Usumi High School Students Create Tomato White Broth Ramen

Five high school students in Fukui City developed a local tomato white broth ramen featuring locally grown ingredients and cheese, with a limited batch of 30 bowls scheduled for public sale on October 12, 2026, according to reporting by the Fukui Shimbun newspaper.

Development of the Tomato White Broth

The project began in March when the five second-year students at Usumi High School united through separate inquiry-based learning projects with the goal of creating their own ramen. By July, team leader Hikaru Murase used social media to survey public flavor preferences, while local ramen shop Menya Jipp supplied kitchen assistance for test batches. The group considered snow themes, salmon, and dinosaurs before settling on a tomato white broth. Team member Hirohama Hira stated that the bowl offers an unprecedented novelty that is not overly heavy and appeals to a broad demographic.

Ingredients and School Festival Debut

Toppings for the dish include Echizen Ruby tomatoes from Awara City, arugula, and tatsoi. The team prepared 80 bowls for their school festival in late August, selling out within roughly 30 minutes. Even students who dislike tomatoes reported that the dish was flavorful and easy to eat, giving the creators strong confidence for the general release.

Limited Public Sale at Menya Jipp

The group will sell 30 bowls on October 12 at the loghouse branch of Menya Jipp in Fukui City, with all five students working the shop floor. Murase noted that serving unfamiliar customers brings anxiety, but she wants diners to enjoy the non-traditional tomato flavor and the way the cheese coats the noodles.

Future Expansion Plans

The team is currently considering offering the ramen at other restaurants and event booths as they look to establish the recipe as a recognized local specialty of Fukui Prefecture outside the region.