roha Ramen (麵家いろは) is a well-known ramen shop from Toyama, Japan, and one of the city’s culinary icons. Their most famous dish? The eye-catching Toyama Black Soy Sauce Ramen—a bowl of ramen with an ultra-dark broth that was originally created after World War II to help laborers replenish their strength and salt intake. While the color may seem intimidating at first, the taste is surprisingly smooth and aromatic, not overly salty as you might expect.
Beyond their signature black ramen, Iroha also offers a lighter alternative: the Salt-Based White Shrimp Ramen, made using Toyama’s regional delicacy—white shrimp, also known as the “Jewel of Toyama Bay.” The broth is delicate, clear, and infused with subtle sweetness from the shrimp, making it a favorite among female diners. They’ve even created a halal version of this dish so more people can enjoy it with peace of mind.
Today, instead of focusing on the rich, bold flavors of the Toyama Black, we’re taking a closer look at one of Iroha’s underrated stars: the White Shrimp Shio Ramen.
Inspired by Toyama’s beloved white shrimp, this ramen showcases the ingredient at its best. Though tiny in size, white shrimp are prized for their natural sweetness. Iroha uses them to craft a crystal-clear broth with a clean, savory depth and just the right touch of shrimp aroma. The flavor is gentle yet complex, offering a light, refreshing taste that lingers pleasantly on the palate.
Compared to the bold, rich Toyama Black, this white shrimp ramen feels much more delicate and refined. It’s especially well-loved by seafood fans and those who prefer lighter ramen styles. Even in the heat of summer, this ramen remains easy and enjoyable to eat.
If you tend to shy away from heavy or overly salty broths, this White Shrimp Shio Ramen is definitely worth trying. It’s clean, layered, and leaves a pleasant shrimp aftertaste that’ll have you thinking about your next bowl before you’ve even finished.
We also ordered gyoza and yakitori skewers on the side
Were flavorful and well-prepared.
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