Kooriyama Black Ramen (郡山ブラックラーメン) is a type of local ramen from Kooriyama City in Fukushima Prefecture. Thus, with its striking black soup and rich shōyu (醤油) flavor, it has become one of the region’s most iconic dishes. In this article, we will look at what makes this ramen special, its history, and where you can try it if you visit Kooriyama.
What is Kooriyama Black Ramen?
Kooriyama Black Ramen is famous for its jet-black soup. The color comes from using strong types of soy sauce such as koikuchi shōyu (濃口醤油) or tamari shōyu (たまり醤油). At first glance, it may look very salty, but in reality the flavor is well-balanced, combining depth and umami. The broth often includes chicken bones, pork bones, or fish stock depending on the shop.
The noodles are usually medium-thin, either straight or slightly curly, and toppings include chāshū (チャーシュー, braised pork), menma (メンマ, bamboo shoots), and negi (ネギ, green onions). Furthermore, this creates a bowl that is bold in appearance but gentle and satisfying in taste.
History
Origins
Kooriyama black ramen goes back to the early 1900s. A little place called Masuya Shokudō, right near Kooriyama Station, started serving this distinctive black shōyu ramen. Nothing fancy about it—just a local shop making ramen the way they thought it should taste. But people kept coming back for it.
Eventually other shops picked it up. Masuya Bunten and Masuya Honten both carried on the style, each adding their own touches while keeping that core black broth. Word spread beyond the immediate neighborhood, and what started as one shop’s recipe became something the whole city claimed.
Recognition and Legacy
By the mid-20th century, that deep black soy sauce soup wasn’t just local anymore—it became Kooriyama’s signature. The color alone sets it apart. When people think of ramen from this city, they picture that dark, rich bowl.
The dish earned a spot in Japan’s “100-Year Food” heritage, which isn’t given out lightly. It recognizes foods that have shaped a region’s culture over generations. For Kooriyama, black ramen isn’t just a meal—it’s part of the city’s identity, passed down through decades of slurping and perfecting.
Two Schools of Black
Today, Kooriyama has around 20 to 25 shops serving black ramen, and they’ve split into two camps. There’s “Classic Black” (クラシックブラック), which stays true to those original recipes—thick, intensely flavored broth that doesn’t apologize for being bold. Then there’s “Neo Black” (ネオブラック), where younger chefs experiment with the formula. Lighter broths, different toppings, modern presentations. Same foundation, different interpretation.
Both styles have their devoted followers. Some people want exactly what their grandparents ate. Others want to see where the tradition can go next. Either way, you’re getting a bowl that’s been refined over more than a century—that kind of time shows in the taste.
One Restaurant That Serves Kooriyama Black Ramen
Masuya Honten Taishin-ten (ますや本店 台新店)
If you want to try an authentic bowl, one recommended spot is Masuya Honten Taishin-ten (ますや本店 台新店), one of the most famous shops connected to the origin of 郡山ブラック. The shop is famous for its specialty ramen called Den (伝), which features a jet-black broth. Customers can choose between three types of soy sauce ramen – Moto (元), Den (伝), and Shin (新) – each with a slightly different balance of richness and depth.
This お店 (omise, shop) is very popular with both locals and visitors. Since the broth often sells out early, it is recommended to visit before lunch ends.
Conclusion
Kooriyama Black Ramen (郡山ブラックラーメン) is more than just a dark-colored bowl of noodles. It stands out with its bold black broth, yet its taste is surprisingly smooth and comforting. Its balance of deep shōyu flavor and smooth umami reflects both tradition and creativity. With over a century of history, it continues to represent the food culture of Kooriyama and remains a must-try dish for ramen lovers.
If you enjoyed kooriyama black ramen, you may also want to try other famous regional ramen such as 喜多方ラーメン (Kitakata Ramen), 白河ラーメン (Shirakawa Ramen), or 富山ブラック (Toyama Black) and other ramen dish in Japan.
FAQ
What is Koriyama Black Ramen?
Koriyama Black Ramen is a local specialty from Koriyama City in Fukushima Prefecture. It features a dark, soy sauce-based broth that is rich and flavorful, often paired with thick noodles and generous toppings.
Why is it called “Black” Ramen?
The name comes from the deep black color of its soy sauce broth, made using a blend of aged soy sauces that give it a bold and savory flavor.
Is Koriyama Black Ramen very salty?
Despite its dark color, it’s not overly salty. The flavor is well-balanced, with a deep umami taste that complements the noodles and toppings perfectly.
What toppings are common in Koriyama Black Ramen?
Typical toppings include slices of roasted pork (chashu), bamboo shoots (menma), green onions, and sometimes a boiled egg or nori (seaweed).
Where can I try Koriyama Black Ramen?
You can enjoy Koriyama Black Ramen at local ramen shops throughout Koriyama City, and some restaurants in Fukushima Prefecture also serve it as a regional specialty.
Is Koriyama Black Ramen spicy?
Generally, it is not spicy. The focus is on the rich soy sauce flavor and umami depth, but some shops offer spicier variations if you prefer more heat.
Can I buy Koriyama Black Ramen as a souvenir?
Yes, packaged versions of Koriyama Black Ramen are available at local souvenir shops and online, allowing you to enjoy its unique flavor at home.
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