This is the fourth review of a ramen from the Yamadai New Touch Amazing Noodles Summer Fukubako Eastern Japan Ramen Box 2024.). Back fat soy sauce ramen is tasty ramen soup with bits of pork backfat adding to the texture and richness. This version is from the coastal city of Tsubame in Niigata Prefecture on the western shores of Honshu. Tsubame backfat ramen developed from thin noodles in a lighter broth, in the early Showa era, to use thicker noodles and have a stronger flavor to make it more filling for factory workers. When backfat was added to make the flavor even more full, it became a big hit. It is still loved as Tsubame City's soul food. The dish has been certified as a 100-Year Food by the Agency for Cultural Affairs, too. In the instant ramen bowl, the soy sauce, an important flavour component, is sourced locally from Niigata Prefecture.
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| 3/4 view of the ramen bowl. |
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| The lid of the bowl with a big bowl of ramen soup on it. |
The background is interesting. It is emphasizing that it is a Niigata Ramen, rather than the city, which I find interesting. It is very green, almost like have a wallpaper with NIIGATA printed all over it! This background is a little different from many of the other bowls. The bowl of soup occupies 2/3 of the lid and has the characters for Niigata highlighted. There are many toppings especially onion and green onion shown along with a piece of chashu pork. A spoon shows the thin film of flavour oil and backfat that gives the extra punch to this soup. Looks tasty!
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| The contents of the soup. You have a slice of dried chashu pork, a sachet of dried green onion and onion in the middle, and a satchet of liquid shoyu soup with the backfat. |
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| The dried ingredients ready for rehydration. |
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| Background information for the soup. You get reading materials on the underside of the lid along with links to Tsubame City tourism. |
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| I added boiling water to rehydrate the noodles and toppings for 5 minutes due to the thicker noodles and then added the liquid soup base. |
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| The final soup with the soup base mixed in. It looks pretty good with a thin skim of the backfat on the surface. |
There was a nice deep soy sauce and meaty aroma to this noodle bowl. It had a matching umami flavour profile to make a tasty soup which also incorporates dried sardines in the broth. A nice amount of backfat added in additional richness. The noodles were thicker than regular noodles to have the soup adhere to it better and they were firm and chewy with a nice bite to them. Lots of green onion and regular onion was distributed all over the soup. The onion was still crunchy but wasn't overpowering which was nice. The chashu pork was mildly porky with a meaty chew, but it always disappears in a bite or two. It's always nice to have these toppings and this noodle bowl gets two thumbs up!
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