Word of the Month: October
October: スタミナラーメン
（Stamina Ramen)
Around 1975 in Hitachinaka city in Ibaraki, the owner of the ramen restaurant called "Daishin" came up with the idea of a new kind of ramen with thick starchy sauce seasoned with soy sauce on top. Nagai, the chef of "Daishin", took this idea and started to serve this dish at his own ramen restaurant "Matsugoro".
It soon became popular, and now there are over 40 restaurants that serve this ramen in Ibaraki. Liver and deep-fried vegetables such as cabbage, carrots, and kabocha are often included in the starchy sauce.
There are two types of Stamina Ramen. One is where the thick starchy sauce is placed on top of ramen with a soy sauce based soup. The other kind is that the sauce is placed right on top of the boiled ramen noodles without the soup.
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