Toyama Black Ramen

From Ramen Isshin in Toyama.

A local ramen style anchored by shoyu tare that produces a jet-black colour. The history of Toyama black ramen dates back to post-WW2 when the full-bodied shoyu broth was used as salt supplement for hard-working labourers.

Isshin uses cold-brew Hokuriku soy sauce that has been fermented in a traditional koji room for 3 years. The stock is concocted from chicken and pork bones, while the noodles are woven from a blend of Hokkaido’s Haruyokoi and Kitahonami flour.

After around halfway, adding a few drops of niboshi-zu (anchovy vinegar) to the leftover soup introduces a differently new layer of flavour. They also have other condiments such as yuzu pepper and French black pepper to vary the flavours