Salt Ramen

[A supreme bowl made with the elusive salt] The exquisite salt ramen of Urabandai, featuring the shining 'Aizu mountain salt' boiled down from hot spring water.

The Urabandai area boasts some of the most beautiful natural scenery in Fukushima Prefecture. Here, the local 'mountain salt' is lavishly used in salt ramen, which excites ramen fans nationwide. This bowl, made with a completely different approach than Kitakata's soy sauce ramen, hides the blessings of nature and the incredible effort that can only be produced deep in the mountains, far from the sea.

■ Only 1kg from 100L of hot spring water. The miraculous 'Aizu mountain salt'

The most niche point is the method of producing the salt that determines the flavor.

• Method of boiling down the hot spring source: The source of the 'Oshio Urabandai Onsen', rich in salt, is boiled down in a large pot over a wood fire for several days.
• Rare mineral balance: Compared to seawater, it has less 'bittern' component, characterized by the absence of the sharpness typical of salt. This 'miraculous salt' is extremely rare and expensive, as only a small amount can be extracted from a large volume of hot spring water.

■ Sparkling transparent soup and a smooth 'mellow' taste

When the ramen made with this mountain salt is served, you are first captivated by its visual appeal.

• Transparency experienced through the five senses: The sparkling, transparent soup in the bowl is extremely light yet gradually spreads deep umami and sweetness.
• Uniquely mellow: The 'soft saltiness' brought by the blessings of the hot springs is sure to impress. Many people visit Urabandai seeking this flavor, a local ramen that can only be tasted here.