How to make Koshu Hanten 's Tsubame-Sanjo back fat Ramen

Introduction

This is a recipe that recreates Ramen from Koshu Hanten, a representative ramen shop in Tsubame City, Niigata Prefecture. The bowl is filled with soup, with a layer of back fat floating on top, creating a pure white appearance. The back fat is surprisingly light, so Ramen isn't too heavy, and it features a strong Shoyu flavor with a hint of Dried sardine.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Koshu Hanten.

How to make Tsubame-Sanjo Back Fat Ramen from "Koshu Hanten"

Soup ingredients

• Water…10ℓ
• Pork knuckles...3kg
• Pork backbone...2kg
• [Commercial Use] Pork Clear Soup (CP-BC6)... 3kg
• Back fat...2kg
• Dried sardine...1kg

How to make soup

1. Boil the knuckles and Pork backbone in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained blood from the pork knuckles and Pork backbone into a pot and cook over medium heat for 2 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Add the back fat and cook over medium heat for 2 hours.
5. Add Dried sardine and simmer for 1 to 2 hours.
6. Cook while breaking down the bones, and if the soup Evaporation and reduces during cooking, add water to make up for the loss and return it to the original amount.
7. Once the bones have been broken down, they will form the base of the flavor. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
8. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Fukuraiken, said to be the originator of Tsubame-Sanjo-style back fat Ramen and frequented by fans from all over the country, is said to have been founded in 1934. The founder, Xu Changxing, came to Japan from China and opened a ramen stand in Tsubame City, Niigata Prefecture, after arriving there while driving a Ramen stall. Around 1950, the name was changed to Koshu Hanten, and the restaurant remains a famous Ramen shop that represents Tsubame-Sanjo to this day.
This area is home to many factories, and the hard-working workers demanded Ramen with a high salt content. So, rather than simply being salty, the ramen is made sweeter by adding the distinctive back fat that floats on the surface of the soup, which is filled to the brim. As many Ramen orders are for delivery, the Ramen is made extra thick to prevent the noodles from getting soggy. The extra thick noodles keep Ramen filling, and the back fat keeps it from getting cold, making it a welcome Ramen for factory workers. As you'd expect, the ramen has a rich Shoyu, extra thick noodles, and a Ramen soup flavored with Dried sardine sardines, all of which is covered with a generous amount of back fat. This is Ramen from a cold country that gives you energy and strength.
The thick, flat noodles are a perfect match for the soup, which is packed with Umami and sweetness of fat! The bitter Onion on top add a nice accent, and when eaten with this rich soup, you'll be addicted to it. It's a bowl that will have you wanting to eat it again and again!

Store Information

• Store name: Koshu Hanten
• Address: 49-4 Tsubame, Tsubame City, Niigata Prefecture
• Business hours: 11:00-14:30 17:00- (LO 19:50)
  Open all day on weekends and holidays without a lunch break
  *Ends when sold out
• Closed: Mondays (open on public holidays, closed the following day)
  Twice a month, Mondays and Tuesdays off

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to Koshu Hanten.

*This recipe is for reference only. It aims to have a similar taste, but may differ from the authentic Koshu Hanten recipe.

References