Backfat Ramen 背脂ラーメン

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) established a food cart in 1930 and established a ramen shop in Tsubame with a standard ramen with thin-noodles. One day he walked into a butcher shop and saw lots of pork backfat. After learning it would be thrown away he asked if he could have it and he cooked the fat into the soup and it turned out to work out great. Jo Katsuji (1946-????) would concentrate on the noodles where factory workers of the 1960s would order delivery and the noodles would get mushy, so there was a problem. To resolve this he thought thicker noodles would keep them firm, so he did just that, but customers thought it was udon as a mistake. 

Characteristics: The defining feature of Backfat Ramen is the addition of pork backfat, which adds a layer of richness to the broth and makes it incredibly smooth , hearty, rich, and it has depth. Over time, this ramen style spread to other parts of Japan, gaining attention for its robust flavor and indulgent nature. At first glance it looks very greasy, but it actually isn't at all heavy when it is eaten. The appeal of Backfat Ramen lies in its comforting and indulgent nature. Its savory broth creates a deeply satisfying flavor profile that coats your mouth in umami. It is satisfactory and keeps you coming back for more, making it a great choice for cold days or after a long day’s work. It has overtime become a beloved comfort food that brings a sense of nostalgia to many, reminding them of cozy, satisfying meals. 

Key Ingredients:

Pork Backfat: The star ingredient. This fatty cut of pork is added to the ramen broth, creating a velvety texture and rich flavor. The backfat is typically rendered down to release its oils, which are then incorporated into the broth. The resulting ramen is thick and deeply satisfying.

Rich Broth: Typically, Backfat Ramen uses a mild dried sardine-base to balance the backfat. 

Noodles: The noodles in Backfat Ramen are often thicker and slightly chewy, allowing them to hold up against the dense, fatty broth. They are designed to not stick together and complement the richness of the soup, providing a satisfying bite with each slurp.

Toppings: Standard toppings include chashu (braised pork belly), menma (fermented bamboo shoots), green onions, and narutomaki (fish cakes). Some variations may include extra backfat on top, further intensifying the ramen’s rich flavor.