岩手県·ラーメン
Kamaishi Ramen
When you bring your face close to the bowl, the amber soup sparkles with clarity. As you slurp, the light soy sauce soup clings perfectly to the ultra-thin curly noodles—measuring only about 1mm—making Kamaishi Ramen a light and delicate bowl that you can easily finish to the very last drop. It was born in the mid-1950s. It is said that ultra-thin noodles, which cook in just a few dozen seconds, were chosen so that workers on three shifts at the steel mills could eat a quick meal before or after their shifts. Not heavy, but light. Yet, a gentle umami seeps through the clean soy sauce broth. This kind flavor, which has stood by the workers throughout the years, is a bowl that feels profoundly delicious, especially on tiring days.
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