Toyama Black Ramen is a local specialty of Toyama Prefecture, known for its jet-black broth and intensely salty flavor.
It was originally created in Toyama City during Japan’s post–World War II reconstruction period as a way for manual laborers to replenish the salt they lost through hard work and sweat.
What makes this ramen especially unique is how it’s eaten—not as a main dish, but as a side dish to plain white rice.
The intensely flavored broth and savory chashu pork are meant to complement rice, and the dish was never intended for you to drink all the soup.
If you find yourself thinking, “Wow, this is way too salty!”—you’re not wrong. That’s exactly how Toyama Black is meant to be enjoyed.
You’ll find it mainly in Toyama City, with a few restaurants also in Imizu and Takaoka.
It’s not available all across the prefecture, so if you’re planning to try it, it’s a good idea to look up locations in advance.
Note: The broth is extremely salty, so the local way to enjoy it is to just taste a little and focus on the noodles and toppings.