熊本県·ご当地グルメ
Kumamoto Ramen
A black aromatic oil covers the bowl. With just one sip of the soup, the richness of the pork bone is met with an overwhelming wave of fragrant burnt garlic. The defining feature of Kumamoto ramen is the aromatic oil known as "mayu." It is made by frying garlic and other aromatic vegetables in lard, and it is said to be inspired by Taiwanese seasoning oils. Its name is derived from being an oil that "makes things delicious like magic," a flavor spread by Kumamoto shops such as "Keika," founded in 1955. This flavor was created through a technique to suppress the characteristic pungency of pork bone while creating a deep richness. A bowl unique to Kumamoto, where fragrance and pork bone melt together. It is irresistible for garlic lovers.
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