Chewy noodles kneaded with millets served in flavourful and nutritious soup
In the old days, people of Ninohe region ate nutritious millets as their staple food in the harsh, cold winter months. The traditional culinary culture can still be tasted in the area’s specialty noodle dish, Roppo Ramen. Japanese barnyard millets, sorghum, soybeans, and groundnuts are mixed and kneaded with locally-grown wheat Yukichikara and salt made in Noda village. The distinct chewy texture and rich, savoury flavour that happily fills your month make the noodle very special. For the soup, you can choose soy sauce base or salt base. It is served at many restaurants in the city.