伝 / Den / Masuya Honten Ekimae — Koriyama, Fukushima

Koriyama Black. Tanrei soup contains chicken carcasses and pork bones, combined with katsuobushi and kombu dashi. The signature 'black' tare uses Kintakasago koikuchi shoyu, made in Aizu by a 5th generation purveyor with a 100-year history. Choice of straight or chijire low hydration noodles, supplied by local Koriyama maker Tomitaya Seimen. The noodles are made using the same machines and old-fashioned manufacturing methods once used at Masuya Shokudo, the shop known as the originator of this style. Topped with pork chashu, menma, naruto, negi and boiled greens.

The roots of this bowl go back 150+ years to the beginning of the Meiji Era, when a woman named Masu Shibahara opened the restaurant Masuya Shokudo in 1868. Located in front of Koriyama Station, the business served soba and udon, later becoming a ryokan (inn). The recipe for Koriyama black ramen is said to have been created and first served at Masuya Shokudo around 1945. Although Masuya Shokudo eventually closed, it was succeeded by Masuya Bunten.

Masuya Honten was founded by Hisao Shibahara, he is the great-grandson of Masu Shibahara and nephew of the master of Masuya Bunten. Hisao was worried about losing his family's history after it was announced that Masuya Bunten would close in 2003, thus he began studying ramen to preserve the legacy. Currently operating three stores in Koriyama, with 16 seats at the ekimae branch. Open since 2003. Less