Recommended Toyama Black Ramen: Menya Iroha Imizu - Speaking of Toyama Black Ramen, this store may be the most famous. As you know, Toyama Black Ramen is characterized by its high salt content, and it is extremely salty to the average person, but Iroha Black keeps the salt concentration moderate."
2
Recommended by Tabimania Japan
"Recommended Toyama Black Ramen: Nishicho Taiki - The original “Toyama Black” ramen shop. The original appearance of the original black ramen is still being protected."
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