Ramen
Niigata Back Fat Ramen
- 15Niigata
Your tasting map
- 15Niigata
Dish log
A ramen born in Tsubame City, with a soy sauce soup based on seafood dashi such as niboshi, extra-thick noodles, and a large amount of pork back fat on top.
Dish profile
About this dish
- Main ingredients
- extra-thick noodles, seafood dashi such as niboshi, soy sauce, pork back fat, onion, chashu, menma
- History and origin
- In the early Showa era, at the request of Tsubame craftsmen who worked late into the night making metal Western tableware, the ramen is said to have been changed to extra-thick noodles that do not easily go soggy and a somewhat stronger soy sauce flavor, with the soup covered in back fat to keep it from cooling. In 2022, it was certified by the Agency for Cultural Affairs under the "Future 100-Year Food" category.
- When it is eaten
- It was born as a ramen that metalworking craftsmen had delivered, and has been cherished by Tsubame's craftsmen and townspeople.
- How it is eaten
- It is served with so much back fat that no steam rises from the bowl, so the soup stays hot. Some shops serve it in stainless steel bowls distinctive to Tsubame City.
Sources
- 甲信越・東海 地方別100年フード一覧 | 文化庁 · Government agency · Source checked 2026-10-12
- 燕の背脂ラーメンが「100年フード」に認定されました。|燕市 · Local government · Source checked 2026-10-12
- 燕背脂ラーメン | 燕市観光協会情報サイト · Tourism organization · Source checked 2026-10-12
- 燕背脂ラーメン - 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.
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- VegetarianClues to confirm: meat or seafood
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- HalalClues to confirm: pork
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- PorkPork: clue found in dish information
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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