🇯🇵 Japanese Ramen | Pork Fat & Dried Fish Edition

Описание: Pork fat + dried fish = ridiculous umami.
This is Tsubame-Sanjo back-fat ramen from Niigata, Japan — a bowl that stays HOT for 30+ minutes.
Homemade noodles, thin-sliced pork belly chashu, and a broth that hits like a freight train. 🇯🇵

What’s inside:
• Pork back fat “snow” + freshly brewed dried-fish (niboshi) stock
• Thin-sliced rolled pork belly (melt-in-your-mouth, not thick Jiro-style)
• Toppings: minced onion, rock seaweed, menma, sometimes a boiled egg
• Why this style was born: factory workers in snowy Niigata added extra fat so delivery ramen stayed hot
• Heat-retention test: still steaming after 30 min

NojiNora’s Ramen Radar 🔎
Spotlighting under-known regional bowls — today’s pick: Tsubame-Sanjo.
Respect to the craftsmen of Tsubame-Sanjo and to the classic Ono-Shiki noodle machine from Asakusabashi, Tokyo.

Try this at home:
• Pre-warm your bowl, blend pork stock with fresh dried-fish broth, and mince the pork fat ultra-fine.
• Slice the pork belly thin for that true “melt” texture.
• Build the bowl: onion + nori base → menma → thin chashu → pork-fat snow.

Let’s talk👇
What would YOUR state add — butter, corn, jalapeños? Drop your state and your tweak and I’ll remix it in a future bowl.

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Thanks for the continued support — No Jiro, No Life. See you in the next bowl!

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#Niigata