A soy sauce broth combined with stock from Setouchi small fish such as dried sardines, topped with pork back fat. Firm, flat noodles are the norm and hold the soup well. It became widely known as an Onomichi specialty after media coverage in the 1990s.
Sources: dive-hiroshima.com ja.wikipedia.org
This moment in the journey
Onomichi ramen: Setouchi broth and back fat
My day in Onomichi began with ramen. Onomichi ramen is made with a broth of dried sardines from the Seto Inland Sea, seasoned with soy sauce and topped with minced pork back fat. When I lifted the flat noodles, beads of fat glittered in the clear soup. On top sat slices of chashu, bamboo shoots and chopped green onion.
Light and rich at the same time, in a single bowl: a luxurious taste. Behind the counter, noodle strainers stood in a row, steaming. On the side I had jako-gohan, rice topped with Setouchi whitebait and an egg yolk, and a plate of chicken with salt and ponzu, packed with flavor.
On the wall hung a poster for a video game set in Onomichi. All the leading actors and supporting characters give great performances, I thought, and that went for the ramen, the rice and the chicken too.
Watch this scene on YouTube0:12
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From: Onomichi ramen and homemade okonomiyaki
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From: Onomichi ramen and homemade okonomiyaki
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Setoda lemons
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From: Onomichi ramen and homemade okonomiyaki
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