Kofu's Torimotsu Ramen: A Ramen Built on Chicken Giblets

Kofu's torimotsu ramen tops a standard soy or salt-based ramen with torimotsu, chicken giblets such as liver, gizzard, and heart, simmered separately in a thick, sweet-savory soy glaze similar to the region's older motsuni giblet-stew tradition. That's a noticeably different topping than the char siu pork found on most ramen elsewhere in Japan, and it changes the overall flavor of the bowl considerably.

The dish grew directly out of Kofu's everyday motsuni cooking culture rather than being invented to attract visitors, and it's usually found at ordinary neighborhood ramen counters rather than at destinations built around it. The giblets add a rich, slightly organ-forward flavor that's worth trying even for travelers who might otherwise hesitate at the description.