Taiwan Ramen

Despite Taiwan in its name, Taiwan ramen is actually a local ramen born in Nagoya. A chicken bone based soy sauce soup is piled with minced meat stir fried with chili and garlic, plus plenty of bean sprouts and garlic chives, and its stimulating heat is the appeal. It is said to have been devised at a Chinese restaurant in Nagoya in the 1970s.

Highlights

- Stir fried minced meat whose chili heat and garlic aroma stir the appetite - Crunchy bean sprouts and garlic chives pair well with the chicken bone and soy sauce soup - Some shops let you choose milder Taiwan style or an extra spicy version to taste

Seasonal Enjoyment

A bowl slurped while breaking a sweat is ideal for summer stamina. In winter it warms you from the core and blows the cold away. Whenever you crave something spicy, it is a Nagoya flavor you want to rush to, no matter the season.

Access and Basics

- Area: widely enjoyed at Chinese restaurants across Nagoya - Shops are also dotted around central areas like Osu and Sakae - If you dislike heat, ask the shop whether they can make it milder

A Little Advice

If you are worried about the heat, start with the standard level. Add rice to the leftover soup for a spicy, savory finish you can enjoy to the end.