How to recreate "Nyusen Brown"

Introduction

This is an introduction to a recipe that recreates Nyusen Brown Ramen, a local Toyama delicacy that represents Shimoniikawa District, Toyama Prefecture.
Nyusen Brown is characterized by its medium-thick noodles made with deep sea water and its Shrimp soup made with Nyuzen's secret Miso and shrimp extract. These are the two basic ingredients, but the ingredients vary from store to store.
Nyusen Brown, available at a day-use bathing facility called Rakuchi-no in the same prefecture, is served in stone-grilled Ramen style.
The piping hot stone bowl contains soup, noodles, roasted pork fillets, bean sprouts, and green onions, and the delicious aroma will whet your appetite. The soup is made with Nyusen Brown 's fragrant Shrimp Miso, and the flavor and aroma fills your mouth, creating a truly luxurious taste. The slightly spicy flavor adds a nice accent to this delicious bowl.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Nyusen Brown Ramen, a local Toyama delicacy.

How to make "Nyusen Brown"

Ingredients for Nyusen Brown

・Water…2ℓ
・Chicken bones...1kg
・ [Commercial use] Chicken clear soup (CP-TC4)... 2kg
・Shrimp extract...200g

How to make Nyusen Brown

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 drained chicken bones in a pot and simmer over low 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 Shrimp shells 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 clear soup (CP-TC4) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Ramen was invented by volunteers in Nyuzen Town in 2010 as a way to revitalize the town. Its rich ramen soup is made with shrimp extract and brown Ramen paste, made with Toyama Miso, soybeans, the famous waters of the Kurobe River, and salt extracted from deep-sea water. Ramen noodles are made using deep-sea water from Toyama Bay. These are the basic principles, with other toppings left up to each Ramen shop. Currently, there is also "Nyuzen Red Ramen," which incorporates Yuzu Chili Pepper. Oyabe City has also developed "Oyabe White Ramen," which uses white pork bone (tonkotsu) soup and meat Miso, while Takaoka City has developed "Takaoka Green Ramen," which contains mashed Spinach and char siu (roasted pork, roast pork, or braised pork) seasoned with yuzu pepper. Toyama is revitalizing its towns with colorful Ramen.

Store Information

• Store name: Rakuchi-no
• Address: 35 Funakawashin, Asahimachi, Shimoniikawa-gun, Toyama Prefecture
• 営業：10:00～23:00
• Closed: 2nd Thursday

*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 "Nyusen Brown."

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

References