Toyama Black Ramen

　Toyama Black Ramen is now available as instant noodles even in supermarkets. Its most distinctive feature is, without a doubt, the jet-black colour of its broth. The jet-black base is made not with tamari soy sauce—the darkest variety—but with dark soy sauce.

　In August 1945, as the war was drawing to a close, the Great Toyama Air Raid took place. Although almost the entire city centre was destroyed, reconstruction work began immediately after the war, attracting many manual labourers to the area. It is said that ‘Black Ramen’ was created for these workers: a dish with a high salt content, featuring coarsely ground pepper so it could be eaten with rice, and made with a generous amount of dark soy sauce.

　Today, various types of Black Ramen can be found throughout Toyama Prefecture, ranging from the traditional, quite strongly salted versions to milder ones. Take ‘Ramen Jigen’, located in front of Takaoka Station. Whilst their soup is relatively mild, you can also order it with a lighter flavour if you find it too spicy.