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Yonago Ramen
Take a sip of the soup with a spoon. The mellow richness unique to beef bones and the savory umami of the fragrant fat spread warmly through your body. Despite its lightness, it has a profound depth, making it a mysteriously addictive bowl. Yonago, in western Tottuitori Prefecture, is considered the birthplace of beef bone ramen. Its roots are said to trace back to a shop in Yonago City called 'Masumi,' with advertisements for 'Chuka Soba' appearing in local newspapers as early as 1951. While it originally combined beef and pork bones, it is believed that pork was phased out during its spread to other regions, leaving beef bone as the main component. The background suggests that people repatriating from Manchuria after the war recreated the flavors they remembered, and the availability of inexpensive beef bones allowed for long simmering times to develop deep flavor. Some shops also utilize flying fish (ago) dashi, offering a variety of tastes. A flavor that has been rooted in the local community for over half a century. It is the soul food of Yonago.
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