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It can be quite difficult to know where to start when you are not familiair with the broad selection of Japanese ramen tools, so here's where to start!

Toyama black gentei ramen. An old school classic and a regional ramen style from Toyama city, relying heavily on its shoyu tare, hence the name Toyama black. The shop Taiki crafted it just after WW2 to feed hungry workers and uses thick curly noodles to soak up the soup. The sulphor of the negi, freshly cracked pepper in addition with the koikuchi shoyu is said to give the ramen a salty pungent taste, but it is mellowed out by adding freshly grated ginger. Bursting of umami, this old school classic...

This exquisite chintan - which uses a clear stock - is the first featured recipe on the blog! Shio or salt types of ramen, combined with a light, subtle double fish-animal stock are called tanrei-kei, are becoming more and more popular these days in Japan. Ramen recipe included! Try it out today!