極太麺はゆで時間がかかる : Ramen masaru

April 2024 "Chuka Soba 830 yen" Originally from the Jun chain, the taste has changed over the years. It still has a Tsubame backfat quick-and-easy style, but the broth from the dried sardines has been toned down considerably, and the flavor of the soy sauce has become more pronounced. It's a matter of personal preference. It's also interesting to occasionally get a hint of the fruitiness of the yuzu juice. Also, I wonder if they don't use any umami seasonings. There's no sense of the whole thing coming together, and you can really taste the flavor of the ingredients... It's by no means a disjointed taste. The backfat brings it all together instead. If you look closely, the noodles might be number 12, not 14. They're slightly flat and extra thick. This means they take a long time to boil. It's inevitable that it takes a little time to serve. But I guess the owner wants to serve these extra thick noodles even if it takes time. I think this is a unique restaurant, even with just these extra thick noodles.

September 2022 "Bean sprout Ramen 850 yen" I bought Ramen sprout ramen from the ticket machine. Bean sprouts are delicious because they contain a lot of aspartic acid. The reason why Ramen soup is delicious is largely due to the inosinic acid in pork bones and chicken bones. In addition, soy sauce and kelp stock also contain a lot of glutamic acid. It has already been revealed that when two or more types of umami components such as inosinic acid, glutamic acid, guanylic acid, aspartic acid, and succinic acid, which have been elucidated by Japanese people, are added, the umami is felt to be several times more delicious than simply adding them, which is called the umami synergistic effect. That's why bean sprouts are delicious when put on Ramen. This bean sprout Ramen is mixed with green peppers, carrots, chives, and onions for color. However, it looks more visually delicious than just adding bean sprouts to stir fry. The noodles are extra thick noodles, No. 14. The estimated water content is 40%. It's a delight to taste the crispness of the bean sprouts and the chewy noodles all in one mouthful. There are no extra ingredients such as char siu or bamboo shoots. The original Ramen has a strong soy sauce flavor with dried sardines, but adding the broth from the stir-fried bean sprouts makes it something completely different. One of the local Ramen in Yokohama is Sanmamen, which is topped with plenty of stir-fried bean sprouts, and this ramen is close to that flavor. The heat of the stir-fried bean sprouts melts the back fat, adding richness to the soup. It's just Tsubame-style chatcha ramen topped with stir-fried bean sprouts, but it creates an entirely different flavor. This is Ramen magic, ha-ya!

February 2018 Katsutanmen 880 yen I visited Ramen on a business trip on the day when a severe cold wave hit the Hokuriku region. While taking a photo of the exterior of the restaurant in the snowstorm, I felt a sense of self-deprecation, thinking, "Who's the fool to eat ramen on a day like this?" The traffic was bad, and there was a huge traffic jam. However, there were 5-6 cars parked in the parking lot. Well, you can't do anything if you don't eat. I bought "Katsutanmen" 880 yen from the ticket machine. I was interested because they had been promoting it with "Katsutanmen" written on a horizontal signboard-like sign for about half a year. So I sat at the counter. After that, I quietly waited for the bowl to arrive. "Katsutanmen" was not tanmen but tantanmen. It was not Chinese-derived tantanmen, but it seemed to be inspired by Katsuura tantanmen. It was related to "Katsu" and it felt like they removed one "tan" because it was too much trouble. There doesn't seem to be much meaning to the name. The noodles are No. 14 extra thick noodles. They have clear corners and are almost udon. It's a type with a slightly high water content. The noodles have a strong flavor. The soup has a good balance of spiciness and sourness. It's also full of back fat. The toppings are a few vegetables such as bean sprouts, cabbage, and wood ear mushrooms, as well as stir-fried tofu and pork. The tantanmen is also unique. If you use "kimchi base" as the sauce and dilute it with semi-cloudy pork bone broth, it will taste something like this. It's thick, hot, and spicy. It warms you up.

2013年4月7日　　「らーめん勝」つけめん　650円

　潤のフランチャイズからスタートしたお店だが、今や独特の自家製麺でかなり個性を発揮している。今日は券売機でつけ麺を選択。
　いわゆる作務衣系（店員が作務衣や黒Ｔシャツを着て、店内に能書きや人生訓が書き出されているタイプ）の店舗。看板風の大きな能書きを読んでみると、豚油はオレイン酸が豊富で長寿にいいと、独特の主張をしている。ラード食べて長生きするってのは初めて聞くが、まあ豚好き沖縄県民は長寿で有名だしなあ。
　などと考えつつしばらく読書。太麺なので少々ゆで時間がかかるのだ。
　やってきたつけ麺、堂々の14番極太麺。角のきりっとしたタイプ。ラーメンに入ると、うどんのように感じていたが、こうして麺だけで見ると、しっかりとラーメンの麺だ。かん水も使っているようだ。うどんとは違う、キッパリとラーメンの麺だ。
　けずり鰹節、岩のりがついているので全投入。背脂に加えて、麺にスープを絡ませる役を果たす。つけ汁はそれほど粘度が高いわけではなく、味の濃さもほどほどだ。背脂、岩のり、カツ節のおかげでバッチリと麺に絡む。
　もぐもぐ麺を噛んでいると、次第に甘さも出てくる。さすが北海道産小麦。さすが自家製麺。スープはすぐにぬるくなるが、麺を味わうには問題なし。刻み玉ねぎが燕系であることを主張する。たまにゆず皮が紛れてきてふわっと清涼な風味を添える。
　がっつりと麺を味わうにはもってこいのお店。