An-yoji Ramen is a local specialty of Saku City in eastern Nagano Prefecture, created as a regional revitalization project using locally produced ingredients and traditional food culture.
The ramen was jointly developed in 2008 by local volunteers, the Saku Chamber of Commerce and Industry, miso producers, and the head priest of An-yoji Temple. Its defining ingredient is An-yoji Miso, a locally produced miso with a rich and distinctive flavor.
Since its creation, An-yoji Ramen has become closely associated with Saku’s food and tourism culture. For visitors, it offers an opportunity to experience the region’s long history of miso production in the form of a modern and satisfying bowl of ramen.
Saku is known as one of the places associated with the origins of Shinshu miso, the style of miso traditionally produced in Nagano Prefecture. At the heart of this history is An-yoji Temple, an old temple belonging to the Myoshinji branch of the Rinzai school of Zen Buddhism.
An-yoji Miso, named after the temple, has been carefully produced in the Iwamurada area of Saku by Izumiya Shoten, making use of the region’s traditional food culture and local climate.
For many years, An-yoji Miso was known mainly within the local community. Local ramen shop owners, however, recognized its historical and cultural value and began exploring ways to use it as the foundation for a new regional specialty.
The idea was not simply to create another ramen dish, but to use food as a way of introducing Saku’s history and ingredients to a wider audience while contributing to the revitalization of the local community.
In 2007, the owners of six ramen restaurants in Saku came together to form the Saku Ramen Association. Their goal was to create excitement around the city and encourage people to visit local restaurants.
In February 2008, the group organized a stamp rally encouraging customers to visit participating ramen shops. The event attracted both local residents and visitors from outside the area.
The success of the stamp rally led the Saku Chamber of Commerce and Industry to join the project. Together, the participants began developing a new local ramen specialty that would represent Saku.
After considering the region’s food traditions, An-yoji Miso was selected as the key ingredient.
The people involved in developing the ramen learned about the history of An-yoji Temple and the origins of its miso from the temple’s head priest. In May 2008, they also took part in planting soybeans, deepening their connection with the local agricultural and cultural traditions.
After a tasting event in July and the official announcement of the completed ramen in August, An-yoji Ramen was served to the public for the first time at the local Ikaza Yaraza Sakuichi event in October 2008.
The response was immediate. The first event attracted such a large crowd that people waited as long as 90 minutes for a bowl. A total of 1,800 bowls were sold out over two days.
Official sales began in November 2008 at the original six participating restaurants. The accompanying stamp rally encouraged visitors from outside Saku to explore the city, and some restaurants recorded sales of more than twice the previous year’s level.
The economic impact of the project was estimated at more than 50 million yen, demonstrating how a local food specialty could become a powerful tool for regional tourism and community development.
Restaurants using the name “An-yoji Ramen” must meet specific conditions. The ramen must contain at least 80% An-yoji Miso as the miso component, and the restaurant owner must be able to explain the history and characteristics of An-yoji Miso.
Beyond these requirements, each restaurant has considerable freedom when creating its ramen. The soup, noodles, toppings, and overall recipe can vary from one restaurant to another.
This means that tasting An-yoji Ramen at different restaurants can reveal completely different interpretations of the same local ingredient.
The toppings and flavors may also change with the seasons. Even when visiting the same restaurant repeatedly, diners may encounter new ingredients or seasonal interpretations.
Versions made with 100% An-yoji Miso have also been served at special events, allowing diners to experience an even more pronounced miso flavor.
By 2009, the number of participating restaurants had grown from six to 16. The concept also spread beyond specialist ramen restaurants, with other types of local eateries adding An-yoji Ramen to their menus.
As more restaurants began offering the dish, visitors had more opportunities to discover Saku through its distinctive local cuisine.
The popularity of An-yoji Ramen also attracted attention from major companies. In 2009, convenience store chain Lawson released a microwave-ready version, which was sold at approximately 2,500 stores across the Kanto and Koshinetsu regions.
A chilled version was introduced in 2010, offering a different way to enjoy the ramen during the summer months.
In 2012, Sugakiya Foods released a cup ramen version of An-yoji Ramen. This made it possible for people outside the region to enjoy the distinctive flavor at home and also gave visitors an easy way to take a taste of Saku home as a souvenir.
An-yoji Ramen is more than a bowl of noodles. Behind its rich miso flavor lies the history of An-yoji Temple, the tradition of Shinshu miso, local agriculture, and the efforts of residents and businesses working together to create a new regional specialty.
Its story is an excellent example of how traditional ingredients can be reinterpreted in a modern form while preserving their connection to local history and culture.
When visiting Saku, try An-yoji Ramen at a local restaurant and enjoy not only the deep, savory flavor of its miso-based soup, but also the story of the community that created this distinctive taste of eastern Nagano.