Niigataology

Origins:  The origin of Mabomen is in Niigata prefecture with a story from Niigata City with several different places laying claim to their uses of Mabo. In 1960s, Konan-ward in Niigata City, Ramen Kobo Marushin had served up tsukemen and owner Kozo Oda had come up with the idea to warm children up in the winter time. Another pioneer of Mabomen would be Restaurant Ganso Mabomen Koma in Minami-ward. It was said to have had silken tofu, spices, and bean paste to make a pretty thick soup in its early forms. This would evolve into Sichuan Mabomen, Backfat Mabomen, and compete for a spot with the "Five Great Ramen of Niigata" Restaurant:  In 1975 Showa Era, Shirone Mabomen started with Restaurant Ganso Mabomen Koma Machichukaya (Pioneers of Mabo Ramen- Chinese Town Shop). Mabomen fuses well with the noodles and the pride of the shop is the dumplings, since it can be eaten with the sauce. Fermented seasoning using miso and other ingredients. Called “Rajanjan”. The shop has a Showa ...

Backfat Ramen is A Rich and Decadent Ramen Experience. Among the many ramen styles that have emerged from Japan’s culinary landscape, Backfat Ramen (背脂ラーメン) has earned a loyal following due to its indulgent and comforting characteristics. At first it looks very white and it is very distinctive and really is what brings peoples interest in Niigata Ramen as it almost appears that the fat on it is like snow. Known for its bold, savory flavor profile, Backfat Ramen features a rich, fatty broth that’s not for the faint of heart. But for ramen aficionados seeking a hearty and satisfying meal, there’s no substitute for this thick, flavorful dish that has become an integral part of Japan’s ramen culture.  Origins:  It comes from Tsubame Sanjo which is made of Tsubame and Sanjo. It is an area that has been dominant in the metal utensil trade with what some say is unmatched in manufacturing ramen cooking items that work as some of the best in the world. Jo Shousei (1904-1996) establishe...

Nagaoka Ginger Shoyu Ramen: Aromatic Tradition from Niigata. When it comes to the ramen culture of Niigata Prefecture, one style that commands attention is the bold and fragrant Nagaoka Ginger Shoyu Ramen. This unique ramen, originating from Nagaoka City—one of the region's heavy snow areas—has captured the hearts of locals and visitors alike with its comforting warmth, making it a perfect dish for the chilly winter months. The exact origin is unclear, but what is certain is that by the 1950s, this style of ramen had firmly embedded itself in the local food scene. Today, it is recognized as one of the major ramen styles from Niigata Prefecture, beloved for its comforting properties and distinctive flavor profile. Origins:  The Origins and Development of Ginger Shoyu Ramen is rooted in Nagaoka's snowy climate and the need for a hearty, flavorful dish to stave off the cold. Founded in 1963, ramen shop Aoshima Shokudo (青島食堂) has been synonymous with this tasty style of ramen. The ...

Ramen Kingdom  A Deep Dive into the Soul-Warming World of Niigata Ramen. Niigata Prefecture, tucked between the Sea of Japan and the Japanese Alps, is often known for its pristine snow, vast rice paddies, and world-class sake. But in the last few decades, another symbol has risen to prominence—one that warms the body in the chill of winter and excites the soul year-round: ramen. Known as one of Japan's heaviest snow regions and a major culinary hub, Niigata has quietly established its Niigata Ramen Kingdom, (新潟ラーメン王国): five distinctive ramen styles that have risen from different cities and regions, each deeply influenced by local culture, geography, industry, and history. Locals affectionately refer to this as the “Ramen Sengoku Jidai” (戦国時代, Warring States Era) of Niigata, where five major ramen styles compete for the hearts and palates of its people to compete within the prefecture and then against other prefectures for the title of Japan's Best Ramen Prefecture. Ranking: ...

Niigata Piaman,  Niigata Piaman had come from the idea of the usage of squid. In 2021 there were ideas being talked about dishes that could make use of Itoigawa seafood and there were people who would eat squid on bread and exploring the regions cuisine in places like Tsubame Sanjo and Minami-ku. It wouldn't be until later Zenmaru Corporation would develop the a Squid Ink Black Pork Bun. And then people start to realize that the flavor was a food idea to put inside a nikuman. These assortment of buns would be White, Black, Yellow, and Blue. In 2023, it was a meat bun that was the color blue as a special made for Bandai City and placed in a gourmet vending machine. It was known as a rare find and this original product of Pier Bandai was called "Emerald Piaman". The color is inspired by the fabric in Minato and it was a limited edition item that insured a black interior that has ingredients to make it dark. The location of the machine was at Bandai jima 2, Chuo-ku, Niigata ...

  Niigata Shrimp Nikuman, was something unusual that was not well known if known at all. It would be popular for people to eat shrimp alongside a meat bun, but not so much as a dish itself. As the origin goes many of the early meat buns are made from Japanese-Chinese cuisine and fall under the regional Niigata-Chinese cuisine due to its particular flavors. Regular shrimp pork buns tend to be seasoned similarly to Chinese buns, or a combination of mustard greens and shrimp paste. These were the average shrimp pork buns that were eaten for many years on the go as one of the go to dishes, but this would later change with Nikuman Darake no Mise " I <3 Nikuman ". These assortment of buns would be associated with: White, Yellow, and Pink. Nikuman Daraka no Mise was known for its many specialty buns and this variation made in Niigata was known as the "Premium Shrimp Pork Bun". Inside it has lots of peeled shrimp in a Japanese-style paste. During the prototype stage, the...

Nikuman has a kanji and not written in Katakana, so it is definitely Japanese-Chinese cuisine. In this cas in Niigata there is the typical meat bun that was pretty average until there was a place that opened up specializing in Niigata-style Meat buns and has from that time become a staple. Niigata's first meat bun specialty restaurant started in 2022 with Nikumand Darake no Mise. Nikuman Darake no Mise " I <3 Nikuman " is a Bun Specialty shop in Niigata City, 1-1-1 Hanazono, Chuo-ku.  Niigata Pork Nikuman w/Japanese Sauce Squid Ink Black Nikuman Three Cheese Mozzarella Bun w/Butter Sauce Mozzarella Bacon Pizza Bun w/Tomato Sauce Rice Malt Jellyfish Nikuman Keema Kare Cheese Nikuman Plump Shrimp Nikuman Shiso Plum Torinikuman Thai Gapao Softboil Torinikuman Gouda Cheese Nikuman Mentaiko Potato Cheese Bun Niigata Kare Yakisoba Nikuman Red Wine Beef Stew Gyunikuman Spicy Mazesoba Nikuman (Menja Futen Ramen Collab) Niigata Koshihikari Red Azuki Bun Niigata Brown Sugar Cust...