黒醤油ラーメン / Kuro Shoyu Ramen / Ramen Jigen — Takaoka, Toyama

Toyama Black ramen is built around a mellow soup made from a special shoyu tare, combining burnt soy sauce and liquid from stewing pork chashu with seafood dashi. High-hydration curly noodles are specially made with Menmusou wheat flour. Topped with pork chashu, bamboo shoots and negi. Finished with black pepper. Miso Ramen is also popular, Tororo Kombu Onigiri (rice ball) on the side.

Toyama Black ramen was originally created shortly after WWII as a side dish for manual laborers to go alongside white rice. The genre is now considered an important part of Toyama food culture and known across Japan. Ramen Jigen president Toshihiko Nagatoku-san didn’t like the fact that many people who visit Toyama eat the local ramen without knowing the history, many of them go home with the impression that it is just salty. So he decided to create a new version of Toyama Black that respects tradition but tastes good for everyone. The recipes at Jigen were built from scratch over a three year period before the restaurant finally opened. 22 seats. Since April 1st, 2004 @zigen_jigen