A ramen shop run by Kaminada Suisan, a fish wholesaler at the port in Kaminada, Futami, using stock from local pike conger. The clear soup is simmered for about ten hours with hamo, vegetables and chicken, and served with thin noodles of Japanese wheat; the chashu and bamboo shoots are made in-house without additives. The shop opened in March 2018. I had the soy-sauce ramen with a side of whitebait rice. Hamo is limited in quantity, so check before you go.
5729 Kaminada-ko, Futami-cho, Iyo, Ehime
Sources: iyokankou.jp kitonaru.com
This moment in the journey
Ramen with pike conger stock
For lunch I went to a ramen shop I found along the coastline. Past the red noren curtain, a bowl arrived: additive-free ramen made with stock from hamo, the local pike conger. The soup glowed gold, the thin noodles were fragrant, and on top sat slices of chashu, green onions and wakame.
Hamo is landed in large quantities at this town's fishing port, and this bowl is just what you would expect from a ramen shop run by a fishmonger. The whitebait rice on the side menu was delicious enough to be the main dish.
Watch this scene on YouTube2:30
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