Ramen Seirock-ya Toripaitan black

I felt like eating noodles today, so I visited the Ramen Seirock-ya inside the Intermark Mall.

after looking at their menu, I ordered a large Toripaitan black ramen that cost RM26.90 per bowl.

The Evolution of Tori Paitan Black Garlic Ramen

Tori Paitan Black Garlic Ramen is a fusion of two key elements:

1. Tori Paitan – The creamy chicken-based broth.

2. Black Garlic – A special form of garlic that has been fermented and aged to develop a sweeter, more complex, and almost savoury flavour.

While Tori Paitan ramen dates back to the 1990s, black garlic (also known as "black-aged garlic") has a much older history and originated in East Asia, particularly in Korea and China. The incorporation of black garlic into ramen is a more modern innovation, and Tori Paitan Black Garlic Ramen combines the creaminess of the chicken broth with the umami depth of black garlic, creating a bold and savory flavour profile.

Origins of Black Garlic

Black garlic is made by fermenting fresh garlic bulbs at high humidity and temperatures for several weeks, which results in a transformation in both texture and flavor. The fermentation process turns the garlic cloves dark brown or black, softens them, and imparts a rich, slightly sweet, tangy, and umami-heavy flavor. Black garlic has long been used in East Asian cuisines for its purported health benefits and its ability to enhance dishes with a more complex flavor.

Black garlic became particularly popular in Korean cuisine (often called "black fermented garlic" in Korean) and later spread to other regions. In Japan, it became a popular addition to ramen, especially in the form of "black ramen", where black garlic oil is added to ramen broths to create a deep, aromatic flavor.

The Emergence of Tori Paitan Black Garlic Ramen

The combination of Tori Paitan with black garlic seems to have emerged in Japan during the early 2000s, as ramen shops started to experiment with new ways to innovate and differentiate themselves in a highly competitive market. Tori Paitan was already a popular style for those who enjoyed a rich, chicken-based broth, and adding black garlic was a natural next step for chefs who wanted to enhance the umami profile of their dishes.

One of the key drivers for this fusion was the growing trend of garlic-based ramen, which had started with the addition of garlic oil or garlic paste to broths. Black garlic, with its more refined, mellow yet savory characteristics, was an exciting way to add depth and complexity to ramen without overpowering the richness of the chicken broth.

The Tori Paitan Black Garlic Ramen typically features a bowl of creamy chicken-based broth infused with black garlic oil, which gives the ramen a slightly darker color and a more aromatic, savory taste. In many versions, the black garlic oil is drizzled on top of the ramen before serving, allowing the flavors to meld with the broth, noodles, and toppings.

Popularization and Regional Variations

While there isn't one definitive ramen shop credited with inventing Tori Paitan Black Garlic Ramen, it likely began appearing at smaller, more innovative ramen restaurants in Tokyo, Osaka, and other urban centres in Japan in the early 2000s. As ramen culture continued to evolve, so did the creative use of ingredients like black garlic, which had already become popular in other dishes, such as tonkatsu ramen or yakimeshi (fried rice).

The combination of Tori Paitan with black garlic oil became a trend, as ramen chefs sought to give their customers something distinctive while maintaining the fundamental appeal of rich, creamy ramen. Black garlic is a natural fit for the Tori Paitan broth because it complements the chicken's umami and adds a layer of sophistication, richness, and a slight smokiness.

Tori Paitan Black Garlic Ramen Today

Today, Tori Paitan Black Garlic Ramen can be found in ramen shops across Japan and around the world, especially in places where ramen culture has taken hold, such as the United States, Southeast Asia, and even parts of Europe. Ramen shops often feature black garlic oil (sometimes called "black garlic sauce") to enhance the flavour of the broth, with variations that might include toppings such as braised chicken, boiled eggs, green onions, menma (bamboo shoots), or nori (seaweed).

The dish continues to evolve, with some shops incorporating additional elements like truffle oil or chili oil to further enhance the complexity of flavours. Additionally, the popularity of "black ramen" or "black garlic ramen" in general has led to several regional variations, where chefs experiment with different types of black garlic or pair it with other ingredients like miso or soy sauce-based broths.

The dish have a savoury and umami-rich flavour, thanks to the fermented black garlic and the rich, milky chicken broth. Whether in Japan or abroad, Tori Paitan Black Garlic Ramen continues to captivate ramen enthusiasts with its satisfying depth and luxurious mouthfeel.