燕のソウルフード「燕背脂ラーメン」

Food culture born from the industrial background of Tsubame City The noodles are extra-thick and hungry, with a hard-to-stretch texture. The soup is characterized by a slightly thick soy sauce flavor with a broth of seafood such as dried sardines, and a large amount of pork back oil is poured over the top so that no steam rises from the bowl, making the soup mild and hard to cool down. In many restaurants, chopped onion is used as a condiment instead of green onion. Some restaurants also distinguish between “Dai-yu” (large oil) and “Chyu-yu” (medium oil), depending on the amount of back oil to be added. History In the early Showa period (1926-1989), ramen evolved in Tsubame City, where the manufacturing and metalware industries thrived, in response to the needs of factory workers who were constantly working overtime. The soup was a little salty to suit the sweating workers, and the noodles were thick and filling, with a hard-to-stretch texture. The soup was also covered with back oil to keep it from getting cold, which pleased the workers who could not eat it right after it was served. Tsubame back fat ramen” continues to evolve further, with a variety of tastes and particularities. It is Tsubame's particular food culture where craftsmen's hearts live on.