Toyama Black Ramen

Main ingredients

soy sauce, coarsely ground black pepper, menma (seasoned bamboo shoots), nori (seaweed), green onion

History and origin

It is said to have been born in Toyama City during the reconstruction period shortly after the war, in the late 1940s. It reportedly began as a strongly seasoned, soy sauce–heavy flavor so that manual laborers working on the reconstruction could replenish salt after sweating. Later, on a local online bulletin board for ramen information, shops with black soup are said to have come to be collectively called "Toyama Black."

When it is eaten

A bowl seasoned on the assumption that it will be eaten with white rice or onigiri. Many shops serve it in Toyama City, where it originated, and it is popular with both locals and tourists.

How it is eaten

It is eaten with rice, as an accompaniment to the rice. Mixing the noodles and toppings well with the dark soy sauce soup is said to soften the sharp saltiness, and roughly cut green onion and coarsely ground black pepper tighten the flavor.

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.