Ramen
Tsugaru Ramen
- 02Aomori
Your tasting map
- 02Aomori
Dish log
Ramen from the Tsugaru region of Aomori Prefecture, with broth made from niboshi (boiled and dried small fish) and yakiboshi (grilled and dried small fish).
Dish profile
About this dish
- Main ingredients
- thin curly noodles, niboshi, yakiboshi, soy sauce tare, chashu, menma, green onion
- History and origin
- It is said to have begun when niboshi broth, used routinely even in Tsugaru homes because sardines and other fish were caught in abundance in Mutsu Bay, came to be used for chuka soba. Another theory traces its roots to putting Chinese-style noodles into Tsugaru soba made with yakiboshi broth. Since 2000, rich-flavored "new Tsugaru ramen" that combines animal-based broth has also increased.
- When it is eaten
- In Tsugaru it has long been enjoyed as chuka soba, even at local diners and soba shops. Eating ramen in the morning, known as "asa-ra," is also regarded as part of Aomori's food culture.
- How it is eaten
- Many shops keep it simple, putting thin curly noodles into a clear soup made by diluting soy sauce tare with niboshi or yakiboshi broth and topping it with only chashu, menma, and green onion. Some shops add fu.
Sources
- 青森に来たら食べたい煮干しラーメンの魅力｜特集｜【公式】青森県観光情報サイト Amazing AOMORI · Tourism organization · Source checked 2026-10-12
- 青森ファンが選ぶ！青森のおすすめラーメン７選｜特集｜【公式】青森県観光情報サイト Amazing AOMORI · Tourism organization · Source checked 2026-10-12
- 津軽ラーメン - ウィキペディア · 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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