WHAT WE ATE
- Darumaya Ramen – 65/100, Niigata (Niigata BASE)
- Miso Ramen – 60/100, Niigata (Niigata BASE)
One of the famous 5 in Niigata ramen scene. Darumaya Ramen in Niigata is a well-regarded ramen chain known for its quality and flavor – using fresh, local ingredients, including their signature rich pork bone broth, which is simmered for over 12 hours to achieve a deep, flavorful base. They also use high-quality soy sauce and miso, enhancing the depth of their dishes.
Darumaya Ramen – 65/100
Noodle: 25/35
The medium-thick, wavy noodles provide a firm, springy bite and a subtle wheat taste. While they offer a pleasant texture, they don’t stand out significantly among other ramen noodles.
Soup: 25/35
The soup features a creamy sweetness with a rich Shoyu flavor, accompanied by mild garlicky and nutty aromas. Filled with abundant pork back fat, it makes for a hearty meal. Despite this richness, the soup avoids being overly oily or greasy. However, the Shoyu flavor builds up on the tongue over time, leading to a flat taste as the meal progresses.
An amusing note: our refractometer recorded an unusually high 65.3 brix reading due to the pork back fat mixing into the measurement.
Meat: 10/20
The thinly sliced chashu, though marinated to be salty and savory, suffers from a tough texture that requires considerable chewing. Additionally, the presence of pungent porky undertones may be off-putting to some diners.
Topping: 5/10
The toppings include a seemingly endless pile of beansprouts and a marinated egg with a savory, slightly sweet flavor. Although the egg yolk isn’t fluid and runny, it remains soft enough to be enjoyable.
Overall, Darumaya Ramen offers firm, springy noodles and a rich, hearty soup, but falls short with its tough chashu and unremarkable toppings
Miso Ramen – 60/100
Noodle: 20/35
The thicker, flat-ish noodles in this Miso Ramen are springy and chewy, with a subtle wheat taste. However, the bite feels somewhat weak, and the mouthfeel isn’t particularly satisfying, detracting from the overall noodle experience.
Soup: 25/35
The soup offers an earthy and nutty creaminess, starting with a smooth, savory miso umami taste followed by a tangy spiciness that lingers and burns. The combination of sweet and spicy elements provides an interesting contrast, though the level of spice may be overwhelming for some.
Meat: 10/20
The same meat here. The chashu, thinly sliced and marinated to be salty and savory, suffers from a tough texture that requires considerable chewing. Additionally, the presence of pungent porky undertones may be off-putting to some diners, detracting from the overall enjoyment.
Topping: 5/10
Toppings include a pile of beansprouts, some green onion, and crunchy bamboo shoots. While these are classic ramen toppings, they don’t stand out or add significant value to the dish.
Overall, the Miso Ramen features springy noodles and a flavorful soup but is let down by tough chashu and standard toppings, resulting in a somewhat average dining experience.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
