Black Ramen, 富山黒ラーメン is a Toyama Prefecture regional cuisine dish of the city of Toyama. Toyama black is a uniquely black soup and is very salty in which it is hard to eat. The soup originated after WWII with an idea to create a salty dish for laborers that could be accompanied with rice that worked the Japan coast line.
Nishimachi Daiki (1922), made Kuro Ramen in and the original name was Chuka Soba. In 1947 the recipe for the dish had been made by "Seikan Aoiki". However, Kiyoshi Kurihara chef of Ramen Iroha is known as the one of the most famous delicious Kuro Ramen culinarians in the world, so his place is always packed. The Dark Broth designed to have the sauce poured over rice as a side, possibly dipped, and maybe even as a lake of sauce. Ramen was not actually suppose to be the main star of this particular set, but as the ramen itself became more popular and the bowl sizes started increasing so did the strength of the shoyu. This made it a bit hard to eat for those who don't want an incredibly powerful taste. Dashi Before when there was no miso and no pork broth the people in Toyama had to make due with what they had, which would be water or a really light dashi that was stretched real thin. And of course specialty shoyu with a special secret mixture of at least three shoyu makes up the distinct taste dish. Richness Nowadays it is mixed with a chicken pork broth for a more rich flavor that balances the taste of the shoyu. It is not as strong as other ramen broth as it is a bit watered down in order to still make shoyu the star. Stronger dark shoyus with unique flavors are highlighted through this and the richer the soup the less people taste the shoyu, so depending on the style will depend on the richness. Soy-Sauce (1) Reduced, (2) Light, (3) Medium, (4) Regular, (5) Intense When going to the area it is known to be really salty to the point where it tastes mostly of Shoyu which was a mixture of dark shoyu. It is a sort of ramen that people who live in the area either really enjoy it or are disgusted from it. The amount of sodium was very high, because shoyu has plenty of salt, so those concerned with the amount of salt made a soy-sauce table. There were even challenges to make it better, because it tasted so much like pure shoyu.
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