Toyama Black is a local ramen originating in Toyama City, distinguished by its jet-black broth made with a generous amount of dark soy sauce. It is said to have begun in 1947, when Takahashi Seikan, founder of the food stall Taiki, devised a strongly seasoned Chinese noodle soup to help manual laborers rebuilding the city after the Toyama air raids replenish the salt lost through sweat. The classic style pairs thick, straight noodles with a black, dark-soy-sauce-based broth, generous slices of chashu pork, black pepper, and plenty of chopped scallions, and it has long been enjoyed as an ‘okazu ramen’ — a ramen eaten alongside a bowl of white rice as a main dish. Its saltiness is noticeably stronger than ramen from other regions, often surprising first-time diners, but it remains a firmly established lunchtime staple among locals. Today, in addition to the originating shop Taiki, several other shops in the city serve their own variations, and comparing them is a popular pastime among fans.
Origin
Toyama Black is said to have begun in 1947, right after the end of the war, when Takahashi Seikan, founder of Taiki, served it from a food stall in Toyama City. It is said he devised a ramen with a strongly seasoned soy-sauce broth for manual laborers engaged in rebuilding work after the Toyama air raids, to help replenish the salt lost through sweat while also serving as a hearty accompaniment to rice.
History
Word of mouth spread, and Taiki became so popular that lines formed outside, establishing a culture of dark-soy-sauce ramen in Toyama City. It remained a beloved local food for many years, but with the nationwide local-ramen boom from the 2000s onward, it became known across the country under the name ‘Toyama Black’ and established itself as a ramen representative of Toyama.
Features
The basic composition is a black broth made with a generous amount of dark soy sauce, paired with thick, straight noodles, large slices of chashu pork, black pepper, and plenty of chopped scallions. Despite its appearance, the broth also carries rich umami from the stock, and its boldness holds up even when eaten together with white rice — a characteristic that has earned it the local nickname ‘okazu ramen’ (rice-side-dish ramen).
Main Ingredients
Food Culture
Born from the practical need to replenish salt lost by manual laborers and to serve as a side dish for rice, it remains customary today to order ramen together with a bowl of rice.
How It Differs from Home Cooking
When recreated at home, the soy sauce is often used more sparingly, but specialty shops, including the originating restaurant, largely preserve the original strongly salted flavor.
Famous Shops
西町大喜 本店
富山県富山市太田口通り1丁目1-7
The birthplace of Toyama Black. The menu consists of a single item, chuka soba, available in sizes from regular to extra-large. Open 11:00–20:00, closed Wednesdays.
View details →FAQ
Q. Why is the broth black?
A. It is made using a much larger amount of dark soy sauce than typical ramen, bringing the soy sauce's color and umami to the fore. This is said to originate from the strong seasoning devised after the war to make the ramen easy to eat alongside rice for manual laborers.