山口県·ご当地グルメ
Ube Ramen
As you bring your face close to the bowl, the distinct aroma of pork bone rises gently. Sipping the brownish, cloudy soup reveals a depth of umami that exceeds its appearance. It is a bowl loved by fans who call it 'kusuuma' (deliciously pungent). Its roots are said to be Kurume-style tonkotsu ramen, brought back to Ube by the owner who trained in Kurume, Fukuoka. The origin traces back to 'Osakaya,' founded in 1949, during a time when Ube was a bustling city powered by coal. Because the soup is prepared by continuously adding to the base, it developed a brownish cloudiness that differs from the milky white style of Hakata. Combined with medium-thick, soft noodles, it evolved into Ube's unique flavor. Behind that strong aroma lies a rich umami. Once you are hooked, you will find yourself craving it uncontrollably.
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