Toyama Black Ramen

Famous for its jet-black soup topped with plenty of coarse black pepper, this is the signature ramen of Toyama City. It is said to have been created during the postwar recovery era as a salty dish to be eaten alongside rice by hardworking laborers.

Highlights

The defining feature is the pitch-black broth built on strong dark soy sauce. The saltiness and black pepper are intense, and the traditional way to enjoy it is with a bowl of plain white rice. Thick noodles come topped with bamboo shoots, chopped green onion, and sliced pork.

Enjoying the Seasons

It can be enjoyed year round, but a piping hot bowl is especially popular in the cold winter months. In summer, the bold seasoning helps replenish the salt lost through sweat.

Access and Basic Information

The Nishicho area, considered its birthplace, sits in central Toyama City, just steps from the Nishicho tram stop. Many specialty shops, from the original style to newer takes, are scattered across the city.

A Quick Tip

Because the flavor is quite strong, ordering a side of white rice is recommended. If you are watching your salt intake, enjoy the noodles and toppings without finishing the broth.