"Umeno-ya" - How to make Takeoka-style Ramen

Introduction

This is an introduction to a recipe that recreates the Takeoka-style Ramen from Umenoya, a representative Umeno-ya in Futtsu City, Chiba Prefecture.
Umeno-ya 's Takeoka-style Ramen is characterized by its black soup, made by diluting the broth from boiled pork with hot water. Contrary to its appearance, it has a simple taste that is sweet and rich, but it is simply delicious! It is a very unique Ramen is extremely well-known.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Umeno-ya 's Takeoka-style Ramen.

How to make Umeno-ya Takeoka-style Ramen

Umeno-ya ingredients

• 水…10ℓ
• Pork bone…3kg
• [Commercial Use] Rich Pork White Soup (CP-B10)... 2kg
• Onion...1
• 1 Carrot

How to make Umeno-ya

1. Boil the pork bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained pork bones in a pot and simmer over high heat for two hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Add the vegetables and cook over high heat for 2 hours.
5. 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.
6. Once the bones have been broken down, they will form the base of the flavor. [For commercial use] Add the frozen Rich Pork White Soup (CP-B10) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

1. Add Shoyu to a large amount of meat and simmer over Charcoal Fire.
2. The char siu pork is cooked over Charcoal Fire and the juices from the pork are mixed into Shoyu sauce, which is then diluted with Shoyu water to create the soup for Takeoka-style Ramen.
3. Finally, add the tonkotsu soup stock to add richness, bring to a boil and the soup is ready.

History and origins

Umeno-ya, founded in 1954, is a representative example of Takeoka-style Ramen. As many housewives work, they use dried noodles called "Miyako," which can be boiled evenly and maintain consistent quality.
They also use Charcoal Fire to make it easier to adjust the heat and bring out the flavor.The jet black Ramen is topped with large pieces of pork fillet, bamboo shoots, seaweed, and lots of chopped Onion.

Store Information

• Store name: Umeno-ya
• Address: 410 Takeoka, Futtsu City, Chiba Prefecture
• Business hours: 10:00-19:00 (LO), Saturdays, Sundays, and holidays 10:00-18:00 (LO)
• Closed: Tuesdays and Wednesdays

*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 Umeno-ya.

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

References