白醤油ラーメン / Shiro Shoyu Ramen / Tonjinchi — Himi, Toyama
Clear soup is made from local Himi ingredients like dried sardines and beef bones, combined with domestic chicken carcasses, pork and Rishiri kombu. White (shiro) soy sauce goes into the tare. Noodles are by Kanno Seimen. Topped with pork belly chashu, bamboo shoots, chopped onions... More
白醤油ラーメン / Shiro Shoyu Ramen / Tonjinchi — Himi, Toyama
Clear soup is made from local Himi ingredients like dried sardines and beef bones, combined with domestic chicken carcasses, pork and Rishiri kombu. White (shiro) soy sauce goes into the tare. Noodles are by Kanno Seimen. Topped with pork belly chashu, bamboo shoots, chopped onions and negi. Also pictured is the recommended Himi-san Niboshi Ramen.
Master Toshihiro Benide-san created the menu after eating ramen all over Japan. He offers a ramen menu during lunch hours only, at night the shop turns into an izakaya and wine bar. The kanji characters in the name Tonjinchi (貪瞋癡) represent three kleshas (mental states) that must be conquered in Buddhism. 18 seats. Open since 2007. Less
