Tori Motsu Ramen is a distinctive local ramen specialty enjoyed mainly in Shinjo and the surrounding Mogami region of Yamagata Prefecture. It has been loved by local residents for around 40 years and is characterized by a combination of a light soy sauce broth made with chicken bones and slow-simmered chicken offal.
As the chicken offal simmers, it releases a rich depth of flavor and savory umami into the broth. The result is a unique bowl in which the robust flavor of the offal is balanced by the clean, refreshing taste of the soy sauce soup.
The origins of Tori Motsu Ramen are closely connected to the traditional chicken-eating culture of the Shinjo-Mogami region. Many farming households in the area once raised chickens, and it was customary to prepare stewed chicken offal for celebrations and other special occasions.
Stewed chicken offal was enjoyed not only as home cooking but also as a popular dish at local drinking establishments. Meanwhile, soy sauce ramen made with chicken bones was a familiar choice at restaurants, often enjoyed as a satisfying meal or as the final dish of an evening.
According to local tradition, Tori Motsu Ramen began when a regular customer decided to combine the stewed chicken offal and chicken-bone soy sauce ramen that were being served separately.
The combination brought together the rich umami of the chicken offal stew and the light, clean flavor of the chicken-based soy sauce broth, creating a new and unexpectedly delicious taste. As this way of eating gained popularity, it eventually developed into a dish served as Tori Motsu Ramen.
The fact that it emerged naturally from local food culture while making effective use of familiar ingredients is one of the defining characteristics of this regional specialty.
Tori Motsu Ramen reflects a traditional attitude toward food in which every usable part of the chicken is valued rather than wasted.
By using not only the meat but also offal and other parts of the chicken, local cooks have found ways to make the most of the entire ingredient and draw out its rich natural flavor. This practical approach is one of the culinary traditions that developed through everyday life in the Shinjo-Mogami region.
Today, Tori Motsu Ramen has become one of the region’s signature local ramen dishes and serves as a delicious expression of Shinjo’s traditional food culture.
The greatest attraction of Tori Motsu Ramen is the combination of chicken offal and soy sauce broth.
The chicken offal is slowly simmered until it develops a rich, savory flavor and a satisfying texture. The more you chew, the more its distinctive taste becomes apparent. In contrast, the soup is a relatively light soy sauce broth made with chicken bones.
The clean broth balances the richness of the offal without overwhelming it, while the strong savory character of the chicken adds depth to the soup. This harmony between bold chicken flavor and a lighter soy-based broth allows the ramen to remain enjoyable from the first bite to the last.
Tori Motsu Ramen is served at approximately 10 restaurants in Shinjo, Mogami Town, and other parts of the surrounding area. Each restaurant has its own approach to the broth and the preparation of the chicken offal, allowing visitors to discover subtle differences from one establishment to another.
For local residents, it is an everyday comfort food deeply rooted in the community. For visitors, however, a bowl of Tori Motsu Ramen offers a unique opportunity to experience the culinary culture of Shinjo and the Mogami region.
Tori Motsu Ramen is also associated with the catchy phrase “Ai o Torimotsu Ramen,” meaning “ramen that brings love together.”
The phrase plays on the Japanese word “torimotsu,” which refers to chicken offal in the dish, while also evoking the expression torimotsu, meaning to help bring people or relationships together. It reflects the role of Tori Motsu Ramen as a local specialty representing the Shinjo-Mogami region.
Tori Motsu Ramen was born from the combination of two familiar food traditions in the Shinjo-Mogami region: stewed chicken offal and chicken-bone soy sauce ramen.
The rich umami of the chicken offal and the clean, light soy sauce broth create a distinctive flavor that is likely to leave a lasting impression. When visiting Shinjo or the Mogami region, be sure to try “Ai o Torimotsu Ramen” and experience the traditional chicken cuisine and local food culture that have been passed down through the generations.