Uploaded September 2020 | Updated September 2026, 3 hours ago
In this video, I will show you how to make Niigata Tsubame Sanjo Ramen 新潟燕三条背脂ラーメン. Tsubame Sanjo is a major type of ramen that originated around the cities of Sanjo and Tsubame in Niigata Prefecture. Tsubame-sanjo ramen uses very thick noodles so as to avoid noodles going soggy when the ramen was being delivered. The soup has a strong shoyu-based soup broth with a rich Niboshi flavor and is served with a thick layer of seabura (pork backfat) covering the surface of the soup which helps to keep the ramen piping hot!
In my recipe, the soup is made with tonkotsu (pork bone) and fish chintan (clear soup). For the handmade noodles a mix of bread flour and all-purpose flour was used, rolled into very thick noodles which makes Tsubame Sanjo Ramen special. The noodles are simply topped with chashu, chopped onions, ajitama, menma, iwanori (shredded seaweed) and of course a generous serving of seabura! This dish is great if you are someone who loves fatty ramen :)
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!
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You can also purchase some of the items used here:
RAMEN KAONASHI STORE - ramenkaonashi.stores.jp
Noodle Machine - amzn.to/3cposnX
Koikuchi Shoyu - bit.ly/3oqRJVU
Usukuchi Shoyu - bit.ly/39b3B81
Thai Fish Sauce - amzn.to/2NyuZlW
Rice Vinegar - amzn.to/3hfh54Z
Recipe Detail
ramenkaonashi.com/niigata-tsubame-sanjo-ramen
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Video BGM by Ramen Kaonashi
HP : ramenkaonashi.com
Instagram : instagram.com/ramenkaonashi
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In this video, I will show you how to make Niigata Tsubame Sanjo Ramen 新潟燕三条背脂ラーメン. Tsubame Sanjo is a major type of ramen that originated around the cities of Sanjo and Tsubame in Niigata Prefecture. Tsubame-sanjo ramen uses very thick noodles so as to avoid noodles going soggy when the ramen was being delivered. The soup has a strong shoyu-based soup broth with a rich Niboshi flavor and is served with a thick layer of seabura (pork backfat) covering the surface of the soup which helps to keep the ramen piping hot!
In my recipe, the soup is made with tonkotsu (pork bone) and fish chintan (clear soup). For the handmade noodles a mix of bread flour and all-purpose flour was used, rolled into very thick noodles which makes Tsubame Sanjo Ramen special. The noodles are simply topped with chashu, chopped onions, ajitama, menma, iwanori (shredded seaweed) and of course a generous serving of seabura! This dish is great if you are someone who loves fatty ramen :)
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
Hope you enjoy the video, please Like and Share with others if you do! Do subscribe if you wish to watch more ramen recipe videos and feel free to leave a comment for request of any ramen recipes. Thank you!
---------------------------------------------------------------------------------------------
You can also purchase some of the items used here:
RAMEN KAONASHI STORE - ramenkaonashi.stores.jp
Noodle Machine - amzn.to/3cposnX
Koikuchi Shoyu - bit.ly/3oqRJVU
Usukuchi Shoyu - bit.ly/39b3B81
Thai Fish Sauce - amzn.to/2NyuZlW
Rice Vinegar - amzn.to/3hfh54Z
Recipe Detail
ramenkaonashi.com/niigata-tsubame-sanjo-ramen
---------------------------------------------------------------------------------------------
Video BGM by Ramen Kaonashi
HP : ramenkaonashi.com
Instagram : instagram.com/ramenkaonashi
---------------------------------------------------------------------------------------------
