Ramen
Nagoya Taiwan Ramen
- 23Aichi
Your tasting map
- 23Aichi
Dish log
A spicy ramen originating in Nagoya, topped with ground meat and garlic chives stir-fried with chili pepper and garlic
Dish profile
About this dish
- Main ingredients
- Fairly thin noodles, chicken-bone soy sauce soup, ground meat, chili pepper, garlic, garlic chives, bean sprouts
- History and origin
- It is said to have begun at a Taiwanese restaurant in Imaike, Chikusa Ward, Nagoya, where Guo Mingyou made a spicy version based on Taiwan's danzai noodles, reportedly serving it to customers from 1971. It gained attention during the extra-spicy food boom of the late 1980s and spread to shops throughout the city.
- How it is eaten
- The real pleasure is said to lie in piling plenty of the stir-fried ground meat and garlic chives on the noodles and eating it while enduring the heat, sweat on one's brow.
Sources
- 元祖台湾ラーメン | 台湾料理 味仙 今池本店 · Originating shop · Source checked 2026-10-12
- 台湾ラーメン - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianClues to confirm: meat or seafood
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
Family travel check
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- SpicinessSpicy clue found. Confirm with staff before serving.
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- Ease of eatingNot confirmed by the dish information.
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- Venue settingNot confirmed by the dish information.
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