The Japanese are a people who really like ramen. In addition to the fierce battlegrounds for ramen in the metropolitan area, there are also so-called "local ramen", which are the specialty ramen that each region is proud of. There are various types of ramen such as local ramen that is irresistible to ramen lovers, miso from Sapporo, soy sauce from Kitakata, and tonkotsu from Hakata.

Did you know that such local ramen, Hyogo prefecture, is called a barren land? I don't think it's such an exaggeration ... There are specialty ramen in the neighborhood such as Wakayama and Tokushima, but not in Hyogo! So it's a barren land. Well, I don't understand ...

The Banshu area, which is represented by the cultivation of Tatsuno soy sauce, Himeji sake, Inami mirin, and Harima Nada seaweed, is a treasure trove of seafood, mountain food, and food. I want to make Banshu, which has a deep-rooted culture related to food, even with ramen. With that in mind, Hachikaku, a member company of the Himeji Harima Ramen Doshin Support Association, will commercialize the local ramen "Himeji Ramen" in Hyogo and release a household pack. Crackling, applause.

Finally, it is soaring that it will be commercialized.

Himeji Ramen is a local ramen cooked with chicken bones, pork bones, and vegetables based on "soy sauce," which has been a local industry in the Harima region, centered on Himeji City, Hyogo Prefecture. There is no common recipe for each store, and the concentration of soy sauce varies.



It is common to put green onions, bean sprouts, char siu, seaweed, etc. It seems that there are many things in common with Banshu ramen centered on Nishiwaki city in Hyogo prefecture. ... Ramen is deep ...

Himeji ramen for take-out, which has a soft and firm aftertaste with ginger flavor in rich soy sauce with sweetness, is on sale at SA / PA in Hyogo prefecture. The chilled type can be purchased at supermarkets nationwide from early September.



Himeji Ramen, which was created by Hyogo, who is self-deprecating even in a barren land, may be worth a try.