How to recreate "Nishimachi Taiki" Toyama Black

Introduction

This is an introduction to a recipe that recreates the Toyama Black Ramen from Nishimachi Taiki, a representative restaurant in Toyama Prefecture.
Nishimachi Taiki 's Toyama Black Ramen is characterized by its pitch-black soup, which is visually striking. The soup has a strong Shoyu flavor, just as it looks, but it has a strange taste that is more delicious than salty.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Nishimachi Taiki 's Toyama Black Ramen.

How to make "Nishimachi Taiki" Toyama Black

Nishimachi Taiki ingredients

・Water…10ℓ
・Chicken bones...2kg
・Back fat...200g
・ [Commercial Use] Chicken White Soup (CP-T10) …2kg
・Green onions...2 stalks
・ Garlic...1 piece
・ Dried sardine...80g
・Dashi Kombu...25g

How to make Nishimachi Taiki

1. Boil the chicken bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the debled chicken bones in a pot and simmer 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 vegetables and stock and simmer over low 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 frozen chicken white soup (CP-T10) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.
8. Shoyu used to make the char siu is used as the sauce, but by increasing the proportion of soy sauce, the dish turns black.

History and origins

Ramen known as "Toyama Black" is said to have originated when Nishimachi Taiki, Ramen founded in 1947, created Ramen with a thickened Shoyu sauce soup around 1955 as a salt supplement for young people and manual laborers who were rebuilding after the war.
The distinctive flavor of this Ramen comes from the secret Ramen sauce made by founder Takahashi Seiken. It is said to have been born out of the synergy of customers bringing rice to the restaurant and eating Ramen as a side dish. Ramen soup is prepared in different ways depending on the restaurant, but it is generally dark Shoyu with a salty flavor. Another distinctive feature is the generous amount of Black Pepper sprinkled on top. It is a trinity of Ramen, with the flavor completed by mixing the noodles, char siu (roasted pork, roast pork, braised pork) and bamboo shoots in the soup.

Store Information

• Store name: Nishimachi Taiki Nishimachi Main Store
• Address: 1-1-7 Otaguchidori, Toyama City, Toyama Prefecture
• 営業：11:00～20:00
• Closed: Wednesdays (or the following day if Wednesday is a public holiday)

*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 "Nishimachi Taiki."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the original recipe of "Nishimachi Taiki."

References