Mabomen

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 atmosphere, and Shirane locals say that the Mapo noodles are delicious. Sweet and Spicy, Sichuan pepper, and Bean paste.

Shirone Mabomen: Shirone Mabomen, Minami-ward, Niigata City, Shirone, has been famous for being a Kite town with a great Agriculture industry. A town that continues to create carvings, ornamental fine metal, and wooden bases, which help with their creations of butsudans. The noodles are medium, the heat is moderate, and the flavor is addictive. The soup has a nanban miso, chili oil, doubanjiang, sprinkled crunchy garlic, and can vary in thickness from traditional soup and noodles to actual thickened mabo tofu (Mabomen). Niigata Shirone Mabo Ramen is a type of ramen that originated around the city of Shirone within the Minami-ku area in 

Menu. Noodles: Ramen, Chashumen, Mabomen, Gomoku Ramen (five toppings), Moyashi Ramen (bean sprouts), Tanmen (sesame), Yakisoba. Rice: Mabo Don, Chukadon. Ala Carte: Gyoza, Spring Rolls, Cold Tofu, Tanshio Itame (stir fry), Liver and Leeks, Gomoku Umani (nishime), spicy simmered eggplant, chicken karaage, mabo tofu, hoikoro pork, stirfried vegetables, white rice, Reserved: Happosai (eight treasures), Vinegared Pork, Spicy Small Shrimps simmered, Thin Sliced Pork Stir Fry.

Concept Outline:

(1) Ramen Station: Mabo Pork Ramen, Sesame Tanmen, Nanban-Miso Ramen, Nanban Miso Mabomen. (A) Toppings: Chashu Pork, Moyashi Sprouts, Gomoku.

(2) Dumpling Station: Shirone Pan-fried Gyoza, Sweet Spicy Gyoza, Garlic-Ginger Gyoza

(3) Fryer Station: Karaage Chicken (sweet and sour sauce), Doubanjiang Karaage

Stir-Fry Station: White Rice, Chuka Fried Rice, Mabo Fried Rice, Vinegared Pork Fried Rice

Competition: Sibire Noodle Rousokuya (蝋燭屋) in Ginza, Tokyo. Sanpō-tei Niigata at Tokyo Lab in Meguro City, Tokyo.

Links:

5am Ramen https://www.5amramen.com/post/mapo-tofu-ramen-tokyo
Ryoko Traveler http://www.ryoko-traveler.com/rousokuya/#toc8

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