Shottsuru fish sauce and Tonkotsu pork broth make a perfect harmony of rich and refreshing flavours
This bowl of ramen represents the goodies of Oga City, Akita Prefecture. The soup is made from a mix of Shottsuru, a pungent fermented fish sauce, and Tonkotsu pork bone marrow broth. Its flavour is refreshing, and goes well with the smooth, thin and curly noodles. The ramen is topped with plenty of local ingredients – barbecued pork, Iwanori seaweed and Junsai waterweed. The Shottsuru fish sauce of Oga is made from Japanese sandfish Hatahata, which is rich in flavour and free from fishy smell. When cooked in Oga, even Yakisoba stir-fried noodles are seasoned not with sweet sauce but with the local Shottsuru.