Mabomen History
Tokamichi 中国料理こま, Shirone, Minami Ward, Niigata Prefecture, near the Nakanoguchi River is known fore Kites. He served mabo ramen based on "Mapo Dofu", which was popular in Niigata, but never before seen in a ramen alongside gyoza. It is very influential as the origin of Shirone ramen or Mabomen which is rooted in Niigata. Mabomen is not to be confused with Mabo Tofu, Mabo Noodles (No soup ramen), Mabo Yakisoba, and other Mabo Noodle dishes in Niigata. Origin of Mabo Tsukemen Kozo Oda, Konan Ward, Niigata Prefecture, of Ramen Kobo Marushin is credited of being the first "Mabo Tsukemen" restaurant who created a menu to warm up children up in the winter by adding more soup to suppress the spiciness. With great accessibility there was many who enjoyed what would later be another in the group of earlier pioneers of mabomen by having many people associate mabomen with Marushin and became one of the most popular Niigata City Ramen shops. Mabomen Boom In 2014, Niigata, there is a title of "A Great Ramen in Niigata" and there are Five slots, so there are many ramen shops that strive for such a prestigous title with Mabomen being no exception to that. Over the years Mabomen or Mabo Ramen have evolved and become more popular with more and more shops adding variations like: Shoyu Mabomen, Miso Mabomen, Backfat Mabomen (Tamaruya Ramen, Chuo Ward), Spicy Mabomen (Menya Aishin Kawatani), Dandan Mabomen (Kanamiya Ramen, Nishi Ward), Soupless Mabomen (Chikara Ramen), Iwashi Shoyu Mabomen (Menya Shinobu, Chuo Ward), Mabo Tsukemen (Marushin Ramen, Konan Ward). While locals of the area already had a culture of mabomen this would start to become nationally known in 2018 when the cup noodle "Unme Niigata Mapo Men" was released by Acecook, Osaka Prefecture. As ramen in general had begun to have a large impact of interest in Niigata, so did its culture by having a variety of soups, spices, and ingredients that were used with mapo tofu. In 2011, Chuo Mabomen, Shinobu Yamada of “Menya Shinobu” in Chuo Ward, Niigata City, had made a Backfat Ramen that was based on the idea of Mabo Noodles. This would be “Backfat Mabomen” which combines Tsubame back fat ramen and mapo noodles. White back fat would be spread throughout the red mabo tofu and had used dried sardine soup, backfat, and spicy mapo. In 2014, Tamaruya in Chuo Ward, Niigata City, had popularized Mabomen with Shoyu Mabomen and Miso Mabomen as well as the already known Backfat Mabomen. It also added that a topping to Mabomen is cheese that added more richness as well as extending the dish itself with Niigata Rice. Customers had a strategy in eating their ramen and would begin slurping up the noodles quickly and leaving a portion of the soup and order a side of rice to it to stretch the dishes flavor. In 2015, Sanpo (Nishi Ward, Niigata City), Sanpo-tei opened a store in Tokyo that had those from Tokyo metropolitan area to show that Niigata Mabo Noodles could battle the very best in the Tokyo. It has been known as the land of ramen or battlefield of ramens best chefs. The presence of Sanpo-tei even brought Ramen Otaku to Niigata as well as Ramen Tourists to Niigata in search of the famous bowls of Mabomen.
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