Last week, for the fun of it, I started to reduce a shoyu mixture to copy a technique that is common in soba flavorings. Little did I know that blending it with my shoyu tare and chicken soup would trigger a memory of a bowl I once had. The deep shoyu-colored broth and dark staining of the noodles reminded me of a familiar Toyama Black style with hints of Shinpukusaikan. So I spent a week trying to perfect it.
It’s still not perfect but it is definitely a bowl that appeared from my soul. I hope you like it.