May 16 (Paolo fromTOKYO) - Today I’m going behind the counter in Japan at Omori Ramen, a family run ramen shop tucked away near the mountains of Niigata, an area known across Japan as snow country.
Founded in 1951, this Japanese restaurant helped pioneer tonkotsu pork bone shoyu ramen in the Joetsu Myoko region, and even after generations, there is still a line out the door nearly every day. This Japan food documentary follows Sayaka san, the third generation granddaughter of the founder. Her mother carried on the business after her grandfather, and now she is continuing the family’s legacy while preserving one of Niigata’s most loved bowls of Japanese ramen. The shop simmers pork bones and back fat for at least sixteen hours, carefully drawing out deep umami while skimming impurities to create a broth that is rich yet surprisingly light. Their noodles are also made in house at the family noodle factory, where Sayaka san began helping when she was only fifteen years old. At a time when tonkotsu ramen was uncommon in the area, her grandfather slowly built a loyal following through dedication and experimentation. Today, Omori Ramen’s influence can still be seen across the region, with other local ramen shops adopting their style of broth and shoyu tare.
