Taiki’s ramen in Toyama, Japan is unlike anything you’ve ever seen or tasted. Considered to be some of the best ramen in the country, its noodles sit in a jetblack soup. Whereas traditional ramen broth is created using pork or miso, Toyama black ramen uses a mixture of five different types of soy sauce (and one mystery ingredient.) Seikan Aoiki, the master chef behind the ramen, devised the dish out of desperation after World War II. Without access to traditional ingredients, he looked to what was around: soy sauce. Today, it’s turned Toyama into a destination for foodies and locals alike.

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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully offbeat stories in the culinary world.

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